Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes

85 valid plans and 100 shocking photos that catch the social and cooking customs of the Italian South, from the mountains to the coast.

In many societies, investigating food implies investigating history—and the Italian south has a lot of both to offer. The pasta-weighty, tomato-forward "Italian food" the world knows and cherishes doesn't really speak to the whole nation; rather, these darling and boundless culinary customs hail from the provincial cooking styles of the south. Acclaimed creator and food columnist Katie Parla takes you on a visit through these lively objections so you can dive into the mysteries of their provincial, sentimental dishes. Parla shares rich plans, both unique and reconsidered, alongside verifiable and social experiences that exemplify the miles of rough sea shores, sheep-spotted mountains, thoughtfully calm towns, and, generally significant, culinary conventions interesting to this valuable bit of Italy. With only a chomp of the Involtini alla Piazzetta from ranch rich Campania, a sample of Giurgiulena from the sugar-upbeat kitchens of Calabria, a forkful of 'U Pan' Cuott' from bumpy Basilicata, a piece of Focaccia from beach front Puglia, or a significant piece of Pizz e Foje from interesting Molise, you'll find what makes the food of the Italian south remarkable.

About the Author
Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of KatieParla.com, the Saveur Award–winning food and travel site, the ebook Eating & Drinking in Rome, more than twenty travel guides, and coauthor of Tasting Rome (2016), winner of the IACP Award for best international cookbook. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveler, Punch, Eater, and more.

I loved Katie Parla's first book Tasting Rome and was so excited to receive Foods of the Italian South. So excited, apparently, that I accidentally ordered it on two separate occasions and, to my surprise, received two on release day. The more the merrier! Each page is a perfect blend of history, culture and cuisine. Katie highlights recipes born out of necessity and the south's desire to make the most of any ingredient, while always educating the reader on the impact Italy's history has had on food. It will surely inspire you to visit southern Italy, and definitely to taste the foods from the region. I can't wait to cook my way through it, likely starting with the robust pasta section. :D -Sidney Anderson

After much anticipation, Taste of the Italian South arrived yesterday. Having traveled the region and spending time in Basilicata, I couldn’t wait to have a book that unwrapped the culinary wonders of the region. It did not disappoint. I spent much of the evening reading through the stories and recipes and have started to craft my cooking plan. The book is organized well and the recipes highlight the region in a wonderful and thoughtful way. Items like a simple Frittata al Fiori are sure to land on a mother’s day brunch while Cicatielli con Pulieio will add a refreshing yet spicy pasta to my mid day meal. If you are a fan of Italian cooking and have not explored this region, Katie Parla’s book is an excellent place to start the journey. -Lara

Simply adore this book! Katie brings the Italian South to life through her stories and recipes - have read it cover to cover and can't wait to cook from all those dog-eared pages. So wonderful to see this mostly overlooked area of Italy come alive in these pages. And she even has a recipe for the illusive Liquirizia for which I have been searching since spending a week in Calabria - long summer nights spent overlooking the sea sipping this amazing digestivo for hours after dinner. Grazie for bringing back that wonderful memory! -Michelle B.