Tavuliata Partenopea, ricettario
€15

‘Tavuliata Partenopea, recipes, stories and cooks’ is a cookbook in two languages (ITA-ENG) celebrating the culinary traditions of the Vesuvian area and the Campania region. The book collects typical recipes handed down from generation to generation, and is enriched by stories that highlight local cuisine and culture. Each page is a journey through the experiences of the cooks and the typical products of the area. Inside you will find classic dishes, such as Imma's creamy mushroom tagliatelle, and lesser-known recipes, such as Gaetana's seasonal fried vegetable balls or Titta's aubergines with chocolate.
From first courses to desserts, each preparation stems from the stories and traditions of local women, transforming the recipe book into an authentic homage to local cuisine.

This book is the result of the project Tavuliata, a Participatory Gastronomic Experience, supported by the initiative to promote social enterprises in the tourism sector in Southern Italy, launched by Fondazione Con il Sud.