Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie Hardcover – November 6, 2012

About twice the pages of her mother's "A Taste of Sicily," Fabrizia's new book is lovely, presenting a wonderful new set of recipes, beautifully photographed, many of them. She has adopted her mother's approach of building her story around the change of seasons at Regaleali, where almost everything one eats is from the estate or nearby sources, often Vallelunga. Fabrizia is successfully taking A T Lanza's cooking school into a new era, reaching out in new directions and capturing new interest in her own, in particular, and in Sicilian cuisine in general. She joins her mother, Mary Simeti, and the Tornabenes as the small set of advocates to the international stage of the merits and joys of the Sicilian table.One of the things that sets this book apart is the vignettes about her family, staff, and so many others that attend to the annual cycles and rituals on the estate and nearby. I had quite a laugh at her recounting of her dad's (Vinces) reactions to some of A T Lanza's and Fabrizia's cuisine at Mondello. As I read through this savouringly, I suspect there to be many more good laughs.Another thing I find engaging is that there is no apparent rhyme or reason for the order of presentation of recipes within a season; although, within a season, she does break out various subgroups, such as sheeps' milk cheeses. In the flow of recipes, one might study tacchino ripieno, and then be reading about panierini gelatina, and then be stroking the photograph and slavoring over the recipe for profiteroles. Not the standard cookbook antipasti, primi, paste, carne, verduri, dolci type organization. It keeps the fun factor up, not knowing what's coming next.Anyone who has had the pleasure and privilege of living or spending more than a few days in Sicily will love this book. It is an obvious holiday season gift for all of your foodie friends and family.Well done - beautifully done, Fabrizia. And, yes, if one has the chance to spend time at Case Vecchie, absolutely, do not hesitate. And enjoy the Regaleali wines, TOO!Clearly to a reader of this review, this is a very personal book. Many of the recipes are of Fabrizia's favorites over many years, within the family even for generations. The selection is quite different from her mom's choices in her books. But, oooohhhhh myyyy, those recipes and the mind's eye's tasting.... I even picked up an idea that I will try out this Christmas. Instead of using the typical salt and sugar for brining a heritage turkey, I will try her technique of using only H2O, bay leaves, and lemon zest. I have never really thought well of the saltiness, however mild it may be, in the meat; I want the taste of the meat, not salt.Sicilian cuisine is the lesser known step-child, lagging way behind Tuscan and northern Italian cuisines in the American consciousness. As her US admirers grow in number, this reviewer hopes to see a sea change in that situation. Many dozens of the finest chefs and restauranteurs in the US have spent time there, but their geographic influence is still far from universal. As the health food craze gathers steam, Sicilian should be right in the ring, fighting for everyone's attention and practice.

I bought this book as a gift. The author is the daughter of Anna Tasca Lanza who I personally met when she spoke at my son's graduation from the Culinary Institute of America in 1995. Sadly, she passed away in 2010 but her daughter Fabrizia is carrying on her mother's legacy. I have two of Anna's cookbooks and thought I'd give this one as a gift to a dear family member. We are of Sicilian heritage and this book has many recipes from our family's homeland. The concept of the Lanza family estate, Regaleali, is farm-to-table, using fresh ingredients grown right on their estate. They also have a renowned cooking school and a well-known winery. I'm sure my cousin will enjoy the book & wish I had bought one for myself!

I have bought this book for my husband who is from Sicily as a special surprise.Just by looking at it you can already tell it is a beautiful book: is has a good quality cover and thick pages - there is a really good 'feel' to it. The photographs inside are spectacular.Besides mouthwatering recipes there are also a lot of personal stories from the author, memories of her childhood and later in life. I have read the book snuggled up on the couch with no intention of cooking: I just love being transported to all these extraordinary places in Sicily.I recommend this book to anyone interested in cooking or in Sicily, to buy for themselves or as a present.

Wow! This is so much more than a cookbook, it's a dive into the culture of Sicily. As cookbook it might be a little intimidating, but if you take a deep breath and feel free to use what you have when you don't have or can't get the Sicilian ingredients she uses, it works out. I am so inspired by this book. And I forgot to mention that it is very beautifully presented. A feast for all the senses!

The recipes are very simple (usually under 5 ingredients), which is very typical for Sicilian cooking (to my understanding.) The book is arranged by season, so if you live in the same climate as Sicily, the book will be even more helpful. I highly recommend the grilled swordfish with breadcrumbs, but steer clear of the coffee pudding if you plan on sleeping within the next 48 hours (I guess we should have followed Fabrizia's advice to use decaffeinated coffee.) There is also information about the cultural aspects of Sicily which will be very useful for our upcoming trip.

Food defines the rhythm of life in Sicily. There are beautiful photographs & interesting anecdotes to go with the recipes. But these recipes are not for the beginner. One senses there is a bit of wizardry in the kitchen at Case Vecchie. The recipes are truly Sicilian & call for ingredients that may not be easily found in the US. This is one of the few cookbooks to include a recipe for cannoli shells. Can't wait to try it.

I loved this cookbook, which is so much more than just recipes. It outlines a wonderful connection between the land,humans, and the food they eat, but couched in ways that resonate, not alienate. There is nothing but a genuine embrace of a seamless way of living and eating that has existed for hundreds of years with none of the pretentious verbiage and self-promotion that sometimes accompanies the slow food or local sourcing movements. And it's Sicilian...what a treasure!

We just got this last week and used one of the receipes to make an eggplant dish. Easy to follow, quick to make, and delicious to eat!!!This cookbook is a personal book too - pictures of friends and family, the beautiful countryside, and of course, the fabulous dishes waiting to be created.Thank you for the wonderful cookbook!! We will be making more creations from your book and hope to go to Sicily someday to take some of your cooking classes.

A beautifully presented book which includes all the recipes I was hoping for. Intended for the US market, so measures and recommended sources for ingredients (some of which are quite obscure) are all American. Although the book is well written, I found the tone to be superior and rather disengaging. The author is overtly proud of her Sicilian aristocratic roots, though she doesn't find it difficult to refer to 'peasant' food.

Anyone who has traveled and fallen in love with Sicily will enjoy this book. The writer's memories of youth in Sicily, recipes based on the seasons of the year and the photographs are all excellent. I am very pleased to add this to my collection of cookery books regarding Southern Italian cooking.

Libro con foto molto belle che ben rappresentano la bellezza della campagna e del cibo siciliano. Copertina rigida, ricette ottime.

Fabulous book, super quick delivery!

The other half likes it but no dishes from it so far.