The Food of Sicily

Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founders daughter and scion of a renowned family of winemakers that goes back generations, is what makes LanzasThe Food of Sicilysuch a singular cookbooknot just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.

On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetitelike a classic Octopus Salad or dish of Sauted Black Olives. The little fried somethingslike an arancine or panelleare easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishessuch as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onionsare festive because the moment its holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treatsWatermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness.

Visitors to Sicily often sense it to be a place unlike anywhere elselost in time and a little bit secretive.The Food of Sicilyopens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.