From the streets of Palermo to the markets of Cefalù, from arancini to cannoli, Sicily is home to some of the world's freshest, most delicious food. In this collection of recipes curated by Sicilian Enza Genovese, travel the entire island of Sicily in food, learning how to easily prepare the hallmark dishes of this Italian region, alongside some new favourites, at home.

Chapters include: Antipasti: arancini, Nonna's eggplant parmigiana Pasta: Casarecce alla Norma, spaghetti with ricotta and pistachios Risotto and couscous: artichoke and pea risotto, Trapanese couscous Meat: meatballs in white sauce, pork ragu Fish: stuffed calamari, swordfish with capers and almonds Desserts: cannoli, bomboloni

Other cookbooks by this author

• Sicily: Essential Recipes from a Mediterranean Island