Modica and LoveSicily on The Boston Globe

They had me at “ricotta.’’ Or was it the intriguing tomato sauce with a dash of cinnamon spooned onto hand-rolled pasta? Maybe it was the “Sicily Squeeze.’’ These are the first lines of Joe Ray's article Three courses, one cuisine about Sicilian cooking and his experience in South-East Sicily which appeared on The Boston Globe last Sunday.
We spent a nice spring April afternoon with Joe in Modica cooking, talking and preparing cavatieddi and "the intriguing tomato sauce with a dash of cinnamon".
I enjoyed that day very much and Joe's article brings the memory of that special cooking lesson, where I also involved my little Sofia, pleasantly back to mind.