65: Southern Italy

In this episode of the Find Dining Podcast, Rosetta Costantino, author of Southern Italian Desserts, talks about the dishes of her hometown of Calabria, Italy. We discuss the Queen's licorice, the difference between Tuscan dishes and Southern Italian dishes, and the influence of the Swiss and the Arabs. Visit Rosetta's website Read Southern Italian Desserts and My Calabria Take a cooking class with Rosetta Take a culinary tour of Southern Italy with Rosetta Read the San Francisco Chronicle article that launched Rosetta's culinary career Try some licorice from Amarelli Try some pastries from Pasticceria Caflisch Market Hall and Berkeley Bowl are great Bay Area shops for Italian ingredients Food for Thought: Q: What nut was brought to Sicily by the Arabs and is now grown on the slopes of Mount Etna? A: The pistachio. Out of the Frying Pan Picks: Where you Fly Into: Lamezia Airport Where to Stay in Southern Italy: Porto Pirgos Favorite Chef: Pietro Lecce of La Tavernetta Favorite Time of Year to Visit Calabria: September Favorite Place for Olive Oil: Dattlio Favorite Place for Cheese: Maiorano (try the Crotonese pecorino cheese) Favorite Places to go for Wine: Ferrocinto, Odoardi, Statti, Librandi Southern Italian Dish for Comparison: Pasta al Calabria [google-map-v3 width="560" height="600" zoom="12" maptype="roadmap" mapalign="center"