These are the books I reach for when I want to cook the food of the Mezzogiorno: Campania, Sicily, Puglia, Calabria, Basilicata, Abruzzo and Molise.
Food of the Italian SouthTop pick
Part cookbook, part preservation project: recipes for classic and disappearing dishes. One of the few English-language books that covers Molise, with precise US measurements alongside traditional, intuitive instructions. The anchor buy for any Southern Italy shelf.
My CalabriaTop pick
The definitive English-language Calabrian cookbook. Deeply personal and rooted in family, farm-to-table traditions.
Southern Italian DessertsBaking
Seventy-five recipes organized by region, including specialties almost unknown in the US, from Biscotti di Ceglie to cannoli and gelato.
The Food of SicilyTop pick
From the Anna Tasca Lanza cooking school near Palermo. It celebrates the Arab, Norman and Spanish influences on Sicilian cooking, with stunning photography.
Cucina di Amalfi
Lemon-forward, seafood-rich recipes from the Amalfi coast. Reliable and beautifully photographed.
Cucina Siciliana
A companion to Cucina di Amalfi, with vibrant island recipes and strong Mediterranean influences. A good pairing with Fabrizia Lanza's deeper dive.
Puglia: A Cookbook
Straightforward and beautifully produced, from the team behind The Silver Spoon. Orecchiette, lamb, burrata and the full range of Apulian land and sea cooking.
Naples and the Amalfi Coast
Lemon ravioli, lobster spaghetti and classic Neapolitan pastry, from a well-regarded Italian cookery school.
Southern Italian Family CookingCucina povera
Approachable, budget-conscious recipes rooted in the cucina povera tradition. The author's family comes from Puglia and Molise. A friendly entry point for everyday cooking.
Pasta, Pane, VinoTravel
A travelogue through Italy's food regions, with a foreword by Anthony Bourdain. More story than recipe, and essential for understanding the culture behind the food.