Dinner In Marzamemi

Dinner in Marzamemi (especially during a weeknight when there are fewer people in the village) is enchanting. Last week, I had a fantastic evening with my friends Jodi, Curtis, and Pam, laughing as the moon rose over our outdoor table. The late September temperature was perfect!

A Different Kind of Sandwich

One of my favorite things to eat in Sicily is panelle and cazzilli stuffed in a seasame seed bun (pictured). Panelle are flat chickpea-flour fritters made with fresh parsley, lemon juice, salt, and olive oil. Cazzilli, which is a vulgar way of saying “little penises,” are potato croquettes made with mashed potatoes, fresh parsley (or…

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…

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…

Pasta from Scratch

Here’s a way you can really impress your friends: Invite them over for dinner and in front of their eyes, make pasta from scratch! Furthermore, you can say, “I learned how to do this from a local mamma in Sicily.” Oh, yeeeaaah. That’s right, we’ll spend the evening of Day 4 of Experience Sicily’s September…

Daily Bread

For Sicilians, a daily ritual is going to the panificio (a bakery) or the fornaio (a bakery with a serious oven) to purchase your bread for lunch and/or dinner. There’s nothing like fresh bread — like this batch I photographed in Bagheria. Mmmm….