The Food of Southern Italy: (New Edition) - Hardcover

Middione, Carlo

Hardcover

ISBN 10: 1635610400 ISBN 13: 9781635610406

Publisher: Echo Point Books & Media, 2019

Synopsis

Venture 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.

Every part of a complete and delicious feast is covered here, from breads and antipasti to side dishes and stews. It also includes a thorough glossary of southern Italian wines and a large assortment of heirloom pastry and dessert recipes.  You’ll find new techniques to improve upon classics like pizza margherita and other recipes for dishes that, while traditional to the region, are not commonly found in most Italian cookbooks. Middione’s creative and knowledgeable menu suggestions for every dish help make planning satisfying and authentic Italian meals simple work. 

From primi piatti to dolci, there is much to love in this authentic guide to southern Italian fare.
Buon appetito!

And be sure to explore the sumptuous recipes in another of Carlo's cookbooks, La Vera Cucina!

About this title

Review

“I must say that 1 find The Food of Southern Italy a most delightful hook. When I'm in San Francisco, I lunch frequently at Carlo Middione’s takeout [Vivande]. His food is delicious, and truly Italian. So are his wines, and so are the recipes in his book. It’s really a pleasure to read recipes so well written and so totally without pretension.”    -Elizabeth David
 

About the Author

CARLO MIDDIONE is a second- generation Sicilian-American and formerly the Italian specialist on the faculty of the California Culinary Academy for Chefs in San Francisco. His friendliness, culinary skills, and contagious enthusiasm for good Italian food have won him a wide following, and he has appeared regularly on local television. His Italian restaurant/delicatessen, located in San Francisco, has been praised by Gourmet magazine, which says, "Eating at Vivande is very much like being a guest in a large and friendly kitchen.

About this edition

• Publisher: Echo Point Books & Media
• Publication date: 2019
• ISBN 10: 1635610400
• ISBN 13: 9781635610406
• Binding: Hardcover
• Number of pages: 352