In the follow-up to his acclaimed Made in Italy, Britain's
favourite Italian chef embarks on a gastronomic tour of Sicily, a
beautiful, sun-drenched isle with a rich and unique culture. When
Giorgio Locatelli was about ten years old, and had scarcely
holidayed outside his native northern Italy, he was captivated by
tales of beautiful seas, idyllic beaches and a different way of
life, recounted by the few intrepid local friends who had been to
Sicily. Some twenty years later he finally visited the island for
the first time and, seeing it through the eyes of a chef, he
recalls, 'I was completely blown away. It was so green and
gorgeous, the whole island was a garden of wheat and vegetable
fields, orange and lemon groves, olive groves and vineyards...' Now
he is producing his own olive oil on the island and the Locatelli
family spend a part of every summer there. 'Sicily has had a big
influence on the way I cook,' says Giorgio. 'I have always loved
simplicity, but there, you have true simplicity. You have no
preconceptions, you have a knife and some salt and pepper and then
you go out and see what is in the market. It is such a natural way
of cooking that makes you feel so free.' This follow-up book to
Made in Italy explores the ingredients and history and introduces
you to some of the cooks, fishermen and growers that make Sicily
what it is, with regional recipes ranging from insalata di
rinforzo, a famous island salad made with cauliflower, to four
kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian
couscous, and the celebrated dessert, cassata. 'When people talk
about Sicilian cooking,' says Giorgio, 'they always speak about the
influences from the Greeks, the Arabs, the Spanish... but I really
believe the biggest influence is the land and the sea. They
determine the produce, which has stayed the same, throughout all
the cultural changes. What grows together, goes together, as my
grandmother used to say, and it is the simple combinations of
beautiful ingredients that makes Sicilian food special.'
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