Naples at Table : Cooking in Campania

Naples at Table : Cooking in Campania
Average customer rating:

wealth of information

Bella Napoli!!

You'll Be Singing 'Bella Napoli'..

Great regional knowledge

Excellent treatment of the cuisines in Campania. Buy It.

Naples at Table : Cooking in Campania
Arthur Schwartz
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
Italian | European | Regional & International | Cooking, Food & Wine | Subjects | Books
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The Food and Wine Guide to Naples and Campania

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In the Shadow of Vesuvius: A Cultural History of Naples

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ASIN: 006018261X
Release Date: 1998-10-07

Amazon.com

Naples gave the world pizza and spaghetti with tomato sauce. In Naples at Table, Arthur Schwartz reveals the unexpected breadth and depth of dishes to be enjoyed in Naples and throughout Campania, the rich region where this culinarily underappreciated city is located.

Campania is the home of mozzarella. In fact, by Italian law, only cheese made from the milk of the water buffalo of Campania should be bear this name; the cow's-milk cheese we call mozzarella is more rightly called fior di latte, "flower of the milk."

To most people, southern Italy is the land of red sauce, from the light salsa insalata, made with raw tomatoes marinated in olive oil and seasoned with salt and basil, to hefty, long-simmered, meat-flavored ragu. Schwartz introduces us to La Genovese, an onion-based sauce Neapolitans began making centuries before the tomato arrived from the New World so they could pair it with its soul mate, pasta.

Anyone interested in Italian food will find the more than 250 recipes and the almost overwhelming wealth of information in Naples at Table fascinating. There is history, going back to the ancient Greeks, and stories as only Schwartz can recount them. One of the best is how Zuppa Inglese may have gotten its name. Discover Woodman-Style Baked Pasta with Meat Sauce and Mushrooms; lusty Baccalà "Arrecanato," a casserole of salt cod and potatoes; an authentic Zuppa Inglese; and so much more as you travel around Campania with Schwartz, meeting chefs and home cooks from Naples and Salerno, Benevento up in the mountains, out along the Amalfi coast, and the jewel-like islands of Ischia and Capri. --Dana Jacobi

Book Description

Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia -- and, of course, Naples itself, Italy's third largest and most exuberant city -- Campania is the cradle of Italian-American cuisine.

In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world -- its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts -- and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.

Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.

This is the Italian food the world knows best, at its best -- bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren -- and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be -- from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.

Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes -- delizie or delights -- are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore."

A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.

I acclimated quickly to Naples. The palm trees in the park along the sea seduced me. The decrpiet Baroque splendor of the city stunned me...And, of course, there was the food. The catering shops carried all kinds of macaroni-filled pastries, individual size and huge ones to cut a wedge from; cakes of fried pasta, fried balls of rice, stacks of vegetable frittatas, baked lasagne, and ziti. There were fry shops with fritters and croquettes, trendy pizzerias with long pies sold by the meter, and traditional pizzerias, every surface white marble, where I first learned to eat pizza with a knife and fork. I indulged in pastries and baba every morning and afternoon, drank short, powerful coffeess all day, and finished each evening with a stroll and a gelato. I ate linguine with clams oin Posillpo (then took a nap on a jetty on the sea); drank Gredo di Tufo (whoite winer) and stuffed myself and buffalo mozzarella at every opportunity. I could see right away it was a tough place to eat through, so I kept going back for more.
There were still warm almond-studded taralli, rings of crisp lard dough, from a street vendor by the sea, pasta and beans on a nineteenth-century trattoria, lamb ragu and cavatelli in the hills of Benevento, goat ragu and fusilli in the Monti Alburni, squid and potatoes on Capri, rabbit braised in tomatoes on Ischia, fish stew at the beach near Gaeta, the lemon chicken in Ravello.

from the introduction

Customer Reviews:

wealth of information.......2007-06-10

The book is more than an excellent cook book. Besides good cooking tips it has a lot of gastronomical information concerning Naples.

