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A taste of the sun
Sicilian recipes of yesterday and today

 Hundreds of island recipes are yours to enjoy. All deeply rooted in the island's
 geography and culture.The Sicilian diet is a fusion of the original cuisine and that
 of many influences: Arab, French and Spanish for a few. We will take you
 through peasant kitchens where the native dishes are designed around the local,
 seasonal vegetables, live stock and fish. From the noble Sicilian families, the
 Borboni courts, a more sophisticated cuisine, who kept French cooks called
 "Monsu". Sicily has long been involved in the production of sea salt. This mineral
 rich salt has graced the savory flavors and enhanced the Mediterranean herbs
 and spices of a cuisine that embraces the earth and sea.
The first Chapter Appetizers and Side Dishes includes recipes that originated as quick, street food served
from the local Deli. These dishes are migrating to the table in many restaurants, "Trattorias". They serve such
flavorful snacks as: panelle, parmigiana, and seasoned olives.
Chapter two Sicilian Breads and Pizzas, because they have the luxury, often buy bread from a local baker
because he has the best flour, water, oven or the most talent. Bread in Sicily often has a unique flavor or
texture suited to a recipe. This Chapter attempts to pass on this passion for the marking and enjoyment of
bread.
First courses and soups: first courses are often soup or the traditional pasta. Pastas come in as many shapes
and sizes as the people of Sicily. Everyone has their favorite. Other first courses have unexpected flavors like
cuscus or savory flan.
Meat, eggs, and fish are the topics of the forth and fifth chapters. Proteins,
the second course, are most often determined by location: seashore, mountains,
or rural village. Chapter six concentrates on the sauces. Mostly tomato based,
Sicilians take pride in family and traditional recipes handed down from mother to
daughter. Seasonal fruit usually ends a meal. Everyone everywhere enjoys
dessert. Chapter seven visits seasonal feasts and religious festivals to find
sweets: cheeses, creams and other ingredients in the confections of a proud
tradition. Simple but healthy recipes should transport you to be "island in the sun"
via the aromas and colors of the food.

Index of the recipes

Appetizers and side dishes

Bread and Pizzas
Main Courses and Soups
Meat
Fish
Sauces
Sweets
by Alba Allotta
english version by Cherida Bush
courtesy of coppola editore
       
 
 
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