Great Book of Pasta: 450 Recipes for Every Occasion.

Translation by Andrea Jourdan. Thunder Bay Press 2001, cm.24x29, pp.304, ill.a colori. hardcover dustjacket.

Chartwell Books 2001, cm.24x30, pp.380, ill.col. hardcover, dustjacket. From Zuppa di cime di ortica to Fricassea di pesce, this book contains more than 400 complete and healthful recipes from the sunny Mediterranean. Carefully explained and easy to follow, there are recipes for every course, from inspired antipasti to delectable desserts. Includes over 400 color photographs.

Firenze, Le Monnier 1921, Vol.II. cm.11,5x18,5, pp.391, brossura Nuova Bibl.Nazionale.

A cura di Paolo Viti. Introduzione, testo critico, commento. Firenze, Olschki Ed. 1989, cm.17x24, pp.LVI,154, brossura Coll. Istituto nazionale di studi sul Rinascimento - Quaderni di «Rinascimento», 8.

Con una nota introduttiva di Armando Nocentini. Pisa, Giardini Editrice e Stampatori 1975, cm.23x32, pp.78, brossura. Collana D'arte Contemporanea a cura della Galleria Macchi,38.

Berkeley, Speed Press 2003, cm.12,5x17,5, pp.272, brossura copertina figurata a colori. More than a million English-speaking visitors descend on Florence annually, but few venture beyond the usual circuit of tourist restaurants to experience authentic Tuscan cuisine. This updated guide to the best gourmet restaurants and off-the-beaten-path locales offers in-depth profiles of the spots Florentines themselves treasure. Arranged by neighborhood for easy navigation, THE FOOD LOVER'S GUIDE TO FLORENCE is the single essential companion for travelers, students, and expats. The only travel guide devoted solely to the food of Florence and Tuscany, including 100 restaurant reviews and tips for everything from reading the menu to wine selection. Updated with the newest ristorantes, trattorias, enotecas, gelato shops, and open-air markets. Florence is the second most-visited city in the world.