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

In this all-new cookbook from Fabrizia Lanza, one of the world’'s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily.

The spirit of the school, now run by Fabrizia Lanza, the founder’'s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’'s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.

On every page, in every recipe and note, the author captures the distinct taste of Sicily.