The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads -- Fabrizia Lanza - Hardcover
On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite--like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings--like an arancine or panelle--are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes--such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions--are festive because the moment it's holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treats--Watermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness.
Visitors to Sicily often sense it to be a place unlike anywhere else--lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.
Author: Fabrizia Lanza
Publisher: Artisan Publishers
Published: 09/12/2023
Pages: 320
Binding Type: Hardcover
Weight: 3.15lbs
Size: 11.00h x 8.30w x 1.10d
ISBN: 9781579659868
Review Citation(s):
Publishers Weekly 08/07/2023
Booklist 09/01/2023 pg. 16
About the Author
Fabrizia Lanza grew up as part of a renowned Sicilian winemaking family, which meant immersion into the food and wine worlds from birth. She studied in France and northern Italy and worked as an art curator in the museum world for 25 years. In 2006, Fabrizia returned to Sicily to help run her mother Anna Tasca Lanza's cooking school, where she continues to build on her mother's legacy. Fabrizia is the author of several books in both English and Italian, including Olive, A Global History, Coming Home to Sicily, and Tenerumi. She has also produced two short documentaries Amuri: The Sacred Flavors of Sicily and Amaro. You can find her on Instagram @fabrizialanza and @annatascalanza and read more at annatascalanza.com.
Product Attributes: Artisan Publishers, Cookbooks, Cooking, Cooking / Wine, Fabrizia Lanza, Hardcover, Italian, Reference, Regional & Ethnic