Sicilian recipes

A varied collection of recipes that tells one of the richest kitchens in the Mediterranean, a cuisine of lively and active tradition, practiced every day in the family and in taverns. Fried products, sandwiches stuffed with offal - the very classic pani ca 'meusa -, stigghiole, orange salad, sardines in beccafico, parmigiana, caponata, macco, pasta c'anciova and muddica, timbale of rings, bruciuluni, cassata, cubbaita, cannoli and many other testimonies, which relate to the many dominations that have alternated on the island and which have left clearly visible traces in gastronomy, not canceling the previous ones but overlapping them, thus drawing an extremely interesting moving reality. An added value are the beautiful photographs of many of the recipes provided by cooks and cooks from Osterie d'Italia, who also speak of the quality of the raw material, of the territory, of the short chain, of the seasons, of sustainable agriculture.