Since childhood, Rosa Fiore -- daughter of a sultry Sicilian matriarch and her hapless husband -- found solace in her family's kitchen. La Cucina, the heart of the family's lush estate, was a place where generations of Fiore women prepared sumptuous feasts and where the drama of extended family life was played out around the age-old table. When Rosa was a teenager, her own cooking became the stuff of legend in this small community that takes pride in the bounty of its landscape and the eccentricity of its inhabitants. Rosa's infatuation with culinary arts was rivaled only by her passion for a young man, Bartolomeo, who, unfortunately, belonged to another. After their love affair ended in tragedy, Rosa retreated first into her kitchen and then into solitude, as a librarian in Palermo. There she stayed for decades, growing corpulent on her succulent dishes, resigned to a loveless life. Then, one day, she meets the mysterious chef, known only is I'Inglese, whose research on the heritage of Sicilian cuisine leads him to Rosa's library, and into her heart. They share one sublime summer of discovery, during which I'lnglese awakens the power of Rosa's sensuality, and together they reach new heights of culinary passion. When I'Inglese suddenly vanishes, Rosa returns home to the farm to grieve for the loss of her second love. In the comfort of familiar surroundings, among her, growing family, she discovers the truth about her loved ones and finds her life transformed once more by the magic of her cherished Cucina. Exuberant and touching, La Cucina is a magical evocation of lifes mysterious seasons and the treasures found in each one. It celebrates family, food, passion, and the eternal rapture of romance. Since childhood, Rosa Fiore -- daughter of a sultry Sicilian matriarch and her hapless husband -- found solace in her family's kitchen. La Cucina, the heart of the family's lush estate, was a place where generations of Fiore women prepared sumptuous feasts and where the drama of extended family life was played out around the age-old table. When Rosa was a teenager, her own cooking became the stuff of legend in this small community that takes pride in the bounty of its landscape and the eccentricity of its inhabitants. Rosa's infatuation with culinary arts was rivaled only by her passion for a young man, Bartolomeo, who, unfortunately, belonged to another. After their love affair ended in tragedy, Rosa retreated first into her kitchen and then into solitude, as a librarian in Palermo. There she stayed for decades, growing corpulent on her succulent dishes, resigned to a loveless life. Then, one day, she meets the mysterious chef, known only is I'Inglese, whose research on the heritage of Sicilian cuisine leads him to Rosa's library, and into her heart. They share one sublime summer of discovery, during which I'lnglese awakens the power of Rosa's sensuality, and together they reach new heights of culinary passion. When I'Inglese suddenly vanishes, Rosa returns home to the farm to grieve for the loss of her second love. In the comfort of familiar surroundings, among her, growing family, she discovers the truth about her loved ones and finds her life transformed once more by the magic of her cherished Cucina. Exuberant and touching, La Cucina is a magical evocation of lifes mysterious seasons and the treasures found in each one. It celebrates family, food, passion, and the eternal rapture of romance. Lily Prior is the author of La Cucina, Ardor, and Nectar and she divides her time between London and Italy. La Cucina A Novel of Rapture By Prior, Lily Ecco Copyright © 2004 Lily Prior All right reserved. ISBN: 0060953691 Chapter One Tip the flour in a heap on the table. The old oak table, legacy of Nonna Calzino, smoothed to a brilliant luster by all the years of daily use. Not too much flour. Not too little. Just the right amount. Fine flour milled from durum wheat by Papa Grazzi at Mascali. Sprinkle in some sea salt, a good measure. Add some fresh eggs and some extra egg yolks, sufficient for the amount of flour, and also some good olive oil and a very little cold water. Using your fingers, mix the liquids into the flour, combining your ingredients until a smooth paste is formed. The eggs may feel slimy to the touch but this is natural. Knead well, using the heels of the hands in a forward, downward movement. Knead just until the arms begin to ache and the small bead of sweat starts to trace its way down the spine from somewhere between the shoulder blades to the cleft between the buttocks. This, of course, in winter; in summer the sweat pours down the face and neck, dampening the clothes and making droplets on the table and the flagstone floor. When the dough is smooth and elastic, brush it with a little oil, cover it with a damp cloth, and leave it to rest, for it too is fatigued. While you are waiting for your dough to relax you can leaf through the pages of a magazine, observing