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Following the success of Frank Stitt's Southern Table, chef Stitt introduces his second restaurant in Birmingham, AL, Bottega Restaurant and Café. Using the menu as a guide, drinks are first, followed by antipasti, soups and salads, pasta, fish, poultry and meat, vegetables, rice and polenta, and ending with desserts. The majority of the recipes are for the adventurous or experienced cook. Limoncello is made with the zest of 20 lemons, and Rabbit Torino begins with detailed instructions for boning the rabbit; a recommended wine follows each recipe. Staples for an Italian kitchen, techniques and tools, and sources for ingredients are also included. Throughout his career, Stitt has supported regional farmers and fishermen who practice sustainable agriculture and fishing. He continues this philosophy melding Southern ingredients with staples of Italian cooking. Highly recommended for libraries with regional cookbook collections.