Sicilian Cuisine through History and Legend (Arba Sicula Supplement)

This is a well written history of how Sicilian cuisine developed through its three thousand year history. Gaetano Basile has something interesting to say about all the conquerors of Sicily and what they conributed to its wonderful cuisine, from the Greeks, the Romans, the Arabs, the French and the Spaniards. No recipes in this book, but fascinating explanation of how Sicilian delicacies as "arancine" "pasta chi sardi" "pasta cca Norma" and "caponata," to name a few, were created.