The twenty-four beauties of Torta Pasqualina
For the first time in a volume four basic recipes Pasqualina cake, to tease the reader and encourage him to prepare and enjoy a unique dish.
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Starting from the history that has characterized its evolution, Sergio Rossi reveals the secrets to cook the most popular cake of traditional Italian cuisine. In support the memorial article by Giovanni Ansaldo, published at Easter of 1930 on the first page of the job, dedicated to twenty-four beauties Pasqualina pie.
The author, Sergio Rossi, deals with the history of cooking, food production and promotion of the area. Former director of the Mediterranean Kitchen Conservatory of Genoa, is the creator and author of the site civiltaforchetta.it and curator for the history of food John Rebora.
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