Hot Best Seller

Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook

Availability: Ready to download

85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire co 85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel  of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking  “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review)  “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel


Compare

85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire co 85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel  of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking  “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review)  “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

30 review for Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook

  1. 5 out of 5

    Vivian

    Offered more diversity than expected. This addresses southern Italian dishes from varying regions. Being an agrarian area the dishes are simple and rustic, for the most part relying on eggs, bread (stale bread too), pork and a few seafood dishes. This is country-style cooking and not the rich cream sauces of the north. What I did find that was a most pleasant surprise were tips on making different pastas--this is very regionally based and when I mentioned one to my husband he offered a version hi Offered more diversity than expected. This addresses southern Italian dishes from varying regions. Being an agrarian area the dishes are simple and rustic, for the most part relying on eggs, bread (stale bread too), pork and a few seafood dishes. This is country-style cooking and not the rich cream sauces of the north. What I did find that was a most pleasant surprise were tips on making different pastas--this is very regionally based and when I mentioned one to my husband he offered a version his family did that was minutely different in shaping and obviously with a different name--literally, using two fingers instead of three. But pasta is serious business and randomly suggesting a different one can be an exercise in diplomacy. Demonstrated how to make several tube pastas--huge head slapping moment, that's how they do it! Curing olives and making your own amaros--which is pretty cool and much simpler than industry leads you to believe. Time is the key. Delicious and simple looking focaccia is the first thing I want to do when it's not to hot to run the oven. I'm in grill mode for the summer. I've been exploring breads and perfecting crusts recently, so this adds to my idea collection. Overall, simple good food and the photo spread which accompanies it provide a regional tour of the area. Armchair tourism with tasty suggestions.

  2. 4 out of 5

    Bonnie

    I really enjoyed reading through this book. I loved that the author talked about the various regions of the Italian South, and she discusses the ingredients that's popular to the area. There are many simple rustic dishes, some I have never come across, and some that are disappearing. What's really enjoyable about this book are the photographs and the very few ingredients needed to make some delicious, comfort-eating dishes. There are many photos of how to do some of the prep work that I find hel I really enjoyed reading through this book. I loved that the author talked about the various regions of the Italian South, and she discusses the ingredients that's popular to the area. There are many simple rustic dishes, some I have never come across, and some that are disappearing. What's really enjoyable about this book are the photographs and the very few ingredients needed to make some delicious, comfort-eating dishes. There are many photos of how to do some of the prep work that I find helpful. I would love to insert myself in many of these places and eat these delicious meals. I find that many are really easy to prepare. This book is definitely a keeper. Thank you for the free book, Clarkson Potter!

  3. 4 out of 5

    Juliana Haught

    My husband and I had the great pleasure of meeting Katie Parla at one of our favorite restaurants, which featured a fixed price menu of dishes from this book. Parla came around to each table and chatted with each person, answered questions about the book and about Italy, and then signed our copy of her book. It was a truly enjoyable night and a divinely delicious meal. Every recipe we have tried from this book has been delicious. Some of the pages are even starting to wrinkle from getting splatt My husband and I had the great pleasure of meeting Katie Parla at one of our favorite restaurants, which featured a fixed price menu of dishes from this book. Parla came around to each table and chatted with each person, answered questions about the book and about Italy, and then signed our copy of her book. It was a truly enjoyable night and a divinely delicious meal. Every recipe we have tried from this book has been delicious. Some of the pages are even starting to wrinkle from getting splattered and stained - the sign of a truly good and well-loved cookbook.

  4. 4 out of 5

    Laura Sharp

    There is nothing quite like Parla's writing to bring fascination to Southern Italy in this new cookbook of hers! She captured my fascination in Tasting Rome two years back and this cookbook did not disappoint, if anything, I LOVE IT MORE!! I love how she draws the reader in with beautiful descriptions and pictures and invites them to taste their way through all the different regions! Excellent book! Thank you for the free book, Clarkson Potter! Definitely recommend to anyone with an interest to There is nothing quite like Parla's writing to bring fascination to Southern Italy in this new cookbook of hers! She captured my fascination in Tasting Rome two years back and this cookbook did not disappoint, if anything, I LOVE IT MORE!! I love how she draws the reader in with beautiful descriptions and pictures and invites them to taste their way through all the different regions! Excellent book! Thank you for the free book, Clarkson Potter! Definitely recommend to anyone with an interest to explore the world through cooking!

