Turning leftovers into signature recipes

Paolo Massobrio & Giovanna Ruo Berchera

€ 14,90
Publisher: Cairo Editore
Pages: 336
ISBN/EAN: 978-88-6052-672-4

A manual that teaches you in 120 recipes how to eat with gusto and without wasting anything. A practical handbook on crafty grocery shopping and preserving and cooking food accompanied by monthly recipes, including 12 original recipes from famous Italian chefs. Each month opens with an account by Professor Andrea Sinigaglia, of the International School of Italian Cuisine, and with the seasonal products that will be used to prepare starters, first and second courses, single dishes, side dishes, desserts and preserves aiming at tastiness, health and, above all, not wasting. Then, there is an appendix with the kitchen tools and appliances that help you and a glossary of terms used in the book. Finally, two indexes, one by dish and one by product type.

The authors
Paolo Massobrio, 55 years old and a journalist, has dealt for about 30 years with agricultural economics and wine-and-food connoisseurship. He writes for the dailies La Stampa, Avvenire, Italia Oggi and for various periodicals. He is the director of the portal www.ilgolosario.it and the magazine Papillon, as well as the author of the bestseller guide Il Golosario. Among the other books published by Comunica are l’Ascolto del vino, Adesso 365 giorni da vivere con gusto, Amati! volersi bene attraverso il cibo, and il Gatti Massobrio, a notebook of Italy’s restaurants. He is the funder and national president of the Club di Papillon, appears on radio and TV and is a judge on the RAI 1 show La Prova del Cuoco. Among his numerous recognitions are the Saint Vincent journalism award and the nomination for the 2015 EXPO Signatures Committee. In addition he worked for the EXPO Italian Pavilion Magazine. Every year, along with his colleague Marco Gatti, he celebrates the Top Hundred award for Italy’s 100 best wines.

Giovanna Ruo Berchera is a journalist, cooking teacher and holds courses focused on typical products, regional gastronomic traditions and healthy cuisine for professionals and enthusiasts on behalf of private schools, bodies and associations. In 2014, she held a series of “rural cooking” courses for GAL Media Valle d’Aosta. She creates menus for events and for hospital and company cafeterias where she also trains the personnel. She holds cooking shows at public events and does video recipes. She writes for various cooking magazines and is the author of books like Una Tavolozza di Sapori Regionali and Il tartufo nero a tavola. For the Bibliotheca Culinariam she was the editor of books by famous chefs and is co-author of various Papillon publications like Maramangio and 8 editions of Adesso.
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