Cooking with Chef Silvio

Stories and Authentic Recipes from Campania

By Silvio Suppa
With Anthony V. Riccio

Subjects: Italian American Studies, Food
Series: Excelsior Editions
Imprint: Excelsior Editions
Hardcover : 9781438433639, 144 pages, September 2010

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Table of contents


La Bellezza di Sant’ Agata de’ Goti

1. Campanian Cuisine through the Ages

2. Miseria and Nobiltà: A Tale of Two Kitchens

3. ’A Nonna’s Apprentice

4. My First Dishes

5. ’A Marenna on the Farm

6. Il Pranzo on the Farm

7. La Cena on the Farm

8. Shepherd Dishes

9. Holiday Dishes

10. Making Bread with ’a Nonna

11. Family Recipes: ’Zi Irma and ’Zi Giuannina

12. Recipes from Campania: Chef Francesco Spagnuolo and Chef Carlo Russo

13. La Raccolta

14. Sunday Dishes on the Farm

15. Olive Picking in the Hills

16. Home Remedies

17. Leaving for America

List of Photographs

A guided tour of the cuisine, culture, and rich culinary history of the Campania region of Italy.


Join Anthony Riccio and Chef Silvio Suppa for a guided tour of the rich culinary history of southern Italy. Known to the Romans as Campania felix, or "fertile countryside," Chef Silvio's home region of Campania is blessed with rich volcanic soil and warm sea breezes, which has resulted in an exuberant and varied cuisine that draws not only on the region's abundant fresh vegetables and herbs but also centuries of Roman, Arab, Spanish, and French influence. From traditional favorites like eggplant parmiggiana and pasta e fasul to family recipes like Aunt Irma's stuffed peppers and Maria Suppa's zabaglione, Cooking with Chef Silvio offers hearty and heartwarming fare as well as the stories behind the food, a cultural and social history of a region as told through its cuisine.