{"product_id":"the-food-of-sicily-recipes-from-a-sun-drenched-culinary-crossroads","title":"The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eStarters Antipasti\u003c\/b\u003e\n\u003cbr\u003e Chickpea Fritters ( \n\u003ci\u003ePanelle)\u003c\/i\u003e\n\u003cbr\u003e Deep-Fried Rice Balls ( \n\u003ci\u003eArancine)\u003c\/i\u003e\n\u003cbr\u003e Ricotta Fritters ( \n\u003ci\u003eRicotta Fritta)\u003c\/i\u003e\n\u003cbr\u003e Fried Seafood ( \n\u003ci\u003eF\u003c\/i\u003e\n\u003ci\u003eritto Misto di Pesce)\u003c\/i\u003e\n\u003cbr\u003e Mussel Gratin ( \n\u003ci\u003eGratin di Cozze)\u003c\/i\u003e\n\u003cbr\u003e Octopus Salad ( \n\u003ci\u003eInsalata di Polipo)\u003c\/i\u003e\n\u003cbr\u003e Citrus-Marinated Sardines ( \n\u003ci\u003eSarde Marinate)\u003c\/i\u003e\n\u003cbr\u003e Sautéed Black Olives ( \n\u003ci\u003eOlive Nere Saltate)\u003c\/i\u003e\n\u003cbr\u003e Green Olive Salad ( \n\u003ci\u003eInsalata di Olive Verdi)\u003c\/i\u003e\n\u003cbr\u003e Artichokes Preserved in Oil ( \n\u003ci\u003eCarciofi Sott'Olio)\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSoups Minestre\u003c\/b\u003e\n\u003cbr\u003e Fava Bean Soup with Poached Eggs ( \n\u003ci\u003eMacco di Fave con Uova in Camicia)\u003c\/i\u003e\n\u003cbr\u003e Chickpea Soup with Tuma Cheese ( \n\u003ci\u003eMinestra di Ceci)\u003c\/i\u003e\n\u003cbr\u003e Lentil Soup ( \n\u003ci\u003eMinestra di Lenticchie)\u003c\/i\u003e\n\u003cbr\u003e Escarole Soup ( \n\u003ci\u003eMinestra di Scarola)\u003c\/i\u003e\n\u003cbr\u003e Tenerumi Soup ( \n\u003ci\u003eMinestra di Tenerumi e Cucuzze)\u003c\/i\u003e\n\u003cbr\u003e Fish Soup with Steamed Couscous ( \n\u003ci\u003eZuppa di Pesce con Cùscus)\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePasta and Rice Pasta e Riso\u003c\/b\u003e\n\u003cbr\u003e Pasta with Eggplant and Tomatoes ( \n\u003ci\u003ePasta alla Norma) \u003c\/i\u003e\n\u003cbr\u003e Penne with Fresh Tomatoes and Basil ( \n\u003ci\u003ePenne Picchio Pacchio)\u003c\/i\u003e\n\u003cbr\u003e Everyday Tomato Sauce ( \n\u003ci\u003eSalsa Pronta)\u003c\/i\u003e\n\u003cbr\u003e Pasta with Trapanese Pesto ( \n\u003ci\u003ePaccheri con Pesto Trapanese)\u003c\/i\u003e\n\u003cbr\u003e Busiate with Bottarga ( \n\u003ci\u003eBusiate con Bottarga)\u003c\/i\u003e\n\u003cbr\u003e Fresh Busiate Pasta ( \n\u003ci\u003eBusiate)\u003c\/i\u003e\n\u003cbr\u003e Fresh Cavatelli ( \n\u003ci\u003eCavatelli)\u003c\/i\u003e\n\u003cbr\u003e Bucatini with Sardines and Wild Fennel ( \n\u003ci\u003eBucatini con le Sarde e Finocchietto Selvatico)\u003c\/i\u003e\n\u003cbr\u003e Bucatini with Cauliflower, Pine Nuts, and Raisins ( \n\u003ci\u003eBucatini con Broccolo Arriminato)\u003c\/i\u003e\n\u003cbr\u003e Pasta with Sausage and Broccoli ( \n\u003ci\u003ePasta con Salsiccia e Sparacelli)\u003c\/i\u003e\n\u003cbr\u003e Spaghetti with Anchovies and Toasted Bread Crumbs ( \n\u003ci\u003ePasta con Acciuga e Mollica)\u003c\/i\u003e\n\u003cbr\u003e Ravioli Filled with Ricotta and Mint ( \n\u003ci\u003eRavioli Ricotta e Menta)\u003c\/i\u003e\n\u003cbr\u003e Anelletti Timballo ( \n\u003ci\u003eTimballo di Anelletti)\u003c\/i\u003e\n\u003cbr\u003e Borage Risotto ( \n\u003ci\u003eRisotto di Borragine)\u003c\/i\u003e\n\u003cbr\u003e Citrus Risotto ( \n\u003ci\u003eRisotto Agli Agrumi)\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFish Pesce\u003c\/b\u003e\n\u003cbr\u003e Sardines Stuffed with Bread Crumbs and Raisins ( \n\u003ci\u003eSarde a Beccafico)\u003c\/i\u003e\n\u003cbr\u003e Mackerel Dumplings in Tomato Sauce ( \n\u003ci\u003ePolpettine di Sgombro al Sugo)\u003c\/i\u003e\n\u003cbr\u003e Mackerel Confit ( \n\u003ci\u003eConfit di Sgombro)\u003c\/i\u003e\n\u003cbr\u003e Grilled Squid with Salmoriglio Sauce ( \n\u003ci\u003eCalamari alla Griglia con Salmoriglio)\u003c\/i\u003e\n\u003cbr\u003e Breaded Swordfish ( \n\u003ci\u003ePesce