The Flavors of Southern Italy

A unique, flavor-based approach to southern Italian cuisine that uses traditional ingredients in delicious new ways From Linguini with Clam Sauce to Sauteed Cauliflower, southern Italy is home to some of the world’s best-loved dishes. In this inventive collection of 225 recipes, Italian cooking expert Erica De Mane explores the bold, vibrant flavors of classic southern Italian cooking and shows the home cook how to adapt and use them in fresh, creative combinations. For instance, plum tomatoes, a southern Puglia favorite, usually filled with bread crumbs, cheese, herbs, and olives or anchovies are paired with new ingredients in Plum Tomatoes Baked with Caprino (Goat Cheese), Rosemary, and Black Olives, while De Mane’s irresistible Grilled Leg of Lamb with Tomatoes, Mint, and Honey is an inspired alternative to traditional Sicilian fennel or rosemary flavorings. Erica De Mane (New York, NY) writes on Italian cooking for Food & Wine, the New York Times, Gourmet, Saveur, Fine Cooking, and Marie Claire. She is the author of Pasta Improvvisata.

Author Biography

ERICA DE MANE writes on Italian cooking for Food & Wine, Fine Cooking, Saveur, the New York Times, Gourmet, and Marie Claire. She contributed to Joy of Cooking and is the author of Pasta, as well as Pasta Improvvisata. A member of the New York Culinary Historians and the Italian-based International Slow Food Movement, she lives in New York City.