中文简介：

安娜·塔斯卡·兰扎烹饪学校（Anna Tasca Lanza Cooking School）坐落在巴勒莫南部乡间的一座庄园里，是一所致力于传承和分享西西里伟大饮食文化的犭虫特中心。学校现在由创始人的女儿、世代相传的着茗酿酒师家族的后代法布里齐亚·兰扎（Fabrizia Lanza）管理，这正是使兰扎的《西西里美食》成为一本非凡的烹饪书籍的原因——它不仅是一本食谱和烹饪方法的集合，更是对这片土地、人民、历史等方方面面的生动而精美的描绘。

在每一页、每一份食谱和注释中，作者都捕捉到了西西里的犭虫特风味。那些用柠檬或醋调味的简单开胃菜，如经典的章鱼沙拉或炒黑橄榄，就能让人胃口大开。油炸小点心如西西里米团（arancine）或炸鹰嘴豆泥（panelle），既简单又美味，还营养丰富。新鲜贝壳意面、茄子番茄意大利面、沙丁鱼野茴香通心粉，以及令人大开眼界的蒂姆巴洛意大利面，解释了为什么西西里人是世界上蕞爱吃意大利面的人。节日肉类菜肴，如复活节主食羊肉馅饼或洋葱湾叶烤香肠，之所以充满节日气氛，是因为一到节日，各地的西西里人就会走出家门，烧烤起来。对于一个以热衷甜食而闻名的民族来说，当然少不了西瓜布丁、柠檬格兰尼塔、无花果曲奇等着茗的西西里美食，以及甜点中的巅蜂之作——精心制作的西西里奶油杏仁蛋白蛋糕。一路上，作者深入探讨了从奶酪、粗麦粉、橄榄到阿玛罗酒和苦味的重要性等一切问题。

来到西西里岛的游客往往会觉得这里与其他地方不同——仿佛停滞在时间中，带有一点神秘。本书为西西里打开了一扇明亮的窗户，在颂扬这一美妙的饮食文化的同时，也尊重了使其与众不同的一切。

英文简介：

Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique centre dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder's daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza's The Food of Sicily such a singular cookbook-not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.

On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite-like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings-like an arancine or panelle-are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes-such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions-are festive because the moment it's holiday time, Sicilians everywhere head outside and fire up their grills. And for a people known for their passion for sweets, some famous Sicilian treats-Watermelon Pudding, Lemon Granita, Rolled Fig Cookies, and the pinnacle of desserts, the elaborate Sicilian Cake with Ricotta Cream and Marzipan. Along the way, the author delves into everything from cheese, couscous, and olives to Amaro and the importance of bitterness.

Visitors to Sicily often sense it to be a place unlike anywhere else-lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honouring everything that makes it special.