Tracing the history of this popular food from ancient times to the present day, this colorful cookbook presents dozens of authentic pizza recipes from diverse regions of Italy, accompanied by tips on how to select the appropriate wine for each type of pizza and advice on how to make one's own pizza oven. Original.
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Rosario Buonassisi is a professional chemist, who worked and traveled for thirty years and lived on four continents. He returned to Italy in 1980 and began a new career as a writer. He has written on many subjects: popular culture, sailing, computers, and especially, food and wine. He is also an expert in archeology and is the vice president of the Associazione Lombarda Archeologia. He teaches the history of food at the Università della Terza Età in Milan.
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