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Foods of Sicily & Sardinia and the Smaller Islands

by Giuliano Bugialli, John Dominis (Photographer)

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From the author of The Foods of Italy, The Foods of Tuscany and Bugialli on Pasta comes a gorgeous book on the fantastic food of Italy's islands -- Sicily and Sardinia and their small neighbors: Elba, Giglio, Capri and Ischia.Giuliano Bugialli, one of the world's leading Italian food authorities, has turned his attention to these magical places where the food is varied and unlike what is found in any other Italian region. The choices range from the seafood of the rocky coast to the rich meats from inland, and the fabulous herbs and vegetables, cheeses, breads and desserts that are everywhere. Geography and history are responsible for such exotic accents as saffron -- Sicily's is the finest in the world -- and almonds, jasmine and honey.Here, then, are recipes for lamb cooked with saffron and artichokes, sweet peas with mint, calamari sutffed with pasta, tuna in a vinegar sauce, and gelato scented with jasmine. Bugialli also offers photo essays on Palermo's tumultuous Vucciria, one of the world's outstanding food markets; local festivals; tuna fishing off the coast of Sicily; and the baking of the ancient bread called carta da musica.The glorious photography was made on location, with ancient ruins, fishing boats, rugged landscapes, cathedrals, village streets and bustling markets providing the settings for the food.… (more)

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Author nameRoleType of authorWork?Status
Giuliano Bugialliprimary authorall editionscalculated
Dominis, JohnPhotographermain authorall editionsconfirmed
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From the author of The Foods of Italy, The Foods of Tuscany and Bugialli on Pasta comes a gorgeous book on the fantastic food of Italy's islands -- Sicily and Sardinia and their small neighbors: Elba, Giglio, Capri and Ischia.Giuliano Bugialli, one of the world's leading Italian food authorities, has turned his attention to these magical places where the food is varied and unlike what is found in any other Italian region. The choices range from the seafood of the rocky coast to the rich meats from inland, and the fabulous herbs and vegetables, cheeses, breads and desserts that are everywhere. Geography and history are responsible for such exotic accents as saffron -- Sicily's is the finest in the world -- and almonds, jasmine and honey.Here, then, are recipes for lamb cooked with saffron and artichokes, sweet peas with mint, calamari sutffed with pasta, tuna in a vinegar sauce, and gelato scented with jasmine. Bugialli also offers photo essays on Palermo's tumultuous Vucciria, one of the world's outstanding food markets; local festivals; tuna fishing off the coast of Sicily; and the baking of the ancient bread called carta da musica.The glorious photography was made on location, with ancient ruins, fishing boats, rugged landscapes, cathedrals, village streets and bustling markets providing the settings for the food.

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