Beginning with the Italian emphasis on simplicity, freshness, and flavor, this book from the Williams-Sonoma Essentials series details the culinary wealth of Italy with region-by-region descriptions of famed specialties, including the seafood of Venice, the white truffles of the Piedmont, and the pizza of Naples. Among 130 recipes you’ll find caprese salad layered with summer tomatoes, creamy mozzarella, and aromatic basil; plump figs with prosciutto and balsamic vinegar; garlicky roasted potatoes; fork-tender osso buco served on saffron risotto; and meaty lasagne alla Bolognese, with sweets like peach crostata and panna cotta with berries. Williams-Sonoma İtalyan Mutfağının Gerekleri: İtalyan Yemekleri için Tarifler ve Teknikler130 tarifin bulunduğu bu kitapta İtalyan mutfağının tazelik, basitlik ve aromatik olma odağından başlayarak tüm özellikleri bölge bölge işlenerek bir araya getirilmiş.