Description
Vegetables and herbs, both wild and cultivated, legumes and grains, fruits and berries, and even the flowers of some plants are at the heart of Italian cuisine as ingredients. Thanks to the climate, hot summers, low rainfall, and the geomorphology of the landscape, every suitable piece of the Apennine Peninsula, from north to south, is covered with vegetable gardens and farms, creating an amazing living carpet that is colorful and diverse. It provides seemingly endless amounts of dishes, prepared in various ways, unmatched by anything else. Italians love the fruits of their land and have learned to use them in the most imaginative ways, processing all their edible parts. Vegetables have always been a fundamental part of Italian culinary art, shaping the tastes of Italians from all social classes for centuries - and in recent years, this close kinship has been further strengthened. With regard to their health or in response to ecological or ethical considerations, an increasing number of people are turning to vegetarian diets.
Information
Publication date: May 9, 2016
Manufacturer: NAŠE VOJSKO - knižní distribuce s.r.o.
Genres: Vegetarian and vegan cookbooks, Books, Non-fiction literature, Cookbooks and beverages
Pages: 160
ISBN/EAN: 9788020615947