Tradicionalna kuharica 2: Namirnice

One of the greatest pleasures of Italian cuisine is its variety. Each province has its favorite ingredients and foods, as well as cooking techniques, each is unique in its own way, and what they all have in common is the quality of the raw ingredients used for cooking.

Traditional Cookbook 2 is a unique and easy-to-read guide about these foods, and it also talks about how they are used in the kitchen. This manual, equipped with color photographs, contains all the most famous and lesser-known Italian foods with overview photos of all types of Italian food: pasta, rice , cereals and pulses, cheeses, pickled meat and sausages, meat and poultry, fish and shellfish, vegetables, mushrooms, fruit, ingredients from the pantry, aperitifs and snacks.

Each chapter provides information on how and where foods are grown and produced, their history and culinary uses, basic information on purchasing and storage, as well as preparation details and basic recipes where necessary. The second part of this book is a collection is recipes accompanied by beautiful color photos, with classic and traditional recipes from all over Italy, illustrated with step-by-step instructions. Combining the most famous traditional, regional and modern dishes, we offer you appetizers, soups, pasta dishes, risotto, polenta and gnocchi, fish and seafood dishes, excellent meat and poultry dishes, various vegetable dishes and salads, as well as recipes for delicious desserts and Italian homemade cakes. With more than 500 of its great photos, informative texts and excellent original recipes, Traditional Cookbook 2 is a unique practical manual and stimulating cookbook - a book that will be hard to resist after you have tried the recipes from Traditional Cookbook.