Sicily, Calabria, Campania, Basilicata, Apulia, Abruzzo, Molise, and Lazio are well-known for their iconic, mouth-watering dishes. In this delicious exploration, Italian American author Bill Abruzzo dishes up the tastes of his family's heritage. From the tranquil vineyards of Frascati near Rome to the bustling city of Palermo with its Byzantine and Arab influenced architecture, this personal tour blends anecdote, family, and food in a savory combination and finishes at Abruzzo's own farm in Virginia.
Sit down to antipasti like Mozzarella in Carozza (fried cheese pockets) and Bruschetta con Insalata Tropeana (grilled bread topped with tomatoes, olives, and capers). Pasta, gnocchi, and couscous burst with flavors such as prosciutto, sundried tomatoes, and Pecorino Romano cheese. Recipes for calamari, mussels, swordfish, and more teem with the fresh taste of the Mediterranean. No Italian journey would be complete without pizza. From the classic Pizza Margherita to Pizza alla Tropea, topped with sweet onions and anchovies, each region has its own specialty. Molise's famous Taralli (fennel seed biscuits) and classic Foccacia from Apulia are savory delights that make a perfect snack. Soups, salads, meats, and more offer endless meals and inspiration. To finish your meal, linger over a slice of Torta di Ricotta con Ciliege (ricotta cake with cherries) and sip a glass on limoncello (citrus liqueur). With convivial stories from the hearts and hearths of Southern Italy and Sicily, this cookbook will have a cherished place in your kitchen.

Abruzzo, Bill, author

by Bill Abruzzo

Pelican Publishing Company, Incorporated

Arcadia Publishing

United States, United States of America

PS, 2016

Obscured text on back cover due to sticker attached.
cut off text on some pages text very close to gutter
some text are cut off very close to outer margin

Includes index.

Everyone wants to be Italian: Italian food is more than delicious ; it's a rich cultural heritage. Guided by author Bill Abruzzo, travel through the regions of Calabria, Lazio, Campania, and Sicily, explore the many ways culinary traditions are connected to each region's history and tradition with easy-to-use recipes and personal anecdotes. Antipasti (Appetizers), Pane (Breads), Zuppe (Soups), Pasta, Cose Dolce (Desserts), and Liquori (Liqueurs) form more than a mere meal: these dishes are your passport. A special section on growing Italian ingredients and stocking your Italian pantry means great tastes and great stories are never farther away than your own kitchen

pages cm
Includes index

2024-07-01