Sicilian Feasts, Illustrated edition: Authentic Home Cooking from Sicily

by Giovanna Bellia La Marca

Overview

“… a superbly presented collection of rich, lip-smacking treats offering a festival of taste and exploration for adventurous dining.”—The Midwest Book Review

Now available in an illustrated edition with new recipes and color photos!

Sicilian Feasts was born out of the author’s love for her native Sicily. Giovanna Bellia La Marca uses simple methods and readily available ingredients to teach the straightforward and delectable everyday cooking of Sicily. The history, customs, and folklore, as well as the flavorful and varied cuisine of her beautiful Mediterranean island are well represented in these recipes and stories.

In this new third edition, La Marca adds a number of popular Sicilian recipes that have been featured on YouTube on the popular “Pasta Grannies” channel as well as on La Marca’s own cooking show, “Kitchen on the Cliff.”

Sample recipes:

• Omelet with Peas (Frittata ri priselli)
• Rice Balls (Arancini)
• Stuffed Artichokes (Carciuofuli cini)
• Handmade Pasta (Causunedda)
• Fennel and Orange Salad (Finuocci e aranci a ‘nzalata)
• Roasted Leg of Lamb (Coscia ri agnieddu arrustuta)
• Swordfish with Salmoriglio (Piscispada co’ salmurigliu)
• White Milk Pudding (Biancu manciari)
• Watermelon Dessert (Gelo di melone)

Product Details

ISBN-13:	9780781814331
Publisher:	Hippocrene Books, Inc.
Publication date:	12/20/2022
Series:	The Hippocrene Cookbook Library
Edition description:	3rd ed.
Pages:	254
Sales rank:	141,736
Product dimensions:	6.00(w) x 9.10(h) x 1.00(d)

About the Author

Giovanna Bellia La Marca was born in Ragusa, Sicily. She came to the United States at the age of 10, and has since then kept alive her love of the island with frequent trips there. Retired after a 20-year career as an art and Italian teacher, she now teaches cooking classes at the Institute of Culinary Education in New York City and leads culinary tours of Arthur Avenue in the Bronx. She also devotes herself to writing, cooking, entertaining, and traveling with her family. La Marca is author of Language and Travel Guide to Sicily and The Cooking of Emilia-Romagna, both published by Hippocrene Books. She resides in Cliffside Park, New Jersey.

Table of Contents

Preface 3

Introduction-The Food of Sicily 5

Notes on Ingredients 7

Appetizers-Rapi pitittu 11

Eggs-Ova 21

Breads, Snacks, and Pizza-Pani, merende pe' picciriddi, e pizza 27

Soups-Minesre 45

Pasta Dishes-Pastasciutta 63

Sauces-Sarsi 77

Meat-Carni 89

Fish-Pisci 101

Side Dishes-Cuntuorni 109

Salads-'Nzalati 123

Savory Pies-Scacci e sfuogghiu 129

Sweets-Cosi aruci 141

The Mediterranean Diet: Sicilian Style 173

Feast Day Menus-Menu' pe' festi 193

Resources 203

The Sicilian Language 207

Glossary 209

Bibliography 215

Sicilian Index 217

Index 220