Food of the Italian Islands

Food of the Italian Islands contains over 85 recipes, both original and reimagined, that showcase the allures off Italy's coasts, including pane frattau featuring Sardinia's beloved flatbread; bigoli in salsa, a party pasta popular in Venice; coniglio all'ischitana, braised rabbIt in the style of Ischia, and torta caprese, Capri's flourless chocolate-almond cake. Tutorials on an array of regional pestos inspire future at-home innovation while instructions for shaping intricate, fresh pasta shapes are handily accompanied by QR codes linking to process videos. With Parla as the intrepid guide, Food of the Italian Islands delves into the rich culinary and cultural fabric of the destinations, inviting readers to join a highly specialized, curated experience through places never previously documented in English or Italian cookbook form. The book's 21 features provide historical insight while unveiling island traditions and pleasures such as the offal delicacies dominating Palermo's street food scene, urchin diving in Ponza and an overview on the boozy choose-your-own-journey to making rosolio infused spirits. From hitting the unpaved backroads in a FIAT Panda or taking a jaunt through the Venetian lagoon in Katie's fishing boat, Laura, Food of the Italian Island offers full immersion down to the mode of transportation