Tag: food travel
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Calling All Foodies to Sicily
When I say that we want to give you a profound experience in Sicily, I’m serious. Here’s an example: Alessia of Smile & Food, our foodie extraordinaire in Siracusa, gave our group a market tour and then we ate lunch right in the market! Our tasting lunch, called Mare e Monte (meaning Sea and Mountains),…
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White As Salt
On first glance, you might think that my mom, Claire, is standing in front of a pile of snow; however, on second look, she’s standing in front of a pile of salt! Yes, that’s right, this is harvested sea salt in Nubia, Trapani on the side of one of the salt pans. The Phoenicians were…
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Cooking in Sicily
After a long day working at the computer, I love entering my kitchen, opening the refrigerator, and pulling out what protein I have and what vegetables are in season, and picking out a pasta to match them. There’s something wonderfully meditative about chopping vegetables, sweeping my wooden spoon through the macaroni, and listening to the…
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Stirring Sicily East with Nino
We’re working hard to publish our Stirring Sicily East itinerary for September 6 to September 14, 2017, our hands-on cooking experience co-hosted by Nino Elia (pictured at the sheep farm we visited… Did I mention fresh ricotta?) and Zest of Lititz, Penn. Like last year’s itinerary, we’ll have three hands-on cooking classes (including Modica chocolate!),…
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Your Bread Tells a Story
Bread is a complex subject. Not only in Sicily, but around the world. But here, I’m just going to focus on Sicily. Along with my client Norman, when we traveled together for Enchanting Sicily 2015, we had a running commentary about the different style of breads from town to town within Sicily. The texture, the…
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Happy New Year 2017!
Happy New Year! I’m making Sicilian-style lentil soup today. Lentils look like little coins, so Italians eat them to attract good fortune for the year ahead. Bring it on!
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The Joy of Pane Cunzato
It’s mid-afternoon, and you feel a little hole in your stomach. You want to eat something satisfying and tasty, yet don’t want to ruin your dinner–this is where pane cunzato, or seasoned bread, comes in. Depending on who makes it, the recipe varies, but essentially, pane cunzato (like the one pictured, from northwestern Sicily) is…
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Stirring Sicily, Day 4: Sweet Sensations from Favara
Today during our hands-on cooking class with GoSicily and Zest of Lititz, PA we are in the process of making the very characteristic Favara marzipan lambs, traditionally made for Easter in Sicily. Marzipan is almond paste (almonds and sugar). These are spectacular because in their center, they have sweet pistacchio paste as well. Che buonissimo!…
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Trapani’s Sea Wall
After you enjoy the selections at the 8th annual Stragusto International Street Food Festival for the next 4 days in Trapani, you’ll need a long walk along the old city’s lungomare, pictured here.