{"title":"Fabrizia Lanza","description":"\u003cp\u003eDelve into the rich culinary traditions of Sicily with the insightful works of Fabrizia Lanza. As a renowned food writer and chef, Fabrizia bridges the gap between generations, bringing her family's deep-rooted passion for Sicilian cuisine to life. Her books, such as \u003cem\u003eComing Home to Sicily\u003c\/em\u003e and \u003cem\u003eThe Food of Sicily\u003c\/em\u003e, offer more than just recipes—they provide a heartfelt exploration of the island’s cultural and gastronomic heritage.\u003c\/p\u003e\n\n\u003cp\u003ePresented in the genres of Cooking \u0026amp; Food, these works guide readers through the authentic tastes of Sicily, showcasing both traditional and innovative dishes. Fabrizia Lanza’s narrative is rich with history, personal anecdotes, and detailed techniques, making her books a must-have for anyone interested in exploring the flavours and stories behind Sicilian dining.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're a seasoned cook or a curious food enthusiast, Fabrizia’s books promise an engaging journey to Sicily's vibrant culinary landscape. Embrace the flavours, aromas, and stories that define one of Italy's most beloved regions through Fabrizia Lanza's expertly crafted works.\u003c\/p\u003e","products":[{"product_id":"the-food-of-sicily-by-fabrizia-lanza-9781579659868","title":"The Food of Sicily","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eFor cooks and travel aficionados, the ultimate book of Sicilian home cooking recipes, written by Fabrizia Lanza, owner of the renowned Anna Tasca Lanza cooking school.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eFrom Chickpea Fritters (Panelle) to Pasta with Eggplant and Tomatoes (Pasta alla Norma) to Fennel-Orange Salad with Black Olives (Insalata Finocchio e d’Arancia con Olive), Sicily boasts a culinary identity marked by dishes as storied and diverse as the island’s landscape.\u003c\/p\u003e\n\n\u003cp\u003eWith its craggy mountain ranges, dense forests, foggy valleys, and turquoise coastlines all in one 9,927-square-mile island and a cultural background layered with influences from the Greeks, Arabs, and Romans, among others, it’s no wonder the cuisine of Sicily is so diverse. No matter the dish or its background, respect for the island’s ingredients always shines through.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eThe Food of Sicily\u003c\/em\u003e, author and cooking school owner Fabrizia Lanza shares the rich traditions of Sicily with 80 time-honoured recipes from across the island. Grilled Squid with Salmoriglio Sauce (Calamari alla Griglia con Salmoriglio) reflects the island’s coastal culture, Roast Pork with Mint and Garlic (Arista di Maiale) is hearty mountain food, holidays are represented with a Sicilian Cake with Ricotta Cheese and Marzipan (Cassata) enjoyed for Easter and the Christmas pastry known as Sfoglio di Natale di Ragusa.\u003c\/p\u003e\n\n\u003cp\u003eThere are classic recipes, such as cannoli and sfincione (Palermitan pizza), alongside modern adaptations such as zucchini carpaccio and mackerel confit. With headnotes that give cultural and historical context, illuminating sidebars, ingredient profiles, and sweeping landscape photographs, \u003cem\u003eThe Food of Sicily\u003c\/em\u003e will transport readers directly to the island.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette New Zealand Ltd","offers":[{"title":"Default Title","offer_id":46833630511340,"sku":"9781579659868","price":75.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/11476183482750.jpg?v=1758470318"},{"product_id":"coming-home-to-sicily-by-fabrizia-lanza-9781454952978","title":"Coming Home to Sicily","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eSet on one of the oldest and largest estates in Sicily, you'll find Casa Vecchie, where all the food is either sustainably grown or wild. Here you'll find the Anna Tasca Lanza Center for Sicilian Food and Culture, one of the most respected culinary sites in Europe. Now run by Anna's daughter, Fabrizia, the school's programming extends beyond cooking into food heritage and farming. Chefs and food professionals like Alice Waters, David Tanis, Jody Adams, and Emiko Davies return again and again to reacquaint themselves with farm-to-table Italian cooking.\u003c\/p\u003e\n\n\u003cp\u003eCurated by Fabrizia, \u003ci\u003eComing Home to Sicily\u003c\/i\u003e celebrates the authentic flavours of Sicily, as well as the harmonious connection between land, producer, and food. The recipes include her family's renditions of traditional dishes, such as \u003cb\u003eFrittata with Fava Beans\u003c\/b\u003e, \u003cb\u003eEggplant Caponata\u003c\/b\u003e, \u003cb\u003eMint and Garlic Stuffed Swordfish\u003c\/b\u003e, and \u003cb\u003eRisotto with Green Cauliflower and Almonds\u003c\/b\u003e, as well as at-home versions of Sicily's famous street food, such as \u003cb\u003ePanelle\u003c\/b\u003e (chickpea fritters), \u003cb\u003eCasatelle\u003c\/b\u003e (ricotta-filled turnovers), and \u003cb\u003eCannoli\u003c\/b\u003e.\u003c\/p\u003e\n\n\u003cp\u003eFilled with photographs that capture the beauty and abundance of the land, this captivating book will be your go-to for timeless dishes from one of the world's most beloved culinary regions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003e'..gorgeously photographed and a pleasure to read.' \u003c\/b\u003e \u003cb\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":47371063623916,"sku":"9781454952978","price":65.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/182043482706.jpg?v=1773208114"}],"url":"https:\/\/bookhero.co.nz\/collections\/fabrizia-lanza.oembed","provider":"Book Hero","version":"1.0","type":"link"}