100 Recipes from Italy’s Most Vibrant City
Arturo Iengo; photography by Hannah Mornement and Frank Wieder
published 2016 • 8 ½” x 10 ¾” • 160 pages • full-color photos
ISBN 9781566560582 • paperback • $22.00 •
“Does the world need another Italian cookbook? By all means, if it so perfectly captures the food / dietary “it” intrinsic to nearly all regions of Italy. In Cucina Napoletana Arturo Iengo points to the rich volcanic soil (Mt. Vesuvius), a teeming Mediterranean sea, and cucina povera, or poor man’s food, as the primary influential factors for the region’s culinary worthiness. In his selection of recipes, Iengo prioritizes fresh ingredients ‘used in simple but flavorful combinations to make the most of what is on hand.’”
From antipasti to pastries, here's an enticing collection of recipes from Naples and the surrounding islands
Naples, in the shadow of Mount Vesuvius, is a vibrant, passionate city with food to match. It is famed as the birthplace of the original wood-fired pizza, which has evolved from it simplest form, marinara, to more contemporary interpretations with arugula and seafood. Its food traditions also embrace a wealth of seafood recipes, countless vegetable and pasta dishes, as well as sinful desserts.
The Napoletana cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, mono-cultivar olive oils, and creamy buffalo mozzarella. Cucina Napoletana includes an extensive selection of the best of the region's classic and innovative recipes, with additional features on key ingredients, the part they play in Naples cuisine, and how they are produced.
Local chef Arturo Iengo presents the best of Campanian cuisine: uncomplicated recipes that are as perfect for everyday meals as they are for entertaining. And with its stunning photographs taken in and around the city, Cucina Napoletana is as visually appetizing as the cuisine of this captivating city.
Arturo Iengo is an internationally renowned chef and restaurateur who has lived and worked in Naples since 1975. Passionate about the area and the food that it is famous for, he had worked for a number of hotels and restaurants including, currently, the Ristorante Pascalucci in Benevento. He is a professional sommelier. He also teaches culinary master classes at hotel management schools in Campania.
Submit a Review »