Description - The Art Of Traditional Italian by Lucio Galletto
Without an understanding of tradition, you cannot make real Italian food! Lucio Galletto grew up in a village on the Ligurian coast of Italy, where his parents had a restaurant. In The Art of Traditional Italian, he celebrates La Cucina Italiana- the flavours, the history and the techniques of Italian cuisine, perfected over centuries. All you favourites are here - vitello tonnato, spring minestrone, risotto alla milanese, eggplant parmigiana, veal saltimbocca and tiramisu, along with many more classic dishes you'll wish you'd tried sooner. This book is a feast for the eyes as well as the tastebuds - original artworks from some of Australia's finest artists accompany the recipes in this exciting collaboration between Lucio and the long-time friends whose art famously lines the walls of his Sydney restaurant, Lucio's. This is food from the heart - passionate, generous and authentic. Lucio's eponymous restaurant is famously lined with artworks by some of Australia's most accomplished artists, and this book follows suit - each chapter features original artwork from one of his artist friends. A feast for the eyes as well as the tastebuds, this glorious book will become a treasured addition to the shelves of cooks and artists everywhere.
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(294mm x 240mm x 27mm)
Publisher: Penguin Books Australia
Country of Publication:
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Author Biography - Lucio Galletto
Restaurateur Lucio Galletto has been serving sophisticated Italian food to media and political luminaries and artists (whose work lines the walls of his restaurant, Lucio's) for well over 25 years. He came to Australia from Liguria in 1977 from a family of restaurateurs, and has been proudly continuing the family tradition of great hospitality ever since.
In 2008 Lucio was awarded the Medal of the Order of Australia for service to the community through his contributions as a restaurateur and author, and his support of arts organisations.
His books include The Art of Pasta, Soffritto and Lucio's Ligurian Kitchen (all written with David Dale) and The Art of Food at Lucio's (with Timothy Fisher).
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