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[ Back to Main Registry Page ] [ EDITOR/AGENT REQUEST FOR MANUSCRIPT/SCREENPLAY ] [ Rate this Work ] Welcome to Authorlink, the news, information, and marketing site for editors, agents, writers, producers, publishers and fans. The Writers' Registry provides a comprehensive view of authors, journalists, and freelancers, what they do, their specialties, projects, and how to contact them. Tony CappassoRecent Projects 40,000 word book on trip to Italy. Projects or Proposals Offered Eating Dante: A Culinary Journey. It's a book on a month-long trip thru Italy that focused on that country's agricultural and culinay heritage. Searchable Keywords travel, tourism, Italy, food Specialties or Categories of Interest non-fiction travel and culinary Experience, Credits, and/or Awards 25 years of experience as a journalist, newspaper and magazine writer. Published thousands of times. Wrote on subjects as diverse as medicine, science, food and travel. Won awards from Virginia and Illinois Pess Associations, Coply Ring of Truth Award. From The Book EATING DANTE
“There are two laws in the universe: The law of gravity and nobody doesn’t like Italian food.” Playwright Neil Simon. “What is the glory of Dante compared to spaghetti?” Journalist Guiseppe Prezzolini.
Eating Dante is a foodie’s travelogue. While in Italy I toured every part of the country except the far north and Sicily. The book is divided into chapters based on the regions of the country. I wove into the narrative observations about the sights and sounds I experienced in my travels, the agriculture and food traditions of the regions, as well as dishes that typify the styles of cooking found there. I emphasized traditional Italian dishes and avoided places that catered to tourists. Don’t look for spaghetti and meatballs – that’s American.
“Italian” food covers a wealth of variety. Italians on the coasts eat the largely seafood and olive oil diet that is supposedly so healthful. Elsewhere meat plays a major role. North of Rome, butter is the cooking fat of choice. Go south and it’s olive oil. The pasta of the south is dried and served with a marinara – sailor style – sauce. Northern Italians prefer their pasta fresh and served with ragu sauce made with beef and veal.
The book focuses on smaller, off-the-beaten-track destinations. While I visited Venice – and who could visit Italy without seeing Rome? – I kept for the most part away from the usual tourist traps. Thus I ate pizza under palm trees in Pescara and tasted tagilatelle dressed with a ragu made with cingulare – wild boar – in a small mountain town called Belluno. I weaved between the Italy of the coasts where seafood reigned supreme and inland where meat was the main course. I have been a professional writer for more than 20 years since graduating from college with a BA. I began my writing career as a food writer for two newspapers in Virginia, and have written extensively about travel, food and medicine.
In 2004, some 7 million Americans embarked for Italy. Forty percent of that number avoided organized tours and struck out on their own. This book would be an ideal travel companion for them. At 150 pages, it will fit easily in a purse, backpack or back pocket. In addition, celebrity chefs such as Mario Battali have whetted people’s interest in traditional Italian cooking.
I have written a complete book proposal, as well as having finished the book itself. Chapters include The Veneto, Friuli-Venezia-Giulia, and Puglia, describing the glories of Italy’s regions and their cuisine. I have also written an appendix describing the history of pasta. I look forward to hearing from you soon.
Best Regards, Tony Cappasso About The Author I was a magazine and newspaper journalist for more than 25 years. I have written about subjects as diverse as food and nutrition, medicine and tourism/travel. Copyright 2007-2008, Tony Cappasso (Expires June 18, 2008) To request information on this author or a manuscript contact the listed agent or e-mail: dbooth@authorlink.com Editor/Agent Request for Manuscript/ScreenplayThis service is for legitimate publishers, editors and agents only. Please do not request a manuscript or information unless you can verify that you are an active professional in the industry. Thank you! Note to Editors and Agents: Your contact information will remain highly confidential at all times. The information will be given ONLY to the person whose materials you requested. Thanks. Rate This Work!Please help our writers know what you think about the quality of their work. This feedback form is completely anonymous. No one will contact you! We never reveal your name or e-mail--not even to the writer. Thanks so much for your insights! |
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