Davide Dutto e Michele Marziani IL GAMBERO NERO Ricette da carcere THE BLACK LOBSTER Recipes from jail DeriveApprodi 2006 144 pages 19,00 euro German rights sold
This photographic book of recipes was created to tell something about everyday life in a prison in Piedmont. Since in jail senses are particularly injured by deprivation, food can become a way to hold out and show off tastes and cooking skills. Moreover, cooking and eating together offer a path to remember, to teach, to share in the very same time. This literary contribution comes from the year spent by the authors in the prison of Fossano, where they cooked and ate in their cells, learning and now showing recipes from all over the world, because of the international origin of prisoners in Italy, whose stories are traced pic after pic. Davide Dutto has become a photographer (after an unsuccessful military call-up) and lives in Piedmont. Michele Marziani is a free-lance journalist; he lives and works in Milan and Rimini. He mainly writes about territorial habits, food and wine, but his first passion is politically and socially committed journalism.
	Anonimo LA CUCINA IMPUDICA Ricette segrete di una donna di mondo rivelate a chi intenda diventarlo IMMODEST COOKERY A worldly woman's secret recipes revealed to whom wants to become like her Foreword by Luigi Veronelli DeriveApprodi 144 pages (with illustrations) 14,46 euro Spanish rights sold
The diary of a high-class prostitute tells about life in Paris during the Thirties: encounters with writers, musicians and painters in the same cultural context described by Walter Benjamin, Surrealism, universal exhibitions. On the other hand, the narrating character is not just a prostitute, but also a writer, a model, an actress… a cook. The fascination of this past age is wonderfully evoked by the calibrated mixture of refined and juicy recipes, memories, anecdotes, short stories; an effective narration of a fertile artistic and intellectual moment is offered through a real erotic recipe book. The gastronomic element in this work is particularly interesting: pleasure of senses is exalted without any hypocrisies, without any shame. Recipes are clearly explained and simply ordered in three sections. Ingredient doses and cooking times have been adapted to modern tastes and technologies. This diary has been saved from a destiny of oblivion when it was found - bound with two pastry-making manuals on a bookstall in the Flohmarkt in Vienna ; the manuscript dates back to 1919/1931. This book is enriched by thirty erotic photographic and graphic illustrations. Luigi Veronelli was an oenologist and a great expert of cooking, whose authority is a guarantee of the interest of this unconventional work.
	Anonimo LA CUOCA ROSSA Storia di una cellula spartachista al Bauhaus di Weimar. Con un ricettario di cucina tedesca THE RED COOK History of a Spartacist group at the Bauhaus of Weimar. With a German recipe book Foreword by Luigi Veronelli DeriveApprodi 192 pages (with illustrations) 15,00 euro German rights sold
Hannah R. is a cook for the Bauhaus, the legendary school of art, architecture and design established by W. Gropius at the time of the Weimar Republic. Everybody calls her the “Red Cook”: she leads a group of students and teachers (all in close relationship with Paul Klee) to join Spartacism and create a specific cell within the school. Memories and recipes build a peculiar biography, showing both the artist and the activist. The narration is also formed by passionate discussions about art and revolution, by encounters with some of the outstanding figures of Mitteleuropean culture – in those agitated years: W. Kandinsky, R. M. Rilke, A. Schnitzler… Eventually, this work shows the contrast between the passion and the energies of revolutionaries and a historical situation of angst and sense of powerlessness. Hannah and her comrades seem to challenge those middle class people that a few years later will welcome the National Socialism. It is a significant portrait of brave people: they are ready to fight, but also aware of the difficulties determined by their choice.
	Gianni Emilio Simonetti LA VIVANDIERA DI MONTELIMAR Il secolo delle rivolte logiche e la nascita della cucina moderna nelle memorie di una petroleuse MONTELIMAR'S SUTLER Logic rebellions' century and origin of modern cookery in the memories of a petroleuse DeriveApprodi 208 pages (with illustrations) 15,00 euro
A 17th century Neapolitan painting, Paris in 1871 during the Commune, a cooking school for managers - three apparently different fictional cues that are linked by the narrating character, Ginevra. So, the reader is told about both the victims of the repression which follows the unsuccessful insurrection and a cook who has to serve arrogant middle class people, after experiencing hunger. Ginevra's narration goes back to the origins of culinary culture and habits, revealing how food can become an instrument of domination and hypocrisy, explaining the formation of modern taste, telling about the “bread revolts” at the end of the 19th century - the despair of poverty as opposed to an age of pleasures and Aestheticism. Gianni Emilio Simonetti is both an artist and a theorist of art. He is one of the few Italian artists linked to Situationism; he has taken part in the artistic and political experience of “Fluxus” and to “Cramps/Multipla”; he also created the magazine “ La Gola ” in the contest of the material cultures. His previous books: L'agonia e i suoi sarti. 1968-1998: le ragioni dell'assalto e quelle della resa (1998), La funzione sociale dell'arte e la follia. Medicalizzare l'alterità (2001).
	Anonimo LA CUOCA DI BUENAVENTURA DURRUTI La cucina spagnola al tempo della "guerra civile". Ricette e ricordi BUENAVENTURA DURRUTI'S COOK Spanish cookery at the time of "civil war". Recipes and memories. Foreword by Luigi Veronelli DeriveApprodi 208 pages (with illustrations) 16,00 euro
Nadine's diary was written between 1932 and 1939, the years of the Spanish civil war, one the most tragic times in modern history. Nadine is a revolutionary activist from the “Durruti” column: she is part and symbol of all those young people who fought for freedom and equality. This book certainly offers a testimony of extraordinary experiences and remarkable people, with their strong ideals, but also illusions and limits. In the same time, Nadine tells the reader about everyday life in war, about the search of the most essential goods, about food: recipes, ingredients, cooking and eating become a way to show an existence shared by friends, among frightful risks and moments of happiness.
