Volume I: sauces, cured meats and appetizers + Volume II: first courses, second courses and side dishes + Volume III: cheeses, desserts, desserts and more.
From agnolotti with zabaglione, from sauces to digestives, through cold and hot appetizers, pasta and risotto, soups, boiled, stews, roasts, fish, eggs or vegetable main courses, cheeses, desserts, breads and wines. A roundup of three hundred and thirty-three items, including typical dishes and products, ancient foods and modern reworkings, memories of country cooking, virtuosities of the bourgeois home economy and magic of the tables of kings. The discursive and pleasant display of the recipes, full of curious news, family anecdotes and cultured references, does not diminish the scientific content of the work, in which each recipe is presented in its historical and geographical context, guiding the reader to propose it again with means and current tools. The putagè, the economic wood-burning kitchen of nineteenth-century invention, still present in all the homes of our grandmothers, is an evocative image of a recent past, of a living memory devoid of nostalgic and mythological accents, which invites to the necessary patience and science in the kitchen.
Massimo Battaglio was born in Turin in 1965. Graduated in architecture in 1992, he lives and works at Mirafiori, alternating his strictly professional activity with painting, writing and the passion for cooking. Author of numerous monographs on historic buildings in Piedmont, with WLM he published, in 2011, the volume Amori Urbani, a little collection, a little tour guide, in which every place where the ten stories of love take place, is commented from a specific footnote and from a pen drawing by the author. Storie del putagè (WLM 2015), is a work of kitchen in 3 volumes, illustrated with historical images related to the Piedmontese culinary art.