The Food Of Southern Italy And Calabria
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The Food Of Southern Italy And Calabria
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Author : Francesco Altomare
language : en
Publisher: Lulu.com
Release Date : 2015-12-11
The Food Of Southern Italy And Calabria written by Francesco Altomare and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-11 with Cooking categories.
Follow me on a journey through Calabria and Southern Italy. Discover food, people and a land that will feed your very soul. Travel with me as we cross the realm of 'cucina povera'. We will cook together as we voyage from the past to the present day. We will discover recipes from the mountains to the sea. We will dine on the food behind the personal stories and fables of this rich and ancient land. I have been travelling, cooking and eating cuchina povera for over fifty years. It has taken me fifty years to get round to writing this book. All you need to do is spare some time to uncover a food that will fill your soul with Calabrian sunshine.
Cucina Di Calabria
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Author : Mary Amabile Palmer
language : en
Publisher:
Release Date : 2004
Cucina Di Calabria written by Mary Amabile Palmer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cookery categories.
"Cucina di Calabria" is the first cookbook ever devoted to the distinctive, lusty food of Calabria, the toe of the Italian boot. More than 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. The recipes are interwoven with anecdotes about Calabrian culture and history, traditions and festivals. Line art & photos.
Cucina Di Calabria
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Author : Mary Amabile Palmer
language : it
Publisher:
Release Date : 1997
Cucina Di Calabria written by Mary Amabile Palmer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Calabria (Italy) categories.
Southern Italian Desserts
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Author : Rosetta Costantino
language : en
Publisher: Ten Speed Press
Release Date : 2013-10-08
Southern Italian Desserts written by Rosetta Costantino and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-08 with Cooking categories.
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.
Mezzogiorno
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Author : Francesco Mazzei
language : en
Publisher: Preface Publishing
Release Date : 2015-11-02
Mezzogiorno written by Francesco Mazzei and has been published by Preface Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-02 with Cooking, Italian categories.
Francesco Mazzei hails from Calabria - the toe on Italy's boot and the region noted for producing n'duja (a spicy, spreadable pork sausage). Like n'duja, Mazzei has come to prominence in the last few years impressing fellow chefs, bloggers and critics alike. From making ice cream at his uncle's gelateria at the age of nine to working at London's prestigious Dorchester Hotel and on the pastry sections at Hakkasan and Yautcha, Mazzei has led a varied career that has straddled Rome, Edinburgh, London, Bangkok (where he opened an Italian restaurant at the Royal Sporting Club) and Calabria. He opened L'Anima in 2008, which became one of the leading lights of London's collection of Italian restaurants - 'Many lay claim to being number one Italian restaurant, but Francesco Mazzei's L'Amina has the edge' (The Observer, 2013). Signature dishes at L'Anima - such as Charcoal scallops with n'duja and salsa verde and Spit roast leg of lamb with cannellini beans and black cabbage - offer prime examples of a style that marries rustic Calabrian flavours with Modern European precision. His next project opens in Autumn 2015 with the relaunch of Sartoria in Mayfair. This, his first book, is a straightforward '80 terrific southern Italian recipes' with an introduction to the food of Southern Italy.
Salute
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Author : Gail Donovan
language : en
Publisher: Laurel Glen Publishing
Release Date : 2000
Salute written by Gail Donovan and has been published by Laurel Glen Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking, Italian categories.
The Donovans toured Southern Italy to compile this unique and extensive culinary travel journal, brimming with impressions of places from Calabria to Sicily. Each chapter introduces a different place, featuring a wide array of sumptuous Italian recipes. 50 recipes. 400 color photos.
Food Of The Italian South
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Author : Katie Parla
language : en
Publisher: Clarkson Potter
Release Date : 2019-03-12
Food Of The Italian South written by Katie Parla and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-12 with Cooking categories.
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
The Food Of Southern Italy
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Author : Carlo Middione
language : en
Publisher: Echo Point Books & Media, LLC
Release Date : 2021-04-12
The Food Of Southern Italy written by Carlo Middione and has been published by Echo Point Books & Media, LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-12 with Cooking categories.
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!
My Calabria Rustic Family Cooking From Italy S Undiscovered South
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Author : Rosetta Costantino
language : en
Publisher: W. W. Norton & Company
Release Date : 2010-11-08
My Calabria Rustic Family Cooking From Italy S Undiscovered South written by Rosetta Costantino and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-08 with Cooking categories.
The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.
A Taste Of Calabria
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Author : Salvatore Vona
language : en
Publisher: CreateSpace
Release Date : 2012-02-26
A Taste Of Calabria written by Salvatore Vona and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-26 with Cooking categories.
Salvatore Vona is the chef at Le Puzelle, an 'agriturismo' (converted farmhouse accommodation) near the small hill-top town of Santa Severina in the Calabrian province of Crotone. As well as providing holiday accommodation, Le Puzelle is well-known locally for its cuisine and many Calabrians and others travel considerable distances to wine and dine at Salvatore Vona's table. Salvatore's book of recipes, 'A Taste of Calabria', began life as the third edition of his popular 'I Sapori delle Puzelle' (literally the tastes and flavours of the Puzelle) and reflects the demand, expressed by many of Le Puzelle's English-speaking guests, for an English language edition. The book's 150 recipes are representative of southern Italian cuisine and that of Calabria in particular; above all, however, they reflect the innovative style of Salvatore Vono. Niall Allsop's translation also includes detailed and helpful notes on those ingredients that are not always available outside Italy in the hope that the reader will not be be put off because he or she cannot find the same cheese or pasta mentioned in the recipe. Niall also acknowledges that there is, of course, no substitute for the real thing ... Salvatore Vona's door at Le Puzelle is always open.