	Andrea Perin RICETTE SCORRETTE Racconti e piatti di cucina meticcia INCORRECT RECIPES. Tales and dishes from half-caste cookery elèuthera April 2009
There are few things that distinguish a people more than its cooking: food is not only taste, but also identity and deep relationship with one's community. Who decides or is forced to live in a foreign country is forced to change his habits and language, but always tries to maintain something of his traditional cooking. In Italy , a country the identity of which is most due to its cooking tradition, immigration is a quite recent phenomena and the cooking habits of newcomers are often marginalized. However, in spite of the domination of spaghetti and pizza, there are many curious people who, in the shadow of their kitchens, are beginning to mix tastes and traditions, to create new dishes. The result is a series of incorrect recipes that you cannot find neither in the Italian nor in the ethnic recipe books: with unconventional tastes, new ingredients, flavours that contaminate the correctness of original recipes. Andrea Perin works in Milan as museum architect and exhibition designer (the most recent, Maestri della scultura in legno nel Ducato degli Sforza ) and museums (including the National Archaeological Museum of Vigevano). He is also keen on cooking traditions and published with Eleuthera La fame aguzza l'ingegno, a book of “poor” recipes now at its second edition. He is also author of Cose da museo, published with Eleuthera as well.
	Germana Merenda CHARLIE CHAPLIN Ricette dalla vita e dai capolavori CHARLIE CHAPLIN Recipes from his life and masterpieces     Il Leone Verde Series: Leggere è un Gusto! Pages 110, November 2008
A journey through Chaplin's recipes, that enable us to sweep from the poor kitchen of London 's slums to the traditional recipes across the Channel, from the specialties of the American Gold Fever to the French haute cuisine . Menus vary from the frugal egg with white bread, to the overrefined and exclusive anatra à la presse. Germana Merenda wrote theatre pieces for children, tales and stories. She has a passion for travels and international cooking.
	Irene Cabiati IL GIRO DEL MONDO IN OTTANTA RICETTE In viaggio con Jules Verne THE WORLD'S TOUR IN 80 RECIPES Travelling with Jules Verne   Il Leone Verde Series: Leggere è un Gusto! Pages 110, October 2008
Jules Verne was so greedy that he could't control himself in front of a table full of delights. And he was as well greedy of scientific knowledge: everything that could feed the adventures in his novels was interesting for him. His stories describe an atlas of world's flavours, of spices and sauces that are no more surprising nowadays because writers as Verne helped us to understand that a travel is knowledge, even of tastes. Irene Cabiati is a journalist of the "Stampa" newspaper
	Roberto Iovino and Ileana Mattion Sinfonia gastronomica musica, eros, cucina (Gastronomic symphony. Music, eros, cooking) cookery book pages 298, 18,00 euro published: 2006 viennepierre edizioni
What did the Roman eat at their time? And how in Middle Age knights were supposed to serve their beloved dames at table? Does anybody know how to prepare a Baroque dish or re-create a perfect Futuristic lunch? All these really delicious items are investigated by the authors, dipping into the special relationship between music, sex and cooking, all of them perfectly reflecting social evolution. The book develops with the tempos of a symphony: Adagio, Allegro con moto, Andante with changes, Scherzo, Rondò vivace and final Adagio. The first tempo is a journey through the arts of gastronomy and music starting from the ancient Greece to modern fast-food. The second is dedicated to opera theatre, where a toast or a dinner have often been the climax of a situation. In the Scherzo, some famous gourmet-musicians like Haendel, Brahms, Rossini, Verdi show how easy it was, sometimes, to put apart a music score and concentrate on a juicy menu. In the Rondò vivace the authors set us a typical Roman, Medieval, Renaissance, Baroque or Romantic table, with their original recipes and music pieces. Roberto Iovino. Born in Genoa, 1953. Professor of History of Music at the “N.Paganini” School of music in Genoa. As a music critic, he collaborates with the newspaper “la Repubblica” and several music magazines. He conceived and coordinated the Verdi’s celebrations “Genova 2001” and the project “Caro Amadeus - Liguria 2006”. Amongst his publications: Mascagni, l’avventuroso dell’opera (1987), Musica & gastronomia (with I. Mattion, 1997), Gli Strauss (1998), Giuseppe Verdi, genovese (edited by R. Iovino and S. Verdino, 2000), Niccolò Paganini, un genovese nel mondo (with F: Oranges, 2004), Musica & Humor (with F. Oranges, 2005), Fabrizio De André, l’ultimo trovatore (2006). Ileana Mattion. Born in Genoa, 1964, graduated in guitar and in bio-music at the “N. Paganini” School of music in Genoa. Since 1988 she has made researches in musicology and history of music, publishing several books, including Carlo Felice, un teatro nella storia (with R. Iovino, 1990), I palcoscenici della lirica – Dal Falcone a Carlo Felice (with R. Iovino and G. Tanasini, Genova, 1990). She collaborates with musical programmes for the public TV Rai.
	Ugo Tognazzi AFRODITE IN CUCINA ( APHRODITE IN THE KITCHEN) Edited by Antonio Piccinardi Illustrated by Guido Crepax Publisher: Marlin (2005) Dimensions: 16x24 cm Pages: 256 € 15,00
The first aphrodisiac food that came into Ugo Tognazzi’s life was a pear, in his early involvement in the show business. When he was sitting on a park bench, a pretty girl started to stare his eyes: she changed bench, and soon came into his bed. This is the opening story of an aphrodisiac recipe book: there are more than two hundred dishes – from the hors d'oeuvre to the dessert – prepared with seductive ingredients, well known because of their excellence. Tasty dishes with excellent wines: for the aphrodisiac element, the important, Tognazzi said, is the atmosphere. So, enjoy your meal! (in all the meanings). Ugo Tognazzi (Cremona 1922 – Roma 1990) started playing with the company of Wainda Osiris, than formed a famous Italian couple of comics with Raimondo Vianello. His cinematographic career started in 1950. In the 1961 he directed his first movie Il mantenuto, where he plays as an actor too. From 1963 to 1988 he dedicated to satiric cinema, working with major Italian directors. In 1981 he was awardes with the “Palmier d’Or” prize in Cannes. He had a big passion for cooking: he was the editor of the magazine “Nuova Cucina”, collaborated for cooking reviews and wrote some recipe books.

