Books: Cooking by Cuisine -> Cooking Italian
La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen
Published: October 29, 1996
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Giovanna Tornabene opened a restaurant in her home in the Madonie Mountains of Sicily in 1978 because it seemed the only way to hold on to her family's centuries-old estate. In La Cucina Siciliana di Gangivecchio, her daughter, Wanda, who
helps run this restaurant on the secluded family estate, shares the history of their family, the estate and the colorful evolution of Sicilian cooking. Michele Evans captures the graceful generosity, spontaneity and charm of both mother and daughter in
this work. It features veal and pumpkin stew made with just four ingredients; Swordfish in Umido, steamed with oregano and garlic; cauliflower drizzled with lemon juice and olive oil; a tart filled with sweetened ricotta studded with chocolate chips; and
200 other dishes. This is the simple yet deeply flavored, humbly sophisticated food that makes Sicily a culinary paradise.
Tucked away on a remote Sicilian mountainside is Gangivecchio--once a Roman outpost, then a
fourteenth-century Benedictine abbey, now a world-class restaurant and inn.
Poached Lemon-flavored Ricotta Gnocchi with Sage Butter. Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella. Veal and Pumpkin
stew. Sofficini (elegant little pastries, filled with warm lemon cream, that defy description.) These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace,
blossoming orchards, roaming animals, and acres of wild poppies. For anyone not able to make this incredible journey, Wanda and Giovanna now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from
generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself.
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