Food of the Italian South ― Recipes for Classic, Disappearing, and Lost Dishes

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 will take you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. She 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 importantly, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtinia alla Piazetta from farm-rich Campania, a forkful of Giurgiulena from the pork-happy kitchens Calabria, a taste of U’ Pan’ Cuott’ from mountainous Basilicata, a mouthful of Focaccia from coastal Puglia, or a slice of Pizza e Foje from quaint Molise, you’ll discover what makes the food of the Italian South unique.

Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the Saveur award–winning food and travel site KatieParla.com, the ebook “Eating & Drinking in Rome,” more than twenty travel guides, and the IACP award–winning cookbook Tasting Rome, which she coauthored in 2016. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveller, Punch, Eater, and more.