A Taste of Southern Italy PDF Download

Author: Marlena de Blasi
Publisher: Ballantine Books
ISBN: 9780307491688
Category : Cooking
Languages : en
Pages : 435

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Book Description
“It has always been true for me that to know a place, I must first know how it eats and drinks. Everything unravels at the table.” –Marlena de Blasi Marlena de Blasi’s lifelong affair with cooking began at age nine on a beach along the coast of southern Italy, where she met an elderly woman roasting potatoes coated with olive oil, rosemary, and sea salt over an open fire. Now, in A Taste of Southern Italy, de Blasi brings to life the spirit as well as the cuisine of this bountiful region. With de Blasi we travel down remote country goat paths in tiny island villages and along sun-washed avenues of great cities in search of some of the most treasured recipes in the world. This is as much a storybook as it is a cookbook: a gathering of small rhapsodies, impressions, and romantic notions from a land where such delights are plentiful. In our journey through the kitchens of southern Italy we find tantalizing recipes for a host of mouthwatering dishes, including Gnocchi di Castagne con Porcini Trifolati Insalata di Pesce Dove il Mare Non C’é Pane di Altamura Frittelle di Ricotta e Rhum alla Lucana Peperoni Arrostiti Ripieni La Vera Pizza Pomodori alla Brace Pesce Spada sulla Brace alla Pantesca Ricotta Forte Pasta alla Pecoraio La Torta Antica Ericina Un Gelato Barocco With these authentic recipes at your fingertips, you can master the luscious tastes and rustic ambiance of southern Italy. These dishes are sure to become a tradition in your home, and will fill it with tantalizing aromas and love. From the Hardcover edition.

Author: Robert V. Camuto
Publisher: U of Nebraska Press
ISBN: 1496229169
Category : Biography & Autobiography
Languages : en
Pages : 282

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Book Description
Robert V. Camuto sets out across modern Southern Italy in search of the "South-ness" that defined his youthful experience and views the world through wine, food, and families.

Author: Rosetta Costantino
Publisher: Ten Speed Press
ISBN: 1607744023
Category : Cooking
Languages : en
Pages : 226

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Book Description
An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.

Author: Erica De Mane
Publisher: HarperCollins
ISBN: 054479169X
Category : Cooking
Languages : en
Pages : 467

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Book Description
Praise for Erica De Mane "Erica De Mane is an experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures." -Corby Kummer, The New York Times "De Mane tells you things you need to know. . . . Her philosophy is contagious. The tone is friendly. The result is liberating. The confidence can't help but build." -Ronalie C. Peterson, The Washington Post "I found myself nodding in appreciation of Erica De Mane's willingness to hand over the keys to being a good cook." -Susie Middleton, Fine Cooking magazine Savor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane. From classic recipes to new interpretations, from multi-course meals to easy antipasti, here are dishes for cooks of all levels that capture the taste and spirit of one of the world's most beloved cuisines.

Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 1524760463
Category : Cooking
Languages : en
Pages : 258

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Book Description
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Author: Damiano Carrara
Publisher: Union Square + ORM
ISBN: 1454927305
Category : Cooking
Languages : en
Pages : 392

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Book Description
The Italian celebrity chef brings his passion for Tuscan food to the American table in this “well-balanced, deliciously presented cookbook” (Shelf Awareness). Growing up in Lucca, Italy, chef Damiano Carrara learned how to cook from his mother, his grandmother, and especially from his father. Here, he brings those beloved dishes from his family’s table to yours—including his father’s recipe for homemade gnocci with pesto. Carrara’s comforting, delicious recipes range from Pasta e Fagioli (Pasta and Bean Soup) and Insalata di Farro con Gamberi (Farro Salad with Shrimp) to Finocchi Gratinati (Fennel au Gratin), Lasagne Vegetariana ai Carciofini (Vegetarian Baby Artichoke Lasagna), and Panna Cotta scattered with fresh berries or shaved dark chocolate. This is authentic Italian home-style cooking at its best.

