Chess opening are so complex and theoretical that amateur players will have trouble understanding them. An example is the Perenyi Attack of the Sicilian Defense (see diagram) which yields an immensely complicated and tactical position that even strong players have difficulty handling, and that is beyond the comprehension of most amateurs. Major changes in the rules of chess in the late fifteenth century increased the speed of the game, consequently emphasizing the importance of opening study. Thus, early chess books, such as the 1497 text of Luis Ramirez de Lucena, present opening analysis, as does Pedro Damiano (1512), and Ruy López de
Sicilian cuisine pane con panelle, while in the Catania region Cartocciate and Cipolline are very popular, and finally in the Messina region Focaccia messinese and Pitone messinese are common. Sicilian cuisine Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to