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At the tip of Italy's boot lies Calabria It is a beautiful mountainous region populated by fishermen and small farmers Rosetta Costantino grew up in this rugged landscape—her father a shepherd and wine maker and her mother his tireless assistantWhen her family immigrated to California they re created a little Calabria on their property cooking with eggplant tomatoes and peppers from their garden fresh ricotta made from scratch and pasta fashioned by hand A frugal people Calabrians are master preservers transforming fresh figs into jam canning fresh tuna in oil and sun drying peppers for the winter Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food The first cookbook of a little known region of Italy My Calabria celebrates the richness of the region's landscape and the allure of its cuisine This is a cookbook for our time a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine


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    As some background I am an American of Calabrian heritage who has been living in Calabria in my ancestor's town since 2003 I received this book for review on my blog Bleeding EspressoRosetta Costantino was born in Calabria and moved to America with her family at age 14 Although they left behind much of what was familiar to them the Costantino family never lost their culinary traditions and now Rosetta shares them with us in My Calabria Rustic Family Cooking from Italy's Undiscovered SouthWhen paging through My Calabria you feel like an honorary member of the family at the table as you learn about how Rosetta's father recreated their Calabrian garden in Oakland California how various members of the family make the same dish and also the 11 ingredients every Calabrian pantry should have on handRosetta also shares information about the historical and cultural influences on Calabrian cuisine and lifestyle so aside from being a wonderful collection of recipes 150 that includes appetizers through dessert My Calabria is simply a wonderful resource book on the region you're getting so much than a cookbook hereThe recipes themselves are authentic as they come and easy to follow one of the best things about Calabrian cooking is that it's user friendly as it uses so few ingredients and the book is just gorgeous There are plenty of full page and other sized color photos throughout not only of recipes but also of various sights from around CalabriaFrom a personal standpoint as someone who has been making Calabrian food ever since I could cook first from my grandmother's recipes and now also from my mother in law's I give this book five very full espresso cups out of five Rosetta is a wonderful tour guide through this region's food history and culture and I highly recommend My Calabria for anyone who is interested in Calabria southern Italy or southern Italian cuisine