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…
Tag: busiate
52 Reasons to Love Sicily | #17. Pasta
So, don’t believe that legend about Marco Polo—the Arabs brought pasta to Sicily way before, and the rest is … your happy stomach! Pasta takes on many forms across the island—both fresh and dried and made with different grains as well. I invite you to join me this Sunday, May 2 for an online busiate…
From Cannoli to Couscous to Catarratto In Sicily | Stirring Sicily, Day 3
Live from Sicily! Day 3 of Experience Sicily Stirring Sicily tour..A new meaning to the term “full day.” As in, a day filled with out-of-this-world cannoli, a busiate pasta and couscous cooking class, super cool winery visit at Cantina Quattrocieli … And so much food that we are all full! But wow, so satisfying!
Busiate Pasta Festival in Salemi, Sicily This Weekend
This weekend Sicily is bringing it home! It seems every town has a festival in anticipation of next week’s Ferragosto holiday. For example, the town of Salemi, pictured, will host the Sagra della Busiata, the pasta shape typical of Trapani Province. Throughout the historic center there will be kiosks of different preparations of the corkscrew…
Bring Your Appetite To Sicily
When you go to Sicily, go hungry! The food, like this busiate pasta with tomato and eggplant, is outstanding. One of my objectives is that you’ll eat really well on all of our Experience Sicily tours. All of them. Check our our 2019 tours at https://experiencesicily.com/tours-of-sicily/2019-tours-of-sicily/
Busiate: Sicily’s Curly Pasta
Busiate pasta is particular to western Sicily, specifically Trapani province. It’s special because it’s made to look like ringlets, and when it is made by hand, it is created by wrapping the dough around thin, long reeds and rolling and pulling your hand in a particular way, creating the curls. From personal experience, I can…
You Can Too
These are the able hands of my husband, Joe, making the typical fresh pasta, busiate, from Trapani. Joe, along with our traveling companion, Fred, made a big beautiful bowl of busiate during our hands-on cooking class in Trapani’s historic center. (I contributed too, but my ringlets weren’t as well-formed around those darn reeds!). You too…
Tumminia, Sicily’s Ancient Grain
Tumminia (pictured at Molini del Ponte in Castelvetrano), also called Timilia, is an ancient grain variety cultivated in only a few locations in the Belice Valley in western Sicily. Once milled, it plays the role of principal ingredient in Castelvetrano’s Slow Food designated pane nero (black bread). Filippo Drago, owner of Molini del Ponte in Castelvetrano, makes…
It Holds the Pasta
This Thursday, Aug. 11, the town of Salemi celebrates the 12th Edition of the Sagra della Busiata; That is, a culinary festival dedicated to the corkscrew-shaped, long pasta particular to Trapani province. In this photo, taken in May by Vincent Titone, I am attempting to make busiate. Our Sicilian hostesses in Castellammare del Golfo made…
A Slow Taste of Sicily
Busiate pasta is particular to western Sicily, specifically Trapani province. It’s special because it’s made to look like ringlets and when it is made by hand, it is created by wrapping the dough around knitting needles. It’s traditionally served with Trapanese style pesto; that is, a pesto made with garlic, some basil, some tomatoes, olive…