Claudio Benporat

Cucina italiana del Quattrocento

1996, cm 17 x 24, 306 pp. con 12 figg. f.t. di cui 8 a col.

ISBN: 9788822244581

Ristampa 2001.

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The revolution of Italian gastronomy in the 15th century based on the publication of three of Maestro Martino's unpublished codexes offering a collection of recipes destined to distinguish Italian alimentary habits in future centuries.