Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil, and cured meats in each region and even within certain towns. The books in the An Italian Pantry take a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region, and typical recipes using the distinct produce of that area. Twenty-eight distinct prosciuttos and salamis, from coppa to Prosciutto di Cinghiale, are highlighted in this guidebook that provides readers with all they need to know about cured Italian meats. | Prosciutto by Carlo Bardi, Hardcover | Indigo Chapters