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Italian burger. Ingredienti, tecniche e strumenti per hamburger perfetti

Have you ever thought about turning a hamburger into a journey of tastes? Italian Burger teaches you how to prepare the perfect hamburger at home, from bread to sauces, passing through a very careful choice of raw materials, with the chef\’s secrets to select, prepare and assemble all the ingredients (meat, vegetables, fish, shellfish, cheese…). Because the real Italian hamburger is the one that allows you to travel through our regional delicacies, where Andria\’s stracciatella goes well with crispy bacon, Agnone\’s caciocavallo cheese with dried onions in the must, Friuli\’s goose speck with Gubbio\’s black truffle. The techniques are illustrated step by step: so you can prepare the bun bread to perfection but also the Roman pecorino fondue, the raspberry reduction and the absolutely perfect chips!


Germanic philologist, writer and sommelier, she collaborates with some newspapers and training schools in the field of food culture. With Cartman Edizioni she has published: Nordfoodovestest. The science of hospitality among Icelandic sagas and home restaurants (2017) and Bread, butter and hygge (2018). His blog Nordfoodovestest is first of all a project to promote small food and wine realities and family restaurants.

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