Tan cloth lettered in brown. First Edition.
93 pages are written in prose, about Italian mushrooms, restaurants, and culture. Second half with 200 recipes for Italian dishes such as mullet alla Triestina, manzo alla Certosina, Timballo alla Lombrda, perniciotti alla Gastalda (partridges), antira Selvatica (wild duck), lepre argodolce (hare), etc.