Pappanozza, purpi e capatina. Nuove ricette del più astuto commissario siciliano

Idee in padella
Scroll Down
The book

How could we forget Andrea Camilleri tales? Here is Pappanozza, purpi e caponatina, the second book dedicated to the most loved dishes by Commissario Montalbano. To give something more to Camilleri readers, in this second book we would like to remind you all the sweet recipes that Montalbano ignore in his food stops, and in the same time, we would like to give the readers a special menu, created by a chef from Mazara del Vallo, Nino Rosolia: he dedicated a Sicilian recipe to each character of the series (Livia, Adelina, Fazio, Mimì, Catarella, Nicola Zito and doctor Pasquano).

Data sheet

Product dimensions: 13 x 18 cm
Pages: 148 pages
Cover price: 14,00 €
Date: 2010
Language: Italiano
ISBN: 978-88-90340-50-5

amazon_button


bookrepubblic_button

calamaio

Viviana Neri

Journalist, Viviana Neri has been working for Trenta Editore for many years, before returning to Genoa: she was responsible of some series of the publishing house. She met the publisher, Barbara Carbone, when both worked for a financial magazine and decided to collaborate with her when she founded Trenta Editore.
She contributed to write Nivuro di siccia, Pappanozza purpi e caponatina e Guida al catering.

Products related to this items:

Uno scugnizzo ai fornelli. Cuocere nelle pentole in ghisa

Prova a dirlo con una cena. 20 menu per dare una notizia