"Italian cuisine: first courses. Pasta, risotto, soups, broths and polenta" is a fascinating journey into the heart of Italian gastronomy. This book is an ideal resource for those who want to deepen their knowledge of Italian cooking and learn how to cook a variety of traditional Italian first courses. This book provides detailed recipes for pasta, risotto, soups, broths and polenta - delicious and refined dishes that embody the spirit of Italian culture and history. From classic lasagna to exquisite truffle risotto, from simple minestrone soup to mushroom polenta, every recipe in this book reflects the richness of Italian cooking. The book also contains a historical reference that will give you the opportunity to understand how these dishes evolved and became an integral part of Italian culture. Each recipe comes with clear instructions and cooking tips, making this the perfect book for all levels of cookery.