SICILIAN SEAFOOD COOKING, book review, SA Life

Sicilian Seafood Cooking cover
From the publication: SA Life, Adelaide, April 2012
SICILIAN SEAFOOD COOKING
By Marisa Raniolo Wilkins
Published by New Holland
RRP $45 (hbk)
As a passionate Sicilian-born
foodie (evident in her popular food blog, All Things Sicilian
and More) Melbourne resident Marisa Raniolo Wilkins
has produced a veritable encyclopedia of authentic
Sicilian seafood recipes – 400 pages and more than I50
recipes covering all manner of starters and main courses,
but also explaining how to make pasta  (from scratch) and
vegetable dishes to accompany the seafood.
To tell this story with authority, Raniolo Wilkins delves
deep into the island’s history, infused with a personal
perspective. She explains the influences of many cultures
on specific Sicilian flavour melds, and events such as the
annual mattanza off the island of Favignana, the ritual o[
netting and gaffing massed migrating tuna.
Importantly, she assesses the issue of sustainability especially
with bluefin tuna and swordfish, and the historical Sicilian practice of selling and eating juvenile and infant fish – and offers alternatives to several traditional recipes to veer away from threatened fish species.
Other traditions are more straight forward, such as the
essential starter pasta chi sardi, the Sicilian staple from
the town of Palermo of pasta topped with sardines fennel,
pine nuts and currants. lt’s a very informative book,
brimming with pride and purpose.- DPS

MARISA

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