Puglia in Cucina: The Flavours of Apulia

Hier finden Sie Apuliens Kochkultur in 80 schmackhaften Rezepten. Dabei handelt es sich aber nicht nur um eine simple Rezeptsammlung, sondern vielmehr um einen authentischen Überblick der Kochkunst und somit eines wertvollen kulturellen Erbes dieser besonderen Region. Vollendet wird dieses durch lokale Warenkunde und Empfehlungen apulischer Weine. Stimmungsvolle Fotos nehmen Sie mit auf eine kulinarische Reise, die in Ihrer heimischen Kuche beginnt.

Auteur
William Dello Russo was born in Puglia and now lives in Milan. He has written tourist guides to Italy, contributed to art history and tourism magazines, and has authored numerous art books. Since 2014 he has worked as an editor for the Sime Books publishing house, where he is responsible for all publications, both as author and series coordinator.Pietro Zito's uncle used to say that you need to "Know your produce, respect it, and look after it from the seed." Zito has made this philosophy his own. So, is Zito a chef? No, he's a qualified agriculture expert with a passion for cooking and for his part of Italy, which has changed dramatically under the influence of the modern world. Zito has set out to create a kind of Garden of Eden with his sprawling vegetable farm, where he grows all the vegetables served in his restaurant.Although Cibus occupies an ancient monastery transformed into a culinary temple, chef Lillino Silibello and his wife don't put on any airs or graces, and welcome diners with genuine warmth. Alongside the regional specialtiesthe product of an impressive collection of traditional recipes, cooking techniques of yesteryear, and general curiositythe menu is constantly updated with Silibello's latest creations.Peppe Zullo's culinary travels have led him from the tiny town of Orsara di Puglia to the United States, to Mexico and back home again. And it's more than fitting that he should end up in a place called Piano Paradiso (Paradise Plain). His Orto dei Sapori (Garden of Tastes) and Bosco dei Sapori Perduti (Forest of Lost Flavours) seem more like fairytale realms than real places. And yet they're the source of all the ingredients in a cooking style with close ties to this land and its mountain flavours.After earning a degree in Documentary Photography at the University of Wales, Newport, Colin has since moved to Italy, where he works on a broad range of editorial and commercial assignments. Colin also undertakes personal work and long-term projects in collaboration with NGOs and educational organizations. His work has twice been exhibited at London's Photofusion Gallery and featured in the photographic press and on BBC television in the UK. His clients include: The Independent Magazine (UK), The Observer Life Magazine (UK), BBC Television (UK), The Sunday Telegraph Magazine, Le Figaro (France), Conde Nast Treveler (UK and Italy), Vanity Fair (Italy), Meridiani (Italy), Anna (Italy), Viaggi del Gusto (Italy), Saveur Magazine (USA), National Geographic (USA), Neon Magazine (Germany), Maxim Fashion (Germany), Lloyds TSB (UK), and Comic Relief (UK).