Only Sicily can boast about the variety and richness of its cuisine, says Father Orsini in his introduction to his selection of scrumptious rice recipes. In 827 A.D., Arabs from nearby Tunisia invaded Sicily bringing with them the knowledge of the cultivation of rice. The Sicilians took it from there; wars came and went, Sicily grew rich and powerful, Italy came into being and through it all the Sicilians performed miracles with the grain. They still do, as Father Orsini demonstrates in this exciting collection. Rice is ...
Read More
Only Sicily can boast about the variety and richness of its cuisine, says Father Orsini in his introduction to his selection of scrumptious rice recipes. In 827 A.D., Arabs from nearby Tunisia invaded Sicily bringing with them the knowledge of the cultivation of rice. The Sicilians took it from there; wars came and went, Sicily grew rich and powerful, Italy came into being and through it all the Sicilians performed miracles with the grain. They still do, as Father Orsini demonstrates in this exciting collection. Rice is wonderfully adaptable. It is at home in desserts as it is in soups. It can star in a delicate salad or provide the sturdy and tasty baste of a main course. Father Orsini makes recipes that have long been the treasures of Italian families available to all his readers. In this volume, Father Orsini has arranged the chapters to coincide with the courses of an Italian formal dinner, and it is a rare combination of authentic, Old and New World recipes. For today's hurried and harried lives, that the majority of us lead, Father Orsini has included snappy, delicious and practical recipes.Along the way, Father Orsini shares heart warming family anecdotes and wonderful historic and cultural facts about Italy.
Read Less
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Book Quarto, hardcover, fine in near fine beige pictorial dj. Almost as new. 176 Pages. Most Americans whose roots are not in Italy consider pasta the foundation of Italian cuisine (with the possible exception of those who don't see beyond pizza). In Italy pasta is indeed ever present, in hundreds of forms, served alone and in combination with just about any edible meat, plant, or seafood one can think of, and with an endless variety of sauces, even one named for she who practices the oldest profession. But wait till you see the great dishes that Father Orsini has brought you from the farms and cooks of northern Italy, wonderful dishes based on-rice!