	Andrea Perin LA FAME AGUZZA L’INGEGNO Cucina buona in tempi difficili (HUNGER SHARPENS WITS. Good Cuisine in Hard Times) Eleuthera, 2005 cm 12,5 x 19
Who says that only rich cuisine is good? After a careful research Andrea Perin collected 50 dishes taken from recipes’ books of the first world war. Each recipe is thoroughly commented and reveal the culture and tastes of the lower classes at the beginning of twentieth century, showing how even cooking reflected the distance from the power. Between dishes and stories we discover the imaginative richness of a fancy gastronomy, invented with poor food, far from the pathetic mythology of “the genuine cuisine of the past”. All 50 recipes were tested by the author himself and by his friends, so that the judgement on taste played a determining role in the choice for publication. Andrea Perin is an architect and a museums designer based in Milan. He designs archaeology, art and anthropology exhibitions. As a hobby he studies food traditions, and is a skilled cook too.
	ANTONIO PARLATO SUA MAESTÀ IL BACCALÀ OVVERO Il pesce in salato che ci vien d'oltremari With an appendix of original recipes Foreword by Antonio Fiore pp. 128, cm 14,5x21 Retail price € 1 4 ,00 Series Varia , n. 11 ISBN 9788887501780
“ His Majesty the Stockfish ” is a charming booklet including everything about the stockfish – its history, its fishing techniques, its salting and drying processes, its geographical and historical diffusion, and even its fortune in literature, with quotations from Rabelais to Gautier, from Eduardo De Filippo to Manuel Vázquez Montalbán ...A surprising travel from Lofoten island to your table…

