From Pane and Pomodoro to Ciambotto la "Miseria" in Apulian cuisine (ebook)
Lately it has become chic to seek ones roots and rekindle our lost traditions. It seems to me that Italian-Americans need not go far as they were raised and nurtured in the warmth of our heritage. In this book, Rosanna DelZio traces these traditions through the food of her youth, food from the “Miseria”. Once a peasant’s diet, some of these dishes are now served in the finest of restaurants with fancy names and prices.