Sicily
Hardback
Recipes from an Italian island
A beautiful collection of delicious Sicilian recipes, complete with specially commissioned photography of Sicily.
From the streets of Palermo to the markets of Cefalu, 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 parmigianaPasta: Casarecce alla Norma, spaghetti with ricotta and pistachiosRisotto and couscous: artichoke and pea risotto, Trapanese couscousMeat: meatballs in white sauce, pork raguFish: stuffed calamari, swordfish with capers and almonds Desserts: cannoli, bomboloniBuy now!
Checking availability in shops
- ISBN: 9781840919523
- Author: Enza Genovese
- Pub date: 10.06.25
- RRP: $65.00
- Format: Hardback
Author
Enza Genovese
Enza Genovese was born in Trapani in 1956, on the western coast of Sicily, 'the city of the two seas'. Like many Sicilians at the time, in 1961 her parents left to settle in Montpellier, France, where they started a Sicilian grocery store that Enza managed for many years. Enza hs regularly travelled around Italy in search of new and exciting products, maintaining a strong link with her mother country. This culminated in her book, Sicily, a collection of recipes that pay tribute to both her parents' home cooking and the rich gastronomic tradition of the island.
The COVID period having made travel to Italy impossible, she had time to realize an old dream: to create a book of family recipes, the ones that we find on every table every day and which have rocked her life, as well as those of her children and even grandchildren. After having listed around 250 recipes, we have retained 60 with Mango editions to constitute this first book dedicated to Sicily. This book is a beautiful tribute to her mother's cooking and her father's work, at the same time it is the culmination of a life of work in the service of Italian gastronomy.