The sunbaked south of Italy, comprising Sicily, Calabria, Basilicata and
Puglia, is a land of ancient and varied history, fascinating extremes of
landscape and climate, and a people for whom food is a passion. Idyllic
white sandy beaches cascade into crystal clear seas, remote villages
cling spectacularly to craggy mountainsides and impenetrable forests
spread over the rugged interior, but the often arid landscape has led to
a resourceful approach to food and cooking and to highly flavorful and
distinctive dishes. This book opens with an evocative introduction to
the history, geography and traditions that have shaped the culinary
culture of these regions, as well as an intriguing commentary on the
local festivals and their accompanying foods. This is followed by an
essential guide to the classic ingredients, including cured meats, fresh
fish and shellfish, piquant ewe's milk cheeses, the finest olive oils,
spicy chili peppers, spicy pepperoncino, top-quality durum wheat and
sweet Marsala wine. There follows a collection of 65 regional recipes,
with chapters covering all the traditional courses including Antipasti,
Soups and Breads; Pasta, Gnocchi and Rice; Fish and Shellfish; Poultry,
Meat and Game; Vegetables, Eggs and Cheese; and Desserts and Baking.
Authentic dishes are included from each region, such as Sicilian Rice
Fritters, Pasta with Potenza Ragu, Trapani Fish Couscous, Lucanian
Chicken Pie, Pugliese Beef Rolls, Calabrian Sweetmeats and Sicilian
Cassata. With 370 stunning photographs, as well as cook's tips,
variations and nutritional information, this irresistible volume is
perfect for anyone who wishes to explore the hidden cuisine of Southern
Italy. -Discover the secrets of Southern Italian cuisine, in a
collection of 65 authentic dishes from Sicily, Calabria, Basilicata and
Puglia -Explore the geography, climate and history of this hidden part
of Italy: discover the local flavors and culinary traditions, and how to
use the distinctive ingredients, including olive oil, cured pork, durum
wheat, wine, fish and shellfish and spicy chili peppers. -Learn how to
create some of the most famous regional dishes such as the ancient
Sicilian pizza, Sfinciuni; the simple recipe of homemade pasta with
chickpeas, Lagane E Ceci; the traditional courgette dish, Zucchine alla
Poverella; and the classic Calabrian sweetmeat, Petrali. -Chapters cover
all the courses, including Antipasti, Soups and Breads; Pasta, Gnocchi
and Rice; Fish and Shellfish; Poultry, Meat and Game; Vegetables, Eggs
and Cheese; and Desserts and Baking -Illustrated with more than 370
stunning photographs of the region, its food and the recipes -Includes
nutritional information for every recipe
