Sicily ... 10 Books for Foodies
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| My Candied Sicilian Orange Peel dipped in Chocolate (Recipe from Sweet Sicily) |
“There’s
always room in your stomach for more” Sicilian Proverb
Sicily is where Europe ends and Africa begins. It
began its history as part of ancient Greece and soon became part of the Roman
Empire. Thereafter the island was invaded by the Byzantines, Arabs, Normans,
French, Spanish and Bourbons before unifying with Italy. Each conquest left its
mark on the island and its cuisine.
There have been many books written about Sicilian
food and being a foodie myself, loving Sicily, Sicilian food and cooking I have
my own little Sicilian kitchen library.
These books are like visual Viagra full of
mouth-watering recipes and beautiful photographs of Sicilian dishes and sweets
mixed with images of our beautiful island.
Here are ten of my favourites in no particular
order, be prepared for Pasta, Parmesan and Passion ….
Made
in Sicily by Giorgio Locatelli
By Michelin starred Chef Giorgio Locatelli, this
book explores the ingredients and history of Sicily and introduces you to some
of the cooks, fishermen and growers that make Sicily what it is, with regional
recipes. ‘When people talk about Sicilian cooking,’ says Giorgio, ‘they always
speak about the influences from the Greeks, the Arabs, the Spanish… but I
really believe the biggest influence is the land and the sea. It determines the
produce, which has stayed the same, throughout all the cultural changes. What
grows together, goes together, as my grandmother used to say, it is the
simple combinations of beautiful ingredients that makes Sicilian food special.”
Sicilian Food by Mary Taylor Simeti
If there is one book that belongs on the shelf of
foodies, it is "Sicilian Food" by Mary Taylor Simeti. This book is a
classic and it is full of authentic recipes from the author's friends, family
and acquaintances on the island. The book is organized so that the material
reflects both the external influences of the islands conquerors, and the domestic
changes brought about by peasant, clergy and aristocrat alike. Her chapter
titles hint at the enticing discoveries waiting for the reader and the recipes
reflect the chapter titles. There are recipes using the vegetable abundance of
the Sicilian landscape, for ice cream or granita, and there are recipes for
Virgins Breasts and Chancellor's Buttocks. The book contains more than a
hundred illustrations from Sicilian archives and museums and the text quotes
freely from Homer, Plato, Apicius, Lampedusa, and Pirandello.
The
Sicilian Kitchen by Michele di Bartolo
The Sicilian Kitchen
is a captivating blend of family memoir and travel guide, intertwined
throughout with recipes reflecting the simple earthiness of Sicilian cuisine.
The author, Michele Di'Bartolo, is an Australian-born, second generation
Sicilian, who grew up in Brisbane in a tight-knit Sicilian family. She tells
the story of her family's journey, starting with her beloved Nonna's arrival in
post-war Australia, through her own childhood in suburban Brisbane, to her
holiday of discovery back to Sicily. The writing is perceptive and insightful,
and perfectly captures the pull of cultures that many migrant families feel.
Illustrated throughout with beautiful, nostalgic photography, this book is a
very special celebration of Sicilian culture, family values and, most
importantly, food. I particularly love this book because Michele’s Sicilian
family live in the next town to us.
Sweet
Honey Bitter Lemons by Matthew Fort
At the age of twenty-six Matthew Fort first visited Sicily.
He and his brother arrived in 1973 expecting sun, sea and good food, but they
were totally unprepared for the lifelong effect of this most extraordinary of
Mediterranean islands. Thirty years later Matthew finally returns. Travelling
around the island on his scooter, Monica, he samples almond ice cream on the
spectacular coast and intoxicating mouthfuls of sausage stew in olive groves,
and goes fishing for anchovies beneath a star-scattered sky. Matthew is drawn
once again to the intensity of life in Sicily, its dramatic landscape and
traditions, and discovers how the island's vibrant food culture is intertwined
with its often turbulent past.
Spring in Sicily by Manuela Darling-Gansser
Drawn from the best of Sicilian cuisine, Manuela's
recipes are tempting and make it easy to introduce the flavours of Sicily into
your home. Spring in Sicily is a lavishly illustrated and highly evocative journey
to the heart of the island.
