When Katie Parla drops by DiAnoia’s Eatery next week, she will be stirring up conversations about classic foods from the Italian South as well as those that are disappearing and lost ones that are being revived. The author and cognizer of all things Roman is coming to town to celebrate the release of her cookbook, “Food of the Italian South: Recipes for Classic, Disappearing and Lost Dishes,” which celebrates foods and traditions from a part of the country that is often overlooked.
Co-owner/chef Dave Anoia will prepare grazing-friendly cocktail-style food, featured in the book, for the event on Oct. 13 in addition to Ms. Parla’s Negroni del Capo at his Strip District restaurant. But there’s a twist to the cocktail. Instead of Capari, Vecchio Amaro del Capo, an herbal infusion made in Calabria’s Capo Vaticano, will be stirred with gin and sweet vermouth.
