Sicily and its cuisine reinterpreted through the unique style of Dolce & Gabbana.

Through the most evocative recipes of Sicilian tradition, readers will be able to discover the unique way of living and the lifestyle embodied by Dolce & Gabbana Casa. The island’s stratification of colors, scents, and flavors is the inspiration for the brand’s distinctive tableware objects.

Parmigiana, Timballo del Gattopardo, Minne di Sant’Agata, cuccìa, St. Joseph bread and many other delicacies become the starting point for an exploration of the history, folklore, and territory of Sicily. In the second part of the book the recipes—captured by the lenses of three internationally renowned still life photographers—will allow readers to make their own Sicilian dishes to serve at the dinner table with a greater awareness of their value, which is unique as the Dolce & Gabbana Casa lifestyle.

About The Author

Fabrizia Lanza is the owner of a cooking school founded by her mother, Anna, in 1987 on the family’s 200-year-old agricultural estate in the heart of Sicily. The author of numerous books on Sicilian cuisine, she also produces documentaries on the food and culture of her region. Andreas Achmann is a photographer who is passionate about still lifes. Alongside his work in advertising, he also works as a photographer for leading German and international magazines. Charlie Richards is an award-winning English photographer specializing in food and food-lifestyle, with nineteen years of experience working for a wide range of international clients. Robert Sanderson photographs interiors, products, food, and portraits, both in the studio and outdoors. He mainly works in the UK but also abroad, and his shots have been featured in international publications and magazines.