were created by regular people trying to make do with what they had. That’s part of why Southern Italian dishes are so inspirational to other communities. They are uncomplicated to prepare but imaginative in the process. While the expressiveness of chefs is certainly to be admired, it’s important to also appreciate the natural inspiration in ordinary people. There is, however, a staple crop in Italian food that didn’t originate in Italy. It didn’t even come from Europe, but rather, the Americas. Initially cultivated for centuries by Indigenous farmers (such as the Aztecs) in Mexico, the tomato was brought to Europe by Spanish conquistadors, and it quickly spread to what we now know as Southern Italy. Since then, Southern Italian farmers have cultivated several new kinds of tomatoes, and cooks at all levels have fully embraced them in their cuisine.

Sanguinaccio is the product of combining pig’s blood and chocolate.

Chapter 1: The South


Made with FlippingBook. PDF to flipbook with ease