Salvatore Vona is the chef at Le Puzelle, an 'agriturismo' (converted farmhouse accommodation) near the small hill-top town of Santa Severina in the Calabrian province of Crotone.As well as providing holiday accommodation, Le Puzelle is well-known locally for its cuisine and many Calabrians and others travel considerable distances to wine and dine at Salvatore Vona's table.Salvatore's book of recipes, 'A Taste of Calabria', began life as the third edition of his popular 'I Sapori delle Puzelle' (literally the tastes and flavours of the Puzelle) and reflects the demand, expressed by many of Le Puzelle's English-speaking guests, for an English language edition.The book's 150 recipes are representative of southern Italian cuisine and that of Calabria in particular; above all, however, they reflect the innovative style of Salvatore Vono.Niall Allsop's translation also includes detailed and helpful notes on those ingredients that are not always available outside Italy in the hope that the reader will not be be put off because he or she cannot find the same cheese or pasta mentioned in the recipe.Niall also acknowledges that there is, of course, no substitute for the real thing ... Salvatore Vona's door at Le Puzelle is always open.
Salvatore Vona is the chef at Le Puzelle, an 'agriturismo' (converted farmhouse accommodation) near the small hill-top town of Santa Severina in the Calabrian province of Crotone.As well as providing holiday accommodation, Le Puzelle is well-known locally for its cuisine and many Calabrians and others travel considerable distances to wine and dine at Salvatore Vona's table.Salvatore's book of recipes, 'A Taste of Calabria', began life as the third edition of his popular 'I Sapori delle Puzelle' (literally the tastes and flavours of the Puzelle) and reflects the demand, expressed by many of Le Puzelle's English-speaking guests, for an English language edition.The book's 150 recipes are representative of southern Italian cuisine and that of Calabria in particular; above all, however, they reflect the innovative style of Salvatore Vono.Niall Allsop's translation also includes detailed and helpful notes on those ingredients that are not always available outside Italy in the hope that the reader will not be be put off because he or she cannot find the same cheese or pasta mentioned in the recipe.Niall also acknowledges that there is, of course, no substitute for the real thing ... Salvatore Vona's door at Le Puzelle is always open.
