The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads

(Hardback)

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For cooks and travel aficionados, the ultimate book of Sicilian home cooking recipes, written by Fabrizia Lanza, owner of the renowned Anna Tasca Lanza cooking school.

From Chickpea Fritters (Panelle) to Pasta with Eggplant and Tomatoes (Pasta alla Norma) to Fennel-Orange Salad with Black Olives (Insalata Finocchio e dArancia con Olive), Sicily boasts a culinary identity marked by dishes as storied and diverse as the islands landscape. With its craggy mountain ranges, dense forests, foggy valleys, and turquoise coastlines all in one 9,927-square-mile island and a cultural background layered with influences from the Greeks, Arabs, and Romans, among others, its no wonder the cuisine of Sicily is as diverse. No matter the dish or its background, respect for the islands ingredients always shines through. In the Food of Sicily, author and cooking school owner Fabrizia Lanza shares the rich traditions of Sicily with 80 time-honored recipes from across the island. Grilled Squid with Salmoriglio Sauce (Calamari alla Griglia con Salmoriglio) reflects the islands coastal culture, Roast Pork with Mint and Garlic (Arista di Maiale) is hearty mountain food, holidays are represented with a Sicilian Cake with Ricotta Cheese and Marzipan (Cassata) enjoyed for Easter and the Christmas pastry known as Sfoglio di Natale di Ragusa. There are classic recipes, such as cannoli and sfincione (Palermitan pizza) alongside modern adaptations such as zucchini carpaccio and mackerel confit. With headnotes that give cultural and historical context, illuminating sidebars, ingredient profiles, and sweeping landscape photographs, The Food of Sicily will transport readers directly to the island.

Reviews

This book evokes everything I love aboutSicilyits diverse cuisines, its rustic timeless beauty, the land itself. Fabrizia is a born teacher as well as a brilliant cook. She serves a history lesson along with each meal, and the food is exquisite.Alice Waters, chef, restaurateur, and author
Fabrizia Lanza calls herself a hungry anthropologist. She understands thatfoodmeans nothing without context; she knows every bite we eat has a story and a cultural connection. This book, as with everything Fabrizia touches, is smart, beautiful, and genuine. I am a hungry, grateful reader.
David Tanis, chef and author
OfallofFabrizia Lanzas books, this one is my favorite. Its filled with enticingly original recipes I cant wait to make.Ruth Reichl, author of Save Me the Plums

Author Bio

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 Lanzas cooking school, where she continues to build on her mothers 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.