La Bella Molisana: "Country Italian Cooking"

La Bella Molisana is a taste of home. I grew up exposed to the mining and farming communities in Colorado. My grandparents, Iannacito, came from Villa San Michelle in Molise and Monte Casino.Much of what is presented in Marianna Iuliano Schiavone is like ambrosia to me. I'm half English but the braciole are way above the bangers and mash.Nicely researched and presented. I would love to see this in a glossy hardcopy. And I would also suspect that the author, whose photo shows a lovely lady, has the Italian attitude of la abbondanza. The photographer, Gerardo Iuliano made a lovely presentation as well.I plan to present La Bella Molisana on my Facebook at Alan C. Iannacito.Don't ever shortchange Scamorza di Molise. My Nonna Carmella, "Nellie," made formaggio among her other delicious, farm fresh, food.Ciao and Chow

I was worried that these recipes might be Americanized but actually these recipes really are from the Molisan tradition. The book is organized into sections, one each for Antipasti, Verdure, Primi, Secondi, Dolci. This book is not an exhaustive treatment of Molisan cooking, some typical dishes like cotiche di maiale con fagioli and others aren't featured, but the number of recipes in the book is decent, and the photos are nice and helpful as well.

My wife and I are both first-generation Italian-Americans, just like the book's author, Marianna Iuliano Schiavone. We are also the children of immigrants from the Molise region of Italy. One must spend a little time there in order to both appreciate and understand what it means to be "Molisana". Our proud heritage shapes us and our beautiful culture defines us. Our traditions unite us with our other "paesani" and our dialect gives us a wonderfully unique charm. "La Bella Molisana", by Marianna, accurately captures the many tastes and sights of our our little "paese". Many forgotten recipes are re-born and ready to be served to your family tonight! Beautiful pictures rekindle the memories of a simpler and more joyful time. This book has a special place in our kitchen and is never far from our reach! Viva Molise! Bravissima Marianna!

Surprised to see the author uses garlic powder instead of fresh garlic throughout. The photos are amateur. The text is boring. I can't say a good thing about this book.