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Dolce&Gabbana. The Sicilian Kitchen

By Fabrizia Lanza
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Brief Description
Through the most evocative recipes of Sicilian tradition, readers will be able to discover the unique way of living and the lifestyle embodied by Dolce & Gabbana Casa. The island's stratification of colours, scents, and flavours is the inspiration for the brand's distinctive tableware objects. Parmigiana,... Read More
Format: Hardback
$12500
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Sicily and its cuisine reinterpreted through the unique style of Dolce & Gabbana.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Through the most evocative recipes of Sicilian tradition, readers will be able to discover the unique way of living and the lifestyle embodied by Dolce & Gabbana Casa. The island's stratification of colours, scents, and flavours is the inspiration for the brand's distinctive tableware objects.

Parmigiana, Timballo del Gattopardo, Minne di Sant'Agata, cuccìa, St Joseph bread, and many other delicacies become the starting point for an exploration of the history, folklore, and territory of Sicily.

In the second part of the book, the recipes are captured by the lenses of three internationally renowned still life photographers, allowing readers to make their own Sicilian dishes to serve at the dinner table with a greater awareness of their valueβ€”unique, just like the Dolce & Gabbana Casa lifestyle.

Book Details

INFORMATION

ISBN: 9788891846808

Publisher: Mondadori Electa

Format: Hardback

Date Published: 08 September 2026

Country: Italy

Imprint: Mondadori Electa

Illustration: COLOR ILLUSTRATIONS THROUGHOUT

Audience: General / adult

DIMENSIONS

Width: 185.0mm

Height: 260.0mm

Weight: 0g

Pages: 360

Collections

Cook Books & Recipes Cooking & Food Fabrizia Lanza Non-Fiction Pre-order Books Pre-Order Cook Books Pre-orders Pre-orders by Release Date

About the Author

Fabrizia Lanza is the owner of a cooking school founded by her mother, Anna, in 1987 on the family s 200-year-old agricultural estate in the heart of Sicily. The author of numerous books on Sicilian cuisine, she also produces documentaries on the food and culture of her region. Andreas Achmann is a photographer who is passionate about still lifes. Alongside his work in advertising, he also works as a photographer for leading German and international magazines. Charlie Richards is an award-winning English photographer specializing in food and food-lifestyle, with nineteen years of experience working for a wide range of international clients. Robert Sanderson photographs interiors, products, food, and portraits, both in the studio and outdoors. He mainly works in the UK but also abroad, and his shots have been featured in international publications and magazines.

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  • The Food of Sicily
    For 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. From 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...
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