Treasures of Sicilian Cuisine: A Taste of Yesterday and Today's Mediterranean by Alba Allotta and Salvatore Fraterrigo

Recipes (0)
More Detail

This book has not been indexed yet...

Notes about this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

ISBN 10 8888440143
ISBN 13 9788888440149
Published Apr 01 2011
Format Paperback
Page Count 115
Language English
Edition English
Countries Italy
Publisher Self-published

Publishers Text

The mother of Sicilian cuisine is the island itself: her soil, wind, sun, the Mediterranean. This land has brought it forth. The women and their cleverness to elaborate and make do. In many ways with the same or alternative ingredients. The birth of Sicilian food is somewhere in the cultures of invaders and visitors; Elimi, Phoenicians, Greek, and the Romans and more have contributed to a mixture of tastes and aromas. Evolving still, it is impossible to find just one influence that can take the most credit. The Arabs, the French, and Spaniards, a cuisine that has reinvented itself with great splendor under every domination, every time. Each one has left and taken something. Obviously there is a cuisine of the inland areas which presents mainly meat, cheese, vegetables and legumes, and a cuisine of the coastal areas all based on fish. But there is also a pervasive cuisine, simple never poor. The philosophy of "simple" is best is Sicilian as well Italian. As characterised by the serving of plain fruit for dessert. Enjoy the eclectic recipes and photographs. Then go to the kitchen and cook genuine Sicilian food.