Southern Italian Farmer's Table: Authentic Recipes And Local Lore From Tuscany To Sicily, First Edition - Brossura

Matthew Scialabba; Melissa Pellegrino

Brossura

ISBN 10: 0762770821 ISBN 13: 9780762770823

Casa editrice: Lyons Press, 2012

Riassunto

The Southern Italian Farmer's Table is a sumptuously illustrated cookbook featuring authentic recipes from over thirty agriturismi (working family farms that provide room & board to travelers) in central and southern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond. Visitors to agriturismi, who come from all over Europe and North America, indulge in such delights as vibrant green olive oil fresh from the press, a myriad of hand shaped pastas cooked to perfection, and wedges of aged pecorino redolent of verdant green pastures. Professional chefs who are fluent in Italian, Matthew and Melissa have transcribed more than 150 authentic Italian recipes from these family farms―few of which are found in cookbooks available outside of Italy. Full-color photographs and anecdotes about the farms and their residents bring Italy's glorious countryside to life and complement such recipes as fried spaghetti nests, crepe lasagna with pork ragu, spicy Calabrian chicken, and sweet cakes filled with ricotta and chocolate. All recipe ingredients are given in both U.S. and metric measurements.

Su questo libro

Informazioni sull'autore

MATTHEW and MELISSA SCIALABBA are a husband and wife cooking and writing team from Connecticut. They graduated from The Institute of Culinary Education in Manhattan together, and worked for a time in Italy. Fluent in Italian, Melissa graduated from a professional culinary school (Lorenzo di Medici) in Florence, Italy, and apprenticed in a small three-person kitchen of a well known restaurant popular with the locals, while Matt studied winemaking in Liguria in the Cinque Terre. Together, they worked at several Italian agriturismi, where the idea for this cookbook was born. It accompanies their first cookbook, THE ITALIAN FARMER'S TABLE: AUTHENTIC RECIPES AND LOCAL LORE FROM NORTHERN ITALY, which is also from Three Forks. 

Melissa is a recipe tester at FINE COOKING magazine, while Matt works for a boutique Italian wine company.

Dalla quarta di copertina

The Southern Italian Farmer’s Table features authentic recipes from over thirty agriturismi (working family farms that provide room and board to travelers) located in central and southern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond. Visitors to agriturismi, who come from all over Europe and North America, indulge in such delights as vibrant green olive oil fresh from the press, a myriad of hand-shaped pastas cooked to perfection, and wedges of aged pecorino redolent of verdant green pastures.

 

Matthew Scialabba and Melissa Pellegrino, both professional chefs who are fluent in Italian, have transcribed more than 150 authentic Italian recipes from these family farms—few of which are found in cookbooks available outside of Italy. Full-color photographs and anecdotes about the farms and their residents bring Italy’s glorious countryside to life.

 

The 150 authentic recipes include:

 

Grilled Provolone with Blood Orange Reduction
Bread Dough Pasta with Amatriciana

Pork Bracciole with Eggplant and Scamorza Cheese

Sausage Cooked in Red Wine with Sweet Dried Peppers and Black Olives

Cinnamon and Hazelnut Cookies

Estratto. © Ristampato con autorizzazione. Tutti i diritti riservati.

“The undeniable fact is that Italians simply know how to eat. They can talk about what is for dinner while eating lunch, and why a dish from their own province is so much better than that of their neighbor when the two are virtually identical. A common thread throughout the country is that quality of ingredients is crucial, including understanding where they are grown and how they are made. And that is why agriturismi are so special. We hope that the stories and recipes on these pages offer a taste and flavor of Italian working farms, and inspire you with the purest examples of the Italian philosophy so fundamental to its cuisine.”

— From the Introduction

Dettagli dell'edizione

• Editore: Lyons Press
• Data di pubblicazione: 2012
• Lingua: Inglese
• ISBN 10: 0762770821
• ISBN 13: 9780762770823
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 336
• Contatto del produttore: non disponibile
• Persona responsabile: GPSR Kontakt; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Germania