Dolce & Gabbana La Sicilia in Cucina (Charlie Richards, Andreas Achmann, Robert Sanderson)

Dolce & Gabbana La Sicilia in Cucina (Charlie Richards, Andreas Achmann, Robert Sanderson)Sicily and its cuisine reinterpreted through the unique style of Dolce & Gabbana. Through the most evocative recipes of Sicilian tradition, readers will be able to discover the unique way of living and the lifestyle embodied by Dolce & Gabbana Casa, which is also told through its distinctive tableware objects. Parmiggiana, Timballo del Gattopardo, Minne di SantAgata, Cuccia, San Giuseppe bread, and many other delicacies become the starting point for

Sicily and its cuisine reinterpreted through the unique style of Dolce & Gabbana.

Through the most evocative recipes of Sicilian tradition, readers will be able to discover the unique way of living and the lifestyle embodied by Dolce & Gabbana Casa, which is also told through its distinctive tableware objects.

Parmiggiana, Timballo del Gattopardo, Minne di Sant’Agata, Cuccia, San Giuseppe bread, and many other delicacies become the starting point for revealing the history, folklore, and territory of Sicily. The people and cultures that have alternated on the island over the centuries have in fact made its cuisine extraordinarily varied, resulting in an incredible stratification of colors, scents, and flavors.

In the second part of the book, the recipes—interpreted through the lenses of three internationally renowned still life photographers—will allow readers to make their own Sicilian dishes to serve on the dinner table with an increased awareness of their value, which is as unique as the Dolce & Gabbana Casa lifestyle.

It is a sophisticated, refined book that will stand out from all other cookbooks on the market thanks to its extra-large format.