Focusing on the cuisine of Naples, the book contains a variety of dishes for lovers of food, especially Italian food. With tastes from the sea, and ingredients enhanced from the sun and the soil there's something for every taste; seafood, slow-cooked sauces, succulent meats, simple sweets, and of course pizza for the pizza enthusiast.
Focusing on the cuisine of Naples, the book contains a variety of dishes for lovers of food, especially Italian food. With tastes from the sea, and ingredients enhanced from the sun and the soil there's something for every taste; seafood, slow-cookedsauces, succulent meats, simple sweets, and of course pizza for the pizza enthusiast. Food from Naples and the Campania region rivals that of Sicily and Rome for the top spots among regional food in Italy. Some of the best dishes are found in the homes of the Napoletani, where nonna and mamma make the dish using decade's, if not century's old, family recipes, with each family having their own unique version of the dish. Food from Naples is a compilation of traditional family recipes and a reflection of "The World's Best Pizza" maker Johnny Di Francesco's heritage - his personal family influences intertwined with his culinary skills and recipes that have been handed down for generations. It is a true representation of both Johnny and traditional Napoli cuisine. This beautifully illustrated book captures a variety of recipes that contain a collaboration of authentic Italian flavours. The recipes focus is on being both simple and easy to follow for the home cook. Food of Naples also includes some challenging variations for the more experienced cook. Divided into traditional chapters of entrees, mains, salads/sides and desserts, the recipes feature clear, step-by-step instructions and embrace the culinary traditions of the Campania region; creating a balance between dishes based on rural ingredients and seafood dishes, influenced by the local popular traditional cuisine, such as timballi and pasta and rice dishes, and nutritionally healthy ingredients such as pasta e fagioli. There is food for sharing in typical Italian style and the traditional Italian way, and an overview of seasonal fruits and vegetables which in itself are the real stars of the table.
Johnny Di Francesco - Pizzaiolo, Chef, Restaurateur 400 Gradi is the brainchild of chef and V.P.N.
Principal Johnny Di Francesco, who's family hail from Naples in Southern coastal Italy - the home of 'world's best' pizza. Johnny has a series of Pizza and Calzone outlets with the 400 Gradi restaurant being the flagship of the group.
The 400 Gradi interiors are all about classic Italian textures, with walls of espresso ribbons of Stucco Veneziana and sweeping golden calligraphy. Black and antique gold pendant lights and a charcoal Terrazzo style polished floor all reflect a golden hue. A bar honed from a dark veined slab of 160 year old red gum, salumi cabinets and antique slicers are all part of the theatre... Outside there's plenty more tables for dining where the usual sophistication of the 'other' end of Lygon Street is apparent.
Johnny is the first Australian ever trained in Naples to the Associazione Verace Pizza Napoletana VPN rules and he's the association's Australasian Principal, travelling the region ensuring pizzeria's are of the highest standard before officially inducting them into the Association. Appearing regularly on the 'Regional Italian Cuisine' program and having appeared at the famous Caesars Palace during the Las Vegas International Pizza Expo.
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