A lavishly illustrated and highly evocative journey into the heart of Sicilian cuisine, with recipes including Caper and Almond Pesto, Ricotta Pie, Tartare of Fresh Anchovies, and Amaretti and Chocolate Tart for the cook and armchair traveler Spring is a magical season of abundant growth and fertility in Sicily. Fruit trees and vines are in new leaf, wheat fields stretch to the horizon, wild flowers grow in profusion along the roadside, and tuna and swordfish swarm in anticipation of their annual migration. Drawn from the best of Sicilian cuisine, the recipes in this collection are both mouthwatering and authentically local. Although small, Sicily has a big reputation and a colorful history of cultural crossover that has resulted in a rich and diverse cuisine. Like its landscape, Sicily"s food is one of contrasts, containing everything from rich Arab spices to exquisite mild ricotta, hearty pasta, decadent desserts, and plenty of fresh fish, oranges, lemons, and pistachios. Includes dual measures.