The cuisine of Sicily takes its flavours from the sea, land, and mountains.
Its unique mixture of tastes is also the product of an overlapping of the different cultures.
Over thousands of years, this has made Sicily a crossroads between the culinary traditions of the Western and Arab worlds.
And behind it all is local produce of exceptional quality—foods that give life to a cuisine that can be simple or complex, rustic or refined.
English Hardback 6x7 inches 96 pages