The following are recipes from La Cucina Picena, by Beatrice Muzi and Allan Evans , the school’s directors of the Scuola Italiana del Greenwich Village. At the time of its publication, traditional culinary practices were endangered by societal changes: the book was an attempt to codify these recipes before their disappearnce. Luckily, the Slow Food movement and proliferation of Agrotourism helped revive interest in country cooking, giving it an extra breath of life, which one hopes will continue. An English edition is planned, which will include recipes of the aristocrats.
(thanks to http://soleinfaccia.blogspot.it)
See on www.scuolaitaliana.org
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