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The Southern Italian Farmer's Table: Authentic Recipes and Local Lore from Tuscany to Sicily Paperback


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The Southern Italian Farmer's Table: Authentic Recipes and Local Lore from Tuscany to Sicily + The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy + Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily
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Product Details

  • Paperback: 336 pages
  • Publisher: Lyons Press; First edition (April 3, 2012)
  • Language: English
  • ISBN-10: 0762770821
  • ISBN-13: 978-0762770823
  • Product Dimensions: 8 x 8.4 x 0.9 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #773,205 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

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

About the Author

Matthew Scialabba and Melissa Pellegrino, a husband-and-wife cooking and writing team, met while living in Italy. Their shared passion for Italian food and culture led them on many culinary journeys, including apprenticeships at a Roman bakery, studying winemaking at a Ligurian vineyard, graduating from professional culinary schools in Manhattan and Florence, and working and cooking together at several Italian agriturismi.


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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

8 of 9 people found the following review helpful By wogan TOP 100 REVIEWER on June 18, 2012
Format: Paperback
This is an interesting cookbook, in that it is really a tour of Italy. The recipes are divided into2 or 3 areas in 12 different regions of central and southern Italy, there are main dishes and desserts, some soups and side dishes. These are not the easiest recipes in the world to prepare, so this is definitely not a book for beginning cooks. There are just a few pictures of the finished dishes; most of the photos are of the people and ingredients and the countryside and towns they inhabit.

Dedicated cooks who want to delve deeper into Italian cuisine and are already experienced will find this appealing. There are few diagrams or pictures of rolling out or preparing the different pastas. There are recipes that included wild boar, figs, quail, rabbit and pheasant as ingredients
A list of resources in Italy with addresses, phone numbers and web sites, metric conversion tables and an index are included.

We have enjoyed the ginger cake, the Abruzzese crepe lasagna with pork ragu and the roasted potatoes and butternut squash with olives and capers.
These are not the casual recipes that are found in many cookbooks, but will also give you information on the areas the food comes from and the love the people have for their food.
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2 of 3 people found the following review helpful By JJB on May 14, 2013
Format: Paperback Verified Purchase
I have their first book and love it. Great authentic recipes...both "home-cooking" and innovative turns on regional Italian cooking. We have a lot of new favorite recipes to try. This new book helped us plan an upcoming trip to Italy and we'll be staying at two of the agriturismo locations in the book. One in Tuscany and one in Abruzzo. Really looking forward to it! Thanks to the authors for again bringing something truly new to multitude of Italian titles.
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0 of 1 people found the following review helpful By ah1234 on August 2, 2013
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There are some really unique recipes here. Also, there are stories of the author's experiences, stories of restaurant owners, descriptions of regions etc. that make you feel like you are reading a novel rather than a dry cook book. The regions of Italy covered here are seldom visited by tourists and therefore it is easy to miss out on the experience. This book takes you closer to that life.
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11 of 20 people found the following review helpful By Laura on October 12, 2012
Format: Paperback Verified Purchase
First of all, let me underline some errors at page 302, blood oranges are called moro not morro and the triangle Lentini Carlentini Francofonte is more know for Tarocco oranges than Moro and the soda named on the same page has a minimal ammount of juice in it.Another error, an enormous one, is their use of canola oil, I live in Southern Italy and I've seen it for the first time in a German supermarket 2 or 3 years ago, it isn't a traditional used oil like olive oil and it's extremely unhealthy (we use only olive oil in my family, others use also sunflower or peanut ones to fry). At page 210 they call uovo in purgatorio (in purgatoria) and, on page 211, pancotto (pane cotto), on page 212, mozarella di bufala bufala mozzarella, on page 223 braciole bracciole, etc. they're too many linguistic errors for a book on Italian recipes written by an Italian. That said, even if some of my favourite ones are missing, the recipes are quite good and authentic, I just eliminate or substitute with authentic - Italian ingredients the non Italian or unhealthy ones.
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1 of 5 people found the following review helpful By dpuccetti on September 13, 2012
Format: Paperback Verified Purchase
I appreciate the research and time that went into putting the book together and the recipes, history, and background information are all excellent. I am enjoying this book very much.
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