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 farmsfew 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.
|Publisher:||Rowman & Littlefield Publishers, Inc.|
|Edition description:||First Edition|
|Product dimensions:||7.90(w) x 8.50(h) x 1.00(d)|
About the Author
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.
Read an Excerpt
"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