- Hardcover: 341 pages
- Publisher: Alfred A. Knopf (23 Oct 1997)
- Language English
- ISBN-10: 0679425101
- ISBN-13: 978-0679425106
- Product Dimensions: 20.7 x 3.2 x 24.2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 1,275,947 in Books (See Top 100 in Books)
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Product Description
Product Description
Tucked away on a remote Sicilian mountainside is Gangivecchio--once a Roman outpost, then a fourteenth-century Benedictine abbey, now a world-class restaurant and inn.
Poached Lemon-flavored Ricotta Gnocchi with Sage Butter. Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella. Veal and Pumpkin stew. Sofficini (elegant little pastries, filled with warm lemon cream, that defy description.) These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies. For anyone not able to make this incredible journey, Wanda and Giovanna now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself.
Poached Lemon-flavored Ricotta Gnocchi with Sage Butter. Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella. Veal and Pumpkin stew. Sofficini (elegant little pastries, filled with warm lemon cream, that defy description.) These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies. For anyone not able to make this incredible journey, Wanda and Giovanna now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover
This book is as enjoyable to read as it is to cook from. The stories from this world class restaurant alone are enough to keep you turning the pages in anticipation. The recipes are easy to follow and at the same time hard to screw up. I have found that almost every one of them can be subject to artistic liberty and still turn out magnificent. Gangivecchio is ahead of Saint Peters Basillica on my list of things to do the next time I am in the Mediterranean. I'm quite sure the Cannoli alone are worth the air fare.
2 of 2 people found the following review helpful
Format:Hardcover
This is a wonderful book, full of very interesting
background into the cooking of the region and to
the personalities of the proprietors of the
restaurant. While not all recipes are ones that
you will make on the spur of the moment, many are
worth the effort. I have thrown several dinners
of recipes from this book and they have won raves
from all attendees.
background into the cooking of the region and to
the personalities of the proprietors of the
restaurant. While not all recipes are ones that
you will make on the spur of the moment, many are
worth the effort. I have thrown several dinners
of recipes from this book and they have won raves
from all attendees.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
14 reviews
20 of 20 people found the following review helpful
great recipes from a very good restaurant
6 Jun 2002
Format:Hardcover
If you like to cook and you want authentic Southern Italian cooking (compared to the Tuscany inspired cooking that has been all the rage), then this is absolutely the best cookbook you can buy...with the possible exception of the Tornabene's new cookbook,which I am just about to buy. The recipes are pretty easy to follow, but most require either a fair amount of prep or some time to stir the pot. The pasta dishes are fantastic. My family loves the fava bean recipes (I cooked one as a joke in honor of Silence of the Lambs, but it was a hit, so I've been making them ever since) and the anchovy tomato sauce. I love this cookbook so much that I actually made the trip to the restaurant. It's not a place you get to by accident, you really have to want to go because it is way way out in the middle of Sicily. But the food there is excellent, and I was lucky enough to eat things familiar to me from the cookbook, as well as some new dishes. I'm not sure I'll ever try any of the desserts in this cookbook (too much work) but I've eaten some of them at their restaurant - and I can recommend them highly!
P.S. If you decide to make the trek, I recommend that you stay at their hotel. The grounds of Gangivechio are lovely and worth enjoying on their own.
19 of 19 people found the following review helpful
Excellent, easy pasta recipes
12 April 2000
Format:Hardcover
This is one of my most frequently used cookbooks (and I have a lot of them) just for the pasta section. The recipes are simple enough to use for everyday, and good enough to use for company. The ditali with spinach, the rigatoni daniela, the arugula and fresh tomato sauces, the zucchini pasta sauce---all are easy, draw raves from guests, require no special ingredients, and taste like the wonderful pastas I had in trattorias in Sicily. The risotto recipe is the best I've ever used; the salads are also good; the desserts and main dishes are mostly too complicated for daily use, or for any but the experienced cook.
8 of 8 people found the following review helpful
So many enticing recipes!
4 Feb 2006
Format:Hardcover|Amazon Verified Purchase
I bought this book over a year ago, and still there are many recipes I want to try. Every time I look through the book something here or there will call my attention. Most recipes can be made with commonly found ingredients. Any cook should recognize the love for a constantly inspiring book --the best advertisement is just to list some recipes I've tried: roasted pepper and cream sauce with penne, risotto milanese that can be modified with your favorite vegetable, risotto with pumpkin and walnuts, risotto with spinach and pecorino, baked stuffed swordfish rolls, baked stuffed zucchini, and sweet and sour pumpkin. There are lots of diverse, fantastic sounding recipes in the book, but I haven't tried them for lack of time. But all of the recipes I've listed can be made in under 1 hr with prep time included. My risotto wasn't great before, now it's fool proof.
I would recommend this for someone that knows how to cook and can draw on this book for their own recipes.
I would recommend this for someone that knows how to cook and can draw on this book for their own recipes.
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