Cooking with Chef Silvio , livre ebook

144

pages

English

Ebooks

2010

Écrit par
Silvio Suppa

Publié par
State University of New York Press

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144

pages

English

Ebooks

2010

Lire un extrait

Obtenez un accès à la bibliothèque pour le consulter en ligne En savoir plus

Publié par

State University of New York Press

Date de parution

30 septembre 2010

Nombre de lectures

EAN13

9781438433653

Langue

English

Poids de l'ouvrage

88 Mo

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.
Preface

Introduction
La Bellezza di Sant’ Agata de’ Goti

1. Campanian Cuisine through the Ages

2. Miseria and Nobiltà: A Tale of Two Kitchens

3. ’A Nonna’s Apprentice

4. My First Dishes

5. ’A Marenna on the Farm

6. Il Pranzo on the Farm

7. La Cena on the Farm

8. Shepherd Dishes

9. Holiday Dishes

10. Making Bread with ’a Nonna

11. Family Recipes: ’Zi Irma and ’Zi Giuannina

12. Recipes from Campania: Chef Francesco Spagnuolo and Chef Carlo Russo

13. La Raccolta

14. Sunday Dishes on the Farm

15. Olive Picking in the Hills

16. Home Remedies

17. Leaving for America

Bibliography
List of Photographs
Index

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Publié par

State University of New York Press

Date de parution

30 septembre 2010

Nombre de lectures

EAN13

9781438433653

Langue

English

Poids de l'ouvrage

88 Mo

Cuisine Cuisine du monde Cuisine d’Europe La cuisine et son histoire Cuisine d'Europe Cuisine d'Europe Italy Cooking My Last Duchess National

Cooking with ChefSilvio

ee excelsioreditions an imprint of state university of new york press

Cooking with ChefSilvio

Stories and Authentic Recipes from Campania

SILVIO SUPPAwithANTHONY V. RICCIO

Published by State University of New York Press, Albany

No part of this book may be used or reproduced in any manner whatsoever without written permission. No part of this book may be stored in a retrieval system or transmitted in any form or by any means including electronic, electrostatic, magnetic tape, mechanical, photocopying, recording, or otherwise without the prior permission in writing of the publisher.

For information, contact State University of New York Press, Albany, NY www.sunypress.edu

Production and book design, Laurie Searl Marketing, Fran Keneston

Library of Congress CataloginginPublication Data Suppa, Silvio. Cooking with Chef Silvio : stories and authentic recipes from Campania / Silvio Suppa and Anthony V. Riccio. p. cm. Includes bibliographical references and index. ISBN 978-1-4384-3363-9 (hardcover : alk. paper) 1. Cookery, Italian. 2. Cookery—Italy—Campania. 3. Suppa, Silvio. 4. Campania (Italy)—Social life and customs. I. Riccio, Anthony V. II. Title.

TX723.S97 2010 641.5945’72—dc22 2010004838

10 9 8 7 6 5 4 3 2 1

To my mother, Maria Izzo Suppa, and my grandmother, Carmela Iannotta Izzo, for inspiring me to learnl’arte della cucina, the art of cooking. Silvio Suppa

To my mother, Lena Morrone Riccio, who tried to feed the whole world. Anthony V. Riccio

Contents

Preface xi

Introduction La Bellezza di Sant’ Agata de’ Gotixv

Chapter 1 Campanian Cuisine through the Ages1

Chapter 2 Miseria and Nobiltà: A Tale of Two Kitchens15

Chapter 3 ’A Nonna’s Apprentice25

Chapter 4 My First Dishes32

Chapter 5 ’A Marenna on the Farm37

Chapter 6 Il Pranzo on the Farm40

Chapter 7 La Cena on the Farm45

Chapter 8 Shepherd Dishes51

vii

viii

Chapter 9 Holiday Dishes56

Chapter 10 Making Bread with ’a Nonna70

Chapter 11 Family Recipes: ’Zi Irma and ’Zi Giuannina76

Chapter 12 Recipes from Campania: Chef Francesco Spagnuolo and Chef Carlo Russo88

Chapter 13 La Raccolta95

Chapter 14 Sunday Dishes on the Farm99

Chapter 15 Olive Picking in the Hills105

Chapter 16 Home Remedies109

Chapter 17 Leaving for America112

Bibliography 117

List of Photographs 119

Index 122

Gastronomy weaves durable strands through the color-ful tapestries of all cultures. Invaders conquer, monu-ments crumble, generations pass away and traditions fade, yet food prevails as the lasting cultural relic that keeps family memory and ethnic identity alive. Though many Italian Americans have lost the Old World cus-toms and provincial dialects once spoken by immigrant grandparents, Italian cooking preserves our heritage through “il linguaggio delle nostre ricette,” the lan-guage of our recipes. Whenever families gather around festive tables to savor peasant dishes nonna used to cook, mouth-watering aromas wafting from the kitchen trigger appetites and fond memories of departed loved ones and reconnect us to a deeper cultural memory that reaches back millennia.

(above) Tin-lined copper cooking pot, Suppa family collection (right) Farms in the hills of Benevento

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