History and Gastronomy in Sicily

by Franco Campo

My research is not just a succession of culinary recipes but my aim is to associate historical events and local cuisine in the same place, in order to explain to potential readers what Sicily was in the past years under many foreign dominations that have shaped and influenced our culture. The research is divided in three chapters: Chapter One: MISERIA E NOBILTA, the difference between the cuisine of the rich and the poor, staple foods in the peasant hyblaen cuisine, the effects of French cuisine in the Kingdom of Two Sicilies, the aristocratic cuisine of the Sicilian nobility. Chapter Two: LA NOSTRA STORIA: Chronical events of Sicily and the Neapolitan kingdom in the XIX century. How was the Italian nation and the difficulties of assimilation between North and South Italy. Description of foods related to historical events. The chapter ends with the description of the sources of Sicilian cuisine from ancient to modern time. Chapter III: LA MIA STORIA: the last chapter is dedicated to the recollection of foods of my own city and memories of events in the time of my youth.