(ANSA) – ROME, OCTOBER 30 – GIUSI BATTAGLIA, GIUSINA IN THE KITCHEN – SICILY IS SERVED (Cairo Editore, pp. 208, 19 Euro). The caponata and the arancine, the sfincione and the rotisserie, the buccellati, the cassata in the oven. And again brioches, pasta with tenerumi, anelletti alla Palermo, rolls of meat and swordfish, cassata with watermelon frost, cannoli. It is a greedy journey to discover the rich world of Sicilian cuisine, made of precious raw materials and gestures, recipes and customs with an ancient flavor, Giusi Battaglia’s book entitled “Giusina in cucina – Sicily is served”, published by Cairo Editore and the result of the television adventure on Food Network. In this first literary experience – a true excursus into the food and wine history of the region – the Palermo author pays homage to her homeland to enhance its traditions and all those dishes that she herself continues to cook for her family and friends. The style of this cookbook is all about involvement and simplicity, the winning weapons used by Giusi Battaglia also on TV and which have made Battaglia one of the most loved faces by the Food Network audience: in fact, on the Discovery channel she is it has now come to lead the fifth edition of its famous “Giusina in cucina” program. (HANDLE).
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