The sunbaked south of Italy, comprising Sicily, Calabria, Basilicata and Puglia, is a land of ancient and varied history, fascinating extremes of landscape and climate, and a people for whom food is a passion. Idyllic white sandy beaches cascade into crystal clear seas, remote villages cling spectacularly to craggy mountainsides and impenetrable forests spread over the rugged interior, but the often arid landscape has led to a resourceful approach to food and cooking and to highly flavorful and distinctive dishes.
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This book opens with an evocative introduction to the history, geography and traditions that have shaped the culinary culture of these regions, as well as an intriguing commentary on the local festivals and their accompanying foods. This is followed by an essential guide to the classic ingredients, including cured meats, fresh fish and shellfish, piquant ewe's milk cheeses, the finest olive oils, spicy chili peppers, spicy pepperoncino, top-quality durum wheat and sweet Marsala wine.
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There follows a collection of 65 regional recipes, with chapters covering all the traditional courses including Antipasti, Soups and Breads; Pasta, Gnocchi and Rice; Fish and Shellfish; Poultry, Meat and Game; Vegetables, Eggs and Cheese; and Desserts and Baking. Authentic dishes are included from each region, such as Sicilian Rice Fritters, Pasta with Potenza Ragu, Trapani Fish Couscous, Lucanian Chicken Pie, Pugliese Beef Rolls, Calabrian Sweetmeats and Sicilian Cassata.
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With 370 stunning photographs, as well as cook's tips, variations and nutritional information, this irresistible volume is perfect for anyone who wishes to explore the hidden cuisine of Southern Italy.
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• Discover the secrets of Southern Italian cuisine, in a collection of 65 authentic dishes from Sicily, Calabria, Basilicata and Puglia

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• Explore the geography, climate and history of this hidden part of Italy: discover the local flavors and culinary traditions, and how to use the distinctive ingredients, including olive oil, cured pork, durum wheat, wine, fish and shellfish and spicy chili peppers.

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• Learn how to create some of the most famous regional dishes such as the ancient Sicilian pizza, Sfinciuni; the simple recipe of homemade pasta with chickpeas, Lagane E Ceci; the traditional courgette dish, Zucchine alla Poverella; and the classic Calabrian sweetmeat, Petrali.

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• Chapters cover all the courses, including Antipasti, Soups and Breads; Pasta, Gnocchi and Rice; Fish and Shellfish; Poultry, Meat and Game; Vegetables, Eggs and Cheese; and Desserts and Baking

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• Illustrated with more than 370 stunning photographs of the region, its food and the recipes

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• Includes nutritional information for every recipe

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