Made in Sicily
by Giorgio Locatelli
Editor: HarperCollins Publishers
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As part of the follow-up to its famous in Italy, Britain’s favorite Italian cuisine embarks on a gastronomic tour of Sicily, beautiful, sunny island rich in a unique cultureWhen Giorgio Locatelli was about ten years old, and had barely spent their holidays outside his native northern Italy, he was fascinated by the tales of the beautiful sea, idyllic beaches and a different way of life, told by the handful of intrepid local friends who had been to SicilyTwenty years later, he finally visited the island for the first time and, seeing it through the eyes of a chief, he recalls, “I was completely blown away.It was so green and beautiful, the whole island is a garden of wheat and fields of vegetables, orange and lemon trees, olive trees and vines”Now he produces his own olive oil on the island and the Locatelli family spend part of each summerSicily has had a great influence on the way I cook,” explains Giorgio.”I’ve always loved simplicity, but now you have true simplicity.You have no preconceived ideas, you have a knife and a little salt and pepper, and then you go and see what’s in the marketIt’s a natural way of cooking that makes you feel so freeThis book’Made in Italy explores the ingredients and history and introduces you to some of the cooks, fishermen and farmers who make Sicily what it is, with regional recipes ranging from insalata di rinforzo, a famous cauliflower salad island, on the four types of caponata, anchovy pasta and breadcrumbs, Sicilian couscous, and the famous dessert, cassata
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