By the end of World War II, few families, even noble ones, could still afford to keep their private chefs, and the monzu's profession all but disappeared; its influence, however, is still detected in such full-flavored but refined Sicilian recipes as braciola 'i pisci spata, thinly sliced swordfish wrapped around wine-soaked raisins, herbs, and grated cheese. The legacy of the island's many conquerors—Greeks, Romans, Byzantines, Arabs, Normans, Swabians, Spanish, and French—is also apparent. Imported crops flourished in Sicily's fertile soils, and, aided by the island's rich natural resources, contributed to a particularly varied cuisine. The Arabic influence, possibly the most defining in modern-day Sicily, comes through in complex recipes combining sweet with savory, mixing nuts with fruits and meats, and using plenty of spices. Like its cooking, Polizzi Generosa's name reflects its past. The town, about fifty miles east of Palermo, in the Madonie Mountains, is said to have been named Polis Isis—the City of Isis, in honor of the Egyptian goddess Isis—by the Greek cult that worshiped her and lived there in the fourth and fifth centuries B.C. About 1,700 years later, in 1234, the Holy Roman Emperor Frederick II, who was also king of Sicily, visited Polizzi, and was so moved by the city's generosity that he decreed it "La Generosa." That name is every bit as appropriate today.