HISTORIA DE PUTAG – PIEMONTESI SAPORIS DE AGNOLOTTI A ZABAIONE – VOL. III – por Massimo Battaglio

  • En la portada: verde frito Piamontesa, acquarere de Massimo Battaglio, colección privada.
  • ISBN: 9788897382300
  • Páginas 136
  • Precio de portada : 10.00
  • Género: cocina
  • Medio ambiente: Piamonte
  • También puedes encontrarlo desde Amazon.it y Libroco.it

 

Descripción

Volumen III: quesos, postres, dulces y más.

Desde agnolotti hasta ponche de huevo, desde salsas hasta digestivos a través de aperitivos fríos y calientes, pastay risottos, sopas, lectura, humedad, asados, pescados, segundos de huevos o verduras, quesos, dulces, panes y vinos. Un resumen de trescientos treinta y tres artículos, incluyendo platos y productos típicos, alimentos antiguos y reelaboraciones modernas, recuerdos de la cocina campesina, virtuosismo de la economía doméstica burguesa y magia de las mesas de reyes. La exposición discursiva y agradable de las recetas, llena de noticias curiosas, anécdotas familiares y referencias educadas, no disminuye el contenido científico de la obra, en la que cada receta se presenta en su contexto histórico y geográfico, guiando al lector para volver a proponerlo con los medios y herramientas actuales. La putagá, la cocina barata de leña del invento del siglo XIX, todavía presente en todas las casas de nuestras abuelas, es una imagen evocadora de un pasado reciente, de un recuerdo vivo y carente de acentos nostálgicos y mitológicos, que invita a la paciencia y la ciencia necesario en la cocina.

