Additional information
by Francesca Lombardo (Author), Jacqueline Alio (Author)
This is a nearly "complete" guide to Sicilian cuisine, with descriptions of various dishes, cheeses, desserts and wines, a glossary, and a few timeless recipes. It also presents information on various types of dining establishments, whether trattorie or ristoranti. The authors are both Sicilians with a lifetime of experience.
Author Biography
Francesca Lombardo is a food writer based in Sicily and a sommelier certified by the Italian Sommeliers Association. She is also a high school teacher and for almost twenty years she has been a culinary travel consultant, planning itineraries around Sicily. Jacqueline Alio is one of Sicily's leading historians, and part of a new wave that is writing the history of Sicily's women. Over the last decade, she has been consulted by The History Channel, The Discovery Channel and other media. An accomplished medievalist, she has published the results of her original research while writing insightful articles for a general readership. Online, her articles have captivated millions, gaining her a special place as one of the Sicilian historians with the most readers around the world. In print, scholarly works like her translation of the Ferraris Chronicle have earned her kudos in academic circles. Margaret Queen of Sicily, the first biography of that regent, is the lengthiest published work of original scholarship written in English by a historian in Sicily. She co-authored the first book in English to outline the emerging field of Sicilian Studies. Her most recent book, the result of years of research, is a compendium of biographies of the queens of Sicily into the middle of the 13th century.
