A guided tour of the cuisine, culture, and rich culinary history of the Campania region of Italy. Join Anthony V. 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 afertile countryside, a Chef Silvioas 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 regionas abundant fresh vegetables and herbs but also centuries of Roman, Arab, Spanish, and French influences. From traditional favorites like eggplant parmigiana andpacche e fasul to family recipes like Aunt Irmaas stuffed peppers and Maria Suppaas 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. aabSilvioas recipes are remarkable because they are so honest and uncontrived. Thereas a spare maturity to his dishes. Of the thirty or so Italian cookbooks I have at home, this one just became my favorite.a a Matt Sutherland, ForeWord Reviews aCooking with Chef Silvio: Stories and Authentic Recipes from Campania is more than an Italian cookbookaitas a coffee table amalgam of southern Italyas culinary cultural history, peppered with delightful anecdotes as well as delectable recipes ab An excellent choice for cookbook collections.a a Wisconsin Bookwatch aThereas always space for another Italian cookbook in my kitchen. Simple, easy, and straightforward, Silvioas cooking will regale you, satisfying your belly and your soul.a a Chef Jacques PAcpin aI am 100% Italian, yet have not had the chance to fly over to Italy, so instead of pulling out my passport, I head to the Connecticut shoreline where I feel like I am truly getting a slice of authentic Italian cuisine! Chef Silvio has been such a delight to work withaso entertaining on air and just as warm off the airaI feel like he is one of my relatives the way he always greets me with open arms and a freshly piped cannoli! The only downfall? The umpteen pounds I have put on from a few too many visits to his restaurant.a a Dina Stavola, FOX-TV CT aThe countryside of Campania comes alive in Cooking with Chef Silvio. These simple, flavorful, and rustic dishes inspire families to come together. Bring the bounty of Italian cuisine and the engaging history of the region to your table.a a Chef Christopher Prosperi, Metro Bis Restaurant, Simsbury, CT After learning the art of cooking from his grandmother, Silvio Suppa brought his knowledge of laarte della cucina to the United States in 1968, where he became one of the architects of the cuisine now known as aNew Haven Italian.a After cooking at New Havenas famed Del Monacoas Restaurant for more than twenty years, he and his wife, sVittoria, moved to Madison, Connecticut, where he continues to serve his beloved Mediterranean classics at CafAc Allegre and three other restaurants: The Woodwinds, in Branford; Chef Silvioas, in Guilford; and Allegre Gourmet Express, in Madison. I have had the immense pleasure of booking Chef Silvio Suppa on the Fox-TV CT Morning Show several times. People always ask ahow can you make Italian food different?a well they have never tasted Silvioas creations. He puts his heart and soul into every dish and it makes you feel as if he is personally preparing it for you!Make a large batch; it keeps for several days refrigerated. ... For a milder version, leave out the crushed red pepper. ... plus 6 whole peeled garlic cloves Salt and freshly ground black pepper 3a4 cup extra virgin olive oil 1 lemon 1a2 cup dryanbsp;...
|Title||:||Cooking with Chef Silvio|
|Publisher||:||SUNY Press - 2010|