"Passione risotti" by Danilo Angè is dedicated to one of the most representative dishes of Italian cuisine.
PASSION RISOTTI: COOKBOOK
The third cookbook signed by the well-known chef Danilo Angè, published by Italian Gourmet and accompanied by photographs by Ioris Premoli, collects 91 rice-based recipes, between tradition, creativity and technical rigor. Not only the great classics, but also innovative proposals.
THE SYNOPSIS.
The book opens with the basics-broths, flavored seasonings, cooking techniques-then continues with the cookbook and concludes with a section entirely devoted to rice-based desserts. Great attention is also paid to technical aspects: from the different varieties of rice (preference goes to Carnaroli, the "king of rices," as a matter of taste and for its intrinsic characteristics) to their proper use, and to the most modern techniques, such as vacuum cooking and the use of siphon.
This work designed for professionals and enthusiasts combines elegance, precision and innovation, offering concrete inspirations and new perspectives on rice and risotto.
RGMANIA IN RISOTTO PASSION
RGmania is proud to be mentioned in the chef's acknowledgments for providing some of the dishes used in the preparation of these exceptional risottos.
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