The first major book on the cooking of Southern Italy, this book explores the regions of Sicily, Calabria, Basilicata, Puglia, and Campania. Nancy Harmon Jenkins has lived in Italy for fifteen years and describes this wonderful region from Naples to the toe of Italy that is still unspoiled by tourism with its own rich culinary traditions quite different from Tuscany and Northern Italy. In addition to a wealth of recipes, the book gives capsule portraits of local features: a fish market, an olive oil press, a bakery, and a shepherd cheese-maker. Headnotes describe local folklore and traditions and what makes the food of Southern Italy a world on its own. Included are recipes for focaccias, pizzas and savory pies; soups and minestre; sauces for pasta; pasta, beans, rice, and other grains; fish and seafood; meat and poultry; vegetables; salads; and desserts.
Nancy Harmon Jenkins is a frequent contributor to numerous newspapers and magazines including the New York Times and Food and Wine. She divides her time between Cortona, Italy, and the coast of Maine.