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Frank Stitt's Bottega Favorita
Frank Stitt
A Southern Chef's Love Affair With Italian Food
Artisan
December 2008
On Sale: December 15, 2008
269 pages
ISBN: 1579653022
EAN: 9781579653026
Hardcover
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There are some places worth traveling to just for the food:
Rome, Venice . . . and now, Birmingham, Italy.
In
this companion to his first, best-selling cookbook, the
beloved Southern chef Frank Stitt travels to Italy and
brings the best of Mediterranean cuisine back home. To
Stitt's mind, the two regions—Italy and the American
South—share commonalities. Both native cuisines have a
tradition of turning humble ingredients—ground corn, bitter
greens, cured pork, the daily catch—into poetry on the
plate. And as the chef points out in his lively introduction
to the book, this is elemental cooking based on the purity
and simplicity of the freshest and finest ingredients.
Yet leave it to Stitt to make Italian cuisine his own.
"There's no Pompano in Venice, but ours, fresh from
Apalachicola, fits into the cartoccio (Italian fish
stew) perfectly; our Chilton County white peaches are
squeezed by hand for a bellini; our wild Gulf shrimp,
oysters, crab, and fish are easily a match for their
Mediterranean equivalents," Stitt writes. This appealing new
cookbook includes the best of the Southern-influenced
Italian recipes he has served at his Birmingham, Alabama,
restaurant Bottega Restaurant and Café, for the last two
decades—the Tomato Chutney and Roasted Sweet Pepper Pizza,
Lamb Shanks with Sweet Peas and Mint, and fabulous desserts
including Zabaglione Meringue Cake. Accompanied by sweet
recollections of his journeys to Italy, this inspiring and
accessible cookbook proves once again why the novelist Pat
Conroy calls Stitt "the best chef in America."
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