Features

• Lamb cooked with saffron and artichokes
• sweet peas with mint
• calamari stuffed with pasta
• tuna in a vinegar sauce
• gelato scented with jasmine
• and much more!

Foods of Sicily and Sardinia gives its attention to those magical places where the food is varied and unlike what is found in any other Italian region. The choices range from the seafood of the rocky coasts to the rich meats from inland, and the fabulous herbs and vegetables, cheeses, breads and desserts that are everywhere.

It also offers photo essays on Palermo's tumultuous Vucciria, one of the world's outstanding food markets; local festivals; tuna fishing off the coast of Sicily; and the baking of the ancient bread called carta da musica.

Contents

1. Appetizers
2. Pasta, Rice, and Polenta
3. Soups
4. Fish
5. Breads
6. Main Courses
7. Vegetables
8. Desserts
9. Basic Techniques
10. Conversion Chart

Index

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