A total of thirty five recipes to learn more about everything you can deep fry: bread and meat, but also seafood, vegetables and sweets, a vademecum to turn the most diverse of ingredients into delicious meatballs, croquets, tempura and fritters, following both traditional and innovative recipes from Italy and around the world.
Annalisa Barbagli and Stefania Barzini are published writers of renowned cookbooks.
A well known journalist since 1976, Stefano Bonilli used to write about economy and politics on some of Italy’s main newspapers and magazines, until he chose to write about his passion, food and wine.
For further information please contact:
Giunti International Division