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Author: Anita Aloisio
Publisher:
ISBN: 9781771836845
Category :
Languages : en
Pages :
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Book Description
Anita Aloisio uncovers culinary secrets as she travels the Basilicata region of Italy. Along the way, she meets villagers, renowned chefs and amateur cooks who offer to recreate and share specialty dishes and recipes. Anita and her team witness how the very soul of the southern Italian way of being is reflected in every dish. They are touched not only by the smells and sounds emanating from the kitchens, but by the authentic dedication and passion the chefs and cooks demonstrate. Each segment of this travel journal encapsulates a deeply-rooted sensation of family, love, and affection, reviving the need for human connection, which transcends any borders when expressed through the selfless sharing of a meal.
Author: Anita Aloisio
Publisher:
ISBN: 9781771836845
Category :
Languages : en
Pages :
Get Book Here
Book Description
Anita Aloisio uncovers culinary secrets as she travels the Basilicata region of Italy. Along the way, she meets villagers, renowned chefs and amateur cooks who offer to recreate and share specialty dishes and recipes. Anita and her team witness how the very soul of the southern Italian way of being is reflected in every dish. They are touched not only by the smells and sounds emanating from the kitchens, but by the authentic dedication and passion the chefs and cooks demonstrate. Each segment of this travel journal encapsulates a deeply-rooted sensation of family, love, and affection, reviving the need for human connection, which transcends any borders when expressed through the selfless sharing of a meal.
Author: Jakob L. S. Bartholdy
Publisher:
ISBN:
Category : Carbonari
Languages : en
Pages : 288
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Book Description
Author: Karen Haid
Publisher: Hiller Press
ISBN: 9781734832204
Category : History
Languages : en
Pages : 238
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Book Description
Magnificent natural beauty, rich culture and longstanding traditions, Basilicata packs an incredible diversity into the unassuming instep of the Italian boot. From the renowned Sassi di Matera to the smallest village, this in-depth travel essay uncovers a land, its people, their past and present, sharing the joys and challenges of the experience.
Author: Bertoldi (supposed author.)
Publisher:
ISBN:
Category : Carbonari
Languages : en
Pages : 284
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Book Description
Author: David Yeadon
Publisher: Harper Collins
ISBN: 0061979929
Category : Travel
Languages : en
Pages : 482
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Book Description
Award-winning travel writer and illustrator, David Yeadon embarks with his wife, Anne on an exploration of the "lost word" of Basilicata, in the arch of Italy's boot. What is intended as a brief sojourn turns into an intriguing residency in the ancient hill village of Aliano, where Carlo Levi, author of the world-renowned memoir Christ Stopped at Eboli, was imprisoned by Mussolini for anti-Fascist activities. As the Yeadons become immersed in Aliano's rich tapestry of people, traditions, and festivals, reveling in the rituals and rhythms of the grape and olive harvests, the culinary delights, and other peculiarities of place, they discover that much of the pagan strangeness that Carlo Levi and other notable authors revealed still lurks beneath the beguiling surface of Basilicata.
Author: National Geographic
Publisher: National Geographic Books
ISBN: 1426206461
Category : Travel
Languages : en
Pages : 324
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Book Description
"Secret Journeys of a Lifetime" presents 500 off-the-beaten-path travel destinations around the world that are notable for their vistas, wildlife, and historical and cultural significance.
Author: Rosetta Costantino
Publisher: Ten Speed Press
ISBN: 1607744023
Category : Cooking
Languages : en
Pages : 226
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Book Description
An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.
Author: Paolo Parlamenti
Publisher: Youcanprint
ISBN: 8831618342
Category : Political Science
Languages : en
Pages : 130
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Book Description
The interview offers the author the opportunity to recall the facts experienced in the Italian secret services at the time of the establishment of the Second Republic.. He reveals his feelings and reminds the reader of the ambiguous figures and events of that sad and melancholy period. Friendship for Prefect Demetrio Missineo and brotherhood for school friend Maurizio. The important figure of Domenico Salazar. University students: their simplicity, freshness and sincerity. His mother and father, called “the rock”, helm of the family. The ineffable characters of Maurizio Broccoletti and the architect Adolfo Salabè. The waste of a lot of public money. Giulio Regeni and the immense pain of a mother deprived prematurely of the affection of her own son massacred by an Egyptian hand. Bruno Contrada and the reason of state that prevails over everything. Love for colors, regattas and scuba diving. the illness of lawyer Leila Benhar, the death of Maria Luisa Isolani, Young people are entrusted with the task of taking the present in hand to prepare a better future. The author must consistently similar that his own generation has failed in this.
Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 1524760463
Category : Cooking
Languages : en
Pages : 258
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Book Description
85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel
Author: Dervila Cooke
Publisher: Springer Nature
ISBN: 3031459369
Category :
Languages : en
Pages : 237
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Book Description
