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 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 80 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.
By:
Fabrizia Lanza
Illustrated by:
Guy Ambrosino
Other:
Guy Ambrosino
Imprint: Artisan Books
Country of Publication: United States
Dimensions:
Height: 276mm,
Width: 208mm,
Spine: 28mm
Weight: 1.430kg
ISBN: 9781579659868
ISBN 10: 1579659861
Pages: 320
Publication Date: 04 October 2023
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: No Longer Our Product
Introduction Starters | Antipasti Chickpea Fritters (Panelle) Deep-Fried Rice Balls (Arancine) Ricotta Fritters (Ricotta Fritta) Fried Seafood (Fritto Misto di Pesce) Mussel Gratin (Gratin di Cozze) Octopus Salad (Insalata di Polipo) Citrus-Marinated Sardines (Sarde Marinate) Sautéed Black Olives (Olive Nere Saltate) Green Olive Salad (Insalata di Olive Verdi) Artichokes Preserved in Oil (Carciofi Sott’Olio) Soups | Minestre Fava Bean Soup with Poached Eggs (Macco di Fave con Uova in Camicia) Chickpea Soup with Tuma Cheese (Minestra di Ceci) Lentil Soup (Minestra di Lenticchie) Escarole Soup (Minestra di Scarola) Tenerumi Soup (Minestra di Tenerumi e Cucuzze) Fish Soup with Steamed Couscous (Zuppa di Pesce con Cùscus) Pasta and Rice | Pasta e Riso Pasta with Eggplant and Tomatoes (Pasta alla Norma) Penne with Fresh Tomatoes and Basil (Penne Picchio Pacchio) Everyday Tomato Sauce (Salsa Pronta) Pasta with Trapanese Pesto (Paccheri con Pesto Trapanese) Busiate with Bottarga (Busiate con Bottarga) Fresh Busiate Pasta (Busiate) Fresh Cavatelli (Cavatelli) Bucatini with Sardines and Wild Fennel (Bucatini con le Sarde e Finocchietto Selvatico) Bucatini with Cauliflower, Pine Nuts, and Raisins (Bucatini con Broccolo Arriminato) Pasta with Sausage and Broccoli (Pasta con Salsiccia e Sparacelli) Spaghetti with Anchovies and Toasted Bread Crumbs (Pasta con Acciuga e Mollica) Ravioli Filled with Ricotta and Mint (Ravioli Ricotta e Menta) Anelletti Timballo (Timballo di Anelletti) Borage Risotto (Risotto di Borragine) Citrus Risotto (Risotto Agli Agrumi) Fish | Pesce Sardines Stuffed with Bread Crumbs and Raisins (Sarde a Beccafico) Mackerel Dumplings in Tomato Sauce (Polpettine di Sgombro al Sugo) Mackerel Confit (Confit di Sgombro) Grilled Squid with Salmoriglio Sauce (Calamari alla Griglia con Salmoriglio) Breaded Swordfish (Pesce Spada Impanato) Swordfish Stuffed with Garlic and Mint (Ruota di Pesce Spada in Padella) Double-Crust Swordfish Pie (Impanata di Pesce Spada) Tuna Ragù (Tonna Ammuttunatu) Salt Cod Salad (Insalata di Baccalà) Meat | Carne Roast Chicken with Oranges (Pollo all’Arancia) Braised Rabbit with Black Olives and Rosemary (Coniglio alle Olive Nere e Rosmarino) Stewed Lamb with Fresh Mint and Saffron Potatoes (Spezzatino di Agnello alla Menta ePatate allo Zafferano) Lamb-Stuffed Pastry (Impanata di Agnello) Roast Pork with Mint and Garlic (Arista di Maiale) Grilled Sausage with Bay Leaves and Onions (Salsiccia con Alloro e Cipolla) Meat Roll-Ups (Involtini di Carne) Sicilian Meatloaf (Polpettone) Vegetables | Verdure Fennel-Orange Salad with Black Olives (Insalata Finocchio e d’Arancia con Olive) Tomato Purslane Salad (Insalata Pomodoro e Porcellana) Zucchini Carpaccio (Carpaccio di Zucchine) Potato Salad with Capers, Green Beans, and Red Onion (Insalata Capperi, Patate, e Cipolla Rossa) Honey-Roasted Fennel and Cardoons (Finocchi e Cardi al Miele) Stuffed Artichokes (Carciofi alla Frocia) Green Beans with Anchovies and Bread Crumbs (Fagiolini Ripassati) Eggplant Caponata (Caponata di Melanzane) Baked Eggplant (Melanzane al Forno) Baked Cauliflower with Black Olives and Cheese (Cavolfiore con Olive Nere e Formaggio) Spinach Flan (Flan di Spinaci) Pizza and Bread | Pizza e Pane Fried Calzone (Calzone Fritto) Scaccia from Ragusa with Tomatoes and Basil (Scaccia Ragusana con Pomodori e Basilico) Stuffed Pizza from Modica with Greens and Cheese (Impanata di Modica con Cicorie e Formaggio) Palermitan Pizza (Sfincione) Focaccia with Black Olives and Rosemary (Focaccia con Olive Nere e Rosmarino) Focaccia from Messina with Escarole and Tomatoes (Focaccia Messinese con Scarola e Pomodori) Christmas Sfoglio from Ragusa (Sfoglio di Natale di Ragusa) Desserts | Dolci Watermelon Pudding (Gelo di Mellone) Almond Granita (Granita alle Mandorle) Lemon Granita (Granita di Limone) Quince Poached in Red Wine (Melecotogne al Vino) Fried Dough Balls with Honey (Pignoccata) Rolled Fig Cookies (Buccellati) Ricotta-Filled Turnovers (Cassatelle di Ricotta) Knotted Lemon Cookies (Taralli) Queen’s Cookies (Biscotti Regina) Cannoli with Ricotta Cream (Cannoli con Crema di Ricotta) Fried Puffs of Saint Joseph (Sfince de San Giuseppe) Sicilian Cake with Ricotta and Marzipan (Cassata) Resources Acknowledgements Index
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.
Reviews for The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads
“This book evokes everything I love about Sicily—its 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 that food means 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 “Of all of Fabrizia Lanza’s books, this one is my favorite. It’s filled with enticingly original recipes I can’t wait to make.”—Ruth Reichl, author of Save Me the Plums
