Sheep and Green Grass

Spring comes early in Sicily, and with it come the green grasses. Sheep love to eat the fresh green grass, and that makes us humans happy because that means that their milk, which is used to make ricotta, which is used to make cannoli, is naturally sweet! Oh, and those cannoli … Folks who know…

Sour and Sweet

Caponata, pictured, is to Sicilians as salsa is to Mexicans: you’ll find it on almost every table. It is a cornerstone of Sicilian cuisine, and its agrodolce flavor is a reflection of life in Sicily – – sour and sweet at once. No two caponata recipes are the same. This one, probably the most traditional,…

Our May 2016 Tour, Day 4: Palermo’s Markets

Going to the market to purchase the day’s freshest ingredients is an institution in Sicily. On Day 4 of our May 19-31, 2016 Experience Sicily with Chef Melissa Muller tour, we’ll be exploring Palermo’s open-air, foodie’s paradises right alongside the locals. You’ll see bright yellow lemons, emerald green fennel, and wrinkled dates. You’ll smell earthy…