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Southern Italian Farmer's Table: Authentic Recipes And Local Lore From Tuscany To Sicily Paperback – April 3, 2012
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"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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In this sequel to The Italian Farmer's Table (2009), Scialabba and Pellegrino chronicle their travels to more than 30 farms and share the best recipes from each, using only what that farm produces. “We were deeply moved by the simplicity of cooking with ingredients grown and raised out the kitchen door," they write. “There was something that we connected with, that just seemed real and felt right about washing dirt off freshly picked vegetables, or noting the vibrant orange color of the free-range egg yolks we were using to make fresh pasta." At the beginning the authors provide basic recipes for pasta and crepes, and they include a charming history of the farm, how the family came to agritourism and, of course, the specialties of each house—usually at least one appetizer, entree and dessert. Home chefs can start with a beet carpaccio with pickled onions from Tuscany, move on to polenta with pork and sausage sauce from Umbria and finish with a poached pear and ricotta mousse tart from Basilicata. Some of the mouthwatering recipes are fairly simple, such as the farfalle with zucchini and mussels from Apulia, but others will take time, such as the chicken lasagna from the Michetti Convent in Abruzzo. Scialabba and Pellegrino also make adaptations for home chefs—e.g., replacing quail for Sardinia's indigenous partridges—and they include instructions on where to find wild boar in American and the contact information for all of the farms, among other points of reference.
A perfect guide to bringing home the traditional and unique flavors of Italy.
From the Oregonian:
Italians live to eat great food, and this husband-and-wife cooking and writing team spent five months traveling to small farms from Tuscany to Sicily, seeking out authentic recipes and the stories behind unique dishes. The result is part travelogue, as they tell stories about being put to work picking olives and enjoying evening-length dinners washed down with jugs of local wine. The 150 recipes are mostly rustic fare -- the sort of humble food you might have after a long afternoon working in an Umbrian vineyard -- with homemade pasta prominent in many of them.
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Bread Dough Pasta with Amatriciana
Top Customer Reviews
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.
Most Recent Customer Reviews
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... Read morePublished on October 12, 2012 by Laura