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.

Italy, Recipes and menus, Schools, Desserts

---

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.

Food and nutrition, Rome, Italy

---

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.

Description and travel, Florence, Italy

Similar abstracts:

• Abstracts: The wild side of France. The coffeehouses of Vienna
• Abstracts: Cape Cod: sand dunes and summer dreams. Random notes: when chefs dine out. Exploring Sonoma
• Abstracts: Chicago pizza: this casual after-work party is a big slice of fun. Hawaii's hot getaway
• Abstracts: Straight from the heartland. Without reservations
• Abstracts: Andrew Eliel: inspector of British beds and boards. Charity's leading man: Paul Newman

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.