Flavors and Colors of Italy Flavors by Saro Liotta Colors by Simone di Bagno Publisher: Sake Productions Publish Date: Aug 07, 2006 ISBN: 1-4276-0556-4 Price: $12.00 (USD)

Author Biography:
I was born in Palermo, Sicily just before World War II, to a very conservative family, when it was not "proper” for women to go to the "market," an activity reserved only for servants. After the war, this as well as other traditions "almost" changed. Most of Palermo was reduced to rubble, bread was rationed and no one could afford servants any longer. Many women, like my mother, sold their last family jewels just to buy coffee on the black market. Yet, they still were not allowed to market, so the men took on this responsibility. I was, a very young boy when I started going to market, at first with my grandfather, then with my father and ultimately, a little more grown up, by myself. It is with my grandfather that I started to learn the art of buying "food." From picking the best fruits, by looking for bruises and signs of rot, to arguing with the butcher over the best angle to slice the meat. The next step was naturally learning how to cook what I had bought so carefully. That is how my passion for good food started in those days. I have been preparing the dishes in this book for years, based on my experience at home and my travels around the world. All my recipes come from my love and my passion for food. Some are my own creation, some are traditional Sicilian or Italian, many are family dishes. Last but not least, I also share with you my secrets. The main characteristic of Italian cuisine is that it is very simple and it uses very few herbs and spices to enhance the natural flavor of the food. As a matter of fact, all you need in your pantry are parsley, basil, rosemary, onions, garlic, oregano, celery, salt and pepper, wine, and only on rare occasions mustard, nutmeg, soy sauce or other spices. All recipes are for four people. I promise you that all the dishes are delicious, fun and very easy to make. I hope you will enjoy the experience. Much love, Saro

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