Skip to content

Made in Sicily

by Giorgio Locatelli

When Giorgio Locatelli was about ten years old, and had scarcely holidayed outside his native northern Italy, he was captivated by tales of beautiful seas, idyllic beaches and a different way of life, recounted by the few intrepid local friends who had been to Sicily.Some twenty years later he finally visited the island for the first time and, seeing it through the eyes of a chef, he recalls, ‘I was completely blown away. It was so green and gorgeous, the whole island was a garden of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards…’

This follow-up book to Made in Italy explores the ingredients and history and introduces you to some of the cooks, fishermen and growers that make Sicily what it is, with regional recipes ranging from Insalata di Rinforzo, a famous island salad made with cauliflower, to four kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian couscous, and the celebrated dessert, cassata.

 

‘It’s difficult to top Giorgio Locatelli’s last book, the magnificent Made in Italy. But with Made in Sicily, a tome devoted to the food of that magical island, he might just have done it. In fact, it’s possibly the best book on Sicilian food in the English language…A classic from one of the great Italian chefs.’  Tom Parker-Bowles, Mail on Sunday 


Overview

Publisher
Genre
Released
29 September, 2011

About Giorgio Locatelli

Michelin-starred Giorgio Locatelli is one of Britain's best known Italian chefs. Giorgio began his career at his family's restaurant in Italy before coming to London. He was head chef at Zafferano in London from its opening to a storm of praise and press coverage in 1994, before moving in 2002 to open Locanda Locatelli, where he remains chef-patron.

Other books by Giorgio Locatelli



Comments

Leave a Reply

Your email address will not be published. Required fields are marked *