52 Reasons to Love Sicily #45. You Always Know What’s In Season. In Sicily, just look around and you’ll know what crops are being harvested and what you should order for dinner, because on many street corners, you’ll see the farmer selling his current bounty. Here, it’s garlic and onions, so it’s late spring. In…
Category: Food/Cuisine
52 Reasons to Love Sicily | Life-changing Culinary Experiences
52 Reasons to Love Sicily #40. Life-changing Culinary Experiences Throughout Sicily, you can delight in an explosion of flavors and textures, whether from eating crunchy and gooey arancine (rice balls) in Palermo, spiced sausage made from chestnut-eating black boar of the Nebrodi Mountains, savory pistachio pesto from Bronte, crusty bread from a family-run bakery in…
52 Reasons to Love Sicily | Gelato in a Sweet Brioche
52 Reasons to Love Sicily #36. Gelato in a Sweet Brioche. In Sicily, you can enjoy gelato to the maximum because it’s not only gelato, but gelato served in a sweet brioche that is shaped like a breast (i.e. mother’s milk!). Think ice-cream sandwich but 100,000 times better! And, it is absolutely acceptable to eat…
52 Reasons to Love Sicily | Haute Cuisine … No, Bread
52 Reasons to Love Sicily #26. Sicily’s Haute Cuisine — No, I take that back! — Edit: Infinite preparations of bread. This post was supposed to be about how in Sicily you can find outstanding modern, gourmet cuisine. And you can. I have eaten at some of Sicily’s best haute cuisine restaurants like I Pupi…
Our Busiate Partè
Grazie mille Giuseppe Sciurca, Valeria Signorino, and Chef Nino Elia with assistance from Bill DiGilio for making today’s Make Busiate Pasta with Giuseppe Sciurca and Biancomangiare with Nino Elia a success! I was too busy cooking, managing, and then eating to take photos (oops!). So, these inspired reports below have been provided by RoseAnn Pusateri-Rowe…
Cook Lunch With Us Sunday, May 2
Cook lunch with us online tomorrow! Register for Make Busiate Pasta with Giuseppe Sciurca and Biancomangiare with Nino Elia for Fresh Busiate Pasta, Zucchini, Mint, Almond sauce, Spring Fennel, Mint Salad, and Biancomangiare! Giuseppe Sciurca, who will be live from Sicily, along with Chef Antonino Elia, Valeria Signorino, and yours truly, Allison Scola, of Experience…
52 Reasons to Love Sicily | Pasta
52 Reasons to Love Sicily #17. Pasta! Need I say more? Well, of course I will! Let’s start from the beginning, and by that, I mean 1154 CE when the court geographer under Norman King Roger II, Muhammad al-Idrisi, documented that a pasta factory existed in Trabia, a coastal town east of Palermo. He explained…
52 Reasons to Love Sicily | Fresh Cannoli
52 Reasons to Love Sicily #11. Fresh cannoli. There is only one thing close to eating cannoli with sweet cream made from ricotta made from fresh milk from the sheep “over on that hillside.” That one thing is if you made them yourself at home. So, since we can’t travel to Sicily to partake in…
52 Reasons to Love Sicily | Modica Chocolate
52 Reasons to Love Sicily #8. In Modica, you can taste more than a dozen different flavors of chocolate at the chocolate factory. That’s because in the 16th century, Spanish nobility in the southeastern Sicilian UNESCO recognized town were blessed with cacao beans and an ancient Aztec drink called xocóatl, brought from the New World. Their…
“Cannoli Connoisseur” In New Jersey Monthly Magazine
Thank you to writer Sharon M. Goldman and photographer Marla Cohen for the beautiful piece in the April 2021 issue of New Jersey Monthly magazine about my cannoli endeavors! Read the story online at https://digital.njmonthly.com/njmonthly/april_2021/MobilePagedArticle.action?articleId=1669987&app=false&cmsId=3898318&fbclid=IwAR1GNTYh4v-4tABuqfMpujQxyMNQTgoOs4MOdJOxZbgvyvFnLsE5LeF0ITU#articleId1669987. Join me for my next online cannoli class on April 25. More details at https://experiencesicily.com/cannoli-making-zoom-workshop/ The Cannoli Crawl will resume…