My latest cookbook Food of the Italian South: Lost, Classic, and Disappearing Dishes is out now (get your copy here https://katieparla.com/food...
...). The book explores the regions of Basilicata, Campania, Calabria, Molise, and Puglia with 85 authentic recipes and 100 stunning photographs.
In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south.