Author(s): Barbara Santich

Food

In Sicily you can eat a puree of broad beans which is essentially the same as would have been eaten centuries ago. In Barcelona you might sample a dish of fried fish in a vinegary sauce, which goes back to the time of Apicus and the Roman empire. This is the original Mediterranean cuisine. In this book culinary historian Barbara Santich describes how it evolved and offers a selection of recipes from medieval Italian and Catalan manuscripts.