In the follow-up to his acclaimed Made in Italy, Britain's favorite Italian chef embarks on a gastronomic travel of Sicily, a gorgeous, sun-drenched isle with a wealthy and special culture.

When Giorgio Locatelli was once approximately ten years outdated, and had scarcely holidayed outdoor his local northern Italy, he used to be captivated through stories of lovely seas, idyllic shorelines and a distinct lifestyle, stated by means of the few intrepid neighborhood neighbors who have been to Sicily.

Some 20 years later he ultimately visited the island for the 1st time and, seeing it in the course of the eyes of a chef, he remembers, ‘I was once thoroughly blown away. It was once so eco-friendly and lovely, the complete island was once a backyard of wheat and vegetable fields, orange and lemon groves, olive groves and vineyards…’ Now he's generating his personal olive oil at the island and the Locatelli family members spend part of each summer season there. ‘Sicily has had a huge effect at the approach I cook,’ says Giorgio. ‘I have continually enjoyed simplicity, yet there, you have got real simplicity. you haven't any preconceptions, you've a knife and a few salt and pepper after which you exit and notice what's available in the market. it's the sort of traditional manner of cooking that makes you're feeling so free.’

This follow-up e-book to ‘Made in Italy’ explores the elements and historical past and introduces you to a couple of the chefs, fishermen and growers that make Sicily what it's, with neighborhood recipes starting from Insalata di Rinforzo, a well-known island salad made with cauliflower, to 4 different types of caponata, pasta with anchovies and breadcrumbs, Sicilian couscous, and the distinguished dessert, cassata. ‘When humans discuss Sicilian cooking,’ says Giorgio, ‘they regularly discuss the affects from the Greeks, the Arabs, the Spanish… yet i actually think the most important impact is the land and the ocean. They be sure the produce, which has stayed a similar, all through all of the cultural adjustments. What grows jointly, is going jointly, as my grandmother used to assert, and it's the uncomplicated mixtures of gorgeous constituents that makes Sicilian nutrients special.’