Tag: food travel
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Visit A Bronte Pistachio Farm
We’ve done so much the last two days, I don’t know where to begin! For me though, something totally new was our visit today to a pistacchio farm in Bronte, the capital of Sicilian pistachios, on Etna’s western slopes. It was so cool to be up close to these beautiful trees. Did you know that…
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Dining Amongst the Gods
After our visit to the Valley of the Temples, we had lunch like the ancients, hosted by ArcheoCuisine. Our hostess Alessandra, an archeologist and food historian, and her team created a beautiful experience for us in the shadow of the Temple of Hercules that consisted of foods made with Sicilian ancient grains such as Tumminia…
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A Treasure Chest of Marzipan from Sicily
A colleague from Acireale, Sicily visited me this weekend and brought me a box of “paste di mandorla” from his local pasticceria, O. Condorelli … i.e., marzipan pastries from Sicily from a pastry chef that specializes in making marzipan. What you see here is only half of what was in this box on Sunday morning.…
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Stirring Your Soul
I’ve taken many cooking classes in Sicily throughout my travels, and I always learn something new. But what I take home with me goes beyond the recipes that we have learned in our hands-on lessons and market tours–what I have absorbed is the sensibility of how a Sicilian cooks. First thought: What is in season?…
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Cooking in Sicily with A Smile
Tonight with GoSicily, our Experience Sicily Enchanting Sicily group made traditional dishes: caponata, pasta con le sarde, and biancomangiare. You can watch a portion of our class on our Experience Sicily Facebook page, from our live broadcast, from earlier today. See you tomorrow for another broadcast!
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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…
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Cooking Couscous in Sicily
On the second day of our just finished “Secret Sicily” tour, we got our hands dirty while making Trapani-style pesto and fresh busiate pasta (an upcoming post) and this, pictured: Couscous from raw grain! Yes, we practiced the message-style, meditative hand technique that is required to create the proper couscous texture, and we made the…
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Primo Sale, Before Salt
Preparing the primo sale sheep’s milk cheese for aging…
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Pastella: Another Dream from Palermo’s Menu
A snippet from the article I wrote for Dream of Italy‘s April issue about Palermo and its street food… Pastelle, pictured, are deep-fried, hand-held dreams. Vegetables such as broccoli, carduna, artichoke hearts, eggplant, and squash are coated with a thick flour-and-water batter, while sardines are lightly battered. One could compare them with Japanese tempura, yet with…