After lunch, which in Sicily is generally between 12:30 p.m. and 2:30 p.m., it’s a perfect time to have an espresso. Italians, however, enjoy their “caffè” standing at the bar in order to capture the all of the complex flavors of the drink. Some will argue that taking the espresso from the bar to a cafè table changes the flavor.
Allison Scola is founder, owner, and curator of Experience Sicily and the Cannoli Crawl. Named one of the experts for the 2019 New York Times Travel Show, Scola writes and lectures on Sicily and leads immersive tours and designs custom itineraries that delight discerning travelers. She has been featured on Rudy Maxa’s World with the Carey’s, America’s #1 Travel Radio Show and as the cannoli expert in the documentary Cannoli, Traditions Around the Table. Scola has lectured about Sicily at University of Pennsylvania, The New School, LIU Post University, Queens College, Westchester Italian Cultural Center, at high schools in the New York City metropolitan area, and at events in New York City.