Bella Napoli!!.......2007-03-11

Gracia mille to Mr. Arthur Schwartz for his most wonderful volume on the cooking of Naples and Campania. It made my mouth water from the first I opened it, even the paper feels good. The first thing I read, quite by chance was the charming ode to Neopolitan food from a book of stories by Giambattista Basile , "My Broccoli" (p.309). I was hooked!! Lucky Mr. Schwartz that he was able to make the opportunity to travel all through the Campania to research the recipes for this book. It is once again an example of Italian food as an uncomplicated, unfussed with cuisine that only requires of you an understanding of the technique and ingredients of impeccable freshness. There are great things in this book for all the seasons. This winter I was greedy for his "Orecheiette con Broccoli di Rapa" (p.168) and the "Pastiera Rustica di Taglioni" (p.188). I've done the Monkfish Mediterranean Style (p231) enough times to not have look at the recipe and it is delicious (rave reviews from guests). One night I had some left over spaghetti and was needing a quick supper so I tried the "Frittata di Spaghetti"(p.222) and find it's wonderful for all kinds of occasions with lots of variations. All of the recipies have a very clear 1.2.3. procedure with Mr.Schwartz being careful to tell you of any pitfalls. There is a lusty quality to the book, just like there is in Naples and the Campania, that makes this book a pleasure to use. I'm really looking forward to his next book. Sicily perhaps? This book? Highly recommended!

You'll Be Singing 'Bella Napoli'.........2007-03-05

Whenever we tend to think Italian, the first things to come to mind are pizza, pasta, (especially spaghetti) and marvelously rich desserts and pastries. Now, in this tell-all compilation by acclaimed cookbook author, restauranteur and "Food Maven" radio talk-show host Arthur Schwartz, these dreams are brought to life. Whether you crave any variation of innumerable pastas with tomato sauce or that other distinctly Neapolitan favorite, the iconic pizza, this book provides the reader/cook with page after page of historic information and culinary tips from perhaps Italy's most bountiful region. This is the "true" Italian cuisine we have all grown up eating and making yet another staple to the American way of living. Aside from all the classic recipes spanning over one hundred years in the American cucina, this book is laced with dozens of contemporary monzu (a corruption of the French monsieur, in Italian refers to any respected gourmand or culinary bureaucrat) classics, including Paccheri alle Cardinale, Pizza alla Campofranco (a more extravagant style of pizza, made with brioche and prosciutto) and timballo, a "drum" of pasta baked with ragu in lavish pastry. Naples is also home to fritto misto, a wide range of tempting fried foods that has rightfully been granted its own distinct caliber within the region's clientele. But perhaps the author's greatest achievement is the equally sinful array of dolce, from classic tiramisu and rich torta caprese to the most-loved of all Neapolitan pastries, Sfogliatelle. Savor the experience and celebrate the wonderful cucina and hospitality that inspired Dean Martin to "That's Amore".

Great regional knowledge.......2007-01-10

Arthur Schwartz presents authentic,regional recipes with wit and style. His knowledge of the region, its products and customs makes this as close to cooking with your mother on Sunday afternoon as possible.

Excellent treatment of the cuisines in Campania. Buy It........2005-10-25

`Naples at Table' by Arthur Schwartz is another addition to that excellent collection of books on regional Italian cooking by, for example, Lynne Rossetto Kasper on Emilia-Romagna in `The Splendid Table', David Downie on Lazio in `Cooking the Roman Way', and Lydia Bastianich on Istria in `La Cucina di Lydia'. Even allowing for the fact that there are a number of only fair titles dealing, especially with Tuscany, the crop of books on Italy's regional cuisine is truly marvelous.

While my overall impression of the book was very good from the moment I opened it, I knew I was on to something when I encountered Herr Schwartz' statement that in Campania, cooks rarely use both garlic and onions in the same dish. This is something I have never heard (or do not remember hearing) or reading, even from my guiding star of Italian cookery, Mario Batali on his show, `Molto Mario'.

Unlike many of these books, even very good ones, the author takes the time to give us a history of Naples and Campania. While I can't say for certain, there is a hint here that part of the reason tomatoes found a home in the cuisine of Naples is based on the fact that Campania, Sicily, and other parts of southern Italy were ruled by the Spanish in the 200 years following the importing of new foods, including tomatoes, from the new world by the Spanish. I suspect the rich growing conditions for tomatoes in Campania had as much or more to do with the situation, but the potential connection is a rich subject of speculation.

I also get a strong sense of believability in Schwartz' description of this cuisine based on his statement that the residents of Campania rarely think of themselves as natives of this Italian governmental region. Rather, they think of themselves as residents of the smaller province, city, or island such as Naples, Avellino, Benevento, Caserta, Salerno, Amalfi, Capri, and Ischia.

This is the cuisine on which practically all `Italian-American' cooking is based, since most Italian immigrants to America were from Campania, Sicily, and other parts of southern Italy. It is also true that two of the most popular types of dishes in the world, dried semolina pasta and pizza, were created in Naples. Unlike other good books on other regions, Schwartz also goes into a lot of the history of these and other types of dishes. For example, his treatment of `puttanesca' is virtually the only one that gives at least two different perfectly reasonable explanations for the source of the name.

