There are spots on tomorrow’s Cannoli Crawl, and still time to sign up! There is also availabilty on Saturday, April 8th’s tour. Register at link in bio or at https://cannolicrawl.com. Join me in New York City to know why this beautiful pastry from Palermo, pictured, is, well, the model for a memorable moment. *Stuffed upon order. *Ricotta made from free-range, grass-fed sheep’s milk. *Orange rind and cherries candied to perfection. And, so many other reasons.
Step back from your life for 2 minutes. Now, I invite you to be inspired by this scene I experienced a couple of weeks ago: a caffè macchiato and a cannolo paired with conversation at a cafè on Via Vittorio Emanuele in Palermo’s ancient center with historian and writer Louis Mendola. Lou is the author of a number of outstanding books on Sicily as well as the brains behind BestofSicily.com. We geeked out for hours talking about the Normans, the Arabs, Greek myths, and food culture in Sicily. It was neat.
Now, come with me in NYC to geek out about, well, food culture, myths, legends, and Italian American history! We start with cappuccinos and cannolis at a renowned caffè on Bleecker Street in the West Village… And it unfolds from there. You’ll be happy you did!