Book 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.' Praise for 'Made in Italy'
'This book is nothing short of a masterpiece.' Nigel Slater
'Packed with delicious recipes, many from his restaurant, and the
reminiscences from his life, it is the ultimate gift for anyone
interested in Italian food.' Telegraph Michelin-starred Giorgio
Locatelli is one of Britain's best known Italian chefs. Giorgio began
his career at his family's restaurant in Italy before coming to London.
He was head chef at Zafferano in London from its opening to a storm of
praise and press coverage in 1994, before moving in 2002 to open Locanda
Locatelli, where he remains chef-patron.
