Sicily and its cuisine reinterpreted through the unique style of Dolce & Gabbana. 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, which is also told through its distinctive tableware objects. Parmiggiana, Timballo del Gattopardo, Minne di Sant’Agata, Cuccia, San Giuseppe bread, and many other delicacies become the starting point for revealing the history, folklore, and territory of Sicily. The people and cultures that have alternated on the island over the centuries have in fact made its cuisine extraordinarily varied, resulting in an incredible stratification of colors, scents, and flavors. In the second part of the book, the recipes--interpreted through the lenses of three internationally renowned still life photographers--will allow readers to make their own Sicilian dishes to serve on the dinner table with an increased awareness of their value, which is as unique as the Dolce & Gabbana Casa lifestyle. It is a sophisticated, refined book that will stand out from all other cookbooks on the market thanks to its extra-large format.

Autorentext
Fabrizia Lanza is the owner of a cooking school founded by her mother Anna in 1987 on the family's 200-year-old farm 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 passionate about still life. Alongside his work in advertising, he serves as a photographer for the main German and international magazines. Charlie Richards is an award-winning English photographer specializing in food and food-lifestyle, with nineteen years of experience 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.

Klappentext

Sicily and its cuisine reinterpreted through the unique style of Dolce & Gabbana.

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, which is also told through its distinctive tableware objects.

Parmiggiana, Timballo del Gattopardo, Minne di Sant’Agata, Cuccia, San Giuseppe bread, and many other delicacies become the starting point for revealing the history, folklore, and territory of Sicily. The people and cultures that have alternated on the island over the centuries have in fact made its cuisine extraordinarily varied, resulting in an incredible stratification of colors, scents, and flavors.

In the second part of the book, the recipes—interpreted through the lenses of three internationally renowned still life photographers—will allow readers to make their own Sicilian dishes to serve on the dinner table with an increased awareness of their value, which is as unique as the Dolce & Gabbana Casa lifestyle.

It is a sophisticated, refined book that will stand out from all other cookbooks on the market thanks to its extra-large format.

In Italian, with English translation in appendix.