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Calabria, Cucina di : Treasured Recipes and Family Traditions from Southern Italy by Mary Amabile Palmer Nearly 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous d ishes with a minimum of effort. They are interwoven with anecdotes about Calabrian culture and history, traditions, festivals, f olklore, and of course, the primary role that food plays in all aspects of Italian life. Complete with b/w illustrations. For centuries, Calabrian food has remai ned relatively undiscovered because few recipes were divulged beyond tightl y knit vill ages or even family circles, but Mary Amabile Palmer has gathered a comprehe nsi ve collection of exciting, robust recipes from the home of her ance stors. Cucina di Calabria is a celebration of the cu isine she knows inti mately and loves, a cuisine that is more adve nturous and creative than that of most other parts of Italy. About the author(s)
Welcome to the all new Calabrian Voice English speaking newspaper food and drink page. Over the next months we will bring you stories, recipes and some great information about your favourite food and drink from the region. We are always looking for new stories and recipes so please contact us here or view our food and drink page at www.calabrianvoice.com
Mary Amabile Palmer is a freelance food writer, recipe developer, and restaurant consultant.She traveled extensivel y throughout Calabria while researchi ng this book. She lives i n Flori da, where she is co-social director of the Gulf Coast Itali an Cultural Society and a member of the Confrérie de la Chaî ne des Rôtisseurs. While living in the Boston area, she was the program chair of the Culinary Guild of New Engl and and a member of the Inter national Association of Culinary Professionals and the Culinary Historians of Boston.
Italy begins campaign to turn spag bol back into spaghetti bolognese. Italy began a campaign yesterday to defend the reputation of one of its most famous but most widely abused exports: pasta with bolognese sauce — otherwise known as spag bol. Coldiretti, the country’s farmers’ union, said that although people around the world believed they were eating spaghetti bolognese, what t hey were actually forking into their mouths were “improbable concoctions” of tomato paste from a jar with a “remarkable variety” of ingredients,
ranging from meatballs or turkey to mortadella. Yesterday, however, 440 chefs in Italian restaurants in 50 co untries, from Malaysia to Turkey and Saudi Arabia to China, made the authentic dish with the precise ingredients and cooking met hods laid down in a recipe patented by the Bologna Cha mber of Commerce in 1982. Food experts say that to be authentic, bolognese sauce should be served with the egg noodle pasta tagliatelle, rather than spaghetti, with the tagliatelle conforming to a 1972 recipe laying down that it must be precisely 8mm wide. Mario Caramella, the head chef at the Bali Hyatt Hotel in Indonesia and head of the Virtual Association of Italian Chefs ( GVCI), which organised the event, said: “If there is one dish in the Italian repertoire which is cooked worst than most, it is t raditional bolognese sauce.” Alfredo Tomaselli, the owner of Dal Bolognese, in the Piazza del Popolo, Rome, said: “It is true when they offer ragu alla bolognese on menus abroad the dish in question often has absolutely not ing to do with the original.”
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Alessandro Circiello, of the Italian Federation of Chefs, told Corriere della Sera newspaper: “It is always the great classic re cipes that are most ma ngled.” Too many cooks outside Italy tended to “throw a lot of cream and butter into dishes because they cover up hidden blemishe s”. Coldiretti has sought in the past to defend other “adulterated” Italian recipes, including Neapolitan pizza, pasta al pesto — a Genoese special ity, cotoletta alla Mila nese and the ubiquitous Italian dessert tiramisu. However, Gianluigi Veronesi, a food writer, said that the world festival of b properly in Bologna any more”.
olognese sauce was too late “because frankly, they don’t even make it