Sicily | Giancarlo Caldesi & Katie Caldesi

Husband and wife team Katie and Giancarlo Caldesi journey to Sicily to explore one of Italy's most captivating culinary landscapes. Through over 90 recipes, they reveal how centuries of Italian, Greek, Spanish, French, and Arab influences have created a cuisine unlike any other in the Mediterranean.

Beginning in Palermo's vibrant streets, they discover exciting street food—from golden arancini stuffed with meat and cheese to sfincione, Sicily's distinctive thick pizza crowned with tomatoes, onions, anchovies, and caciocavallo. In Trapani, they savour fish couscous that speaks to the island's North African heritage. Moving to Noto, they explore how almonds dominate the dessert landscape, from classic semifreddo to refreshing almond granita served alongside fresh brioche for dunking.

The collection includes essential Sicilian classics: Pasta alla Norma with its perfect marriage of tomatoes and aubergines, golden panelle fritters, and cannoli bursting with sweet ricotta. Set against breathtaking photography of the island's Arab domes, Byzantine mosaics, and baroque architecture, Katie's personal anecdotes bring each location to life.

This is both cookbook and travel companion—a visual feast celebrating Sicily's unique position as the Mediterranean's crossroads of cultures and flavours.