Alpine Flavours (Miriam Bacher, Franco Cogoli) Iranian dried meats

dried meats

no-holds-barred look at the workings of a bar

With Nothing Fancy

the cuisine still remains relatively unknown in America

interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe

Alpine Flavours (Miriam Bacher, Franco Cogoli) Iranian dried meatsThe traditional dishes of the Italian region of Dolomites stem from traditional farm cooking and are still cooked and enjoyed today. Their history, which spans centuries, is kept alive thanks to families who have handed down these recipes from one generation to the next. There are delicious first courses, hearty meat dishes, doughnuts and desserts, cold and warm delicacies. Alpine Flavours includes 80 traditional recipes that anyone can prepare. The