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In bookshops and in the Delegations: the volume "Fries, friters and frittata in regional culinary tradition"

The Food Culture Library’s eighth volume, dedicated to the art of frying, will appear in bookshops in a matter of days. It will also be sent to the Delegates for delivery to all Academicians during the ecumenical dinner celebrating the annual theme.
This handsome volume, published by Bolis, is the fruit of the Regional Study Centres’ invaluable work, and is rich in regional recipes (numbering over 200). It also discusses many other aspects of frying: from cooking fat selection to the textures of different foods if battered, breaded or floured, to the best containers for cooking fritters or frittata.