Indice de recetas

Las recetas vegetarianas son distintas con una estrella…….. Las recetas aptas para la cocina vegana, con dos estrellas…. Queso………………………………………………………………………………………………………………………………………………………………………………………………………. 5.217. Bettelmat……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 6 218. Sujetador……………………………………………………… 6 219. Bruss…………………………………………………………………………………………………………………………………………………………………………………… 7 220. Cabras…………………………………………………. 8 221. Castelmagno…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 9 222. Es una buena", estaba en un "GRACIAS-GRACIAS.. 10 223. Gorgonzola………………………………………….. 10 224. Maccagno……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 12 225. Mascarpa………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 14 226. Mollana de Val Borbera…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 14 227. Montebore……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 14 228. Raschera………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 15 229. Robiola d'Alba……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 15 230. Robiola di Murazzano…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 16 231. Robiola di Roccaverano………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 16 232. Sejrass………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 17 233. Sarass de fen……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 17 234. Tome de lait brusc (tome de leche ácida)…… 17 235. Toma de Piamonte………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 18 236. Tomini…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 19 Postres de frutas ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 21 237. Panqueques de castañas…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 21 238. Panqueques de manzana 1…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 21 239. Panqueques de manzana 2…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 22 240. Manzanas rellenas ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 22 241. Peras al vino……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 23 242. Peras de chocolate…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 24 243. Melocotones completos………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 25 Dulces caseros…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 27 244. Acsenti………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 27 245. Almas de purgatorio……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 27 246. Bonét bunét es gorra…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 29 247. Mentiras……………………………………………….. 30 248. Canestrelli…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 31 249. Dulce de la Reina…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 34 250. El dulce de la tía Fina………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 35 251. Dulce de Miando………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 36 252. Susa focaccia …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 38 253. Apple Glara………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 39 254. Mont blanc……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 40 255. Panna cotta………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 42 256. Salami de chocolate……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 43 257. Pesca de pescado con macarrones……….. 44 258. Pera y matión hendidura………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 45 259. Pastel de castañas…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 46 260. Pastel de avellana ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 46 261. Pastel de avellana sin harina……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 47 262. Pastel de arroz con manzanas y caramelo……….. 48 263. Pastel de Gianduia…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 49 264. Pastel del siglo 2000…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 51 265. Zabajone………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. "52 Cookies y pastelería………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 55 266. Amaretti de Mombaruzzo……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "55 267. ……. ……………. …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "57 268. Besos de damas ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "57 269. Bicciolani……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 58 270. Bicerin…………………………………………….. "59 271. Bignole ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 60 272. Las galletas de la duquesa …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 61 273. Cookies de salud…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 62 274. Cookies de Novara……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 62 275. Feo y bueno en avellanas……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 63 276. Cremini………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 64 277. Cuneesi to rum……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 64 278. Finocchini……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 65 279. Gianduiotti…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 66 280. Krumiri………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 68 281. Margheritine de Stresa………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 68 282. Chivasso cacahuetes ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 68 283. Pegar sofás …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 69.284. Galletas………………………………………… 70 285. "Corte" a ponche de huevo……………….. "71 286. Chocolate "Corte"………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. "72 287. Trufas de cacao………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "72 288. Antorchas de mantequilla (o antorchas biellesi)………… 73 289. Antorchas de Agli………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… "73 Pan…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 75 290. Biove……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 75 291. Focaccia ninese …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 75 292. Friciula………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 76.293. … ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 77.294. Grissia monferrina…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 78 295. Grisines………………………………………… 79 296. Lengua de la suegra……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 80 297. Miasse………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 80 298. Barbarismo pan……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 80 299. El pan de Carlo Alberto ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 81.300. Panet………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 81 301. Runditt………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 82 Vinos………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 85 302. Rosado espumoso Alta Langa………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 86 303. Arneis…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 87 304. Asti………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 88 305. … …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 89 306. Barbaresco……………………………………….. 90 307. Barbera……………………………………………. 92 308. Barolo……………………………………………… 94 309. Bonarda…………………………………………… 95 310. Brachetto…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 96 311. Bramaterra……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 96 312. Carema ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 97 313. Cortés…………………………………………… 97 314. Dolcetto…………………………………………… 99 315. Erbaluce…………………………………………. 100 316. Favorito………………………………………….. 101 317. Freisa…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 101 318. Gattinara………………………………………… 102 319. Ghemme……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 102 320. Grignolino………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 103 321. Malvasia…………………………………………. 104 322. Moscato………………………………………….. 105 323. Nebbiolo…………………………………………. 106 324. Caluso Pass……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 107 325. Ramio……………………………………………. 108 326. Ruch…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 109 327. Vermut…………………………………………… 109 Digestivos…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 113 328. Barolo se inclinó sobre ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 113 329. Capiler………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 114 330. Comunión alpina………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 115 331. Grappa…………………………………………… 115 332. … ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 116 333. Vin brule………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 116 Elementos de la fonética piamontesa…………………………………………………………………………………………………………………………………………………………………………. 117 Bibliografía ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 119 Autores antiguos………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 119 Siglo XIV………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 119 Siglo XV………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 119 Siglo XVI…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 119 Siglo XVII………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 120 Siglo XVIII………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 120 Siglo 19………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 121 siglo XX……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… 122 Siglo 21……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. 124 Figura indice ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 126 Índice de opera……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….. 133

Batallón Máximo

Massimo Battaglio nació en Turín en 1965. Licenciado en arquitectura en 1992, vive y trabaja en Mirafiori, alternando la actividad estrictamente profesional, con la pintura, la escritura y la pasión por la cocina. El autor de numerosas monografías sobre edificios históricos en Piamonte, con WLM publicó, en 2011, el volumen Amori Urbani, un poco recogido, un poco de guía turístico, donde cada lugar donde tienen lugar las diez historias de amor, es comentado por una nota específica en el capítulo y por dibujo de tinta del autor. Historias de la putagá (WLM 2015), es una obra de cocina en 3 volúmenes, ilustrada con imágenes históricas relacionadas con el arte culinario del Piamonte.

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Sé el primero en valorar “HISTORIA DE PUTAG – PIEMONTESI SAPORIS DE AGNOLOTTI A ZABAIONE – VOL. III – por Massimo Battaglio”