La Cucina Siciliana di Gangivecchio by Wanda Tornabene
Gangivecchio's Sicilian Kitchen

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Synopsis

Tucked away on a remote Sicilian mountainside is Gangivecchio--once a Roman outpost, then a fourteenth-century Benedictine abbey, now a world-class restaurant and inn.

Poached Lemon-flavored Ricotta Gnocchi with Sage Butter.  Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella.  Veal and Pumpkin stew.  Sofficini (elegant little pastries, filled with warm lemon cream, that defy description.)  These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies.  For anyone not able to make this incredible journey, Wanda and Giovanna now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself.
 

About Wanda Tornabene

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Wanda Tornabene and her daughter, Giovanna, live in the interior Madonie Mountains in Gangivecchio, Sicily, in a restored fourteenth-century Benedictine monastery, where they have operated a restaurant since 1978.  The Tornabenes opened a nine-room albergo with a second restaurant, called Tenuta Gangivecchio, on the property in 1992.  Tenuta Gangivecchio is run by Wanda's son, Paolo, and daughter-in-law, Betty.Michele Evans is the author of thirteen previous cookbooks, and is also a travel writer.  Her Caribbean Connoisseur: An Insider's Guide to the Islands' Best Hotels, Resorts, and Inns is in its third edition.  She and her husband, Tully Plesser, are residents of St. Thomas, Virgin Islands.
 
Published October 29, 1996 by Knopf. 352 pages
Genres: Cooking. Non-fiction

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