From Bread and Tomatoes to Zuppa di Pesce “Ciambotto”: Memories of Apulian Cuisine (Bordighera Press, 2013)
Rossana del Zio
This book is a wonderful introduction of genuine Apulian food for the non-Apulian. Accompanied by a series of vignettes and descriptions of the culinary culture of the region, From Bread and Tomatoes to Zuppa di Pesce “Ciambotto,“ is also an introduction to the overall culture of Apulia, presenting to the reader, through the particular lens of food, a rich and fascinating region of Italy that only within the past decade or so has become better known to people in the United States.
Discussion moderated by Fred Gardaphé, Queens College.