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Food is a serious subject in an Italian family. Italians live for food and enjoy it with passion – they consider food the fuel for life itself and look forward to every meal as though it were their last. While growing up, I was fortunate to know many Italians from all parts of the country. If you travel throughout Italy, you will notice that not all Italians cook the same. A distinct tradition is apparent in each cuisine because every region has its own history, temperature and soil, which determines what ingredients will be at hand. I was born in a town called Cervinara, Province of Avellino, which is surrounded by lovely mountainous regions and inner valleys of tobacco fields. Tall trees fill mountainsides covered with wild and tempting, woodsy-flavored mushrooms, and fine dry herbs such as oregano and rosemary. The best quality chestnuts anywhere can be found throughout the countryside. Neapolitan cooking is down to earth, peasant-style, and delicious. Ingredients are basic, yet from very little comes the most wonderful gourmet delights. Yes, I am right from the source. What better place than the boot itself, to capture the essence of natural flavors and scents? To experiment with herbs and sauces? To perfect the recipes passed down through the ages to my own personal taste? Undoubtedly, much of my motivation to become an accomplished cook has been due to a healthy appetite and a craving for delicious food, but there is no way I could have mastered the real art of Italian cooking, had it not been for the inspiration of my mother. [more...] I am hoping that these recipes will inspire you to make and enjoy all your favorite dishes and, at the same time, bring a little bit of Italy right into your kitchen. © 2000 Eleanora's Kitchen. All Rights Reserved. |
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