In reply to A newbie all over again! by Annec
In reply to A newbie all over again! by Annec
I totally agree with Sano...I bought the book a few years ago. It has become my "Abruzzi" cookbook bible. The recipe names are authentic and stories are also great to read as it reminds me of what life could have been for me.... I was born in Abruzzi but my family moved to Canada a number of years ago.
My mother makes home made pasta alla chittara a couple of times a month. It is usually a red meat and/or mushroom ragu. I throw in some hot diavoletto's and lots of sauce. The pasta is very heavy and my suggestion is to serve it with a nice green salad and bottle of Abruzzi red wine....I think I'm getting hungry writing this note!!!!
Buno Appettito
Mario
In reply to A newbie all over again! by Annec
two books i have bought locally which are both to do with abruzzo are
Abruzzo e molise in cucina
published by opportunity books srl... tel 0541 620693
which has the recipes in local dialect,italian and english isbn 88-8129-700-0
and another
la cucina abruzzese
by alessandro molinari pradelli
consists of 900 recipes published by newton and compton isbn 88-8289-830-x
and is part of a collection of regional cookbooks
the first book is also part of a series of regional cookbooks and apart from being useful as a cookbook has wonderful painted illustrations and the use of the three languages is also helpful.... and is printed on recycled paper as well
I bought (through Amazon) an excellent cookbook written by a well known (in the US) Abruzzesi cook.
The book is 'Food and Memories of Abruzzo, The Pastoral Land' by Anna Teresa Callen.
I can highly highly recommend it - not often I fall in love with a book to the point that I make the effort to contact the author (in fact this was only the second time) but I did. She is a wonderful, warm person and you do get that from the book as well. It is not just a cookbook - more like a trip down memory lane with food used as useful landmarks along the way.
Oh, and she has a huge section devoted to sauces, including all the traditional tomato based ones.