This book depicts one of the most vibrant street cultures in theworld. The typical foods found in back alleys and open marketssimultaneously provide history lessons. History and geography are keyingredients to every dish in Sicily. Ignoring the history is like ignoringthe seasoning--you might as well not even try. Geography matters. Thestreet food changes from cities less than one hour from each other.Vivid descriptions of the towns and their specialties go hand in handwith what is being eaten, creating a sensational experience for you.Sicilian street food culture is unlike anything the world becauseSicilian cuisine is not Italian. The consumption of pasta may beequivalent, but Sicilians have had their food impacted by the Greeks, Arabs, Spanish, and Italians. This has resulted in layers of flavoringthat typically use salty and sweet together, sharp acidity, and spicesattributed to North Africa.Culturally, Sicilians do everything outside because the climatepermits it. People leave their houses in the morning and don't returnuntil late at night. It's a social culture, and more often than not, at leastone meal per day will consist of street food. It can be a pastry from apasticceria on the way to work in Messina or grilled intestine in Palermofor lunch. Oysters are shucked in open markets in Siracusa, and horsesandwiches are the late-night bite of choice for Catania. The street foodscene integrates seamlessly into everyday life.The writing turns into a love letter to Sicily at points. Even knowingthe island as well as I thought I did, I never saw it in the light that I didon that trip. Exposing some of the best kept secrets and everyday ritualsside by side, it is an all encompassing how-to guide for anyone whowants to experience one of the most ingrained parts of Sicilian lifestyle.I wrote this book in a personal matter. I shared childhood memoriesand recent experiences. It's written in the form of a travel journalbecause an objective and formal guide would not give the book the soulit deserves. I want readers to feel connected to me. I want to be therewith you and take you on a delicious adventure through Sicily.We will smell the jasmine that hangs heavy in the air of Taorminaat midnight. On a volcano, we will learn the difference between lardoand fat. For focaccia, we will go to the tallest town and eat it withunparalleled views. For memory's sake, I'll show you the port towns ofthe Palermo province. There, we can hang around the boats and getcheap sardines.Welcome, to Sicilian Streats.
About the Author: Stephanie Tantillo has always loved Sicily and its glorious food. Her father immigrated to the United States of America from Bagheria, and her mother is third-generation American-Sicilian. The family went on regular vacations to the island as she was growing up. As a pastry chef, bread baker, and food correspondent with CBS, she's always surprised how little people know about Sicilian cuisine--and knowledge of its street food is even scarcer. In this deeply personal account, she celebrates her trips to Sicily and her love of its culture and people. She also shares what she learned living with a Sicilian chef during an academic year abroad. The heart of the book, however, takes readers on an epic journey of Sicily's street food. With food as her focus--and the pictures to go along with it--she reveals the mysteries of one of Europe's most fascinating and diverse places. Currently she lives in Manhattan and is the head baker and bakery manager for Eataly World Trade Center.