Cooking with Chef Silvio: Stories and Authentic Recipes from Campania (Excelsior Editions) - Hardcover

Suppa, Silvio

Hardcover

ISBN 10: 1438433638 ISBN 13: 9781438433639

Publisher: Excelsior Editions, 2010

Synopsis

A guided tour of the cuisine, culture, and rich culinary history of the Campania region of Italy.

Join Anthony Riccio and Chef Silvio Suppa for a guided tour of the rich culinary history of southern Italy. Known to the Romans as Campania felix, or "fertile countryside," Chef Silvio's home region of Campania is blessed with rich volcanic soil and warm sea breezes, which has resulted in an exuberant and varied cuisine that draws not only on the region's abundant fresh vegetables and herbs but also centuries of Roman, Arab, Spanish, and French influence. From traditional favorites like eggplant parmiggiana and pasta e fasul to family recipes like Aunt Irma's stuffed peppers and Maria Suppa's zabaglione, Cooking with Chef Silvio offers hearty and heartwarming fare as well as the stories behind the food, a cultural and social history of a region as told through its cuisine.

About this title

About the Author

Anthony V. Riccio (1952–2022) was Manager of Stacks and Collections Maintenance at the Sterling Memorial Library at Yale University. He was the author of several books on Italian American culture and history, including The Italian American Experience in New Haven: Images and Oral Histories; Farms, Factories, and Families: Italian American Women of Connecticut; and From Italy to the North End: Photographs, 1972–1982, and the coauthor, with Silvio Suppa, of Cooking with Chef Silvio: Stories and Authentic Recipes from Campania, all published by SUNY Press.

Edition details

• Publisher: Excelsior Editions
• Publication date: 2010
• Language: English
• ISBN 10: 1438433638
• ISBN 13: 9781438433639
• Binding: Hardcover
• Number of pages: 144