| title | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|
| A World of Presidia: Food, Culture, and Community | 978-88-8499-085-3 | 2005 | Anya Fernald · Serena Milano |
| Italian Cheese: A Guide To Its Discovery and Appreciation, 293 Traditional Types | 978-88-8499-111-9 | 2006 | Roberto Rubino · Angelo Surrusca |
| Italian Cheese: A Guide to Their Discovery And Appreciation | 978-88-8499-090-7 | 2006 | Roberto Rubino · Angelo Surrusca |
| Italian Cheese: Two Hundred Traditional Types: A Guide to Their Discovery and Appreciation | 978-88-86283-98-4 | 2001 | Gigi Piumatti · R. Rubino |
| Sardinien - Geheimtips für Geniesser: Spuren der Steinzeit in wilder Natur | 978-3-426-26851-3 | 1996 | Irene Ciravegna |
| Slow Food: Formaggi d'Italia. 200 klassische Käsesorten aus Italien | 978-3-7742-5301-8 | 2001 | |
Droemer Knaur · GRÄFE UND UNZER Verlag GmbH · Slow Food