Regional Foods of Southern Italy

by Marlena de Blasi

The author of Regional Foods of Northern Italy presents a mouth-watering look at the traditional cuisine of southern Italy, introducing more than 150 authentic recipes for such specialties as pizza, Pasta in Black, and Calabrian ricotta forte. 15,000 first printing.

Genres: Italy, Cookbooks, Nonfiction

270 pages, Hardcover

First published January 1, 1997

Reviews

[Jessica · Rating 4 out of 5]

I will never make a single recipe from this book - they usually take too long or too much prep or rabbit! I read it for the pleasure of de Blasi's descriptions of each region of Northern Italy's food traditions. (Sauerkraut? Goulasch? Unexpected.) Also for the delightfully genteel recipes: "Relieve the sardine of its head and bones" "Sautee the onions until they begin to gild". A very enjoyable food escape.

[NavyRose · Rating 5 out of 5]

A quick read of recipes from the various regions of Italy. There is a brief description of each area and how the foods in that particular area originated. Whether you like beef, pork or fish you will find a few recipes that you’ll want to try. My only challenge may be finding ingredients in southeast North Carolina, USA.