For Plotkin, Liguria in northwestern Italy “may be as close to paradise as one can find on this earth.” This oral and social history is filled to the brim with regional recipes from the Italian Riviera, including no fewer than 16 pesto recipes. Through his evident joy and expertise of the region’s food, Plotkin explores why the Ligurians’ diet is known as one of the healthiest in the world, as well as one of the most pleasurable.
In Recipes from Paradise, the perfect nutritional balance of the Ligurian diet is demonstrated by an abundance of fresh fruit and vegatables, fish and seafood, low fat cheeses, grains, nuts, seeds, olive oil, wine and fragrant herbs growing wild throughout the region. Plotkin presents an unprecedented collection of Ligurian recipes - all healthful and highly-flavourful - for antipasti, bread and torte, pasta and rice dishes, sauces, soups, vegetables, fish and seafood, egg, poultry and meat dishes, fruit and desserts. Also included is a chapter on the wines of the region, a discussion of essential ingredients of the Ligurian kitchen.
Food writer and broadcaster
Fred knows almost everything about Italy. Not just about food and wine, but about all the art forms, regions, cities and towns, and the country’s history. I once lived and went to Rocco Rizzo, the same baker who made the region’s most famous savory biscotti. Fred knows how many kinds of focaccia (11) there are, how many pestos (17), including a fava bean one, and how many forms off pasta including silk handkerchiefs ( mandilli di seta) and corzetti, stamped pastas made by hand in various designs.