About this Book

Sicily has a colorful history and a larger-than-life reputation. Settled by a passing parade of conquerors, from the Greeks to the Arabs and Normans, its architecture, cuisine and daily life reveal the richness of its past. From the palazzos of Palcrmo to the seaside bars of Salina, to the vineyards thriving on the slopes of Mount Etna, Sicily is an island of striking contrasts.

Like its landscape, Sicilian food has a distinct character and an extraordinary variety - exotic Arab spices, delicate fresh ricotta, pasta with strong local flavours, famous desserts and plenty of fresh fish, oranges, lemons and pistachio nuts. In Spring in Sicily, Manucla Darling-Gansser and photographer Simon Griffiths explore the island in springtime when its full natural bounty is on display: fruit trees and vines are in new leaf, wheat fields stretch to the horizon, wildflowers grow in profusion on the roadside and the seas run thick with tuna and swordfish.

Sicilians all agree, the best food is cooked at home. Always tempting and easy to recreate, Manucla's recipes are drawn from the best of Sicilian cooking, from the fresh and colourful Insalata Pantesca to the indulgent sweetness of Cannoli. The fourth of Manucla's regional journeys, Spring in Sicily is a lavishly illustrated and evocative adventure to the culinary heart of this unique island.