Sicilian Food and Wine: The Cognoscente's Guide

by Francesca Lombardo, Jacqueline Alio

Sicily's culinary landscape is as eclectic as the island's complex history. Written by Sicilians in Sicily, this book introduces Sicilian cuisine, explaining what it is and where to find it. Presenting descriptions, background, a glossary and a dozen classic (and simple) recipes, it is a reliable reference for anybody captivated by Sicily's food, wine and timeless culture. This is a book to consult. The chapters on festivals, wines and olive oils transcend the superficial treatments of those topics by most cookbook authors and chefs. Rarely does a book about Sicilian food present much information about wine, or vice versa. There are several useful maps indicating such details as wine and olive oil appellations. Here the authors have included a few things overlooked by most of the others. Unlike many such books, this one is not personality driven. It does not promote specific chefs, wineries or restaurants, nor does it focus on the authors' psyches. Such sober objectivity is refreshing in a field where blatant commercialism is the order of the day, and where every food writer wants to reveal the intimate details of her culinary catharsis. Whether your visit to Sicily is physical or virtual, this is a reliable place to chart your course.

224 pages, Paperback

First published October 5, 2015

Reviews

[Laura · Rating 5 out of 5]

The important thing to keep in mind when reading this is that it's not a recipe book. Instead, it talks about the history of all kinds of food and wine. Here Francesca Lombardo is the wine expert and Jacqueline Alio directs her attention to food. It's a winning combination of talent and effort.

This book is very informative and it has a fair amount of info that doesn't seem to be published in too many other sources.