Spada Impanato)\u003c\/i\u003e\n\u003cbr\u003e Swordfish Stuffed with Garlic and Mint ( \n\u003ci\u003eRuota di Pesce Spada in Padella)\u003c\/i\u003e\n\u003cbr\u003e Double-Crust Swordfish Pie ( \n\u003ci\u003eImpanata di Pesce Spada)\u003c\/i\u003e\n\u003cbr\u003e Tuna Ragù ( \n\u003ci\u003eTonna Ammuttunatu)\u003c\/i\u003e\n\u003cbr\u003e Salt Cod Salad ( \n\u003ci\u003eInsalata di Baccalà)\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMeat Carne\u003c\/b\u003e\n\u003cbr\u003e Roast Chicken with Oranges ( \n\u003ci\u003ePollo all'\u003c\/i\u003e\n\u003ci\u003eArancia)\u003c\/i\u003e\n\u003cbr\u003e Braised Rabbit with Black Olives and Rosemary ( \n\u003ci\u003eConiglio alle Olive Nere e Rosmarino)\u003c\/i\u003e\n\u003cbr\u003e Stewed Lamb with Fresh Mint and Saffron Potatoes ( \n\u003ci\u003eSpezzatino di Agnello alla Menta e\u003c\/i\u003e\n\u003ci\u003ePatate allo Zafferano)\u003c\/i\u003e\n\u003cbr\u003e Lamb-Stuffed Pastry ( \n\u003ci\u003eImpanata di Agnello)\u003c\/i\u003e\n\u003cbr\u003e Roast Pork with Mint and Garlic ( \n\u003ci\u003eArista di Maiale)\u003c\/i\u003e\n\u003cbr\u003e Grilled Sausage with Bay Leaves and Onions ( \n\u003ci\u003eSalsiccia con Alloro e Cipolla)\u003c\/i\u003e\n\u003cbr\u003e Meat Roll-Ups ( \n\u003ci\u003eInvoltini di Carne)\u003c\/i\u003e\n\u003cbr\u003e Sicilian Meatloaf ( \n\u003ci\u003ePolpettone)\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eVegetables Verdure\u003c\/b\u003e\n\u003cbr\u003e Fennel-Orange Salad with Black Olives ( \n\u003ci\u003eInsalata Finocchio e d\u003c\/i\u003e\n\u003ci\u003e'\u003c\/i\u003e\n\u003ci\u003eArancia con Olive)\u003c\/i\u003e\n\u003cbr\u003e Tomato Purslane Salad ( \n\u003ci\u003eInsalata Pomodoro e Porcellana)\u003c\/i\u003e\n\u003cbr\u003e Zucchini Carpaccio ( \n\u003ci\u003eCarpaccio di Zucchine)\u003c\/i\u003e\n\u003cbr\u003e Potato Salad with Capers, Green Beans, and Red Onion ( \n\u003ci\u003eInsalata Capperi, Patate, e Cipolla Rossa)\u003c\/i\u003e\n\u003cbr\u003e Honey-Roasted Fennel and Cardoons ( \n\u003ci\u003eFinocchi e Cardi al Miele)\u003c\/i\u003e\n\u003cbr\u003e Stuffed Artichokes ( \n\u003ci\u003eCarciofi alla Frocia)\u003c\/i\u003e\n\u003cbr\u003e Green Beans with Anchovies and Bread Crumbs ( \n\u003ci\u003eFagiolini Ripassati)\u003c\/i\u003e\n\u003cbr\u003e Eggplant Caponata ( \n\u003ci\u003eCaponata di Melanzane)\u003c\/i\u003e\n\u003cbr\u003e Baked Eggplant ( \n\u003ci\u003eMelanzane al Forno)\u003c\/i\u003e\n\u003cbr\u003e Baked Cauliflower with Black Olives and Cheese ( \n\u003ci\u003eCavolfiore con Olive Nere e Formaggio)\u003c\/i\u003e\n\u003cbr\u003e Spinach Flan ( \n\u003ci\u003eFlan di Spinaci)\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePizza and Bread Pizza e Pane\u003c\/b\u003e\n\u003cbr\u003e Fried Calzone ( \n\u003ci\u003eCalzone Fritto)\u003c\/i\u003e\n\u003cbr\u003e Scaccia from Ragusa with Tomatoes and Basil ( \n\u003ci\u003eScaccia Ragusana con Pomodori e Basilico)\u003c\/i\u003e\n\u003cbr\u003e Stuffed Pizza from Modica with Greens and Cheese ( \n\u003ci\u003eImpanata di Modica con Cicorie e Formaggio)\u003c\/i\u003e\n\u003cbr\u003e Palermitan Pizza ( \n\u003ci\u003eSfincione)\u003c\/i\u003e\n\u003cbr\u003e Focaccia with Black Olives and Rosemary ( \n\u003ci\u003eFocaccia con Olive Nere e Rosmarino)\u003c\/i\u003e\n\u003cbr\u003e Focaccia from Messina with Escarole and Tomatoes ( \n\u003ci\u003eFocaccia Messinese con Scarola e Pomodori)\u003c\/i\u003e\n\u003cbr\u003e Christmas Sfoglio from Ragusa ( \n\u003ci\u003eSfoglio di Natale di Ragusa)\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDesserts Dolci\u003c\/b\u003e\n\u003cbr\u003e Watermelon Pudding ( \n\u003ci\u003eGelo di Mellone)\u003c\/i\u003e\n\u003cbr\u003e Almond Granita ( \n\u003ci\u003eGranita alle Mandorle)\u003c\/i\u003e\n\u003cbr\u003e Lemon Granita ( \n\u003ci\u003eGranita