contents with chef silvio_toc.pdfa tale of two kitchens 15 chapter 3 ’a nonna’s apprentice 25...
TRANSCRIPT
vii
Prefacexi
Introductionla Bellezza di Sant’ agata de’ Goti xv
Chapter 1campanian cuisine through the ages 1
Chapter 2Miseria and nobiltà:
a tale of two Kitchens 15
Chapter 3’a nonna’s apprentice 25
Chapter 4My First Dishes 32
Chapter 5’a Marenna on the Farm 37
Chapter 6il pranzo on the Farm 40
Chapter 7la cena on the Farm 45
Chapter 8Shepherd Dishes 51
Contents
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viii
Chapter 9holiday Dishes 56
Chapter 10Making Bread with ’a nonna 70
Chapter 11Family Recipes:
’Zi irma and ’Zi Giuannina 76
Chapter 12Recipes from campania:
chef Francesco Spagnuolo and chef carlo Russo 88
Chapter 13la Raccolta 95
Chapter 14Sunday Dishes on the Farm 99
Chapter 15olive picking in the hills 105
Chapter 16home Remedies 109
Chapter 17leaving for america 112
Bibliography 117
List of Photographs 119
Index 122
Gastronomy weaves durable strands through the color-
ful tapestries of all cultures. Invaders conquer, monu-
ments crumble, generations pass away and traditions
fade, yet food prevails as the lasting cultural relic that
keeps family memory and ethnic identity alive. Though
many Italian Americans have lost the Old World cus-
toms and provincial dialects once spoken by immigrant
grandparents, Italian cooking preserves our heritage
through “il linguaggio delle nostre ricette,” the lan-
guage of our recipes. Whenever families gather around
festive tables to savor peasant dishes nonna used to
cook, mouth-watering aromas wafting from the kitchen
trigger appetites and fond memories of departed loved
ones and reconnect us to a deeper cultural memory that
reaches back millennia.
(above) Tin-lined copper cooking pot, Suppa family collection
(right) Farms in the hills of Benevento
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