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FRANK STITT'S BOTTEGA FAVORITA
By: 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 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.
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 CafΓ©, for the last two decadesβthe 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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