Some error occured while loading the Quick View. Please close the Quick View and try reloading the page.
A guided tour of the cuisine, culture, and rich culinary history of the Campania region of Italy.
Join Anthony 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 "fertile countryside," Chef Silvio's 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 region's abundant fresh vegetables and herbs but also centuries of Roman, Arab, Spanish, and French influence. From traditional favorites like eggplant parmiggiana and pasta e fasul to family recipes like Aunt Irma's stuffed peppers and Maria Suppa's 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.
"Silvio's recipes are remarkable because they are so honest and uncontrived. There's a spare maturity to his dishes. Of the thirty or so Italian cookbooks I have at home, this one just became my favorite." — Matt Sutherland, ForeWord Reviews
"Cooking with Chef Silvio: Stories and Authentic Recipes from Campania is more than an Italian cookbook—it's a coffee table amalgam of southern Italy's culinary cultural history, peppered with delightful anecdotes as well as delectable recipes An excellent choice for cookbook collections. — Wisconsin Bookwatch
"There's always space for another Italian cookbook in my kitchen. Simple, easy, and straightforward, Silvio's cooking will regale you, satisfying your belly and your soul." — Chef Jacques Pépin
"I 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 with—so entertaining on air and just as warm off the air—I 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." — Dina Stavola, FOX-TV CT
"The 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." — Chef Christopher Prosperi, Metro Bis Restaurant, Simsbury, CT
Preface
Introduction
La Bellezza di Sant’ Agata de’ Goti
1. Campanian Cuisine through the Ages
2. Miseria and Nobiltà: A Tale of Two Kitchens
3. ’A Nonna’s Apprentice
4. My First Dishes
5. ’A Marenna on the Farm
6. Il Pranzo on the Farm
7. La Cena on the Farm
8. Shepherd Dishes
9. Holiday Dishes
10. Making Bread with ’a Nonna
11. Family Recipes: ’Zi Irma and ’Zi Giuannina
12. Recipes from Campania: Chef Francesco Spagnuolo and Chef Carlo Russo
13. La Raccolta
14. Sunday Dishes on the Farm
15. Olive Picking in the Hills
16. Home Remedies
17. Leaving for America
Bibliography
List of Photographs
Index