Simposio’s Cinque Terre: Cinque Terre’s food and cuisine in a unique travel cookbook

SLOW TRAVELING AND CINQUE TERRE’S CUISINE

This Simposio is a slow – very slow – travel Cinque Terre cookbook, a Cinque Terre food guide, a sincere travelogue of the places, the food, and the local culture of a tiny coastal strip of Liguria’s Riviera.
Cinque Terre is the Ligurian region of sea, poetry, and anchovies. Discover Cinque Terre’s food in the company of an Italian friend: exploring the five towns, tasting the dishes, learning the culture, meeting the people, and taking home beautiful photographs!

CINQUE TERRE’s CUISINE TO EXPLORE LIGURIAN AUTHENTICITY

Simposio’s Cinque Terre cookbook aims to lead you through the five villages of Cinque Terre with pictures, stories, anecdotes, recipes, and an Italian author’s authentic point of view. My purpose is to make you experience Italy as I see it: as if you were traveling and cooking next to me – and I was tormenting you with my gab and my mental frills. Traveling, slow and mindful traveling, means seeing the good and the bad and letting things touch you deeply.
Any guide can tell you what to see, what to do, and what to eat; this one goes a bit further. It is an exploration of Cinque Terre’s cuisine but also a journal, a travelogue. A trip with a nerdy friend who read and researched all she could find. A mindful journey through Cinque Terre’s food and the strong bond it has with its unique heritage.

In Simposio’s Cinque Terre cookbook, you’ll find:

• A Bucket List

• An introduction to Cinque Terre

• A little reading on Riomaggiore, Levanto, Monterosso, Vernazza, Manarola, and Corniglia

• An interview to Heydi The Winemaker

• Insights about the poet Eugenio Montale

• These Cinque Terre Recipes:
  • Acciughe di Monterosso
  • Salsa Marinara
  • Pesto Genovese
  • Croxetti or Corsetti
  • Sarsa de Pignêu
  • Pesto Pasta, Potatoes and Green Beans
  • Prescinseua Cheese
  • Potato Ravioli

• • Ciuppin Fish Soup
  • Cuttlefish & Potatoes
  • Tiàn de Anciue
  • Monterosso Shrimps
  • Ligurian Green Beans
  • Pesto Artichokes
  • Torta Di Riso
  • Marò Di Fave: Ligurian Fava Pesto

• The Calendimaggio tradition

• Plus, some modern Italian Spring cooking, like:
  • Fresh Garlic Aglio Olio E Peperoncino
  • Fresh Garlic Frittata
  • Pasta with Prawns And Asparagus
  • Rhubarb Liquor
  • Rhubarb Syrup

• An exploration of the Olive Oil culture in Italy, including:
  • How To Buy And Cook Olive Oil
  • How To Taste Olive Oil
  • Olive OIl Nonna Remedies