Flavia Giordano
PUGLIA – A cooking journey through a land and its unique ingredients
A love letter to Puglia, its products, and its extraordinary biodiversity. More than just a guide, this book is a sensory journey that goes straight to the heart of the raw ingredients.
An essential read for those who want to discover the richness and complexity of Apulian cuisine, where territories, traditions, history and biodiversity are slowly simmered together.
Three books in one, telling the story of Puglia through its food, its traditions, and its rituals.
At its core lies the essence of the region’s gastronomic identity: extra virgin olive oil, durum wheat, wine, vegetables, fruit, wild herbs, and cheeses.
Next comes a collection of short stories — an Emotional Apulian Almanac — that follows the rhythm of the seasons, unveiling rural rituals and celebratory foods.
The book closes with an essential recipe collection, capturing the authenticity of this land — perfect for when nostalgia for Puglia comes knocking.
translation by Flavia Giordano
illustrations by Giuseppe Laselva
photos by Flavia Giordano
with some photos by Silvia Tarantini, Lilia Angela Cavallo, Imaginapulia
graphic design Lilia Angela Cavallo, Silvia Tarantini, ziczic edizioni
€35,00
VAT incl. (22%)
The story
Flavia Giordano is a food educator and published author of cookbooks for Feltrinelli and Giunti. She has an authentic and enthusiastic voice in promoting Apulian food and wine culture. With a background in archaeology, she is also a certified taster of extra-virgin oil, cheese, and wine, and she is completing her sommelier training as this book publishes. Flavia has lived in France, the United States and Sweden, where she launched and ran a successful Italian cooking school for eight years. Today, through her brand Spaghetti ABC, Flavia conducts cooking classes, tastings, and food tours in Puglia, sharing her passion for regional cuisine with international clients through sensory and narrative experiences.
