Cooking with Chef Silvio: Stories and Authentic Recipes from Campania

Cooking with Chef Silvio: Stories and Authentic Recipes from Campania

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Overview

Cooking with Chef Silvio: Stories and Authentic Recipes from Campania by Silvio Suppa

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.

Product Details

ISBN-13: 9781438433639
Publisher: State University of New York Press
Publication date: 09/30/2010
Series: Excelsior Editions
Pages: 144
Product dimensions: 9.30(w) x 10.30(h) x 0.60(d)

About the Author

After learning the art of cooking from his grandmother, Silvio Suppa brought his knowledge of l'arte della cucina to the United States in 1968, where he became one of the architects of the cuisine now known as "New Haven Italian." After cooking at New Haven's famed Del Monaco's Restaurant for more than twenty years, he and his wife, Vittoria, moved to Madison, Connecticut, where he continues to serve his beloved Mediterranean classics at Café Allegre and three other restaurants: The Woodwinds, in Branford; Chef Silvio's, in Guilford; and Allegre Gourmet Express, in Madison.

Anthony V. Riccio is Stacks Manager at the Sterling Memorial Library at Yale University. He is the author of The Italian American Experience in New Haven: Images and Oral Histories, also published by SUNY Press, and Boston's North End: Images and Recollections of an Italian-American Neighborhood.

Table of Contents

Preface

Introduction
La Bellezza di Sant’ Agata de’ Goti

1. Campanian Cuisine through the Ages

2. Miseria and Nobiltà: A Tale of Two Kitchens

3. ’A Nonna’s Apprentice

4. My First Dishes

5. ’A Marenna on the Farm

6. Il Pranzo on the Farm

7. La Cena on the Farm

8. Shepherd Dishes

9. Holiday Dishes

10. Making Bread with ’a Nonna

11. Family Recipes: ’Zi Irma and ’Zi Giuannina

12. Recipes from Campania: Chef Francesco Spagnuolo and Chef Carlo Russo

13. La Raccolta

14. Sunday Dishes on the Farm

15. Olive Picking in the Hills

16. Home Remedies

17. Leaving for America

Bibliography
List of Photographs
Index

What People are Saying About This

Chef Christopher Prosperi

“The countryside of Campania comes alive in Cooking with Chef Silvio. These simple, flavorful, and rustic dishes inspire families to come together. Bring the bounty of Italian cuisine and the engaging history of the region to your table.” --(Chef Christopher Prosperi, Metro Bis Restaurant, Simsbury, CT)

Chef Jacques Pépin

“There’s always space for another Italian cookbook in my kitchen. Simple, easy, and straightforward, Silvio’s cooking will regale you, satisfying your belly and your soul.” --(Chef Jacques Pépin)

Dina Stavola

“I am 100% Italian, yet have not had the chance to fly over to Italy, so instead of pulling out my passport, I head to the Connecticut shoreline where I feel like I am truly getting a slice of authentic Italian cuisine! Chef Silvio has been such a delight to work with—so entertaining on air and just as warm off the air—I feel like he is one of my relatives the way he always greets me with open arms and a freshly piped cannoli!
The only downfall? The umpteen pounds I have put on from a few too many visits to his restaurant.” --(Dina Stavola, FOX-TV CT)

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