VIENNEPIERRE
Series COOKING AND CULTURE

The series Cooking and Culture explores culinary traditions and tastes, approaching gastronomic habits, ancient and modern recipes and dishes from a cultural or literary point of view.
The three books De Re Coquinaria, De Re Coquinaria - The Book of Fish and Dinner at Trimalchione’s are dedicated to the ancient Roman cooking and present original Roman dishes as they are described in important and well-known literary works of the time. Offering the reader an original insight into the peculiarities of the ancient gastronomic culture, the books also serve as practical cooking guides, presenting detailed recipes with lists of ingredients and accurate suggestions for the preparation of the dishes.

The books are edited by Attilio A. Del Re, professor in Agricultural Chemistry and Biochemistry at the Catholic University of Milan. He is a great and versatile expert in food, gastronomic culture and environmental mathematical models.

DE RE COQUINARIA Marcus Gaius Apicius Edited by Attilio A. Del Re Viennepierre, pp. 232, € 15,00 3rd edition 8886414-92-7 Spanish rights sold

A practical handbook containing original recipes from the classical Apicius’ treatise, reproduced with accuracy and presented in the form of a modern menu. The recipes include indication of all ingredients and suggestions for their realisation.
Professional cooks and cooking lovers will find very interesting and valuable dishes, peculiar cooking techniques and unexpected combinations of ingredients. The faithful preparation of these dishes projects the cook into the world of ancient Roman and Mediterranean patrician gastronomy. The Latin treatise offers us a selection of culinary masterpieces. From simple but fanciful hors d’ouvre to tempting soups, hot and cold refined sauces, tasty gravies and delicate dishes, meat and fish cooked in extravagant ways and seasoned with sauces made of hundreds of herbs. The whole book is characterised by uncommon but effective combinations of tastes, bizarre cooking methods, funny and particular presentations. The recipes are organised according to a modern menu in order to help the reader introduce the ancient dishes in his/her everyday diet.

DE RE COQUINARIA. THE BOOK OF FISH Marcus Gaius Apicius Edited by Attilio A. Del Re Viennepierre, pp. 168, € 12,00 3rd edition 88-86414-65-x

A practical handbook presenting all recipes from the 10th book (Halieus, “the fisherman”) in Apicius’ De Re Coquinaria. The described dishes are the result of centuries’ experiences and choices of cooks. Fresh fish was among the most desired and expensive food in the cities of the Roman Empire. Cooks in patrician manors put great care in its preparation and often looked at the Greek world for inspiration. Learning the ancient Roman fish recipes means rediscovering one of the most prestigious and attractive aspects of the Classical Antiquity.

DINNER AT TRIMALCHIONE’S Attilio A. Del Re Viennepierre, 2005, pp. 232, € 15,00 88-7601-011-4

This book presents the 50 courses mentioned in the well-known description of a dinner, one of the most famous episodes in the extraordinary novel Satyricon, ascribed to Petronius (~27 – 66 A.D.), “arbiter elegantiarum” and advisor in matters of luxury and extravagance in the court of the emperor Nero. The appendix presents the recipes of the dishes served for dinner at Scissa’s. The book includes all recipes of the original Roman dishes, reconstructed with great accuracy. All were tested by the author, who has a daily experience with food, and can be prepared by the reader with impressive results.

The Pumpkin Book

An artistic and commemorative recipe book of Halloween pumpkin. This book is dedicated to all people who want to cook an in an original way, and all that consider pumpkin like a natural magic. Which is the relationship with the most important American party, the most important Italian tradition, the cookery, and the most versatile fruit, the pumpkin? This book is the explanation of how a pumpkin, a party and the fantasy can be an amusing and universal play.	ZUCCA COOKBOOK PUMPMPKIN COOKBOOK by Tiziana Colombo with the collaboration of Daniele Ciocci Bevivino (2006) ISBN: 88-88764-76-3 Pages 112 € 15,00

Series LEGGERE È UN GUSTO

This series is based upon an unusual and tasty twinning: that between food, literature and arts. Cooking, food, banquets are often important elements of literature, painting and other arts. Each book of this series is dedicated to a different subject, author or artist, covering a wide range of interests for a general public. All recipes are tested and can be got ready by the reader.

