A book through which to immerse oneself in a historical, geographical and cultural journey to discover Italian charcuterie, between innovation, sustainability and gastronomic heritage.
Although the art of pork butchery in our country seems to derive from the city of Norcia, throughout the boot of Italy various cured meats and sausages have been at home for many centuries, thanks to a strong cultural identity, albeit fragmented, but also thanks to a marked and widespread propensity for quality, characteristics emphasised by a technique that has always been devoted to innovation.
Salume, arte italiana aims to offer, for the first time, a detailed picture of Italian charcuterie, both historically and geographically, as well as illustrating current production procedures, presenting the entire supply chain, step by step, product by product.
A tool capable of depicting the ‘state of the art’ of the great world of Italian cured meats, with the aim of fully understanding the heritage of gastronomic culture that we have inherited, and which must be preserved and increased.
A book that therefore fits in, with scientific authority, within the debate on the sustainability of meat and cured meats, and that puts at stake not only human health, but also environmental safety, animal welfare and the fight against waste, for the relative maintenance of the ecosystem - a debate that is often not without a lack of specific knowledge, as well as prejudices towards a sector that, at its most serious production levels, is committed to the development of increasingly efficient plans, not linked to mere economic interests.
SALUME: ITALIAN ART
Details
Year 2024
Format 20 x 27 cm
Pages 312
Paperback cover
Language Italian
Cover price €45
(5% discount) €42.75
Translated with DeepL.com (free version)
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