Author: Carlo Middione
Publisher:
ISBN: 9781648370465
Category :
Languages : en
Pages : 352

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Book Description
In this illustrated culinary guide, chef Carlo Middione introduces us to unique dishes from Southern Italy. Featuring 16 pages of color photos and heartwarming anecdotes, this must-have cookbook covers everything from sauces to desserts.

Author: Savory Bites Haven
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0

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Book Description
A Taste of Southern Italy: 97 Traditional Recipes and Wine Pairings Italians have a long-held appreciation for incorporating the Mediterranean flavors of olive oil, fresh basil, and fragrant oregano into their cooking. Tucked away in the countryside of Southern Italy, generations of families have perfected the much-loved recipes and unique flavors of this region. A Taste of Southern Italy: 97 Traditional Recipes and Wine Pairings celebrates the unique flavors and recipes of this southern region, compiled by Italian cooking enthusiast and author Paulina Salerno. The cookbook is a collection of 97 traditional recipes influenced by the flavors of the area. Highlights from the book include a variety of pasta dishes, such as the well-known spaghetti alla Puttanesca, and other traditional Italian dishes like zucchini frittata, Venetian-style salmon, and the renowned Sicilian caponata. Salerno has included delightful wine pairings for each dish, highlighting the best which Southern Italy has to offer. To ensure that each recipe results in success every time, Salerno has included detailed instructions on the preparation of each dish, including the type of ingredients that should be used, the cooking time, and of course her own culinary tips. Comforting and easy-to-follow, the book provides the opportunity to bring the flavour of Southern Italy to your own kitchen. In addition to the recipes, Salerno has included interesting stories about the origins of each dish, its influences and variation, as well as personal anecdotes about the beloved dishes that she has enjoyed. Included are delicious appetizers and salads, hearty main courses and delectable desserts, as well as hints on how the food can be served to best appreciate each dish. Salerno's passion for introducing others to authentic Italian cuisine shines in A Taste of Southern Italy: 97 Traditional Recipes and Wine Pairings. With classic Italian recipes, inspired wine pairings and insightful narrative, the book allows the reader to experience the flavors of Southern Italy while reading. It is a delightfully inviting and inspiring collection of beloved Southern Italian recipes.

Author: Carlo Middione
Publisher: Echo Point Books & Media, LLC
ISBN:
Category : Cooking
Languages : en
Pages : 528

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Book Description
To see the new Hardcover edition of The Food of Southern Italy please search ISBN 1635610400. Venture beyond the familiar pizza, marinara, and risotto to discover the varied and delicious world of traditional southern Italian cooking. Sicilian-American chef and respected sage of Italian cuisine Carlo Middione takes us along on his search for the unique and authentic recipes of this historic region in this Tastemaker-award-winning guide. With rustic dishes like quail roasted with pomegranate, spinach alla Romana, and ricotta and prosciutto crepes-some collected door-to-door and never-before written down-Middione paints a vivid culinary snapshot of Southern Italy. Masterfully packed with tidbits about the history and tradition of each dish within Italian culture, the author's considerable skill, culinary wisdom, and enthusiasm shine through every page, making this a truly edifying and engaging read. Every part of a complete and delicious feast is covered here, from breads and antipasti to side dishes and stews. It also includes a thorough glossary of southern Italian wines and a large assortment of heirloom pastry and dessert recipes. You'll find new techniques to improve upon classics like pizza margherita and other recipes for dishes that, while traditional to the region, are not commonly found in most Italian cookbooks. Middione's creative and knowledgeable menu suggestions for every dish help make planning satisfying and authentic Italian meals simple work. From primi piatti to dolci, there is much to love in this authentic guide to southern Italian fare. Buon appetito!

Author: Arthur Schwartz
Publisher: Harper Collins
ISBN: 0062319132
Category : Cooking
Languages : en
Pages : 792

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Book Description
Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine. In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease. Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds. This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites. Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore." A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.