Becasse

The culinary heart and soul of the beautiful and culturally fascinating Piemonte region of northwest Italyfrom Crissini con le Noci to Fritatta Gialla e Verde, and from tiny countryside trattorias to opulent Torino cafesis explored in this alluring account that is equal parts memoir, local history, and recipe collection. Located between France, Switzerland, and the eastern portion of Italy, the area is home to some of the world's best produce and known for its autumnal bountywild mushrooms and truffles, rice harvests from the River Po, and specialty cheeses from tiny, mountain dairies. Secrets of the agriculturally rich Po Valley and tales of the spectacular capital of Torino are coupled with anecdotes about friends, family, and the importance of preparing and sharing good, quality food. Lavish color photographs capture the bustling culture and illustrate the splendor of the region, while also displaying some of the delectable recipes, including Anchovies with Salsa Verde, Taglierini with Fonduta and Truffle Oil, and Nougat Semifreddo.