La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen
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. InLa 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.