A guided tour of the cuisine, culture, and rich culinary history of the Campania region of Italy.
Join Anthony Riccio and Chef Silvio Suppa for a guided tour of the rich culinary history of southern Italy. Known to the Romans as Campania felix, or "fertile countryside," Chef Silvio's home region of Campania is blessed with rich volcanic soil and warm sea breezes, which has resulted in an exuberant and varied cuisine that draws not only on the region's abundant fresh vegetables and herbs but also centuries of Roman, Arab, Spanish, and French influence. From traditional favorites like eggplant parmiggiana and pasta e fasul to family recipes like Aunt Irma's stuffed peppers and Maria Suppa's zabaglione, Cooking with Chef Silvio offers hearty and heartwarming fare as well as the stories behind the food, a cultural and social history of a region as told through its cuisine.
| ISBN: | 9781438433639 |
| Publication date: | 15th September 2010 |
| Author: | Silvio Suppa, Anthony V Riccio |
| Publisher: | Excelsior Editions an imprint of State University of New York Press |
| Format: | Hardback |
| Pagination: | 123 pages |
| Series: | Excelsior Editions |
| Genres: |
National and regional cuisine Cookery, Food and Drink |
A guided tour of the cuisine, culture, and rich culinary history of the Campania region of Italy.
Join Anthony Riccio and Chef Silvio Suppa for a guided tour of the rich culinary history of southern Italy. Known to the Romans as Campania felix, or "fertile countryside," Chef Silvio's home region of Campania is blessed with rich volcanic soil and warm sea breezes, which has resulted in an exuberant and varied cuisine that draws not only on the region's abundant fresh vegetables and herbs but also centuries of Roman, Arab, Spanish, and French influence. From traditional favorites like eggplant parmiggiana and pasta e fasul to family recipes like Aunt Irma's stuffed peppers and Maria Suppa's zabaglione, Cooking with Chef Silvio offers hearty and heartwarming fare as well as the stories behind the food, a cultural and social history of a region as told through its cuisine.
Cooking With Chef Silvio features in the following genres: National and regional cuisine, Cookery, Food and Drink
Cooking With Chef Silvio is available in Hardback
Cooking With Chef Silvio was written by Silvio Suppa, Anthony V Riccio and published by Excelsior Editions an imprint of State University of New York Press
Cooking With Chef Silvio has 123 pages
Yes it is part of Excelsior Editions series