Link to the WBEZ article
Presented by Culinary Historians of Chicago via Chicago Amplified Jul. 23, 2011
Many aren’t familiar with the region of Puglia—the heel of the Italian “boot”—although it has the simplest, yet most flavorful cuisine in Italy. Puglian food is deeply rooted in the geography and traditions of the Italian South as well as the region’s identity as the country’s breadbasket and the largest producer of olive oil. Puglian cooking has two important features of great interest to food lovers today. The preparations are simple and easy, requiring no special equipment or ingredients. Also, Puglian cooking is based mostly on legumes, vegetables, and extra virgin olive oil, which makes it healthful. These features, which were historically motivated, continue to be relevant today as we continue to discover the health benefits of the Mediterranean diet.
Listen in as Viktorija Todorovska introduces us to Puglian cuisine. Todorovska is a food and wine writer and educator whose first cookbook, The Puglian Cookbook: Bringing the Flavors of Puglia Home, paints a vivid picture of the region and its culinary traditions. Todorovska studied Italian cooking at Apicius, the International School of Hospitality in Florence, Italy, and continues to explore the culinary traditions of Italy during her travels. An accredited sommelier, Viktorija has a passion for wine that is inseparable from her love of food. Visit her websites www.olivacooking.com and www.mywinesmarts.com.
Recorded Saturday, July 23, 2011 at Kendall College, School of Culinary Arts.