Foods of Sicily & Sardinia and the smaller islands

Trama

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. Geography and history are responsible for such exotic accents as saffron-- Sicily's is the finest in the world-- and almonds, jasmine and honey.

Libri simili

• Gino's islands in the sun: over 100 recipes from Sardinia & Sicily to enjoy at home di Gino D'Acampo (2015)
• Sicilia: Sicilian Traditions, Food and Wine di Elisia Menduni (2017)
• Pomp and sustenance: twenty-five centuries of Sicilian food di Mary Taylor Simeti (1989)
• The food of Italy: region by region di Claudia Roden (1998)
• Italy for the gourmet traveler di Fred. Plotkin (1996)
• La cucina sarda: ricette della tradizione e nuove proposte per una gastronomia capace di custodire i grandi sapori della terra e del mare di Alessandro Molinari Pradelli (1997)
• La cucina siciliana della casa: Sicilian home cooking : family recipes from Gangivecchio di Wanda Tornabene (2001)
• Riviera: recipes from the coast of France and Italy di Mélanie Masarin (2026)
• The flavours of Tuscany: traditional recipes di Giunti (2007)
• The food of Italy di Waverley Lewis Root (1992)
• The cooking of Parma di Richard Camillo Sidoli (1996)
• Ciao Italia in Tuscany: traditional recipes from one of Italy's most famous regions di Mary Ann Esposito (2003)