In the mid-1970s, I discovered an Italian cookbook which I consider to be a classic on regional Italian recipes. This book was so astounding that I persuaded the Italian Club to which I belonged to purchase 50 copies and present them to each member. 

Printed in 1958 by Macmillan Publishing, “Regional Italian Cooking by Wilma Reiva LaSasso” is still the penultimate Italian cookbook for me. In the front of the book is a discussion of the order of the meal, various condiments, cheeses, and