This sixth book from Biba Caggiano concentrates on `Recipes from the Homes, Trattorie, and Restaurants of Emilia-Romagna', which makes it a long dispatch from International FOOD CENTRAL. There is probably no other similarly sized region on earth with so many world class foodstuffs. At the top of the list stands Parmigiano-Reggiano, Balsamic Vinegar, and Prosciutto de Parma followed by a long tradition of salume, wines, and classic ragu and pasta recipes. The interest of the region is doubled by the fact that Emilia and Romagna have two different cuisines. The former is more traditional and is based primarily on butter. The latter is more adventuresome, more seafood, and more olive oil. This all contributes to a major head start for this book as a major culinary resource.
Ms. Caggiano is a native of Bologna and still has a substantial family living in and around the city