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In this rich and detailed manual of food pairing comes definitive and basic criteria reviewing the principle foods and fundamentals of their preparation with a list of clear and precise recommendations on the selections of wine using a chart for a quick consultation, whether following a particular traditional Italian recipe or foreign one. Not to be missed in this author's ambitious manual, the recipes of "stellar" chefs, for which Vaccarini signs off an ideal pairing, or some exotic cusine by now as wide spread as difficult since dealing with the moment of facing the wine list. Lastly, to mention, the original contributions of Gualtiero Marchesi and of Enoteca Pinchiorri.

*This book is currently available only in Italian