La nuova cucina regionale
Description
“Nel Novecento, per tutto ciò che riguardava il cibo, anche il solo nascere in Italia significava una fortuna.” Nella lunga carriera di Roberto Cancangiu (classe 1964, chef, consulente, docente) i libri sono sempre stati amici fedeli che gli hanno consentito di elaborare un profondo rispetto per “le cucine” intese come luogo di crescita, di contaminazione e di incontro. Cucine raccontate da ingredienti, che meglio interpretano infinite identità gastronomiche regionali, infinite identità culturali.
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