Gelato: the inside scoop on Italian frozen desserts
Article Abstract:
Three main schools of gelato-making exist in Italy, each being characterized by varying degrees of richness: the Sicilian school, excelling in nut and fruit flavours; the Tuscan school, which is leanly dairy based; and the Veneto school, which is richly dairy based. Recipes are included.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1999
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The eternal cuisine of Rome
Article Abstract:
The city of Rome, Italy, has been famous for its cuisine for more than 27 centuries. Pasta, soups, sauces, lamb and beef are some of the ingredients used in famous dishes created in the city. Different ways to prepare artichokes are described. A list of restaurants is included.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1996
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Florence: a restaurant renaissance
Article Abstract:
Tuscan cookery favors simple dishes made of fine ingredients eaten with little formality. Florence, Italy, has many great restaurants and food markets, but most residents favor meals with meat as a main course.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1993
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