Sonia Peronaci continues to make us travel among the great Italian flavors: while it continues on tv in Sonia’s kitchen, the second book (and sixth of the total) that the digital entrepreneur who founded Giallo Zafferano dedicates to regional recipes arrives in the bookstore. AND The tour of Italy in 80 recipes (Cairo Editore): a rich, very tasty collection of our traditions, of the dishes that our grandmother prepared for us but also of many others that perhaps she no longer prepared, with wonderful recipes that are also a piece of our country’s history.
«For me they were a great discovery»Says Sonia Peronaci. «This journey into regional cuisine was born almost by chance, from the curiosity to try something new, then it became exciting: as I went on I realized that there are many unknown and good traditional dishes to be redone. It is from this idea that the books and the program were born, which this year has been enriched precisely because there is so much to tell about these regional recipes. There are dishes that are born from stories or to be dedicated to someone: among the many I have imprinted thereto tenerina cake, typical of the Ferrara area, born in honor of Queen Elena, to represent its sweetness but also its strong character with a soft heart and crunchy crust ».
In Sonia’s new book there are many examples and to be discovered as we want between four great chapters that include recipes from the North, the South, the Center and the Islands for themed lunches and dinners, or you can make a mix (as we did by selecting the five dishes that you can find in the gallery of this article) bringing a little bit of every part of Italy at the table, constantly changing. Do you fancy a winter lunch? There are pizzoccheri and polenta concia. Do you miss the sea? There calamarata campana and Taranto-style mussels may be the answer. Sweets? It is difficult to choose between a Piedmont hazelnut cake or some beautiful pink peaches from Emilia’s alchermes. The temptations are many.
«For this book we have selected some of the most particular dishes that we have discovered during our research»Says Sonia, underlining as always the work of a great team who in her Sonia Factory (which among other things is about to expand) selects ideas with her, tests them, tries them again, up to propose them to us on her website and on TV, as well as in books. All with the stylistic figure that continues to make Sonia Peronaci unique: that simple way of explaining complex passages enabling everyone to try. «Sometimes difficult passages are taken for granted in recipes, they are not fully explained. For this reason I try to explain everything in an easy way and indeed, of simplify those passages in which I myself find difficulties. I think this is important to make people really want to cook ».
The region that after all these searches remained in Sonia’s heart? «Difficult to choose, the wealth is incredible. Among all, however, I believe that Campania has one of the most complete offers for both savory and sweet. Speaking of stories, in Campania there is one of the most special: it is the history of Polish Aversana, a cake invented by a nun who lived in a convent in Aversa. Before dying, he left the recipe to a local pastry chef who made his fortune thanks to his cake so for fifty years, as a sign of thanks, every Sunday he brought his Polish Aversana as a gift to the nuns of the convent ». It is the great Italian generosity, even at the table.
Here are 5 recipes from the new book
.
Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
