<div>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.<BR> <BR> 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.</div>