Food of the Italian South is coming out in exactly TWO WEEKS! I can hardly believe it–especially because I handed in the manuscript and shot the whole thing in August 2017. Well, on March 12, 2019, FOTIS will be released into the wild and I CANNOT WAIT for you to read it. I will also be taking the book on tour throughout the US, Canada, and Europe (confirmed events here, with many more to come), but if you can’t make to to an event and would like a signed copy, the very awesome Omnivore bookshop in San Francisco will ship books anywhere in the world. You can pre-order the book here and I will sign it when I visit Omnivore on March 28! Here’s what the book is all about:
Food of the Italian South goes where no English language cookbook has gone before and delves deeply into the culinary traditions of Basilicata, Calabria, Campania, Molise, and Puglia, regions best known for their rustic and romantic cuisines. The book shares both historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, soul-satisfying recipes—some of which are true to the originals and others that have been reimagined in a modern (but restrained) way. Chapters range from simple-to-assemble recipes to more in-depth dishes and include Antipasti (Starters) and Zuppe e Minestre (Soups and Stews), Pane, Focaccia, e Pizza (Bread, Focaccia, and Pizza), Dolci (Desserts), and beyond.
Discover the simple and delicious dishes home cooks will turn to time and again, including Involtini alla Piazzetta (meat rolls simmered in tomato sauce) from farm-rich Campania; Giurgiulena (sesame brittle) from the sugar-happy kitchens of Calabria; ’U Pan’ Cuott’ (bread, tomato, and cheese casserole) from mountainous Basilicata; Focaccia Pugliese (a tomato and olive–studded flatbread) from coastal Puglia; and a plate of Pizz e Foje (polenta fried with tender greens) from quaint Molise. With over 100 gorgeous photos by the AMAZING Ed Anderson alongside 85 recipes, readers will delight in a culinary journey through the Italian South—from the mountains to the coast.