Gelato, Sfinci (kind of like an Italian version of a donut, but so much better!! You can also roll them in cinnamon sugar or dust with powdered sugar, which is how we had them, instead of using the syrup if you’re in a bit of a hurry.), Cannoli–this version is a little different with candied pumpkin and rum, Panelle (chick-pea fritters) and so many more favorites are included here!

I have found many new recipes I’m dying to try such as Farsumagru (Stuffed veal), Pasticcio di Pollo (Chicken Pie–it has pistachios and almonds in it!), and Gamberi e Capperi (Prawns/shrimp with capers) to name just a few. I love how this book highlights the fact that, though most people immediately think of heavy pasta dishes when they think of Italian or Sicilian food, it is so much more than that! I cook Sicilian a lot, and it’s much more about fresh ingredients usually prepared in a simple way to let the flavors shine through. Lots of seafood, vegetables and fruit are eaten, with some pasta and lovely desserts thrown in for fun. This is Sicilian cuisine at its finest. When I am missing Sicily and longing to be there again, this is definitely a book I will be pulling out to immerse myself in while smelling the citrus and ocean scented breezes mingled with incredible food making me feel like I’m at home.

I received a copy of this book from the publisher for an honest review. I received no pressure for a positive review. All thoughts and opinions are my own.