The Food of Sicily
Recipes from a Sun-Drenched Culinary Crossroads
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3.0 • 1 Rating
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- $18.99
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- $18.99
Publisher Description
In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.
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.
PUBLISHERS WEEKLY
Culinary instructor Lanza (Coming Home to Sicily) skillfully weaves history, geography, and culture into this fascinating portrait of Sicilian cuisine. Recipes range from simple to elaborate; the seafood chapter, for example, features both straightforward grilled squid and a double-crust swordfish pie. Everyday tomato sauce is followed by trapanese pesto made with almonds, cauliflower, pine nuts, and raisins, and the involved anelletti timballo, pasta that is first boiled and then baked with eggplant, tomato sauce, prosciutto, and cheese. Fresh busiasta pasta calls for just two ingredients (semolina flour and water), but each strand must be hand-rolled on a bamboo skewer or knitting needle. The dessert chapter does not disappoint, offering mouthwatering lemon and almond granitas and, for the more ambitious, cannoli, ricotta-filled turnovers, and rolled fig cookies. Lanza relishes the uniqueness of hyperlocal ingredients: cauliflower from Palermo is green and pungent, while the variety in Catania is purple and sweeter. She notes Sicily's involvement in the slow food movement and efforts to support small-scale producers, and provides a handy list of sources for hard-to-find ingredients. The result is a valuable guide to an abundant region that will be a welcome companion in the kitchen—or on a trip to Sicily.
