
- English
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The Food of Southern Italy
About this book
Take a Fascinating Culinary Journey from Rome and Naples to Sardinia and SicilyVenture 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.
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Information
Table of contents
- Cover Page
- Copyright
- Contents
- Premessa: Foreword
- Ringraziamenti: Acknowledgments
- Introduzione: Introduction
- La Dispensa Italiana: The Italian Pantry
- Batteria De Cucina: Kitchen Equipment
- Saggezza: Words of Wisdom (to be read before using the recipes)
- Pizze E Pane: Pizzas and Breads
- Salse: Sauces
- Uova: Eggs
- Antipasti: Before the Meal
- Minestre: Soups
- Primi Piatti: First Courses
- Secondi Piatti: Second (or Main) Courses
- Contorni: Side Dishes
- Dolci: Desserts and Sweets
- Glossary of Southern Italian Wines
- Indice: Index