Third Volume in this series on authentic, regional Italian Cuisine This book is the third in the series on authentic, regional Italian cuisine by Julia della Croce. Umbria was the first, followed by Veneto. Chapter titles are the same as the previous books and include Breads, Appetizers, Soups and Pastas, Second Courses-Meat, Second Courses-Fish, Vegetables and Side Dishes, Sweets, as well as sections on important Festivals, Restaurants, Places to Stay, and Sources for Products. Romans are legendary meat eaters, so look for a fine array of meat and game dishes. Gorgeous photos of finished food and the markets, ingredients, and countryside of the regions are sprinkled throughout.