The tastes of Southern Italy is lively written by Rita and Mariano Pane, who have tested for years the recipes, which they couple with anecdotes, quotes, memories, and have called as witnesses eminent figures in art, literature and cinema: from Moravia to Celentano, Rostropovic, De Crescenzo, Wertmuller, Bonito Oliva and many, many others. The book includes up to five hundred recipes from the oldest to the most recent traditions: Neapolitan (from Sorrento), Sicilian, Sardinian and from Puglia, Calabria, Lucania, in a sequence which is not only a simple recipe book, but a precious guide of the most ancient and delicious dishes of Southern cuisine; a love gesture towards a tradition and civilisation which has created these plates in the humble peasant houses and in the powerful aristocrats palaces.

Knowing how to prepare a good dish and to be a good chef is not enough: in order to become excellent hosts, one needs to present it with it’s history, quote the Latin name of the vegetables or the fish, or it’s nutritional value, and tell an anecdote about the plate. The beautiful pictures shot by Francine Reculez and Katia Kissov, refined gastronomes too, interpretate with charme the love that the Authors have put into the dishes preparation.
(recension)

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