Sweet Sicily: The Story of an Island and Her Pastries

by Victoria Granof

There's nothing subtle about Sicily. From the towering cake known as the Triumph of Gluttony to the pert cherry-topped pastries called Virgin's Breasts to puckery, palate-tingling ices made from the island's luscious lemons and tangerines, Sicily is known for its audacious -- and delicious -- desserts. Pastry chef and food stylist Victoria Granof has traveled throughout Sicily learning sweet secrets and local lore from the island's pastry chefs and home bakers, and the result is Sweet Sicily, a lushly photographed exploration of authentic Sicilian pastry-making. For more than two thousand years, Sicily has been coveted for its fertile land and unique location in the Mediterranean. The Greeks, Romans, Normans, Austrians, French, Bourbons, and Saracens have all landed on its shores, and in turn left their imprints on its food. Granof's magical tour takes us to Modica, where Franco and Pierpaolo Ruta of the Antica Dolceria Bonajuto create chocolate pastries using a five-hundred-year-old recipe that originated with the island's Bourbon conquerors, and to the Baroque town of Noto, where master pastry chef Corrado uses jasmine blossoms planted by Saracens more than a thousand years ago to flavor his jasmine gelato. Granof goes on a quest to find the most authentic ingredients and recipes, including delectable homemade ricotta made from the milk of sheep that graze on fragrant herbs and pistachios that grow in the shadow of Mount Etna, the island's still active volcano. In Sicily, every holiday and festival has its proper sweet marzipan lambs at Easter, honeyed pastry fritters at Christmas, crunchy, clove-scented cookies called "bones of the dead" for All Soul's Day. Granof explores these customs and festivals, gathering heirloom recipes, along with local anecdotes and advice. In addition to sweets that are already familiar to Americans, such as cannoli, cassata, and lemon ice, she introduces us to dozens of delectable pastries, confections, and cookies that are destined to become favorites as well. With a guide to festivals and pastry shops throughout the island, and nearly one hundred recipes formulated for use in American kitchens, Sweet Sicily is an unforgettable exploration of the desserts of the world's most beguiling island.

Genres: Cookbooks, Italy, Nonfiction

224 pages, Hardcover

First published August 21, 2001

Reviews

[Juliezs · Rating 4 out of 5]

I picked this up at the library just because I'm part Sicilian and am always interested in more info about this interesting place that is part of my family.
I was pleasantly surprised to find a really engaging book, not *just* a cookbook, but in large part a cultural history, placing desserts/pastries in their social/cultural context. Big plus is the plethora of pictures, not just of the food but of the people who enjoy making and consuming the food in their colorful interesting surroundings. I felt like I'd just taken a well-guided tour of Sicily when I finished this book. Plus I have a new biscotti recipe to try.

[Jennifer · Rating 3 out of 5]

Beautifully presented, a joy to look at and also an interesting read. Didn't try to make anything, so can't comment on recipes.

[Susan Tekulve · Rating 5 out of 5]

This is my all-time favorite cookbook. Part travelogue, part cookbook, this book includes pictures and anecdotes about the Sicilians and the recipes that they have given to the author. The recipes are fairly easy, and the writer offers substitutes for ingredients that aren't readily available in the U.S. There is also a really amazing timeline at the beginning that traces the history of Sicily, explaining how the many different countries that have ruled this island--from the Greeks, to the Saracens, to the Bourbons, to the Spanish and even, briefly, the Americans-- have informed the cuisine that is now considered true Sicilian. This is definitely a top-shelf book.

[Kirsten · Rating 5 out of 5]

A great book on the sweets of Sicily and it's heritage

[JayeL]

July 2015: not available on audio at Mechanics' Institute

[Rose Ann · Rating 3 out of 5]

Lovely desserts and pastries in here. There is a recipe for lemon cookies, and also one for chocolate cookies that have just a hint of cloves.

[Kim · Rating 3 out of 5]

Fascinating timeline traces the culinary and genetic contributions of various cultures.