Il Leone Verde edizioni - publishing program: 6 titles per year each volume pp. 70/140, 14x18 cm, soft cover, € 9

	Stefania Campo I SEGRETI DELLA TAVOLA DI MONTALBANO Le ricette di Andrea Camilleri SECRETS FROM MONTALBANO'S KITCHEN Andrea Camilleri’s recipes This book shows Andrea Camilleri’s gastronomic perspective, expressed through his most famous character – Montalbano, who is greedy and always starving. This becomes the occasion to offer a tasty choice of traditional Sicilian dishes, with an important contribution from Camilleri’s family memories. In fact, food is often present in his stories, acquiring a strong affective value, symbolizing maternal love. And this passion is shared by the fictional superintendent: food is the fundamental object of desire and the most striking source of pleasure. The author seems to lead the reader to silently sit and calmly savour these wonderful dishes.
	Graziella Martina IL MIO APPRENDISTATO IN CUCINA. Le ricette di Colette (MY APPRENTICESHIP IN KITCHEN. Colette’s recipes) Colette’s life has known a long and complicated evolution: born as “Gabrielle Sidonie”, she became Madame Willy and then baroness of Juvenel des Ursins, ending her life simply as Colette. Along and after this long life path, food had a very important role. Above all, cooking and tasting were sources of inspiration for her: Colette, a pleasure-loving and greedy woman, was able to transform her passions into creative genius and energy
	Andrea Maia La contrada di Bengodi – Cibo e cucina nel Decameron di Giovanni Boccaccio (The land of Bengodi. Food and cookery in Boccaccio’s Decameron) Boccaccio’s masterpiece offers continuous suggestions to cookery fans. Obviously, while the recipes that are described in Boccaccio’s stories belong to the Florentine traditional cooking, often, depending on the narrative background, foods are related to other Italian regions or even French cookery. From the same author of Le osterie di Dublino (Dublin pubs).
	Domenico Carosso I promessi sapori – A pranzo con Alessandro Manzoni (Dining with Alessandro Manzoni)  A thick corn mush prepared in Tonio’s house, a stew in the Luna piena pub, the raveggioli (a fresh cheese), wine, but especially bread (and flour) are - in a certain sense - the main character of the Betrothed. This small essay is a contribute to the history of popular cookery tradition drawing on Manzoni’s masterpiece
	Luca Glebb Miroglio Cuoche sull’orlo di una crisi di nervi- A tavola con Pedro Almodovar (Female cookers on the verge of a nervous breakdown. Dining with Pedro Almodóvar) If we say gazpacho, we think immediately to Pedro Almodóvar and the protagonist of his most popular film. With the help of several very special recipes, we may review the director’s movie production from his beginnings to Volver, through the bad and good habits of the different characters living in Almodóvar’s world.
	Guido Guidi Guerrera A tavola con Maigret – Intrighi e intingoli (Dining with Maigret – Crimes and sauces) With Commissaire Maigret, Simenon created a formidable detective, but he also portrayed an excellent gourmet, who loves the traditional and regional French cookery together with the typical bistrot dishes. Thus, the gastronomic aspect becomes a fundamental literary element of his detective’s stories.
	Maurizio Gelatti IL DELITTO È SERVITO. I menù di Agatha Christie (CRIME IS SERVED. MENUS FROM AGATHA CHRISTIE) Crimes committed in the kitchen and the dining room. Recipes and menus taken from the worldwide famous author of detective stories, to sit down to eat with Hercule Poirot and Miss Marple.
	Anna Rita Zara L’ODISSEA A TAVOLA. Le mitiche ricette di un mitico viaggio. (THE ODYSSEY AT THE TABLE. The mythic recipes of a mythic trip) The exploration of the food in the great literary masterpieces goes on with the “classic of the classics”: the Odyssey by Homer. As a prototype of modern literature, it is rich of gastronomic references: which are the gastronomic specialties of Polyphemus? How did the witch Circe seduce at the table? What did Proci eat at their banquets? With all the mythical recipes.
	Roberto Caretta IN TAVERNA CON SHAKESPEARE. Amori, vendette e inganni a banchetto (AT INN WITH SHAKESPEARE. LOVES, REVENGES AND BETRAYALS AS A BANQUET) In all great playwright’s works, food has an important and symbolic value. Banquets are the occasion for revenges, plots, power or love strategies… With all the recipes.
	Andrea Maia LE OSTERIE DI DUBLINO. La cucina irlandese di James Joyce (DUBLIN PUBS. JAMES JOYCE’S IRISH COOKING) James Joyce is a key writer to understand much of the literature of the 20th century. Yet, his works are often surrounded with mystery and obscurity. This book helps the common reader to approach the author, highlighting the gastronomic elements in his works, from Dubliners to Ulysses. With all Joyce’s recipes.
	Elena Carcano IL BANCHETTO DEL GATTOPARDO. A tavola dell’aristocrazia siciliana (THE LEOPARD’S BANQUET. HAVING DINNER WITH THE SICILIAN ARISTOCRACY) The sumptuous and elaborate dishes described in Tomasi di Lampedusa’s famous novel, toghether with some others taken from the gastronomical tradition of the Sicilian aristocracy: a small tribute to a decaying and refined world
	Marina Cepeda Fuentes LE PENTOLE DI DON CHISCIOTTE. A Tavola con il Cavaliere dalla Trista Figura In the Fourth Centenary of the first publication of the famous novel by Miguel Cervantes, Marina Cepeda Fuentes describes the dishes, foods and drinks that are named in the famous pages – from the simplest foods that were so loved by Sancho Pancia, to the choicest recipes which were served to Don Quixote.

