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Summary
For ten years the food writer Rachel Roddy immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner Vincenzo often craved - sun ripened tomatoes, lemons, capers, anchovies, oregano, almonds, oranges - the quintessential ingredients of Sicilian cooking.
Eventually the chance arose to spend more time at Vincenzos old family house in a flat-roofed industrial town in south-east Sicily, and with it the opportunity to embrace the recipes, culture and food stories of the familys past.
Making the best of fresh, seasonal ingredients, these are the simple, everyday family recipes that emerge from these two distant but connected kitchens in Sicily and Rome. From tomato with salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the recipes that you will want to cook again and again until youve made them your own.
Foreword
From the winner of the André Simon and Guild of Food Writers comes a book of sumptuous recipes, flavours and stories from two kitchens in Sicily and Rome.
