For centuries, one of Italy's best-kept culinary secrets has been the cooking of Calabria, that region occupying the toe of the Italian boot. But in Cucina di Calabria
, Mary Amabile Palmer boldly breaks the silence and introduces an exciting new cuisine to the world. Located just across the Mediterranean from North Africa--not far from Greece and Asia Minor--Calabria has long been the target of invasion and occupation; whatever the political fallout of such incursions, Calabrian cooking is all the richer for the introduction of foreign cuisine and ingredients (olives from the Greeks; eggplants and pine nuts from the Arabs)--that contribute a succulent and daring mélange of taste and texture.
In addition to the recipes themselves, Mary Amabile Palmer, a first- generation Italian American, includes anecdotes about Calabrian culture, history, traditions, and festivals, as well as recollections from her childhood. These delightful snippets provide context to the more than 200 Calabrian dishes detailed in Cucina di Calabria, making the book as much fun to read as it is to cook from.
--This text refers to an out of print or unavailable edition of this title.
"[This volume] delivers fully on its promise of an authentic Southern Italian culinary experience." --Publishers Weekly
"Clabria's cuisine has until now remained in the shadows of Italian cooking, but thanks to Mary Amabile Parker's compilation of recipes that she knows and loves and her infectious enthusiasm for her Calabrian heritage, we can all sample Calabrian fare as it is meant to be." --Mary Ann Esposito, host of "Ciao Italia" on PBS and author of Ciao Italia