The Big Book of Meat Delicacies

This book reminds us of some truths. First of all, as in any culinary direction, the main starting point of a recipe is the product. Sausages and pâtés are no exception to the rule: the quality of the raw material, which we owe to the skill of the producer, is crucial, just like adherence to the principle of seasonality. Meat gastronomy is an integral part of our food palette. In this area, as in everything else, the best principle is: "less, but better". Indulging in one of these exceptional recipes is a rare pleasure, but it gives the connoisseur genuine and lasting happiness.