![]() ![]() Giorgio’s point is that, even though Sicily has been conquered by many who have introduced spices, foods, and cooking methods, it is the land and the sea itself that defines what is Sicilian food. Whenever I have eaten in people’s houses, or in restaurants, what I see is not the personality of the cook or the chefs coming out in the dishes, but the personality of the land and the sea (p. ![]() It is the absolute belief that the Sicilians have in the ascendancy of the ingredients – over any kind of overcreativity or pretentiousness. Each photograph is full of color, of sunlight, and summer. On the cover are photographs by Lisa Linder of the chef with a bowl of food, a seaside town, a plate of seafood, cherry tomatoes growing on the vine, and perfect balls of ice cream. ![]() Giorgio Locatelli‘s Made in Sicily ( Ecco 2012) is a personal cookbook. ![]()
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