The book is laid out in very traditional chapters, covering antipasti and fried foods; classic sauces; pizza and savory breads; soups; pasta; cheese and eggs; fish and seafood; meat and poultry; vegetables; and desserts. His pasta chapter even includes two different recipes for the famous timballo baked pasta pie, which made such a big impression in Stanley Tucci's movie, `Big Night'. The best thing about his recipes is that they are not the same as the two in Lynne Rossetto Kaspar's `The Italian Country Table', although there are strong family resemblences. The most interesting thing about his `Timballo di Tagliolini is that it has a pastry rather than a pasta crust.

There is not a single dish I associate with Naples that cannot be found in this book. There is even a great recipe for `Torta di ricotta Gregoriano', the southern Italian take on cheesecake, based on ricotta and including citrus flavorings.

While this book does have a few heartwarming stories about convivial dinners with Italian friends, this book is much more about business, and it is easily one of the best three to five books I have seen on a particular Italian provincial cuisine.

Highly recommended.

Michelin Molise, Campania, Puglia, Basilicata, Calabria

Average customer rating:

Great Map but....

Michelin Molise, Campania, Puglia, Basilicata, Calabria
Michelin , and Michelin Editions Des Voyages
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An annually updated road map of Southern Italy, covering the main and secondary road networks across the region. Scale: 1/400,000 - 1cm=4km Legend/Key in four languages (Italian, French, English, German)

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Great Map but...........2007-05-16

I just returned from a road trip through southern Italy. This map was excellent for finding the small towns and roads.Great for pointing out elevations, specific mountains and sites and gives a good idea of the topography. However, we did find an additional map (AAA map of Italy) to be a vital compliment. It points out major roads more clearly, indicates service areas and inserts of city maps of Rome and Naples. And it's free to AAA members! I suggest you have both.

The Food and Wine Guide to Naples and Campania

Average customer rating:

Great guide, needs directions!
Excellent guide
Amazingly Comprehensive
Wonderful Resource!
I would review it if I had received it from Amazon

The Food and Wine Guide to Naples and Campania
Carla Capalbo
Manufacturer: Pallas Athene
ProductGroup: Book
Binding: Paperback

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ASIN: 1873429711

Book Description

The sequel to the Food Lover's Guide to Tuscany, this superb guide reveals the culinary riches to be found in the Italian regions of Naples and Campania.

Customer Reviews:

Great guide, needs directions!.......2007-10-18

This book provides a wonderful look at the Campania region. I bought it before a trip to Italy, and hoped to use it as a guide of the region that I would be visiting. We stayed in Positano and visited a number of cities, including Vico Equense, Sorrento, Ravello, Caserta, Salerno, Minori, Vietri sul Mare, and several other small towns in the region. The only thing lacking in this book is detailed directions to find the stores. For example, we tried to visit a wine shop in Caserta that the book highly recommended. Armed with two maps with printed directions from Google Maps and Microsoft Live Local, we still had no luck finding it. It is very difficult to find a good map service of the area, and if this book would provide detailed directions to reaching these stores, a few maps, and maybe photos of the storefronts, it would be absolutely perfect!

Excellent guide.......2007-09-19

I lived in Naples for 3 1/2 years and traveled all over the Campania region, but I didn't find this book until our last month and wish I had it from the start. It is very good and we tried several of the locations before we left . Show the book to the stores or restaurants that you visit , they have their own copies.I reccommend it to anyone planning on taking the trip or those who want to see what it is like.

Amazingly Comprehensive .......2007-02-03

Fantastic resource for planning gastronomic adventures in Campania. We are using this guide to help us plan for an upcoming trip to a less-traveled area in southern Campania. This amazing book provides great insight for food and wine lovers who want to know where to go, and what to eat and drink when you get there. There is simply no way I could have compiled this information on my own.

Wonderful Resource!.......2006-08-27

We have lived in the Naples area for the past year, but found more wonderful local sources for food and wine in one weekend using this well-researched guide than we found in the whole previous year! Much of life in Southern Italy is governed by word-of-mouth, and Carla Capalbo has done the hard work for anyone interested in the wonderful array of local food, wine, and olive oil available here. Brava!

