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Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook
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About Food Of The Italian South: Recipes For
Product 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 Review “Italian food expert Katie Parla tackles the culturally rich cuisine and history of the southern region—where most of the quintessentially ‘Italian’ foods you know and love originally hail from.” —Epicurious “Parla’s new book is a reflection of [her] journey to the regions of Italy often overlooked by tourists.” —Edible Jersey “Parla is a journalist, but she’s also a culinary sleuth, eager to learn all about food ways as well as ways to chronicle and save dishes that are quickly disappearing from modern Italian tables.” —Shelf Life “Every time I think I’ve seen it all, Katie Parla schools me and opens up an entirely new chapter of mind-blowing simplicity that I become obsessed with. This book proves to be no different. As I delve into these salacious recipes, I can only imagine where she will take me next!”— Marc Vetri, chef-founder Vetri Cucina “What do you want? A beautifully well-documented book that feels like visiting the soul of Italy, with pictures so good you can practically taste the authentic recipes? It’s right here, friends. Transport yourself.” —Joe Beddia, chef-owner Pizzeria Beddia“Katie Parla is without peer when it comes to cataloguing, eating, writing, and cooking about the foods of Italy. I’m biased. She’s my friend and colleague, and for years she has shown me the Italy of my dreams, in her books and just hopping in the car and taking off on the autostrada. As Katie says, ‘this is a calling,’ a duty for her to make sure these little culinary corners of her beloved Italy are revealed to u
