Cucinare con erbe, fiori e bacche dell’Appennino: (I Quaderni del Loggione - Damster)

Damster edizioni
2
Free sample

Le erbe, le bacche e i fiori sono stati per secoli cibo per le nostre genti.
L’ortica, i piscialetto (tarassaco), i fiori di acacia,i topinambur, la vitalba, l’erba cipollina, le primule
i lampascioni, la rosa canina, il cardo mariano, la barba di becco.... sono solo alcune delle erbe, bacche o fiori che venivano usati nella cucina povera tradizionale.
Abbiamo recuperato le antiche ricette e le abbiamo provate scoprendo piatti insoliti
e davvero interessanti. E non bisogna dimenticare il piacere di andare per prati, per boschi e per sentieri cercando quell’erba particolare, quella bacca vistosa, quel fiore nascosto.
Giusto per stimolare l’appetito...

Contiene il racconto: L’erba magica.
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Additional Information

Publisher
Damster edizioni
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Published on
Jan 15, 2013
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Pages
128
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ISBN
9788868100919
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Language
Italian
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Genres
Cooking / Courses & Dishes / General
Cooking / Courses & Dishes / Salads
Cooking / General
Cooking / Reference
Cooking / Seasonal
Cooking / Specific Ingredients / Fruit
Cooking / Specific Ingredients / General
Cooking / Specific Ingredients / Natural Foods
Cooking / Specific Ingredients / Vegetables
Cooking / Vegetarian
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Content Protection
This content is DRM free.
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Available on Android devices
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Eligible for Family Library

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