Antonio Carluccio's Southern Italian Feast

Antonio Carluccio’s Southern Italian Feast by Antonio Carluccio, the celebrated Italian chef and restaurateur, is a vibrant exploration of the food, people, and culinary traditions of southern Italy. Published in 1998 as a companion to Carluccio’s BBC television series, the book follows his travels through regions including Sardinia, Sicily, Campania, Calabria, Puglia, and Basilicata, celebrating a style of cooking built around his philosophy of “minimum of fuss, maximum of flavour.”

Featuring more than 100 regional recipes, the collection showcases the sun-soaked ingredients at the heart of southern Italian cooking, with an emphasis on fresh vegetables, seafood, pasta, olive oil, herbs, and simply prepared meats. Recipes include Sicilian Caponata, Orecchiette con Cime di Rapa, Spaghetti alle Vongole, Baked Tuna with Herbs, Swordfish with Tomato Sauce, and Lamb with Fennel and Marsala, alongside antipasti such as marinated olives and rolled sun-dried tomatoes.

Part cookbook and part culinary journey, Southern Italian Feast captures the regional character and traditions behind the dishes as well as the recipes themselves. It is especially appealing for Italian food enthusiasts, Mediterranean cooks, culinary travelers, Antonio Carluccio collectors, and anyone drawn to rustic, ingredient-driven cooking rooted in the traditions of southern Italy.