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Customer Review

14 of 14 people found the following review helpful
5.0 out of 5 stars This Is The Real Thing, December 8, 2003
By A Customer
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This review is from: Pomp And Sustenance: Twenty Five Centuries Of Sicilian Food (Paperback)
This cookbook is the real deal. If you have some familiarity with Italian food and are looking for different regional cuisines(and especially if you're Italian and Southern)you will find a lot of joy in this book. There aren't really that many recipes, but there is a lot of interesting background about all of those invasions in Sicily. Sicilians are Arab,Norman, Greek, Spanish,French and God-only-knows. That makes for an interesting mix, and the food is the most interesting of Italy if not what you usually get in a restaurant. The recipes however aren't that different from Neapolitan dishes, just imagine more Arab and Greek influence. The food: I tried a fantastic baked ziti with hard-boiled eggs, cheese and a pork meat sauce, all covered with fried eggplant(no breadcrumbs) from the bottom in an upside-down cake sort of way. It was very good. Also interesting: chickpea fritters; mint and caper tomato sauce; fennel and olive pasta; an "Arabian" pasta timbale. Simetti doesn't hold you to weird recipe confines, her explanations just makes sense and if you play around with them, it's still fine. If you're at all interested in food this book is a good investment. (And don't you want to know why Sicily is said to be the only Arab country that recognizes Israel?)
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