Puglia, A Culinary Memoir

Puglia, A Culinary Memoir

Book - 2008
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Baker & Taylor
SUPERANNO Presents an expert weaving of regional history and personal anecdotes combined with 265 classic recipes that follow a Puglian meal, from primi piatti to dolci. Recipes from the land of olive trees, world-famous Altamura bread, the miracle of cucina povera, and the mystery of Alberobello’s trulli will surprise and delight cooks of all persuasions, savoring orecchiette, lamb specialties, taralli, holiday sweets, and an array of marmalades and liqueurs. Translated from the well-known Italian cookbook for the first time. Original.

Oronzo Editions Llc
Puglia: A Culinary Memoir by Maria Pignatelli Ferrante skillfully weaves regional history and personal anecdotes together with 265 classic Puglian recipes that follow an Italian meal from primi piatti to dolci. Signora Ferrante captures the essence of the long heel of Italy’s boot with culinary roots as old as Magna Grecia—a land of olive trees and wheat fields, the world-famous bread of Altamura, the miracle of cucina povera, the mystery of Alberobello’s trulli. Puglian recipes will surprise and delight cooks of all persuasions as they savor classic orecchiette, lampascioni, local lamb and pork specialties, pettole and taralli, holiday sweets, and a wonderful array of marmalades and liqueurs.

Publisher: New York : Oronzo Editions, LLC, 2008
ISBN: 9780979736919
0979736919
Branch Call Number: 641.5945 PIGNA
Characteristics: 263 pages : color illustrations ; 21 cm
Additional Contributors: Danford, Natalie
Notes: Originally published in Padova by Franco Muzzio Editore as La cucina della Murge
"Italy's food culture."
"Classic recipes and traditions, translated for the first time"--P. facing title page
Includes index

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