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It took over 7 years (1992 – 1998) for the Accademia to bring one of its initiatives to fruition – the creation of the “Ricettario nazionale delle cucine regionali italiane” (“Recipe Collection of Italian Regional Cuisine”). These recipes were published in separate booklets by region and included with the Accademia’s magazine. Our project represents the first serious and organic research produced in Italy to classify as thoroughly as possible Italian regional cuisine. Out of this collection, which is the result of a national census involving years of work which has also become the foundation for subsequent publications by other publishers, we have selected 2,000 recipes faithful to tradition. These are now available to anyone who would like to gain a deeper insight into the gastronomic culture of our country. |
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