synopsis may belong to another edition of this title.
From the Author:
Paola Bacchia is one of Australia s most popular Italian food bloggers. Her blog,
Italy On My Mind, tells the story of family memories and their connections to food. It won awards for best food blog in 2013 and 2015 by
ITALY magazine. Paola returns to Italy every year to expand her knowledge of Italian food, its traditions and innovations. Paola previously published
Italian Street Food with Smith Street Books in 2016.
From the Back Cover:
The food of Italy s eastern coastline mirrors the memories and traditions of peoples past and present who have lived on the shores of the Adriatic, with ingredients reflecting the climate and terrain – of course with seafood in abundance, as well as an array of incredible pasta, rice, polenta and meat dishes. The Adriatic coastline runs from the heel of the boot–shaped peninsula at the Ionian Sea, through Puglia and Venice, to the northern waters of the Gulf of Tr
HOW TO MAKE PARDULAS
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Without a doubt, some selected as a symbol of Sardinia, Pardulas is a delicious explosion of contrasting tastes. Their goodness and fragrance have crossed both regional and national borders, a confectionery product appreciated worldwide and part of the PAT (Traditional Sardinian Agri-food Products).
The Sardinian island’s ancient identity is also expressed through these sweets, baked over the centuries by the
“druccere” teachers’ meticulous work. They continue to share with us these natural treasures to delight the palate. And in the ancient Sardinian tradition, dinner cannot mark its epilogue if the Pardulas do not appear on the dessert table. The complexity of this dessert varies in different elaborations according to Sardinia’s area where produced. Pardule or Pardulas with Arrescottu if you are in the Campidano area, with fresh ricotta as a base. In the Sassari territory they become Formaggelle or Casadinas.