This excert is Samuel Chamberlain's book on Italian cooking. Remember it was written in the 1950's when Calabria was still recovering from WWII. One of the comments that travelers made about Calabria was the poor quality of the food in hotels and restaurants. The 19th century Baedecker Guide states this opinion and Gissing's book (1897) also echoes this. It is interesting to note that Gissing complained about the bad-tasting butter served in a cheese shell (burrata?). Mention is made of several eggplant dishes, a fresh grape desert and baked figs. Unfortunately there are no recipes provided for these. Rose Albrizio
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