Food is central to Sicilian life, and from the sizzling, mouth-watering street food in the capital of Palermo to the Siciliani and ice-cream eaten throughout the day in the small towns that pepper the island.
If you can’t afford the time or the airfare to go to Sicily though, why not dip into a new book compiled by well-travelled food writer, Clarissa Hyman, entitled Cucina Siciliana?
People and family homes are visited and experts, growers, millers and shop owners are interviewed. No Sicilian stone – or lentil – is left uncovered, to bring back the recipes, methods and ingredients used by locals.
I have this book and it's excellent.
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