di Limone)\u003c\/i\u003e\n\u003cbr\u003e Quince Poached in Red Wine ( \n\u003ci\u003eMelecotogne al Vino)\u003c\/i\u003e\n\u003cbr\u003e Fried Dough Balls with Honey ( \n\u003ci\u003ePignoccata)\u003c\/i\u003e\n\u003cbr\u003e Rolled Fig Cookies ( \n\u003ci\u003eBuccellati)\u003c\/i\u003e\n\u003cbr\u003e Ricotta-Filled Turnovers ( \n\u003ci\u003eCassatelle di Ricotta)\u003c\/i\u003e\n\u003cbr\u003e Knotted Lemon Cookies ( \n\u003ci\u003eTaralli)\u003c\/i\u003e\n\u003cbr\u003e Queen's Cookies ( \n\u003ci\u003eBiscotti Regina)\u003c\/i\u003e\n\u003cbr\u003e Cannoli with Ricotta Cream ( \n\u003ci\u003eCannoli con Crema di Ricotta)\u003c\/i\u003e\n\u003cbr\u003e Fried Puffs of Saint Joseph ( \n\u003ci\u003eSfince de San Giuseppe)\u003c\/i\u003e\n\u003cbr\u003e Sicilian Cake with Ricotta and Marzipan ( \n\u003ci\u003eCassata)\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Resources \n\u003cbr\u003e Acknowledgements \n\u003cbr\u003e Index \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFabrizia 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 \n\u003ci\u003eOlive, A Global History, Coming Home to Sicily, \u003c\/i\u003e and \n\u003ci\u003eTenerumi.\u003c\/i\u003e She has also produced two short documentaries \n\u003ci\u003eAmuri: The Sacred Flavors of Sicily\u003c\/i\u003e and \n\u003ci\u003eAmaro\u003c\/i\u003e\n\u003ci\u003e.\u003c\/i\u003e You can find her on Instagram @fabrizialanza and @annatascalanza and read more at annatascalanza.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eAlice Waters, chef, restaurateur, and author\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eDavid Tanis, chef and author\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003ci\u003e\u003cb\u003eRuth Reichl, author of Save Me the Plums\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\"--]cProvided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eWhat I really want for Christmas is a trip to Sicily to attend the Anna Tasca Lanza cooking school. But a copy of the school's new book, \u003ci\u003eT\u003c\/i\u003e\u003ci\u003ehe Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads\u003c\/i\u003e, \u003cb\u003e \u003c\/b\u003ewill do nicely.\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eEmily Weinstein, Editor in Chief, Food and Cooking, New York Times Holiday Gift Guide\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIn 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\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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 \n\u003cb\u003e\u003ci\u003eThe Food of Sicily \u003c\/i\u003e\u003c\/b\u003esuch 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. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e Visitors to Sicily often sense it to be a place unlike anywhere else--lost in time and a little bit secretive. \n\u003cb\u003e\u003ci\u003eThe Food of Sicily \u003c\/i\u003e\u003c\/b\u003eopens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/07\/2023 (EAN 9781579659868, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2023 pg. 16 (EAN 9781579659868, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lanza, Fabrizia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-09-12\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Italian|Sicilian style|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.15 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781579659868\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781579659868\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154357682454,"sku":"SP-9781579659868","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781579659868_spiral.png?v=1774943213","url":"https:\/\/lusper.myshopify.com\/products\/the-food-of-sicily-recipes-from-a-sun-drenched-culinary-crossroads","provider":"Lusperbooks","version":"1.0","type":"link"}