Giuseppe Coria, Sicilian legendary gastronome, folklorist, vintner, has provided us with this 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. Oronzoeditions brings this author to America for the first time in English.
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Giuseppe Coria is one of the giants of Sicilian food writing and, in fact, of Italian food writing. In this excellent translation by Gaetano Cipolla those who do not read Italian finally will be introduced to the most elegant and charming culinary writing to be found in any language. This is not just a compilation of recipes you have seen before. This is a deep, sympathetic, and rich exploration of the cuisine that exists on the island of Sicily and its influences told by one of the preeminent Sicilian experts. This book is a treasure and belongs in the library of anyone who cherishes tradition, gastronomy, and good food. --Clifford A. Wright, author of Cucina Paradiso: The Heavenly Food of Sicily and A Mediterranean Feast
In order to understand Sicilian cuisine one needs to know a great deal about the historical background, traditions, and the people who made this food. This book is an exploration of the culinary and cultural history of Sicily, with forays into mythology, anthropology, language, and folklore. Mr. Coria dedicated his life to exploring Sicilian food. He was the first to bottle the Cerasuolo di Vittoria at his winery Villa Fontane in Ragusa.
In order to understand Sicilian cuisine one needs to know a great deal about the historical background, traditions, and the people who made this food. This book is an exploration of the culinary and cultural history of Sicily, with forays into mythology, anthropology, language, and folklore. Mr. Coria dedicated his life to exploring Sicilian food. He was the first to bottle the Cerasuolo di Vittoria at his winery Villa Fontane in Ragusa.
The book follows a pattern for each of the four provinces treated. After an ample introduction to Sicilian cuisine, Mr. Coria writes an introduction to each city and province, highlighting their primary points of interest and their essential character. For each section, the recipes are grouped around courses of a meal, first dishes, fish and meat dishes, vegetables and fruits, desserts, and wines and liqueurs. The book is a comparative study of Sicilian cuisine, and does not exclude Palermo or Trapani, although they are not treated formally. Mr. Coria s knowledge encompasses their entire island s fare. The book is annotated with interesting facts about recipes, adding depth and perspective to his presentation.
Clearly this is a must for all those who love Sicilian food. The book is presented well graphically, from the attractive cover to each page inside. The photographs of Sicily and Sicilian products are well chosen and appropriate for the subject.
Reading this book will surely evoke for those of you who have never been to Sicily a desire to tour, and for those who have been there a desire to return as quickly as your finances and work allow. --Anthony Pagano, Arba Sicula (Sicilian Dawn): Journal of Sicilian Folklore and Literature
Giuseppe Coria takes us through the history of Sicilian cooking, which has distinctively Greek and Arabic components. The stages in this history are not ones of ongoing assimilation, as they are in many regional cuisines. . . and many of these classic Sicilian dishes, simple and fresh, are quite modern. Foreign cultural influences combine with pure gastronomic sensuality in Sicilian cooking. --Marco Guarnaschelli Gotti, author of Grande Enciclopedia Illustrata della Gastronomia
About the Author
Giuseppe Coria, gastronome, folklorist, vintner, and author of ten cookbooks including Profumi di Sicilia, a comprehensive guide to Sicilian culinary tradition has provided us with this wonderful collection of the island s most important and treasured recipes.
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32 of 34 people found the following review helpful:
5.0 out of 5 stars
Awesome! A Sicilian cookbook from Sicily!,
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This review is from: Sicily: Culinary Crossroads (Italy's Food Culture) (Paperback)
I was introduced to this author by a friend whose parents came from Sicily. She said that Coria is like the Julia Child of Sicily. He wrote ten cookbooks! This is like his "greatest hits" book, the recipes he thought were "the best of" Sicilian cooking. It's all home cooking, that's how to eat the best food anywhere in Italy.
I love it! And the recipe titles are in Sicilian. I have alot of Italian cookbooks, but I think this may be one of the first cookbooks to come straight from Sicily. The author gives the recipes with stories and histories, and you get the roots of Sicilian words, beautiful pictures of Sicily, tons of information about Sicily. For someone who loves Sicily, this is such a treat, to get real recipes. There are so many that are connected to special holidays, I know alot of people to give this to now. The fish dishes are amazing of course, and all authentic. And I discovered so many pasta and vegetable recipes new to me. And also how to make Liqueurs! I read in a blog that a chef showed this to his parents from Messina, and they said, he got it right! That did it for me! Holiday gifts.
8 of 8 people found the following review helpful:
5.0 out of 5 stars
Giftable,
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Amazon Verified Purchase(What's this?)
This review is from: Sicily: Culinary Crossroads (Italy's Food Culture) (Paperback)
This was given as a gift to a friend who is part Sicilian. Her feedback was that it was a beautiful and interesting book with not only recipes but cultural information about this unique area of Italy.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
More than a Cookbook,
Amazon Verified Purchase(What's this?)
This review is from: Sicily: Culinary Crossroads (Italy's Food Culture) (Paperback)
Sicily: Culinary Crossroads is wonderful! I bought it as a surprise for my husband (who cooks) and gave it to him while we were on the plane to Sicily. He read it cover to cover. When he got to Sicily, he knew the history of the foods, the methods for preparing, stories, etc.
This is a perfect gift for a "foodie" who travels. The pictures are amazing. And yes, I got to enjoy the recipes when we returned home!
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