Taking readers beyond the traditional tourist experience, this gastronomic guide to Italy aims to reveal the richness of the country's cuisine and the lifestyle that surrounds it. The book's scope ranges from country markets and wineries to city restaurants and cooking schools, and lessons on cheese-making, wine, olive oil and balsamic vinegar. The author covers more than 500 places, selecting a classic town in each Italian region from Sicily to the Alps that he believes best embodies that region's cuisine and culture. He includes 40 recipes, and also provides information on more than 800 ristoranti, osterie and trattorie.