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Recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and "bountiful good cook" (The Atlantic).
At the tip of Italy's "boot" lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape―her father a shepherd and wine maker and her mother his tireless assistant.
When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter. Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region's landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine. 100 color photographs
- Sales Rank: #56805 in Books
- Brand: Costantino, Rosetta/ Fletcher, Janet (CON)/ Lindgren, Shelley (CON)/ Remington, Sara (PHT)
- Published on: 2010-11-08
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x 1.30" w x 8.40" l, 3.35 pounds
- Binding: Hardcover
- 416 pages
From Publishers Weekly
Starred Review. Recipes such as sagne chine (Calabrese lasagne), vruocculi ca' savuzuizza (sausage and broccoli rabe), and pipi 'mpajanati (sweet pepper fritters) highlight this brilliant, comprehensive cookbook by Calabrian-born Costantino (who now resides in Northern California) and Fletcher (cookbook author and San Francisco Chronicle columnist). And while the region is hardly undiscovered, as the subtitle suggests (there have been several book in recent years on the region, and it's a favorite vacation spot for northern Europeans), Costantino certainly digs deep into the cuisine, highlighting authentic recipes along with an insightful narrative. She offers recipes for pane calabrese, a thick-crusted bread with a soft, tangy middle that the region takes pride in: homemade ricotta cheese and swordfish rolls with breadcrumb stuffing. She offers explanations on Calabrese meats (soppressatta, spalla, salsiccia, 'nduja), cheeses (butirro, caciocavallo), pastas (cannaruozzoli, scilatelli, and the Arbëresh, or Albanian-influenced, couscous), as well as an entire chapter on preserves, such as fresh fig jam; mushrooms in oil with hot peppers (ubiquitous throughout Calabria), fennel and garlic; and a liqueur made from mandarin oranges. Costantino's cookbook offers home cooks a delightful journey along the toe of Italy's boot. (Nov.)
(c) Copyright PWxyz, LLC. All rights reserved.
Review
Starred Review. Recipes such as sagne chine (Calabrese lasagne), vruocculi ca' savuzuizza (sausage and broccoli rabe), and pipi 'mpajanati (sweet pepper fritters) highlight this brilliant, comprehensive cookbook... Costantino certainly digs deep into the cuisine, highlighting authentic recipes along with an insightful narrative.... Costantino's cookbook offers home cooks a delightful journey along the toe of Italy's boot.
About the Author
Born and raised in Verbicaro, Calabria, Rosetta Costantino teaches cooking classes and lives in Oakland, California.
Janet Fletcher, a columnist for the San Francisco Chronicle, is the author of numerous books on food and wine. She lives in Napa Valley.
Most helpful customer reviews
48 of 50 people found the following review helpful.
Finally! An authentic & excellent cookbook for Calabrian cooking.
By M. Dali
I've been searching for a cookbook and travel book with Calabrian roots for so long. Many books are 'Southern Italian' but only delve into the well-known Neopolitan recipies. I am a first-generation Italian-American, whose parents immigrated from Calabria so when I saw these recipes in print I almost cried. Very authentic and fun to see the dialect in there too. The history, stories, recipes and photos are outstanding. Thank you for writing this book. Finalmente! p.s. note to author on the 'Peaches' dessert, you can get Alkermes liquor flavoring in the states, Torre Products in New York carries it. I believe they are in Brooklyn and ship. And if you are reading this wondering if you should buy this book, don't hesitate. I bought a few copies for family to pass on our roots and recipes.
44 of 51 people found the following review helpful.
Authentic, comprehensive, and simply gorgeous
By Michelle Fabio, Bleeding Espresso
As some background, I am an American of Calabrian heritage who has been living in my ancestors' village in Calabria since 2003; I received this book for review on my blog, Bleeding Espresso.
*
Rosetta Costantino was born in Calabria and moved to America with her family at age 14. Although they left behind much of what was familiar to them, the Costantino family never lost their culinary traditions -- and now Rosetta shares them with us in My Calabria: Rustic Family Cooking from Italy's Undiscovered South.
When paging through My Calabria, you feel like an honorary member of the family at the table as you learn about how Rosetta's father recreated their Calabrian garden in Oakland, California; how various members of the family make the same dish; and also the 11 ingredients every Calabrian pantry should have on hand.
Rosetta also shares information about the historical and cultural influences on Calabrian cuisine and lifestyle, so aside from being a wonderful collection of recipes (150) that includes appetizers through dessert, My Calabria is simply a wonderful resource book on the region -- you're getting so much more than a cookbook here.
The recipes themselves are authentic as they come and easy to follow -- one of the best things about Calabrian cooking is that it's user-friendly as it uses so few ingredients -- and the book is just gorgeous. There are plenty of full-page and other sized color photos throughout, not only of recipes but also of various sights from around Calabria.
From a personal standpoint as someone who has been making Calabrian food ever since I could cook -- first from my grandmother's recipes and now also from my mother-in-law's -- I give this book five very full espresso cups out of five. Rosetta is a wonderful tour guide through this region's food, history, and culture, and I highly recommend My Calabria for anyone who is interested in Calabria, southern Italy, or southern Italian cuisine.
28 of 32 people found the following review helpful.
Fabulous Cookbook from one of Italy's Most Rustic Regions
By Cherrye Moore
I've lived in Calabria since 2006 and was sent a copy of My Calabria to review for my website, My Bella Vita. I wrote a review there, as well as a few other sites, but since people come here to buy the book-and I always read Amazon reviews before making my own purchases-I wanted to write something here, as well.
It is hard to find reliable English-language information on Calabria and I loved that this cookbook was more than just a collection of recipes. Yes, it is chock-full of authentic Calabrian cooking, homemade pasta, sauces, meat, fish, veggie and dessert dishes, but it also has the history of various places in Calabria, bright, vivid photos (of more than just the food) and it is written in an easy, conversational tone that makes for easy reading.
If you are an Italophile or fan of Calabria, you'll enjoy this cookbook.
See all 81 customer reviews...
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