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Prepare to be charmed by Anna Tasca Lanza's enticing mix of anecdotes, recipes, and the culinary lore of Sicily, presented with authority and affection in The Flavors of Sicily. As the author keeps her focus on the centuries-old traditions of festivals, foods and holidays of the warm-weather months, a rich portrait of Sicilian cuisine emerges, filled with as many unexpected delights as a timballo.
The cycle begins in March, with the feast of San Giuseppe. In Salemi, elaborate bread altars are an important part of the public celebration, and Pasta con Ie Sarde al Pomodoro (Pasta with Sardines and Tomato Sauce) with such classic Sicilian flavors as wild fennel, pine nuts, and currants is prepared. Easter celebrations would not be complete without spring lamb and tender greens; Anna's Agnello al Vino (Roasted Lamb with Red Wine) and Pasta con i Mazzareddi e Ricotta (Perciatelli with Wild Greens and Ricotta) beckon. And every festival and month is crowned with delectable sweets, from Gelo di Melone (Watermelon Pudding) to Semifreddo di Mandorle (Cold Almond Souffle.)
No less intriguing are Anna's delectable explorations of the nooks and crannies of Sicilian ingredients and specialties- the capers of Pantelleria; golden, almost pink Zibibbo grapes for jam; Nocino, a liqueur made with green walnuts in June and aged until I Morti, All Souls' Day in November; blood oranges; snails; wild asparagus; each has a charming story. Interwoven are 115 of Anna's recipes and more than 50 color photographs, taking us on a marvelous journey through Sicily.
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table of contents
Introduction
Seasons in the Sun
March
April
May
June
July
August
September
The Recipes
Antipasti
Minestre e Zuppe
Primi Piatti
Pasta Asciutta
Piatti di Pesce
Piatti di Carne e Pollame
Verdure
Insalate
Dolci
Bevande
Pane
Salse
The Basic Ingredients
ISBN: 1-931605-01-7
Price: $Out of print
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