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Sicily: Culinary Crossroads (Italy’s Food Culture)

by Giuseppe Coria, tr. Gaetano Cipolla

In this first-ever English translation, Giuseppe Coria, legendary Sicilian gastronome, folklorist, vintner, provides us with a wonderful collection of the island’s most important and treasured recipes. Coria (1930-2003) dedicated his life to exploring and documenting Sicilian culinary and cultural history. Coria invites us into the kitchens of medieval landowners and convents. He brings alive the stories of Sicilian peasant farmers, shepherds, and fishermen. Read his recipes and stories for the pleasure they provide. Most of all, enjoy the extraordinary flavors, colors, aromas, and textures of its robust regional cuisine.