Case Vecchie is the most notable cooking school in Sicily,
a place where life is lived and food prepared the same way it has been for
centuries. And this book from owner Fabrizia Lanza is the source of authentic
seasonal Sicilian foods. Co-authored with former Gourmet magazine editor Kate
Winslow, this book tells Fabrizia's story of coming home to the family estate,
Regaleali, to assist her ageing mother with the cooking school that she founded
in 1989. Fabrizia writes eloquently and in detail about the seasonal harvests,
the foods produced (cheeses, jams, olive oil, vin cotto, estratto and more) and
the loyal and talented staff who make it all possible. Along the way, she
offers more than 100 family recipes that she shares with her students. Stunning
colour photographs bring the beauty of Case Vecchie to life.
“Approach the Mediterranean Sea from any direction
and you know you've entered a different world”. Rick Stein's culinary odyssey
takes in both the islands and coastline of this remarkable region including Sicily.
Travelling often by public ferry boat, and encountering extraordinary people
along the way, Rick has sought out the very best of the region's food. Rick's
pick of recipes includes Sicilian Orange Cake which is one of my personal favourite recipes. This book was an accompaniment to his television series ‘Rick Stein’s
Mediterranean Escapes’ where he visits Sicily and takes in the ambience of
Catania’s fish market.
Sweet Sicily by Alessandra Dammone
This book tells you the stories and recipes of the
most delicious, traditional Sicilian sweets, illustrated with delicious images which
are accompanied by personal tips. The scents of childhood and cherished
memories are all bound together by one certainty,in Sicily a sweet is never
something that is just good to eat, it is a magical microcosm, an ancient tale
and a legend that demands to be told.
Join my favourite celebrity chef Gino on his trip to
the islands of Sicily and Sardinia on a journey of discovery of authentic and
delicious Italian food. Delving into the gastronomic history of the islands he uncovers
signature dishes and secret recipes that encapsulate Sicily and Sardinia and
their people. With over 100 mouth-watering recipes, Gino uses fresh ingredients
and regional specialities. This book was accompaniment to Gino’s television
series ‘Gino’s Italian Escapes’ where he travelled around Sicily cooking
recipes from the book everywhere he visited. I love this book as Gino visited our home town of Giardini Naxos, made Cannoli in Taormina and cooked at one of our dog Daisy's favourite bars, Bar Vitelli in Savoca made famous in The Godfather Part I.
Cucina Siciliana by Clarissa Hyman
With Clarissa as your guide you can travel the coast
and mountain regions of the island from your armchair. Along the way
you will meet the best bakers and cheesemakers, as well as producers of nuts,
olives, lemons and artichokes. You will learn the secrets of artisan pasta
manufacturing and the perfect espresso, sample local wines and street food,
enjoy the markets and fiestas, and encounter the passionate characters who are
placing the island’s food at the top of every foodie’s shopping basket.
Also worth mentioning and watching is the DVD Sicily
Unpacked, a sort of accompaniment to Giorgio Locatelli’s book Made in Sicily, TV art historian Andrew Graham-Dixon and chef Giorgio
take you on a delightful journey around their beloved Sicily. Sharing a passion
for all things Sicilian they make the perfect travel partners. You will
accompany them to the heart of the island as they introduce each other to the
things they love most. Exploring the island through each other’s eyes and
hearts, they reveal how the layers of history have created a unique blend of
art and architecture, as well as the pleasures of an intense and vibrant
culture. Together they document how the various conquering forces and the rich
variety of different heritages have helped to shape both the food and the
culture of Sicily.
If you enjoyed this Blog post you will enjoy our previous post; “Sicily
…. A Foodie’s Paradise”
Search our Blog archive for other Sicilian Food related posts as
well.
Contact us for our recommendations for cookery schools, cookery
classes, street market tours and food and wine tours.
Love Sarah x
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| Home Made Caponata |
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| Part of my Sicilian Kitchen Library |
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| My Pasta con Sarde (Recipe from Made in Sicily) |
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| My Sicilian Orange Cake (Recipe from Rick Stein's Mediterranean Escapes) |
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| Coming Home to Sicily |
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| Rick Stein's Mediterranean Escapes |
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| Sicilian Food |
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| Made in Sicily |
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| The Sicilian Kitchen |
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| Gino's Islands in the Sun |
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| Cucina Siciliana |
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