It is such a natural way of cooking that makes you feel so free. This follow-up book to Made in Italy explores the ingredients and history and introduces you to some of the cooks, fishermen and growers that make Sicily what it is, with regional recipes ranging from Insalata di Rinforzo, a famous island salad made with cauliflower, to four kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian couscous, and the celebrated dessert, cassata
It was so green and gorgeous, the whole island was a garden of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards Now he is producing his own olive oil on the island and the Locatelli family spend a part of every summer there
They determine the produce, which has stayed the same, throughout all the cultural changes
What grows together, goes together, as my grandmother used to say, and it is the simple combinations of beautiful ingredients that makes Sicilian food special.
You have no preconceptions, you have a knife and some salt and pepper and then you go out and see what is in the market
I have always loved simplicity, but there, you have true simplicity
Sicily has had a big influence on the way I cook, says Giorgio
When people talk about Sicilian cooking, says Giorgio, they always speak about the influences from the Greeks, the Arabs, the Spanish but I really believe the biggest influence is the land and the sea