It’s personal for Katie Parla, award winning cookbook author, travel guide and food blogger who now has turned her passion for all things Italian to the off-the-beaten paths of Southern Italy, with its small villages, endless coastline, vast pastures and rolling hills.
“Three of my grandmother’s four grandparents are from Spinoso, deep in a remote center of Basilicata,” says Parla, the author of the just released Food of the Italian South: Recipes for Classic, Disappearing Lost Dishes (Clarkson Potter 2019; $30).
Parla is a journalist but she’s also a culinary sleuth, eager to learn all about foodways as well as to chronicle and save dishes that are quickly disappearing from modern Italian tables. She’s lived in Rome since graduating with a degree from Yale in art history and her first cookbook was the IACP award winning Tasting Rome. She’s also so immersed herself in Italian cuisine that after moving to Rome, she earned a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeological speleology certification from the city of Rome.
In tiny Spinoso, Parla and her mother checked into one of the few available rooms for rent and went to office of vital statistics to find out more about family history.
“We made the mistake of getting there before lunch,” she says. “You could tell they really want to go home and eat. They told us there were only four or five last names in the village and since ours wasn’t one of them, then we couldn’t be there.”
But Parla found that sharing wine with the officers soon produced friendlier results (“wine and food always does that in Italy,” she says) and after leafing through dusty, oversized ledgers written in fading, neat cursive they were able to locate the tiny house where her grandfather had lived as well as other extensive family history.
“Thank goodness for Napoleon, who was really into record keeping, no matter his other faults” says Parla.
Many of her ancestors were sheepherders, tending sheep, staying with a flock for a week in exchange for a loaf of bread. This poverty was one reason so many Southern Italians left for America. But it also is the basis for their pasta and bread heavy cuisine says Parla.
To capture the flavors of this pastoral area, Parla visited restaurants and kitchens, asking questions and writing down recipes which had evolved over the centuries from oral traditions.
Describing Rome, Venice and Florence as “insanely packed,” Parla believes that those looking for a less traveled road will love Southern Italy, an ultra-authentic region to the extent that in Cilento, for example, there are more cars than people on the road.
“There’s all this amazing food,” she says. “But also, there’s all this unspoiled beauty such as the interior of Basilicata. And the emptiness, because so many people are gone, creates this sense of haunted mystery. It’s so special, I want people to understand the food and to visit if they can.”
’U Pan’ Cuott’
Baked Bread and Provolone Casserole
Serves: 4 to 6
1 pound day-old durum wheat bread (I like Matera-style; see page 198), torn into bite-size pieces
3 cups cherry tomatoes, halved
7 ounces provolone cheese, cut into 1-inch cubes
1 teaspoon peperoni cruschi powder or sweet paprika
2 garlic cloves, smashed
1 teaspoon dried oregano
½ teaspoon peperoncino or red pepper flakes
¼ cup plus 2 tablespoons extra-virgin olive oil
Overview: In Bernalda, a town in Basilicata best known as the ancestral village of Francis Ford Coppola, there are many ancient bread traditions. The town isn’t far from the durum wheat fields of the Murgia plateau and the famous bread towns Matera and Altamura. One of the town’s classic dishes is ’u pan’ cuott’ (Bernaldese dialect for pane cotto, “cooked bread”). Families would bake stale slices of Bernalda’s enormous 3-kilogram loaves with whatever food scraps they could find, resulting in a savory, delicious bread casserole bound by gooey bits of melted provolone. Use the crustiest durum bread you can find or bake.
Method: Preheat the oven to 475°F with a rack in the center position.
Place the bread in a colander, rinse with warm water, and set aside to soften. The bread should be moistened but not sopping wet.
In a large bowl, combine the tomatoes, provolone, peperoni cruschi, garlic, oregano, peperoncino, and ¼ cup of the olive oil. Season with salt.
When the bread crusts have softened, squeeze out any excess liquid and add the bread to the bowl with the tomato mixture. Stir to combine.
Grease a baking dish with 1 tablespoon of the olive oil, pour in the tomato mixture, and drizzle the remaining 1 tablespoon olive oil on top. Bake until the top is heavily browned, and the provolone has melted, about 20 minutes. Serve warm.
Pork Cooked with Grapes
Serves: 6 to 8
2 tablespoons extra-virgin olive oil
2 pounds boneless pork shoulder, salted and cut into 2-inch cubes
1 garlic clove, smashed
1 cup dry red wine (I like Aglianico del Vulture)
2 bay leaves
4 cups pork stock or water
1 bunch of red grapes (I like Tintilia grapes), halved and seeded
Overview: The foothills east of the Apennines in Molise grow Tintilia, an indigenous red grape known for its low yield and pleasant notes of red fruit and spices. Each year, the majority of the harvested grapes are pressed to make wine, with the remainder reserved for jams and even savory dishes like this pork and grape stew, which is only made at harvest time. The slight sweetness of the grapes mingles beautifully with the savory pork and herbaceous notes of the bay leaves. Salt the pork 24 hours in advance.
Method: Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the pork, working in batches as needed, and cook, turning, until it is browned on all sides, 7 to 8 minutes. Remove the pork and set aside on a plate.
Reduce the heat to low. Add the garlic and cook until just golden, about 5 minutes. Add the wine, increase the heat to medium, and scrape up any browned bits from the bottom of the pan. When the alcohol aroma dissipates and the liquid has nearly evaporated, about 2 minutes, add the bay leaves.
Return the pork to the pan. Add enough stock so the meat is mostly submerged and season with salt. Cook, stirring occasionally, for 1½ hours more, until the pork is fork-tender. Add the grapes at the 1 ¼ hour mark and continue cooking until they are tender. If the sauce becomes too dry, add a bit more stock (you may not need all the stock). Serve immediately.
For more information, visit katieparla.com.
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