Food of the Italian South

In most cultures, exploring food means exploring history--and the Italian South has plenty of both to offer. The pasta-heavy, tomato-forward "Italian food" the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the South. Acclaimed author and food journalist Katie Parla will take you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. She shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most importantly, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtinia alla Piazetta from farm-rich Campania, a forkful of Giurgiulena from the pork-happy kitchens Calabria, a taste of U' Pan' Cuott' from mountainous Basilicata, a mouthful of Focaccia from coastal Puglia, or a slice of Pizza e Foje from quaint Molise, you'll discover what makes the food of the Italian South unique.