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Includes a brief historical overview of deli meat production in Italy, from ancient Rome to modern times; 30 delicious traditional recipes, specially reinterpreted for modern cooks; light-hearted anecdotes and folklore about the names of the meats and production methods through the centuries; factual information on production techniques, drying, curing, flavor, and more; hints and tips for buying and storing deli meats and suggestions for serving them with typical Italian style and panache.
Hardback. English. McRae Books. 2002. Good Condition.
