A journey through the flavours, aromas and memories of Sicily, created by Chef Vincenzo Antista, head chef at the Almaris restaurant in the Hotel Kalura.

In this book, Sicilian tradition meets a contemporary sensibility. Chef Vincenzo Antista’s recipes stem from a respect for ingredients, a passion for local produce and a desire to bring to the table not only dishes, but also the emotions and memories associated with Sicilian cuisine.

From aubergine parmigiana to pasta with sardines, from caponata to Sicilian cannoli, this cookbook brings together some of the island’s most iconic dishes, reimagined with a modern twist whilst remaining true to their roots.

A book for those who love Italian cuisine, for those who want to rediscover the authentic flavours of Sicily, and for those who wish to take home a little piece of the Almaris experience.