I would review it if I had received it from Amazon.......2006-08-16

Still waiting for delivery of the book that I paid for over a month ago. Contrary to popular opinion Cape Town is a first world city with a decent postal service. I want the book to accompany me to the Naples area shortly and will be extremely disappointed if I have to leave without it. If a client has opted for expedited shipping perhaps you should take it upon yourselves to check that this is possible otherwise you should remove the option from your website

Guiliano Bugialli's Food of Naples and Campania

Average customer rating:

A good read...
The definitive Neapolitan cookbook in english.....
Nice travelogue but poor as a cook book.
Cook Italian & Learn To Live

Guiliano Bugialli's Food of Naples and Campania
Giuliano Bugialli
Manufacturer: Stewart, Tabori and Chang
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 1584792116

Book Description

In the grand tradition of Bugialli's Foods of Italy and Foods of Tuscany (over 250,000 sold) comes 175 impeccably researched and tested dishes from Naples and the surrounding Campania region. The region's markets, street life, and landscapes serve as backdrop to these traditional dishes in over 100 brilliant photographs. Over 175 recipes, over 100 color photographs.

Customer Reviews:

A good read..........2007-02-20

Being a native, I was able to compare the recipes to what I was raised to expect from Neapolitan food, and I was pleased to find the recipes accurate. I would like to see a wider coverage of the food of the region and not just Naples, and as a previous reviewer noted, there are a few mistakes (there always seem to be little flubs in Bugialli's books), but I think it covers the feel of the region much better than Schwartz's book. His handling of such sacred topics as the sfogliatella make for good reading. All in all, like all of his books to date, I'm glad to own it.

The definitive Neapolitan cookbook in english............2004-03-08

Bugialli has again generated a well researched, technically precise and stunningly beautiful book. Bugialli is the only non-Neapolitan that could not only write the recipes down with uncanny accuracy, but capture and convey the uniquely Neapolitan aura that permeates all things that happen in the "real" city by the bay. A must buy for any cook's library!

Nice travelogue but poor as a cook book........2003-07-31

Lots of beautiful photos of Naples and Campania.
Poorly edited with many errors on Neapolitan language. Obviously written by a non-Neapolitan.
Few photos of foods. Makes me wonder if the recipes were ever tested.
Better choice is Naples at Table by Arthur Schwartz.
Buy this for the pretty pictures of the Amalfi coast, because as a cook book, I think it's a dud.

Cook Italian & Learn To Live.......2003-06-16

For any one who has ever been there, eating and cooking Italian is an adventure in living. No fuss no complications, just living life for the fun of it (that is the Italian way to enjoy being here) I have visited this wonderful country several times and this book takes me back whenever I feel the need to be in touch again. It is a must for any one who wants to feel what life in that great country is all about. For the beginner it will take you to one of the most enjoyable food fests anywhere. Try this book and you will be booking your next vacation in the land of wine, food, sun, music and love.

Volcanism in the Campania Plain, Volume 9: Vesuvius, Campi Flegrei and Ignimbrites (DEVELOPMENTS IN VOLCANOLOGY)

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Volcanism in the Campania Plain, Volume 9: Vesuvius, Campi Flegrei and Ignimbrites (DEVELOPMENTS IN VOLCANOLOGY)
B. de Vivo
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ASIN: 0444521755

Book Description

The book deals with the study of three important volcanisms in the Campania Plain: Vesuvius, Campi Flegrei and Ignimbrites. The knowledge of the volcanic evolution of Vesuvius and Campi Flegrei has a particular relevance because of the hazards that these volcanoes pose to the about 1.5 million people living in the Neapolitan area.

The contributors to the volume bring new data (experiments on volatile solubility, fluid-melt inclusions, tectonic, geophysical, isotope, geochronology), which are helpful in the creation of new models for a better understanding of the behaviour of the volcanic systems. In particular a hydrothermal model is used to explain the ground movements (bradyseism) at Campi Flegrei. To develop such a model, the authors use an analogue for the evolving Campi Flegrei sub-volcanic system, the model of the porphyry mineralized systems. For Campanian Ignimbrite the authors highlight the impact crystal-liquid separation has on melt compositional evolution and particularly focus on trace element and Th isotope evidence for open-system processes in the magma body associated with the Campanian Ignimbrite.

The authors, for their interpretations, utilize thermodynamic and quantitative mass balance modelling of major and trace element data and semi-quantitative limits on Th and Sr isotopes to evaluate the role of crytal-melt separation, magma-fluid interaction, and assimilation of wallrock on the geochemical evolution of the Campamian Ignimbrite.

Romanesque Sculpture in Campania: Patrons, Programs, and Style
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The Social Life of Painting in Ancient Rome and on the Bay of Naples
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The Social Life of Painting in Ancient Rome and on the Bay of Naples
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Campania and Basilicata GeoCenter Euro Map

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Antonii Sanfelicii Campania, notis illustrata cura et studio Antonii Sanfelicii Junioris. Editio V. post Amstelodamensem, cui accesserunt auctoris Poemata, item vita a Jo: Baptista Urso e Soc. Jesu descripta

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