The Food of Southern Italy by Carlo Middione and Maria Guarnaschelli

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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.

Notes about Recipes in this book

  • Calzone, Neapolitan style (Calzone al forno alla Napolitana)

    • twoyolks on March 01, 2020

      It's a pretty good calzone if a bit doughy but it suffers from the same issue as most calzones: the crust to filling ratio is off.

  • Marinated zucchini (Zucchini a scapici)

    • nicolepellegrini on June 02, 2018

      Very nice with fresh, tender, summer zucchini. Be sure to use a very good vinegar as that will be the strongest flavor if you let it sit and marinate for a while before serving.

    • twoyolks on August 27, 2018

      I did not care for this.

  • Shredded egg soup, Roman-style (Stracciatella alla Romana)

    • okmosa on April 21, 2019

      I've never eaten stracciatella before, so I'm not sure what I should have been tasting, although it was very good and has great potential. I don't know why, but I was expecting strands not little pieces of egg and I would have expected the parmigiana flavor to stand out more. Next time I should check the seasoning of the chicken stock, too.

  • Grilled swordfish (Pesce spada in graticola)

    • nicolepellegrini on July 11, 2020

      First time I've successfully made swordfish rolls. Had to pound thin my slices a bit but it worked! The flavor was a bit overwhelmingly garlicy for me (was worried it would upset my stomach it was so strong) and the swordfish was a little dry despite just being cooed through. Maybe would have been better with a little marinating time?

  • Tuna, Calabrian style (Tonno alla Calabrese)

    • nicolepellegrini on April 28, 2018

      This was good; I did dress up the marinara as suggested with some sauteed onions and anchovies (and season the tuna first before baking.) I would make again but next time I would keep the tuna steaks thicker so it doesn't cook through so quickly.

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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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