The Food of Sicily by Fabrizia Lanza (PREORDER)

On a family estate in the countryside south of Palermo, the Anna Tasca Lanza Cooking School has spent decades keeping Sicily's food culture alive. It's now run by Fabrizia Lanza, the founder's daughter, and The Food of Sicily carries the school's spirit: part cookbook, part history lesson, and all of it delicious.

Its 75 recipes follow the rhythm of a Sicilian meal. There are antipasti brightened with nothing more than lemon or vinegar, and little fried somethings like arancine and panelle. The pasta chapter explains why Sicilians eat so much of it, with Fresh Cavatelli, Bucatini with Sardines and Wild Fennel, and a show-stopping Anelletti Timballo. The holiday meats are cooked outdoors, Sicilian-style, and the sweets range from Lemon Granita and Rolled Fig Cookies to a Sicilian Cake with Ricotta Cream and Marzipan.

Along the way, Fabrizia covers cheese, couscous, olives and amaro, and why bitterness matters so much on the island.

Inside you'll find:

75 recipes for the home cook, from antipasti to dolci
The history, ingredients and influences behind Sicilian cooking
Recipes and teaching from the Anna Tasca Lanza Cooking School
Photography of the land, the people and the food

Sicily, served one course at a time. No plane ticket required.

*QB Cookbook Club Pick: This book was chosen for our May-June 2027 Italian cookbook club selection, where we’ll cook 1 recipe each week from the book. Learn more about the QB Cookbook Club.