By Maria Filice

whilst a venture is conceived out of ardour, its roots exhibit. this can be the case with the hot Italian trattoria-style cookbook, Breaking Bread in L’Aquila. writer Maria Filice, who traveled repeatedly to L’Aquila, the homeland of her past due husband, Telos Press founder Paul Piccone, used to be instantly passionate about the clean, fresh, and highly tasty flavors of the zone. There, Paul brought his bride to San Biagio, a small and captivating homestyle eating place, owned by way of brothers who knew the way to make their shoppers satisfied via their heat and scrumptious nutrients. This ebook, whose recipes are encouraged by way of these she sampled at San Biagio, stocks Filice’s favourite choice of appetizers, major classes, aspects, and truffles. daring, colourful, and straightforward to arrange, those Italian-born dishes are as attractive to behold as they're to have fun with. and so they don’t take hours of kitchen paintings! The 49-plus recipes, that are geared up in line with the seven days of the week (but ideal for any day of the week), are made with constituents which are on hand on your neighborhood markets. crimson and white wines from the Abruzzo zone, which enhance the nutrition, are recommended, as are serving information. during this useful and enjoyable cookbook, Filice, whose kin got here from Calabria to Canada and who grew up with a love of nutrients, cooking, and enjoyable, publications readers on a private trip, whole with captivating storytelling and engaging tips, to at least one of the main attractive components of Italy’s countryside.

About the Author

Maria Filice, a first-time writer and meals stylist, is a first-generation Canadian-American Italian. Born and raised via immigrant mom and dad from Calabria, Maria grew up following her family's outdated kingdom, old-school values. She discovered from the best--her mom, grandmother, and aunts--whom she watched from the time she may well slightly stroll. whereas she saw her family members blending jointly a bit of this and a bit of that, she listened good. As in lots of Italian houses, the kitchen served as either the confessional and the guts for storytelling. This had a long-lasting influence on Maria. this present day, her relations and acquaintances are thrilled as she entertains them in her kitchen, either together with her storytelling and her cooking prowess. they're continuously surprised at how cozy she is whereas getting ready dishes, frequently made out of a couple of uncomplicated components from the pantry, and the way cozy she nonetheless is with the language of her ancestors.

When Maria married Telos writer Paul Piccone in 1997, she moved from Toronto to long island. presently after her marriage, her house grew to become the Grand valuable Station of philosophical debate. It used to be then that she dove into her kitchen and honed her common abilities as domestic prepare dinner extraordinaire. Maria's aptitude for unique was once her approach of welcoming the various and eclectic circle of intellectuals into her domestic. whilst Paul died in 2004, she took over as writer for Telos Press, although she had no prior literary event. recognized in these circles as Mary Piccone, she keeps during this position today.

In either her kitchen and her expert lifestyles, Maria's philosophy is to dwell lifestyles to its fullest. She acknowledges that neither her loss of event in publishing nor in officially proficient cooking may perhaps lessen her ardour or dissuade her from taking hazards. honestly, her clean eye has allowed her to excel. Now, in her first cookbook, her average aptitude for foodstuff styling displays her own variety and demonstrates how, with inventive plating, an easy recipe will glance attractive. Maria's heat, humor, and gregarious character constantly make humans believe welcome, comfortable, and prompted to find their very own sort within the kitchen.

Today, Maria Filice is living in upstate ny, as writer of Telos Press, in addition to writer, writer, and foodstuff stylist for foodstuff and destiny Publishing. this can be her first booklet, yet she can provide to percentage many extra with us, either as an writer and a nutrients stylist, in her Breaking Bread ebook series.

Show description

Read Online or Download Breaking Bread in L'Aquila PDF

Best european cooking books

Rick Tramonto,Mary Goodbody,Tim Turner's Amuse-Bouche: Little Bites of Delight Before the Meal Begins PDF

Amuse-bouche (pronounced ah-myuz boosh) are this present day what hors d'oeuvres have been to the USA within the Nineteen Fifties: a comparatively unknown characteristic of French culinary culture that, as soon as brought, instantly turned usual fare. cooks at many advantageous eating places provide visitors an amuse-bouche, a bite-sized deal with that excites the tongue and delights the eye, earlier than the meal is served.

Download PDF by Ozcan Ozan: Sultan's Kitchen: A Turkish Cookbook

"Not to be missed…a gem. this is often actual previous global cooking…devotees of Mediterranean delicacies will be remiss to not upload this booklet to their assortment. "—Boston GlobeRanging from favorites comparable to chickpea pilaf to richly stewed lamb on a mattress of eggplant, ultra-modern Turkish delicacies is clean, detailed, and flavorful—the results of over 5 centuries of culinary culture.

Download e-book for kindle: Niederösterreichische Bäuerinnen kochen: Einfach gute by Daniela Riegler-Fabianek

KOCHEN SIE SICH QUER DURCH DIE unique NIEDERÖSTERREICHISCHE KÜCHE! Von der einfachen Jause bis zum festlichen malesü - Daniela Riegler-Fabianek hat in diesem Kochbuch die beliebtesten und besten Rezepte aus allen Regionen Niederösterreichs zusammengestellt! Neben traditionellen Spezialitäten wie Mostviertler Apfelbraten, Krautfleckerl, Erdäpfel-Grammel-Strudel und unterschiedlichen Knödelvariationen finden Sie hier auch Gerichte der modernen Küche wie schnelle Zucchinisuppe, Hühnerbrust mit Frischkäsefülle, Kürbisrisotto oder feine Dirndlschnitten.

Download e-book for iPad: Les Marchés Francais: Four Seasons of French Dishes from the by Brian DeFehr,Pauline Boldt

Consume just like the French with seasonal, market-focused dishes that style as clean and colourful as Parisian lifestyles, regardless of the place you reside! In France, tips to begin dinner is to refer to the industry down the road; there, the entire country's flavors are at your fingertips: the Mediterranean, the French Alps, the Basque areas, and extra, with out ever leaving your kitchen.

Additional info for Breaking Bread in L'Aquila

Example text

Download PDF sample

Breaking Bread in L'Aquila by Maria Filice

by Jason

Rated 4.33 of 5 – based on 11 votes