Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads

For cooks and travel aficionados, the ultimate book of Sicilian home cooking recipes, written by Fabrizia Lanza, owner of the renowned Anna Tasca Lanza cooking school. From Chickpea Fritters (Panelle) to Pasta with Eggplant and Tomatoes (Pasta alla Norma) to Fennel-Orange Salad with Black Olives (Insalata Finocchio e d'Arancia con Olive), Sicily boasts a culinary identity marked by dishes as storied and diverse as the island's landscape. With its craggy mountain ranges, dense forests, foggy valleys, and turquoise coastlines all in one 9,927-square-mile island and a cultural background layered with influences from the Greeks, Arabs, and Romans, among others, it's no wonder the cuisine of Sicily is as diverse. No matter the dish or its background, respect for the island's ingredients always shines through. In the Food of Sicily, author and cooking school owner Fabrizia Lanza shares the rich traditions of Sicily with 80 time-honored recipes from across the island. Grilled Squid with Salm