The Italian Daughter's Cookbook is an ode to authentic Calabrese cuisine. In this captivating journey through the vibrant and often undiscovered southern regions of Italy, Cathy Coluccio Fazzolari--daughter of the pioneer purveyor of high end and top quality Italian foods in New York City D. Coluccio & Sons--welcomes readers into her family's kitchen. Through heartfelt familial memories, authentic Calabrese recipes (both with the traditional chili peppers and without), and tantalizing images by Feast of the Seven Fishes author Daniel Paterna, the eclectic essence of Calabrese food comes alive. Domenico Coluccio emigrated from Reggio Calabria in Southern Italy to Brooklyn, New York, in 1958, seeking a better life and the promise of the "American Dream." When the rest of his family joined him in the U.S. in 1964, Domenico, and his two sons, established D. Coluccio & Sons, a market offering traditional Italian food and staples previously unavailable in the city. Initially situated on the corner of 59th Street and 13th Avenue, the business flourished, prompting expansion to accommodate the growing Italian-American community. Now, 60 years later, the legacy continues through Domenico's three children: Luigi, Rocco, and Cathy. Cathy grew up speaking the Calabrese dialect, immersed in the Italian-American community both inside her house and at her father's store. Cathy fondly remembers assisting her mother in preparing nightly multicourse homemade dinners. Cathy's culinary skills blossomed as she helped her mother maintain a pantry stocked with homemade delights. By the time Cathy was an adult, she had mastered not only the recipes themselves, but had also come to cherish the culture and history they embody. Thus, The Italian Daughter's Cookbook was born. The recipes in Cathy's book are divided into distinct sections, covering every course of food imaginable: Antipasto, Soups, Legumes, Two-Course Sauces, Quick Dishes and Sauces, Fresh and Baked Pastas, Rice and Polenta, Eggs, Fish and Seafood, Meats, Vegetables and Salads, Jarred, Cured, and Pickled Foods, and Bread and Sweets. Each section offers an introduction contextualizing the recipes within Italian culture, followed by up to 20 different recipes accompanied by captivating photos by Daniel Paterna, providing a comprehensive insight into Calabrese culinary traditions. This deeply personal book offers a unique glimpse into the Italian-American experience, showcasing how family, tradition, and memory intertwin