THE ARTICHOKE EBOOK

From November to May, the artichoke delights us in a thousand and ever new ways; it changes appearance, it is available in appetizers, first courses, even desserts, combining with eggs, rice, pasta, legumes, meat, fish, shellfish, vegetables; he jumps between embers, roasts, pans, or subtly dives into the pinzimoni.

There are many Italian regions, and more generally in the Mediterranean, which boast exquisite varieties and recipes to fully exploit the organoleptic and health properties of this noble vegetable.

Although tiring to clean, and sometimes treacherous, due to the thorns of some varieties, we couldn't do without it.

Francesco Paldera is currently employed at some foreign embassies and as a consultant for some renowned hotels and resorts, after having had various experiences in Italy, Germany, Czechoslovakia, Finland, the United States, Asia and Africa.

With Di Marsico Libri he published Menu di Puglia in 2012, an original bilingual Italian-English recipe book consisting of 6 complete menus, from aperitif to dessert, for a lunch with the flavor of Puglia.

E-book available here: https://www.dimarsicolibri.it/prodotto/il-carciofo-ebook/

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