Hardcover. 1985. First edition.
Italian food, simply prepared and served cold or at room temperature. In Cucina Fresca the taste of the Italian kitchen are treated in light modern manner. There is the aromatic perfume of basil, rosemary, and sage; rich flavors of garlic; the piquancy of agrodolce (sweet and sour), as well as the techniques basic to Italian cooking - especially the extensive use of grilling and marination. All the foods in this book are served at temperatures ranging from barely warm to cool but most fall happily into the category of room temperature.