  5. 5 out of 5

    Jessie

    Beautiful photographs, but not enough photographs of the recipes themselves. Lovely and informative stories, but sometimes they seemed out of place. My major gripe is that a fantastic (at least to read) collection of recipes is marred by the author's tone, which frequently veers into the pretentious or just annoying (she mentioned more than once how much she enjoys "sunning" and "tanning" on the beach -- I don't care!). Made me long for Carla Lalli Music. I'm glad I borrowed this from the librar Beautiful photographs, but not enough photographs of the recipes themselves. Lovely and informative stories, but sometimes they seemed out of place. My major gripe is that a fantastic (at least to read) collection of recipes is marred by the author's tone, which frequently veers into the pretentious or just annoying (she mentioned more than once how much she enjoys "sunning" and "tanning" on the beach -- I don't care!). Made me long for Carla Lalli Music. I'm glad I borrowed this from the library.

  6. 5 out of 5

    Leslie

    Some cookbooks are good reads and this is one of them. I loved this book for all the great recipes ( I hope to try some soon!) but even more for the historical information about the culinary traditions of my ancestors. I learned a lot and was surprised about some of what I learned. I will be reading back over it more slowly and taking notes on places I would love to visit...I am especially interested in the out of the ordinary places that are highlighted!

  7. 5 out of 5

    Jesika

    There is an abundance of historical information throughout, making this much more than just a cookbook. Each recipe has a short description giving life and reason to its inclusion in the book. However, there are some recipes which I feel shouldn't have been included simply because of their impracticality in the modern world. There is an abundance of historical information throughout, making this much more than just a cookbook. Each recipe has a short description giving life and reason to its inclusion in the book. However, there are some recipes which I feel shouldn't have been included simply because of their impracticality in the modern world.

  8. 4 out of 5

    S Vanorse

    I did try the puff pastry, much easier than method I used before, almost as good, worth making for its ease. The history Parla gives was informative, loved the info on how well Buffalos have it at the farm where they make mozzarella, wish I could taste that mozzarella. Library copy but do I need to at it to my personal library, maybe, when the price comes down.

  9. 5 out of 5

    Margaret Gerberding

    This book was interesting in that it went into detail about recipes that were lost or disappearing from modern tables. I did not find many recipes I wanted to make, so I feel it was more history lesson that cookbook.

  10. 5 out of 5

    Kelly

    Wish there were photo credits. Can't believe there was no recipe for taralli!! Overall I did enjoy the book however, especially the social history. Needed this after two weeks in Puglia, where the rustic food left a lasting, delicious impression. Wish there were photo credits. Can't believe there was no recipe for taralli!! Overall I did enjoy the book however, especially the social history. Needed this after two weeks in Puglia, where the rustic food left a lasting, delicious impression.

  11. 4 out of 5

    Jillian

    Might buy my own copy.

  12. 4 out of 5

    Denise Prewett

    It was interesting to read the history of the area & food of South Italy...which is different from Southern Italy (ie Sicily, etc). Beautiful pictures and tasty food.

  13. 4 out of 5

    Meg

    Yummy food and recipes to try, and I loved reading the stories and history behind them. Now I need to travel to southern Italy!

  14. 4 out of 5

    Emily

    So well researched and put together. Photography is as exceptional as the prose.

  15. 5 out of 5

    Pía López Copetti

    Great cookbook with detailed insight into southern Italy's culture. Great cookbook with detailed insight into southern Italy's culture.

  16. 4 out of 5

    Colleen Nakanishi

    This cookbook is perfect for people who are as obsessed with Italian food and food history like I am. The recipes are fantastic and the snippets of facts about food and culture are fun and informative.

  17. 5 out of 5

    Cathy Connally

    Katie's book is such a wonderful look at my favourite parts of Italy. The story telling and recipes are lovely. I made the focaccia and my friends on Facebook and Instagram loved it. I can't wait to make more of these rustic ancient recipes. Thanks Katie. Katie's book is such a wonderful look at my favourite parts of Italy. The story telling and recipes are lovely. I made the focaccia and my friends on Facebook and Instagram loved it. I can't wait to make more of these rustic ancient recipes. Thanks Katie.

  18. 4 out of 5

    Nana

  19. 4 out of 5

    Craig OShea

  20. 4 out of 5

    Anila

  21. 5 out of 5

    Kel

  22. 4 out of 5

    Michael

  23. 4 out of 5

    Caroline Petrovick

  24. 5 out of 5

    Irene

  25. 4 out of 5

    Zuzana Vranová

  26. 5 out of 5

    Lynne Wingard

  27. 5 out of 5

    Regine

  28. 5 out of 5

    Cheryl Blankenship

  29. 5 out of 5

    Meredith

  30. 5 out of 5

    Mojavejen

Add a review

Your email address will not be published. Required fields are marked *

Loading...