The Food of Sicily

Recipes from a Sun-Drenched Culinary Crossroads
by Fabrizia Lanza, Guy Ambrosino

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In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca...
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Published By Artisan

Format Hardback


Number Of Pages 320

Publication Date 09/12/2023

ISBN 9781579659868

Dimensions 8.4 inches x 11.25 inches

“This book evokes everything I love about Sicily—its diverse cuisines, its rustic timeless beauty, the land itself. Fabrizia is a born teacher as well as a brilliant cook. She serves a history lesson along with each meal, and the food is exquisite.”

— Alice Waters, chef, restaurateur, and author

“Fabrizia Lanza calls herself a hungry anthropologist. She understands that food means nothing without context; she knows every bite we eat has a story and a cultural connection. This book, as with everything Fabrizia touches, is smart, beautiful, and genuine. I am a hungry, grateful reader.”

— David Tanis, chef and author

“Of all of Fabrizia Lanza’s books, this one is my favorite. It’s filled with enticingly original recipes I can’t wait to make.”

— Ruth Reichl, author of Save Me the Plums

What I really want for Christmas is a trip to Sicily to attend the Anna Tasca Lanza cooking school. But a copy of the school’s new book, The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads, will do nicely.

— Emily Weinstein, Editor in Chief, Food and Cooking, New York Times Holiday Gift Guide