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Made in Sicily
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Product Description
Review
‘It’s difficult to top Giorgio Locatelli’s last book, the magnificent Made in Italy. But with Made in Sicily, a tome devoted to the food of that magical island, he might just have done it. In fact, it’s possibly the best book on Sicilian food in the English language…A classic from one of the great Italian chefs.’ Tom Parker-Bowles, Mail on Sunday
Product Description
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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Most Helpful Customer Reviews
21 of 21 people found the following review helpful
Format:Hardcover
Just received the book last week, tried the warm octopus salad and the silian pizza. The receipes are great as those receipes in Made In Italy. The difference I found between these two books are the Made In Sicily is more "home" cooking, more accessible ingredients, easier preparation. Meanwhile Made In Italy contains lot of Michelin Star level receipes, many receipes are more for "this weekend I am going to give it a try!" You may choose according to your needs as both are excellent books! The only reason I am giving it a 4 stars rate is because there are less photos en this new book, sometimes it is dificult to make a dish that you have never tried without a photo to follow!
20 of 20 people found the following review helpful
Format:Hardcover
I agree with the previous reviewer on several points. The emphasis in Made in Sicily is on the simplicity of the islands food and the recipes highlight the Sicilian way of using just two or three ingredients to make beautiful combinations that sing. I adored Made in Italy, but the length and complexity of the recipes meant that most were a little beyond my abilities in the kitchen. Not this book. It is perfect for midweek suppers and lazy weekends.
Spaghetti with prawns and pistachio, tagliatelle with courgette flowers and spaghetti with octopus are all outstanding and next on my list is the roast lamb with anchovies, rosemary and lemon. I would also say that the broccoli, chilli and almond salad is even better than the famed Ottolenghi recipe in my opinion.
Other recipes to catch my eye include broad bean and fennel soup, swordfish with peppers, rabbit 'hunter style' in red wine and garlic, and meatballs with wild fennel in tomato sauce.
Desserts look good but not in the same league as those in Made in Italy.
There are fewer photographs to accompany the recipes but that doesn't mean it is all text! Almost half of the book is taken up by Giorgio's writing about the Sicilian way of life and food and I counted 122 full and double page photographs within the 420 pages. Overall I am very, very happy and the copy I received from Amazon was immaculate. I doubt it will stay that way. I would give it 4.5 stars.
Spaghetti with prawns and pistachio, tagliatelle with courgette flowers and spaghetti with octopus are all outstanding and next on my list is the roast lamb with anchovies, rosemary and lemon. I would also say that the broccoli, chilli and almond salad is even better than the famed Ottolenghi recipe in my opinion.
Other recipes to catch my eye include broad bean and fennel soup, swordfish with peppers, rabbit 'hunter style' in red wine and garlic, and meatballs with wild fennel in tomato sauce.
Desserts look good but not in the same league as those in Made in Italy.
There are fewer photographs to accompany the recipes but that doesn't mean it is all text! Almost half of the book is taken up by Giorgio's writing about the Sicilian way of life and food and I counted 122 full and double page photographs within the 420 pages. Overall I am very, very happy and the copy I received from Amazon was immaculate. I doubt it will stay that way. I would give it 4.5 stars.
5 of 6 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
As my wife is Sicilian born I decided to buy this book for her. She was very impressed and noticed that many of the recipes were exactly what her mother and grandmother had been cooking for years. An excellent book with some beautiful photographs of both Sicily and its food - so good you feel like licking the page.
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Most Recent Customer Reviews
Wonderful
A beautifully produced and inspiring book. Interesting local and personal details, and some attractive recipes. The photography is also superb.
Published 3 months ago by sparkling
food
This book was a joy to read and really made me want to cook. We had a lovely evening with friends as a result. Yum Yum
Published 3 months ago by bookworm
Dull
I'm in a Sicilian mood - been a big fan of the Montalbano novels and actually read most of them in French as the translations were better and sooner than the UK (my attempt to read... Read more
Published 3 months ago by Mr. P. G. Chesters
Its hard to beat Made in Italy, but this comes reasonably close
Giorgio Locatelli, executive chef at Locanda Locatelli in London, is author of the fat tome, which has not only lots of recipes that are absolutely intriguing, but also beautiful... Read more
Published 4 months ago by Danny Marbella
Buy this book and cook from it
why do i love this book
1 - it is like a novel - just to read it is amazing and you feel like you are in Sicily. Always good when it is raining in the UK! Read more
1 - it is like a novel - just to read it is amazing and you feel like you are in Sicily. Always good when it is raining in the UK! Read more
Published 4 months ago by jane crombleholme
Brilliant
I have spent some time trying to find a really good book on Sicilian Food and this one certainly ticks all the boxes as far as I am concerned. Read more
Published 5 months ago by Haggis Hunt
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