The Food of Southern Italy: (New Edition)

by Carlo Middione, Angelo Pellegrini (Foreword by)

Overview

Take a Fascinating Culinary Journey from Rome and Naples to Sardinia and Sicily

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.

This book is also available from Echo Point Books as a hardcover (ISBN 1635610400)..

And be sure to explore the sumptuous recipes in another of Carlo's cookbooks, La Vera Cucina! (ISBN 1635617774).

Product Details

ISBN-13:	9781648370465
Publisher:	Echo Point Books & Media, LLC
Publication date:	06/28/2022
Pages:	352
Sales rank:	832,835
Product dimensions:	8.00(w) x 10.00(h) x 0.96(d)

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.

Table of Contents

PREMESSA Foreword

RINGRAZIAMENTI Acknowledgments

INTRODUCZIONE Introduction

Background of Italian Food

The Italian Way of Eating

LA DISPENSA ITALIANA The Italian Pantry

BATTERIA DE CUCINA Kitchen Equipment

SAGGEZZA Words of Wisdom

PIZZE E PANE Pizzas and Breads

SALSE Sauces

UOVA Eggs

ANTIPASTI Before the Meal

MINESTRE Soups

PRIMI PATTI First Courses

SECONDI PATTI Second (or Main) Courses

CONTORNI Side Dishes

DOLCI Desserts and Sweets

GLOSSARIO VINI DEL SUD ITALIA Glossary of Southern Italian Wines

INDICE Index

Editorial Reviews

Middione wants his readers to move beyond the stereotypes of Southern Italian food, to eat the simple dishes he treasures. Granted, many of the recipes are familiar, and there are many other good Italian cookbooks. But he succeeds wonderfully in presenting scores of others: trout with mushrooms, snails with oregano, mushrooms roasted with pine nuts, tiny pastries called rose wheels. Each recipe specifies the region in which it originated. His menu and wine suggestions are especially good. Recommended. SP

Library Journal

“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

From the Publisher