La Cucina di Terroni: The Cookbook

Terroni is a Toronto and Los Angeles restaurant institution. Established in 1992, it began as a small storefront with coffee, Italian paninis, and big dreams. Mammoliti, with the help of cookbook author Meredith Erickson (Alpine Cooking), tells the story of how it all started, beginning with sharing his love and devotion to his family homeland in Calabria in Southern Italy. Mammoliti’s connection to his roots is communicated throughout the book’s 100 recipes, as he reminisces about his restaurant’s modest beginnings and its continued growth and success. His stories are enhanced with short interviews with friends and former employees of Terroni. Focusing on traditional Southern Italian dishes, starting with breakfast and moving through the day to dessert, each recipe is thoroughly outlined to include necessary equipment, additional notes, and precise instructions to ensure success. Accompanied by stunning photography, these classic recipes, from porchetta to Sunday sauce to tiramisu, feel new again. Included is an elaborate section on making varieties of panettone at home, along with workhorse recipes for sauces, pastas, and doughs.