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SPQR: Modern Italian Food and Wine

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Summary

From San Francisco's acclaimed restaurants SPQR and A16 comes a cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking. Executive chef Matthew Accarrino and wine director Shelley Lindgren explore eight regions of Northern and Central Italy, offering classic recipes and fresh twists on local specialties like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise, and Fontina and Mushroom Tortelli with Black Truffle Fonduta. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations and personal observations, making this a necessary addition to any wine-lover’s library. Hardcover; 304 pages.

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