The Riches of Lucca
Thursday, 21. September 2006
THE fragmentation that has characterized Italy’s politics since its late-19th-century unification has characterized its cuisine for much longer. Travel around the country and it’s hard not to be floored by the incredible differences in food from one area — sometimes one town — to another. This is especially true in regions as diverse as Emilia-Romagna — home of parmigiano, prosciutto and aceto balsamico, and blessed with good soil, a favorable climate and flat topography
Searching for something? Click to browse my blog's Archives