Our stories regarding food, travel and life in Sicily...
There is no winter in Sicily without a trip to mount Etna to enjoy nature on the volcano slopes, its snow, its woods and the excellent food you can get at the local trattorie and osterie in the paesi etnei.
As you can see from the picture, the weather was great, warm and sunny, the view spectacular as usual and the food excellent.
We started the day with a beautiful cappuccino and took the funicular up to 2500 mt above sea level and had lots of fun. Smoke was rising from the active crater and every so often as the wind blew towards us we could smell the sulphur in the air.
When they ask me for classic Sicilian recipes, like the one for cannoli, it is always difficult to give a straight answer because there are various versions of them depending on the area of Sicily you go to. The same is true for arancini, cuccidati, nougat or even simple tomato sauce.
Consider that besides the differences according to geographical areas there are also personal family recipes with special secret ingredients and you start understanding what I mean.
Last month I tried the latest creation by the Rocca dei Conti Brewery, a carob beer that they called Qirat.
The name comes from the Arabic word for carat "قيراط", which today indicates the unit of mass used for measuring gemstones and pearls. This term refers to carob seeds and is, in turn, derived from the Greek word kerátiοn (κεράτιον), referring to an ancient practice of weighing gold and gemstones against the seeds contained in a carob pod.
Yesterday, we hosted a team from Tetrapak for a team-building culinary competition. It was a great pleasure to organise the event for a world's leading company which is so committed to create and produce environmental friendly packaging solutions. Those who know me personally, know how much I complain and protest against pointless packaging that cannot be recycled, so I really appreciate their efforts, work and success.
Today the world celebrates the 4th Annual International Day of Italian Cuisine and this year the chosen recipe is Pesto alla Genovese.
Professional chefs across the world will be making pesto as a way to recognize the immense culinary influence of Italian food in the rest of the globe.
But I am Sicilian......so all you are getting from me today is my recipe for Pesto alla Trapanese.
LoveSicily Pesto alla Trapanese
100g shelled, unskinned almonds
50g shelled, toasted unskinned almonds
Posted on Monday 17th of January 2011 under Food and Drink
It looks like this year there will be no winter season in Sicily, we are flying from autumn straight into spring. Nevertheless, the wish for wintery food is high and, after all, it does get chilly by night. So last Saturday we lit the fireplace, my daughter and I made some extra virgin olive oil based bread, that we leave to rise twice, and had a simple delicious meal with bread, cheese and salame near the fireplace. The bread was very good, the cheese and salame were excellent products coming from the Nebrodi Mountain area near Messina: Salame S. Angelo and Provola Sfoglia.
Back from New Years celebrations in Cyprus with my in-laws, I could not miss the chance to buy spices at Limassol old market for some friends and for my own kitchen, in particular.
Right in the centre of the Eastern Mediterranean sea, the island of Cyprus where my husband is from, is in a key strategic position which caused the country centuries of political unrest and foreign invasions, but also turned its cuisine into a true celebration of Greek, Turkish and Middle Eastern delights.
The 2010 LoveSicily Christmas recipe is my Ravioli with Piacentino cheese, Walnuts and Pasta amara (100% cocoa) served with a sage and butter sauce.
Produced with whole pasteurised sheep milk, it is flavoured not only with saffron but also black peppercorns.
I can assure you that combined with walnuts and a bitter touch of pasta amara (100% cocoa) as in my recipe, you get delicate yet flavorful tasting ravioli, perfectly enhanced by the simple sage and butter sauce.
After a full immersion into Modica's chocolate and its Chocobarocco festival, today I decided to prepare something special with yet some more chocolate I had made few days ago for the occasion: vanilla chocolate stuffed persimmons with amaretto crumble.
I know, the idea of a stuffed fruit sounds very 80sh, but the taste is great and it is enough I refer to it as a "vintage recipe" , and I am back into the reign of cool cooking;)!
At the beginning of November, Susan Van Allen, author of 100 Places In Italy Every Woman Should Go and the Golden Days in Italy blog, contacted me asking if I liked the idea of writing an itinerary for one day, or better one Golden day in Modica, for her blog.