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 regionsβItaly and the American Southβshare commonalities. Both native cuisines have a tradition of turning humble ingredientsβground corn, bitter greens, cured pork, the daily catchβinto 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.
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