| Description |
256 pages, 32 unnumbered pages of plates : illustrations (some color) ; 24 cm |
| Summary |
And though such celebrations abound in Sicily, Anna has also discovered those culinary treasures that are enjoyed every day of the summer in her native land. She travels to Pantelleria, where Sicily's most extraordinary capers are grown; to Stromboli, for urchins plucked fresh from the sea; and to small villages where she learns to make local specialties like a Pantescan pasticcio with layers of sauteed potatoes, zucchini, eggplant, and bell peppers topped with a tomato sauce into which eggs have been scrambled. Rice is tossed with sauteed eggplant, capers, and lots of mint, or formed in a mold and filled with tomato salad. These are the simple yet delicious flavors of summer in Sicily offered in more than 120 recipes for warm-weather food that can be prepared ahead and served at room temperature |
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In The Heart of Sicily, Anna Tasca Lanza recounted with loving detail the story of her family home, Regaleali. There, the famous Tasca monzu, or chef, Mario Lo Menzo created glorious dishes served with wines from the internationally renowned Regaleali winery. Now, in The Flavors of Sicily, Anna has widened her scope beyond the borders of her home to become our wise guide to a Sicily known only to insiders. Join her as she travels from region to region in order to best describe in pictures and words the delights of Sicilian summer cooking. In lyrical prose she writes of holidays and celebrations and the dishes associated with them: for the feast day of San Giuseppe there is Sfince di San Giuseppe (Fried Cream Puffs); for Easter, Pani di Cena (Sweet Rolls); and for the joyous six-day festival honoring Santa Rosalia, Babaluci del Festino in Bianco (Snails with Garlic and Parsley) |
| Notes |
Includes index |
| Subject |
Cooking, Italian -- Sicilian style.
|
|
Food habits -- Italy -- Sicily.
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| LC no. |
96001149 |
| ISBN |
0517700794 |
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