Seasons of Sicily [Hardcover]

Natalia Ravida (Author)

Book Description

Publication Date: March 1, 2007

This stunning book is a celebration of generations of Sicilians in the food culture of Italy. It takes you through the seasons of Italy using their olive oil and family recipes that have been in the family for centuries. The author, Natalia Ravida inherited a love of food and olive oil from the legacy of her Sicilian ancestors. The family farm at La Gurra has been in the family since 1770. The estate lies in an area still devoted to farming and is dominated by a 16th century farmhouse overlooking the Mediterranean sea. This book is her favorite dishes, accompanied by beautiful photography. The book packaging features a gorgeous cloth cover.

Editorial Reviews

About the Author

Natalia Ravida travels the world promoting her olive oil brand – Ravida Olive Oils - which is sold worldwide and used by many of the world’s top chefs.

Product Details

• Hardcover: 208 pages
• Publisher: New Holland Australia (March 1, 2007)
• Language: English
• ISBN-10: 1741104599
• ISBN-13: 978-1741104592
• Product Dimensions: 10.2 x 8.5 x 0.9 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #164,813 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars Combine with Cooking Class for Unforgettable Experience!, June 15, 2009

By 

Karen DeLucia-Goldstein "Karen DG" (McLean, VA United States) - See all my reviews
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This review is from: Seasons of Sicily (Hardcover)

I have never owned a more beautiful and sensible cookbook. The inviting book cover itself is encased in a silk-like fabric and showcases the vibrant colors of the frescos that grace the 17th century villa where the author's family still lives. Each recipe comes to life in the stunning photography on every other page and each photo offers a glimmer of life in the unspoiled, rugged and proud land that is Sicily. Every friend or family member that sees my book wants it.

The recipes are not in any way "typical" of what one expects with Italian cuisine. This is primarily because Sicily is a land that has been occupied by nearly every Mediterranean culture and it is reflected in their diverse cuisine. For example, their recipes rarely include garlic but instead mix the flavors of Greece, Norway, Germany, and Armenia.

This cookbook includes a fantastic Pizza Rustica in which wine is added to the crust. I have made the amazing Arancini (with saffron), Sfincione (Pizza with onions, tomatoes and anchovies that is to die for and I'm not an anchovy person), Lamb (I'm not a lamb person either but this recipe made me a convert), and Baked Dextex (using Branzino instead) to truly rave reviews.

This is the perfect cookbook for a down economy. The recipes are inexpensive to make, not complicated and the ingredients are simple. Well, there is that Ragu recipe that strongly recommends the Pigs Trotter, Pigs Tail and Pork Belly, which makes sense considering it's a family recipe they've been making exactly the same way for generations! Plus, I had the pleasure of tasting this remarkable dish while attending their cooking class in Sicily and it was the most amazingly intense and flavorful meat I've ever had! We even stuffed some of the leftover meat inside the Arancini for the next day's lunch, making an unforgettable meal I still pine for!

Many of these recipes derive from peasant dishes that offer all the comfort of a roaring fireplace during a snowstorm and provide truly gourmet flavors without the effort typically required to achieve such results.

The book provides both metric and U.S. unit measurements. My tip: Get yourself a scale that measures both. But I've become a huge fan of metric measurements as a result because all I need to do is put a bowl on my scale, zero out its weight, and then pile on the ingredients--500g of flour, add 250g of water for a total of 750g, 40g of yeast for a total of 790g, etc. I don't have to use measuring cups and spoons. Just keep dumping the ingredients in the bowl and watch it add up on the scale. So satisfyingly simple. And fast. And efficient.

Then, if you want a truly magical cooking experience, after you buy the book sign up for the author's cooking class in Sicily ([e-mail])! It is an extraordinary and delightfully unique educational experience, with classes held at her family's 17th century villa in Menfi near their family olive vineyard. There they produce outstanding Sicilian oil that is estate bottled and made from Cerasuola, Biancolilla and Nocellara olives from 600 year old trees. Her charming mother glides around their rustic kitchen effortlessly and proficiently, having made these recipes 100s of times over her lifetime, while Natalia's father runs the vineyard and regaled us with fascinating stories of their family history, Italian ceramics, and the olive oil business. It was an experience I hope to repeat just to spend time with these lovely people once again.

But in the meantime, there is this delicious cookbook to revel in and go back to time and again.

7 of 7 people found the following review helpful:

5.0 out of 5 stars Historic Sicilian flavors with 21st century approach, December 16, 2008

By 

E. J. Wilson "Mad About Italy" (West Virginia -- USA) - See all my reviews
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This review is from: Seasons of Sicily (Hardcover)

This wonderful cookbook takes the reader on a fascinating journey through Sicily using historic flavors and traditions. The author gives the reader/user a marvelous glance into the centuries-old family history in Sicily even while she remains firmly grounded in the 21st century. Her recipes capture the varied cultures that have influenced Sicilian cuisine -- Mediterranean, Middle eastern and European -- but are user-friendly for today's on-the-go chef. Aside from the gorgeous photography, the progression of the cuisine through the different seasons is an inspiration to all who favor local products. Dishes range from the luscious Eggplant Parmigiana or Pork Ragout to the Tuna with Caper and Mint Sauce and the delightfully light Linguini with Lemon Zest. Chocolate lovers will revel in the Almond and Chocolate Cake (flourless), and no summer will be complete without Peaches in White Wine and Mint. A true culinary and cultural creation!

4 of 4 people found the following review helpful:

5.0 out of 5 stars Great Extra Virgin Olive Oil Meets Tasty and Simply Sicilian Cooking, September 22, 2009

By 

William A. Sanders Jr. (Washington, DC United States) - See all my reviews
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Amazon Verified Purchase

This review is from: Seasons of Sicily (Hardcover)

The Ravida Organic Extra Virgin olive oil has been a staple in my pantry for over 10 years. If I were stranded on a desert island and could have only one bottle of olive oil, Ravida is my choice. Now, Natalia has created an outstanding cookbook to help me use more of their delicious nectar.

To start, the book has awsome photos!! Most of us eat with our eyes first. I would caution you not to read the book if you have any hunger. You will soon be chewing on the pages. Plus, the photos of the Sicilian lifestyle are charming and will tempt you to call your travel agent. What about the recipes? These are simple and easy to make and do not require an abundance of ingredients, particularly exotic ingredients. I have served the "Eggplant Rolls with Bechamel Sauce" and Peperonata at two dinner parties to rave reviews. Even those skeptical of eggplant devour the rolls with enthusiasm. With cooler weather coming, I can not wait to prepare the "Pork Ragout." There's no dessert simpler than the "sliced oranges with toasted almonds." I'm just beginning to work through the recipes, but other tasty dishes are "Sweet and Sour Fish and Ditali with Zucchini Fowers." I must add that Natalia offers wonderful options for fresh sardine fans. This is a wonderful book for the whole family to explore the cuisine and culture of Sicily. How about a Sicilian night? For the holiday season, Natalia has solved my gift giving for all of my foodie family and friends..."Seasons of Sicily" and a bottle of Ravida EVOO.