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

This cookbook contains 85 authentic recipes and 100 photographs documenting the culinary and cultural traditions of southern Italy, spanning from mountainous regions to coastal areas. The pasta-heavy, tomato-forward Italian cuisine known worldwide actually represents only the regional traditions of the south. Food journalist Katie Parla guides readers through these regions, presenting both original and reimagined recipes alongside historical and cultural context. The book explores the geography and cooking practices unique to southern Italy, including its rugged beaches, mountains, and small towns. Recipes featured include Involtini alla Piazzetta from Campania, Giurgiulena from Calabria, 'U Pan' Cuott' from Basilicata, Focaccia from Puglia, and Pizz e Foje from Molise. The recipes balance authenticity with accessibility for home cooks, drawing from the Molise, Campania, Puglia, Basilicata, and Calabria regions.