A journey into the ageless hearts, minds, and aromatic kitchens of southern Italy.
Marlena de Blasi's lifelong affair with cooking began at age nine on a beach along the coast of Italy, where she met an elderly woman roasting potatoes coated with olive oil, rosemary, and sea salt over an open fire. "It was then," de Blasi recalls, "that I began to understand that the way people eat and drink is a measure of them." Following her Regional Foods of Northern Italyalready established as a charming classic on the cookbook shelvesRegional Foods of Southern Italy distills the essence of the region's traditional foods in a beautifully wrought amalgam of narrative and recipe.
Regional Foods of Southern Italy takes us from Rome, where we eat a sumptuous Christmas Eve fish supper, through the harsh magnificence of Abruzzi's mountains to Naples, where we find the one true pizza and make a slight detour for the mythical orange tart of Capri. Our journey continues down the Amalfi coast through the ancient reaches of Puglia, where we find Pasta in Black, the ultimate comfort food, pause in little-known Basilicata for Honeyed Wild Rabbit braised with Chestnuts, and jolt our palates with Calabrian ricotta forte before ending up in Sicily and Sardinia.
Here are more than 150 authentic recipes in a beautiful two-color cookbook that is "about simplicity and innocence . . . and about the stories, inextricably woven into and wedded to the food."
About Marlena De Blasi
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Published August 1, 1999
by Viking Adult.