Food and Drink

Corzetti liguri pasta... made in loveSicily

Corzetti liguri pasta... made in loveSicily

I have to admit that over the years I have become a home-made pasta fanatic and, in general, crazy for any traditional kitchen tools from all over the world, because, as a Sicilian saying explains,: " I stigghi fanu u mastru", it is the tools that make a master.

The Monzu - Watermelon Jelly alla Religiosa

The Monzu - Watermelon Jelly alla Religiosa

Time to look back again at recipes by great Sicilian old times chefs, I Monzu, and monsieur Luigi Maddi in particular, with his watermelon jelly, Gelatina di Popone alla Religiosa.

As I have already explained in a previous post, Maddi was born in Catania in 1860 and trained under the guidance of Casimiro Urna, who directed the kitchen of Prince Manganelli.

Seasonal carrots and pears salad à la loveSicily

Seasonal carrots and pears salad à la loveSicily

Last week, while taking some clients around to shop for ingredients before a cooking class, I noticed Fabio, the greengrocer, was selling some small local pears, which I was sure would be sweet and with a firm pulp at the same time. I immediately thought about making a special salad. I got some carrots, raisins and pine nuts, and headed home looking forward to prepare it for my guests.
I soaked the raisins in Marsala wine, sliced the pears and the carrots, and prepared a vinaigrette mixing some balsamic vinegar with orange blossom honey from the Etna slopes.

Sicilian style take away pizza

Sicilian style take away pizza

So it happens that even I have no time to cook at times! These days, besides work, I am chauffeuring my daughter around to extra dance lessons and rehearsals for the final year dance show. Last evening we came home quite tired and decided to stop to get a take-way pizza.

We went to one of the local restaurants in Ispica, Il Mercato, and got our pizzas. I chose a new topping I had never tried before, Pizza Ispica, the restaurant's homage to my dad's town: Ispica.

Russello, pane e cioccolata: Sicilian wheat back on the table

Russello, pane e cioccolata: Sicilian wheat back on the table

Last week it turned, unexpectedly, into the Grano Russello week for me.
Russello, or better Russieddu in Sicilian, is a Sicilian kind of wheat which became quite rare over the years, as farmers turned to other kind of wheat which were easier to produce and gave higher yields.

Syndicate content