2: Campania, Apullia, Basilicata and Calabria | 05/12/2016 | 7-10pm

Thursday, May 12, 2016
Delightful simplicity and (occasionally fiery) exuberance define the food southern Italy: Pizza, of coarse, and vegetables ripened under generous sunshine, hard durum wheat, cheese and meat, fish and shellfish from three seas, and simple dishes rendered sublime with a splash of exquisitely nuanced and fruity Puglian olive oil.

Insalada Caprese: Tomatoes and Buffalo Mozzarella with Herbs and Olive Oil
Pizza alle Cozze: Pizza with Mussels
Cianfotta Napoletana: Summer Vegetable Stew
Pesce al Forno: Baked Fish with Olives
Broccoli di Rape Barese: Turnip Greens with Olive Oil and garlic
Out of Stock
SKU: Spring 2016-2
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