Other titles in this series:

Marina Cepeda Fuentes
IL SURREALISMO IN CUCINA FRA IL PANE E L’UOVO. Le ricette di Salvador Dalí
(SURREALISM IN THE KITCHEN BETWEEN BREAD AND EGG. RECIPES BY DALÍ)
A rebel and an eccentric, he had simple tastes about food and loved gastronomic traditions of Catalonia, which offer tasty and original dishes that Dalí often remembers in his memories and his autobiographical works. He recognises the flavour of his childhood and the roots of his particular and unique surrealist style first of all in the home-made bread and in the perfection of the eggs

Dada Rosso
A TAVOLA CON GLI ZAR. La cucina dei narratori russi
(HAVING DINNER WITH THE CZARS. COOKING IN RUSSIAN LITERATURE)
Food was a very rare thing in Russia at the end of the 19th century, gripped by famine. Yet, all great Russian writers had filled unforgettable pages describing wonderful banquets. Now, the readers are invited to sit at those tables, thanks to all the original

LUCA RAGAGNIN
CANZONI DA MANGIARE - Piccolo dizionario gastropop
(SONGS TO EAT - SMALL GASTRONOMIC-POP DICTIONARY)
Italian, American and British songs about food - rock, pop, music, author-singers. All the references to food in a whirling turnaround, an amusing dictionary with witty and easy recipes.

BARBARA BUGANZA
IN CUCINA CON BANANA YOSHIMOTO
(IN THE KITCHEN WITH B.Y.)
A surprising mixture of literature and gastronomy (with all recipes), woven around Banana Yoshimoto´s novels (Japanese cooking).

MASSIMO NOVELLI
LA GRAN FIERA MAGNARA
(THE GREAT BLOWUP FAIR)
A amazing exploration of the weaving between literature and gastronomy (with all recipes) around Carlo Emilio Gadda´s novels (Roman and Milanese cooking).

CORRADO ROLLIN
GIÀ LA MENSA È PREPARATA - LA CUCINA DEL MELODRAMMA
(OPERA COOKING)
Dinners, banquets, festivals are often staged in operas. This book, written by one of the greatest Italian experts, shows the many relationships between opera music and food - including many recipes.

ALLEGRA ALACEVICH
A PRANZO CON BABETTE. Le ricette di Karen Blixen
IL LEONE VERDE
From the famous short story by Karen Blixen a series of original recipes to repeat at home the magic dinner also seen in film.

LOREDANA E ANTONELLA LIMONE
LA CUCINA DI CUCCAGNA- Passeggiate gastronomiche con Matilde Serao
IL LEONE VERDE
Il paese di Cuccagna is the title of a famous novel by the Neapolitan writer Matilde Serao, who leads the readers along the streets of her city and help them to taste the most popular local foods - from pizza to special sweets created in ancient monasteries.

And also:
LA CUCINA DEI CALIFFI
LA CUCINA DELLA BIBBIA
LA CUCINA DELLE FIABE
LA CUCINA GOLOSA DI MADAME BOVARY

OTHER COOKING BOOKS

OTTORINA PERNA BOZZI
VECCHIA BRIANZA IN CUCINA
VIENNEPIERRE
Pages: 512 - Price: 18,00 €
A successful cooking book that has been suggested for many years to gourmand readers. Old recipes from Northern Italy tradition.