Customer Reviews

Cucina Di Calabria: Treasured Recipes and Family Traditions from Southern Italy (Cookbooks)

5 star:		(19)
4 star:		(1)
3 star:		(2)
2 star:		(0)
1 star:		(1)

 

 

Even with the knowledge that the author is a first-generation Italian-American (or, more accurately, Calabrian-American), I'm used to these cookbooks proclaiming to contain authentic recipes and they turn out to be nothing more than Italian cuisine that's been completely Americanized (Giada De Laurentiis is one example).

Not so with "Cucina di Calabria."

I was very happy that the author took the time to authenticate American Italian recipes (which, unfortunately but not surprisingly, have been completely Americanized in many cases) and that she tasted and tested the recipes she got from the always gracious people of Calabria. Her efforts paid off in the final product and I'm proud that, finally, a cookbook of the wonderful cuisine that is Calabria's is available to the cooking public in the English language.

While Palmer did an outstanding job with this book, it's important to know that there is no such thing as *the* definitive Italian cookbook. Many people (sadly, American Italians most of all) don't realize that Italy has never been a truly united country since Roman times (and even then it was splintered). The North has a heavy French, Slavic, and German influence (among others) that's prevalent in their cooking (polenta, butter, cream, lard, and the like are staples of Northern Italian cooking) while the South has a heavy Greek, Albanian, and Middle Eastern influence in their cooking style (olive oil, peppers, spaghetti, pizza, etc.). Despite all that, though, the author did one hell of a job in compiling a cookbook that, as it stands now, is the bible for Calabrese cooking.

It also helps to take the time to read the detailed history of Calabria she included in the beginning of the book. I'm grateful for the fact that she didn't overlook the Greek and Albanian influences that are prevalent in Calabria to this day and also included the fact that there is a strong Middle Eastern influence in Calabrian food. And I'm glad someone had the nerve to call it like it is with the prejudice that Northern Italians have against their own people in Southern Italy. Not a lot of people would admit to that but it's very true.

I couldn't have said it any better when Palmer said that Calabrian cuisine took the best of the people who invaded the land over the centuries and made it their own. (And an enthusiastic thumbs up for including two recipes she got from one of my ancestors' towns - Luzzi, in the province of Cosenza!).

I highly recommend this book for its authenticity and downright delicious and easy to prepare food that will result.

This book was added to our collection about 2 months ago and it has rapidly become our favorite cook book. The recipes are very easy to follow and the ingredients readily available. It has been like dining at a Trattoria with every meal. Even the addition of a side dish complements other main courses. I strongly recommend this as part of your library or as a gift.

I can still see my mother rolling the dough out on the specially covered tabletop. I knew that whatever she was creating it would be delicious! This book brought back to life the recipes that my mother used for our daily as well as festive meals, ala Calabrese. Here are the recipes that seem to be the basics for Calabrian food preparations. They follow the simple rules for maintenance of nutrition, satisfaction of anyone's hunger pangs, and easy to follow preparation directions. Ms. Palmer's recipe for 'Petrali' brought back so many warm memories of Easter, Christmas, and New Year celebrations that took place in our home. The 'Bistecca alla Pizzaiola' recipe was one of our family favorites. We always skillfully sopped up the flavorful tomato sauce as we ate the fork tender meat, always leaving a clean plate. This cook book is not only recipes, but a history of the Calabrian people. A story of who they are, where they came from, who influenced them to become what they are today, a wonderfully resourceful people from the toe of the Italian boot.

I received this book in the mail just the other day and I have stayed up late nights reading it. I just love it. My father who was orphaned by 11 years old used to talk about his mother's wonderful cooking. He especially remembered a type of roll that had an anchovy in it that would melt in your mouth. Lo and behold there was the recipe (zeppole). How I wish he was still with us so that I could make it for him. I recognize many of the dishes I vaguely remember as a child and can't wait to try them. I also very much enjoyed the essays about Calabria. I have many cookbooks but this is my favorite.

My mother - who hails from Calabria -- is this book's biggest fan. She is normally suspicious of attempts to capture the richness of the complete culture (historical, culinary, story-telling) of southern Italy, many of which attempts come off as spaghetti-and-meatball tours of a complex place. Amabile Palmer has achieved a consummate tribute to Calabria. The book makes for beautiful reading and cooking, a great present.

I've made the caponata and two of the biscotti recipes. Based on great results I'll make other recipes too. One of the biscotti recipes I've memorized from making it so much. It is so simple and I make a batch every week for our morning caffe. Definitely a quality of life improvement! My mother asked me, 'Why do you fool around when you have a really good recipe already?' Fortunately, I did, because this recipe is probably my favorite, has no added fat other than that in the eggs and is so easy to vary as you want. I love my cookbooks by northern Italian ladies but find the southern selection a little more sketchy (I'm probably just not familiar with the books) so this is really a welcome addition for me.

This is a really nice book. I've done many of the recipes and they've all been delicious. My father is from Calabria and my family cooks a lot of the same dishes. I do feel that sometimes the dishes are more Italian-American vs. Calabrese but that's fine. I see both styles represented. My family here in the US cooks very differently from my family still in Italy and I think she pays homage to both kinds of cooking. Some of my families dishes aren't in here though and it shows how differently people cook from one small town to the next in Italy. I do recommend the book because her recipes work and it's about time someone paid tribute to Calabrese cooking! Yum!

This is the 4th time I've bought this book Loved it & makes a great gift. Not only good recipes but interesting facts re: Calabria

This cookbook helps me to reconnect with my father who passed away in 1984, he was from Calabria Italy. He loved every ingredient in this book. I was amazed to see zucchini flowers breaded and fried. My mother and father used to make them and every kid in the neighborhood loved them, I thought my father was crazy to cook those flowers, but now that I saw them in this cookbook it makes me realize how much of his heritage was in them. This cookbook is for anyone who wants a truly authentic cookbook!

I enjoyed a number of the recipes, and for the most part they keep in the spirit of cucina povera, but I was looking for Calabrian dishes that are strictly from Calabria. For example, parmesan and Parma ham are both Northern creations and a description stating that the latter is a Southern creation seems ill-informed.
Overall I feel a bit guilty having to give this three stars but I felt a bit misled by the other reviews. By all means buy this book for good, authentic modern Italian, but for distinctly Calabrian recipes, I would look elsewhere.