Tag: foodie
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Keeping It Simple for Christmas Eve
Very different than our Italian-American tradition for Christmas Eve, which is to have a large, family meal often with fish, my cousins in Bagheria, Sicily have a simple meal for “La Vigilia.” Their tradition is to have sfincione Bagherese (pictured), pan-fried cardoon (artichoke thistle), and maybe a small serving of pasta. They reserve their large,…
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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.
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Babbaluce are from the Land
The snails used to make Babbaluce, the traditional food for Il Festino in Palermo, are actually land snails. During this time of year you can see them all over Sicily on fences, logs, rocks, and more. Once collected (by hand!) and cleaned, they are steamed and tossed with garlic, olive oil, salt, and fresh Italian…
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My Moment with Stigghiola
We descended from the orange and yellow trolley that had taken us up to the scenic overlook above Castellammare del Golfo, and there she was–the food truck, with her gleaming photos illustrating the glorious menu items. “This was the day!” I thought. “Finally, the moment I’d been hoping to meet–time to taste real stigghiola!” I…
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Ridge Over Common Forchetta
Cavatelli pasta–a fresh pasta from Sicily–is formed with ridges using your thumb and a fork. Give it a try with Experience Sicily and GoSicily this September 15-22 during our Stirring Sicily trip in conjunction with Zest! Thanks to GoSicily and Gelsomino Imports for another fantastic event today!
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Cooking Sicily in NYC
We are so fortunate here in New York City because our friend Annalisa Pompeo from GoSicily Cooking Experience is here visiting from Agrigento. But not only visiting–she’s here presenting a handful of cooking demonstrations as part of various events that Experience Sicily is co-hosting with GelsominoImports.com, importers of fine Sicilian artisanal products. Tonight Annalisa wowed…
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Pane cà meusa and Me… and You
A photo of yours truly in Palermo’s Vucciria street market reveling in the glory of assembling my pane cà meusa (veal spleen sandwich) with Unti e Bisunti’s Chef Rubio. Don’t forget to splash it with lemon juice for an extra tang! As you can see, I delight in experiencing Sicily. I also delight in sharing…