La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen by Wanda Tornabene and Giovanna Tornabene

  • Fried dough with tomato, anchovy, and onion topping (Cuddura patedda)

    from La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen La Cucina Siciliana di Gangivecchio by Wanda Tornabene and Giovanna Tornabene

    • Categories: Fried doughs; Appetizers / starters; Italian
    • Ingredients: store-cupboard ingredients; active dry yeast; anchovies; pecorino cheese; tomatoes
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  • ISBN 10 0679425101
  • ISBN 13 9780679425106
  • Linked ISBNs
  • Published Oct 23 1997
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Knopf
  • Imprint Alfred A. Knopf

Publishers Text

Tucked away on a remote Sicilian mountainside is Gangivecchio--once a Roman outpost, then a fourteenth-century Benedictine abbey, now a world-class restaurant and inn.

Poached Lemon-flavored Ricotta Gnocchi with Sage Butter. Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella. Veal and Pumpkin stew. Sofficini (elegant little pastries, filled with warm lemon cream, that defy description.) These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies. For anyone not able to make this incredible journey, Wanda and Giovanna now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself.

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