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The Southern Italian Farmer’s Table features authentic recipes from over thirty agriturismi (working family farms that provide room and board to travelers) located in central and southern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond. Visitors to agriturismi, who come from all over Europe and North America, indulge in such delights as vibrant green olive oil fresh from the press, a myriad of hand-shaped pastas cooked to perfection, and wedges of aged pecorino redolent of verdant green pastures.
Matthew Scialabba and Melissa Pellegrino, both professional chefs who are fluent in Italian, have transcribed more than 150 authentic Italian recipes from these family farms—few of which are found in cookbooks available outside of Italy. Full-color photographs and anecdotes about the farms and their residents bring Italy’s glorious countryside to life.
The 150 authentic recipes include:
Grilled Provolone with Blood Orange Reduction Bread Dough Pasta with Amatriciana
Pork Bracciole with Eggplant and Scamorza Cheese
Sausage Cooked in Red Wine with Sweet Dried Peppers and Black Olives
Cinnamon and Hazelnut Cookies
“The undeniable fact is that Italians simply know how to eat. They can talk about what is for dinner while eating lunch, and why a dish from their own province is so much better than that of their neighbor when the two are virtually identical. A common thread throughout the country is that quality of ingredients is crucial, including understanding where they are grown and how they are made. And that is why agriturismi are so special. We hope that the stories and recipes on these pages offer a taste and flavor of Italian working farms, and inspire you with the purest examples of the Italian philosophy so fundamental to its cuisine.”
— From the Introduction
Overview
The Southern Italian Farmer’s Table features authentic recipes from over thirty agriturismi (working family farms that provide room and board to travelers) located in central and southern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond. Visitors to agriturismi, who come from all over Europe and North America, indulge in such delights as vibrant green olive oil fresh from the press, a myriad of hand-shaped pastas cooked to perfection, and wedges ...