Sicily is the largest of the Mediterranean islands. It is a mysterious land, spectacularly beautiful in its majestic mountains and its silvery beaches, its Greek temples and Baroque churches. It is here in Sicily that the origins of European cooking lie. The island has been dominated by Greeks, Phoenicians, Romans, Arabs, Normans, French and Spaniards, from whom, in different measures, the Sicilians acquired new learning and skills, often adapting and improving them. This checkered history is clearly reflected in Sicilian cooking.

• CAULIFLOWER, GARLIC AND ANCHOVY
• CAULIFLOWER, GREEN OLIVES, ANCHOVY
• EGGPLANT, MEAT AND TOMATO
• BLACK OLIVES, CAPERS AND PARSLEY
• EGGPLANT, TOMATO, BASIL AND CHEESE -Pasta alla Norma
• PASTA IN DE ANA
• SEAFOOD WITH TOMATO SAUCE
• TOMATO, ANCHOVY AND BASIL SAUCE -Pasta picchi pacchi

• ALMOND COOKIES FROM SICILY - Amaretti recipe
• MAKING CANNOLI
• CANTUCCI - QUARESISMALI RECIPE
• MUSTAZZUOLI RECIPE
• RICOTTA CREAM FOR STUFFING

• EASTER IN SICILY - Anna Tasca Lanza