OP: Foods of Naples and Campania
by Giuliano Bugialli
Stewart, Tabori & Chang, New York, 2003. Hardcover. Fine. First printing.
Bugialli compares the food of Naples to poetry. It is a cuisine that he fell in love with before ever visiting the city. Strong endorsements for this love letter to the city and its surrounding region.
Besides entire chapters devoted to buffalo mozzarella and neapolitan pizza, you’ll find surprises like:
- A soup with any short pasta in a puree of cabbage and pancetta
- Steak, piazzaiola style—meaning that, historically, the dish was cooked in a pizza oven—with tomatoes braised with white wine and oregano
- Cincenielli (a small fish) fried in a yeasted batter with garlic and parsley
- Sweet eggplant timbales stuffed with chocolate and candied citron
Our copy is a Fine first printing and an attractive coffee table book (9.5” x 12.25”) or an appealing foray into the flavors of Campania.
