The Food of Southern Italy by Carlo Middione and Maria Guarnaschelli

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    • Categories: Pizza & calzones; Main course; Italian
    • Ingredients: yeast; bread flour; anchovies; semolina; tomatoes; mozzarella cheese; basil
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    • Categories: Pizza & calzones; Main course; Italian; Vegan; Vegetarian
    • Ingredients: porcini mushrooms; parsley; yeast; bread flour
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    • Ingredients: Gaeta olives; pine nuts; raisins; capers; chicory; anchovies; yeast; bread flour
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    • Ingredients: bell peppers; parsley; yeast; bread flour; anchovies
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    • Ingredients: lard; yeast; bread flour; pork cracklings; egg yolks; lemons
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    • Ingredients: yeast; bread flour; caciocavallo cheese; salami; yellow onions; tomatoes; dried oregano; basil
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    • Ingredients: yeast; bread flour; raisins; rosemary
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    • Ingredients: yeast; bread flour; scallions
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    • Ingredients: Marsala wine; yeast; bread flour; all-purpose flour; black peppercorns; lard
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Notes about this book

  • robm on August 23, 2011

    A fine book by San Francisco restaurateur Carlo Middione, with delicious recipes! Italian-American cooking is based on Southern Italian cooking, but you'll find that the original dishes are often fresher and lighter than their American versions.

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  • ISBN 10 0688050425
  • ISBN 13 9780688050429
  • Published Dec 31 1987
  • Format Hardcover
  • Page Count 330
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

The Food of Southern Italy provides a treasure trove of traditional, never-before-published recipes from the regions of Southern Italy, featuring glossaries of Italian wines and cheeses. A permanent addition to a cook's kitchen.

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