Ua beautiful guide to the addresses of Naples, an author’s story with a side dish of recipes (also Neapolitan), advice from a food organizer and tips for preparing the most natural drinks.
Naples, what a beautiful guide
In Naples you really have to make an effort to eat badly, as well as to eat little. And they are counted one hundred addresses including restaurants, pizzerias and trattorias where good food can reach peaks of absolute irresistibility.
They are the ones reported, divided between top and pop, innovative (and cosmopolitan, there is even a Japanese) and traditional, high and “low” neither The hundred. Naples (EDT, 12.90 euros) by Stefano Cavallito & Alessandro Lamacchia and Luca Iaccarino with Luciana Squadrilli, high-class food critics/reporters. Their guide doesn’t need illustrations, the story (written exactly as it should) is already very pleasant and affectionate for the many family stories that flow into the centuries-old history of great Neapolitan cuisine.
The hundred. Naples.
“The hundred. Naples” Stefano Cavallito & Alessandro Lamacchia and Luca Iaccarino with Luciana Squadrilli (EDT 12.90 euros)
The writer in the kitchen
Twenty pages of pure literary fun. Then brief hints of history of Neapolitan cuisine from the Greeks to the Romans and the Bourbons…and eight recipes of great family-sized classics. Robin Food by Maurizio De Giovanni is a story that smells of Genoese and gatò, of pastiere and meatballs, where the protagonist is the art of making do, which can also be successfully applied to the world of catering. Here the only mystery is that of the sun of Naples, and De Giovanni’s semi-serious thesis is that certain world heritage dishes are already originally so enjoyable, balanced, of enlightened, complex simplicity that they deserve the definition of gourmet.
Robin Food by Maurizio De Giovanni.
“Robin Food” by Maurizio De Giovanni, Slow Food Editore, 10 euros
Let’s put things in order
Frozen pizza or roast meat from the local deli. Worse, the little box. How many times, when you come home tired from work, does putting a meal on the table become a failed good idea? Because the fridge is empty and the freezer explodes, because you can’t eat the same thing two or three nights in a row, because imagination in the kitchen needs time, concentration, reasoned supplies. Maybe a manual isn’t enough to change your life, but reading certainly helps The light pantry by Elisabetta Sala. Young Roman food organizer, Umbrian by adoption, brings order. Plan your shopping to save money intelligently, alternating raw materials: the seasons matter. It reduces waste (and also cooks the peels), offers last minute ideas. With a side dish of healthy express recipes.
“The light pantry” by Elisabetta Sala, Giunti, 16 euros
A cocktail in the woods
The cover of “Slow Drink”.
It may be surprising that Danny Childs, anthropologist and ethnobiologist, do it for a living bartender in Philadelphia. But after reading his Slow Drink, everything is clear. This “practical guide to foraging and the preparation of drinks, botanical cocktails, beers, infusions and seasonal syrups” is written for those who prefer the woods to the sofa on Sundays, balsamic walks to metropolitan brunches. To prepare the recipes for Fermented Tomato Water”, “Wild Fermented Cider”, “Clarified Persimmon Punch” it doesn’t take a trip to the market but an excursion into nature, where (almost) all the ingredients are found, following the rhythm of the seasons. And it takes time, all earned. A reminder of the beauty of biodiversity and good drinking, in every sense. With illustrations that capture and recipes that give satisfaction.
“Slow Drink” by Danny Childs, Slow Food Editore, 24.50 euros
iO Donna © ALL RIGHTS RESERVED
){kind=link}