Catania’s Rice Balls

I’ve told you about the Palermo-style arancina–a breaded and fried rice ball with a center of peas, caciocavallo cheese, and beef ragu that looks like an orange. Important to note: the end of the word is an A. ArancinA. Well, in Catania, on the east side of Sicily, they have a similar recipe, but with…

Jumping Tastebuds

I’ve known about zibibbo wine, which is a Marsala-like, dark wine I’ve drank in local trattorie and bars in Palermo, but last night at a special dinner hosted by Italy’s Best Foods importer Gustiamo, I had some of this zibibbo syrup, or what they call an elixir, in my welcome aperitivo. Oh my, my tastebuds…

Yes, Couscous.

Seafood couscous is a staple dish of western Sicilian cuisine. This one, pictured, was one of tens of international recipes with different ingredients served at the September 2014 installation of the annual Couscous Fest in San Vito Lo Capo.

Ancient Sicilian Secret

The cloistered Cistercian nuns of Agrigento’s Monastero di Santo Spirito, like many of their cloistered counterparts around Sicily, over the centuries have raised funds by selling baked goods. Pictured here is one of those goods–sweet couscous–for which the recipe is a secret. After eating it during our Experience Sicily tour in September, I can tell…

Eat your greens!

Sicilians and Italians when they are the chief homemakers,  generally shop daily (or utilize their own gardens’ bounty) to determine what they’ll cook that day. This is why everything tastes so good!  An example is this beautiful, fresh cabbage seen at Ballerò street market in Palermo.