Foods of Sicily and Sardinia and the Smaller Islands
Summary
In paperback for the first time, this gloriously illustrated culinary tour through the islands of Southern Italy is a real delight. The extraordinarily talented Giuliano Bugialli delights us with recipes, anecdotes and history of the food of this storied region. With direct lineage from ancient times, the food of Sicily and Sardinia, and their small neighbors Elba, Giglio, Capri, and Ischia is a study of history itself. Beautifully photographed on location, delicious regional dishes are framed with a rich visual background of ancient ruins, old cities, and rugged landscapes. Special picture stories highlight the culture of the islands: the Vucciria, Palermo's raucous food market, tuna fishermen plying the Sicilian coast, baking of Carta da Musica, a bread enjoyed over the centuries, and the traditional brick oven.
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