Autentico

Cooking Italian the Authentic Way. Unlike so many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly authentic food rule, culinary archaeologist, innovator, importer, and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. Nothing is more authentic than that. In Autentico, Rolando details how to make some classic dishes such as spaghetti cacio e pepe, Tuscan rag, and eggplant parmesan as they were meant to be made not the versions that somehow became muddled as they made their way across