The food of Sicily : recipes from a sun-drenched culinary crossroads / Fabrizia Lanza with Kate Winslow ; photographs by Guy Ambrosino.

Format:

Book

Author/Creator:

Lanza, Fabrizia, author.

Winslow, Kate, author.

Contributor:

Ambrosino, Guy, photographer.

Language:

English

Subjects (All):

Cooking, Italian--Sicilian style.

Cooking, Italian.

Genre:

cookbooks.

Cookbooks

Cookbooks.

Physical Description:

319 pages : color illustrations ; 29 cm

Place of Publication:

New York : Artisan Books, [2023]

Summary:

"From Chickpea Fritters (Panelle) to Pasta with Eggplant and Tomatoes (Pasta alla Norma) to Fennel-Orange Salad with Black Olives (Insalata Finocchio e d'Arancia con Olive), Sicily boasts a culinary identity marked by dishes as storied and diverse as the island's 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, it's no wonder the cuisine of Sicily is as diverse. No matter the dish or its background, respect for the island's ingredients always shines through. In the Food of Sicily, author and cooking school owner Fabrizia Lanza shares the rich traditions of Sicily with 75 time-honored recipes from across the island. Grilled Squid with Salmoriglio Sauce (Calamari alla Griglia con Salmoriglio) reflects the island's 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"-- Provided by publisher.

South of Palermo, the Anna Tasca Lanza Cooking School is dedicated to preserving and sharing the great food culture of Sicily. Lanza, the founder's daughter, shares not only a collection of recipes and techniques, but a vibrant profile of the land, the people, the history, and so much more. In addition to capturing how Sicilians feel about their ingredients and traditions, Lanza delves into everything from cheese, couscous, and olives, and cultural asides like monsù cuisine, brought by aristocrats fleeing the French Revolution. The result is a celebration of the Sicilian food culture, honoring everything that makes it special. -- adapted from jacket

Contents:

Introduction

Starters: antipasti

Soups: minestre

Pasta and rice: pasta e riso

Fish: pesce

Meat: carne

Vegetables: verdure

Pizza and bread: pizza e pane

Desserts: dolci.

Notes:

Includes index.

ISBN:

9781579659868

1579659861

OCLC:

1351567606

Publisher Number:

99995336394