La Cucina Siciliana in quattro stagioni: four seasons of Sicilian cooking!
More than fifty recipes tell the story of the flavors and aromas of Sicily today and in the past.
From “pasta alla norma” to cannoli, from stuffed sardines to ricotta ravioli, the chef from Syracuse
accompanies you and a gastronomic journey to rediscover the seasonality of the products,
with anectodes, handy tips, and a pinch of history.
Author: Lucia Mazzullo has taught at the Gambero Rosso’s Citta’ del Gusto (Cities of Taste)
in Catania and Palermo. She has been one of the five chefs of the Accademia del Sapore Lagostina.
She represents Sicily at a number of wine and food events.
