Adriatico: A Food Journey Down Italy's Eastern Coastline by Paola Bacchia

  • Stuffed eggplants with sardines (Melanzane ripiene con le sarde) (page 32)

    from Adriatico: A Food Journey Down Italy's Eastern Coastline Adriatico by Paola Bacchia

    • Categories: Appetizers / starters; Italian
    • Ingredients: sardine fillets; white wine vinegar; eggplants; salted capers; anchovy fillets in oil; basil; mint
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Notes about Recipes in this book

  • Sardine and potato bake (Sarde e patate)

    • lkgrover on January 18, 2019

      Easy casserole, with a good balance of flavors. I liked the sardines; this is the first time I've had them. I substituted ground ancho chiles for chili flakes to reduce the spicy-heat..

  • Pan-cooked greens (Foglie in padella)

    • lkgrover on July 22, 2024

      Excellent broccolini (a rare vegetable here) side dish. I did not use chicory.

  • Fried sage leaves (Salvia fritta in pastella)

    • Crisrose on April 28, 2026

      We enjoyed this crunchy little snack with our pasta dish. Made from sage growing in our garden. (Not sure it would warrant buying sage to make it.) The batter is lovely and light and we had fun making and eating these. The only down side being getting the timing right when coordinating with other food as the fritta are best served freshly made.

  • Quail with pancetta, olives and Marsala (Quaglie in umido)

    • lkgrover on April 06, 2019

      A lighter main course recipe; a great choice for special occasions. Marsala adds a slightly sweet flavor, which marries well with the pancetta and olives. I served over polenta.

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  • ISBN 10 1925418723
  • ISBN 13 9781925418729
  • Published Sep 25 2018
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia, United Kingdom, United States
  • Publisher Smith Street Books

Publishers Text

A beautifully crafted cookbook that charts the food traditions in the towns that skirt the coastline of Italy’s striking Adriatic Sea.

The food of Italy’s eastern coastline mirrors the memories and traditions of peoples past and present who have lived on the shores of the Adriatic, with ingredients reflecting the climate and terrain—of course with seafood in abundance, as well as an array of incredible pasta, rice, polenta, and meat dishes.

The Adriatic coastline runs from the heel of the boot-shaped peninsula at the Ionian Sea, through Puglia and Venice, to the northern waters of the Gulf of Trieste on the border with Slovenia. Along its length are rugged rocky coastlines, sandy stretches of beach, lagoons, and wetlands. Spindly wooden fishing piers, white washed walls, colorful villages, and sea-facing piazzas dot the 750-mile coastline with a rich history touched by Etruscan, Greek, Roman, Venetian, and Austrian populations.

Join Paola on this beautiful journey where she travels the length of this relatively unexplored coastline, to find ancient food traditions still thriving.

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