Spring is a beautiful time to take in the Iblean Mountains’ wildflowers up close. Summer in the Egadi Islands invites another kind of magic — the reward of hidden swimming spots. Fall serves up encounters with Sicilians engaged in the grape and olive harvests throughout the region, while winter months, which are mild, provide access…
Tag: pecore
A Pastoral Scene In Licodia Eubea, Sicily
Sheep dogs are some of my favorite people (because they are super smart, and they take care of business!). Licodia Eubea, host to our Secret Sicily tour
Presenting The Cannoli Case
Experience Sicily has teamed up with Dancing Ewe Farm in Granville, NY to present the Cannoli Case, a box containing all you need for the freshest, most delectable sheep’s milk ricotta cannoli paired with passito wine from Tuscany. All sent directly to your home. Then, on Wednesday, July 22 we’ll gather on Zoom for a…
Spring Countryside View In Sicily
The countryside of Salemi, Trapani Province, Sicily Green spring grasses + Sheep = Excellent sheep’s milk cheese! (Tuma, Pecorino, Pecorino stagionale, Ricotta, Ricotta salata, Vastedda del Belice … )
Purity And Sacrifice: Easter Lambs in Sicily
Happy Easter! Buona Pasqua! The lamb is one of the most prominent symbols of Easter. In Christianity, it symbolizes purity and sacrifice – two qualities associated with Jesus Christ. The basic form of the lamb is created from marzipan (sweet almond paste) using a mold. Then the cook decorates the pastry according to his or…
LIVE, Day 5, Stirring Sicily East: The Land Teaches Us
We saw the landscape where they graze. We now understand their daily milking routine. We learned how their milk is used to make different cheeses. We tasted the cheeses made from all of these elements and the air and sun. Thank you to these gentle sheep for giving us sustenance!
Let’s Talk Cheese: Part 9
In the Valle del Belice in Trapani Province, Sicily, they produce a DOP (Denominazione d’Origine Protetta or Protected Designation of Origin) certified “pasta filata” (stretched/pulled) cheese called Vastedda della Valle del Belice. The name, vastedda, comes from the local Sicilian language–vasta means “gone bad.” In other words, the cheese is made from pecorino cheese that…
Let The Land And The Locals Guide You
Happy Experience Sicily clients today enjoying a Jeep tour in the countryside of Agrigento Province with Pierfilippo Spoto of Val di kam. The best experiences happen when you allow the land to show you the way. (Photo Credit: Pierfilippo Spoto)
Let’s Talk Cheese: Part 8
So, my tips when visiting the caseificio/cheese maker/dairy farm is to arrive early (8:30? You’ll have to ask their schedule.) to watch the process. But most importantly, to taste the tuma and ricotta right off of the draining table, when it’s still warm. Go hungry, and bring with you a few rolls of freshly baked,…
Let’s Talk Cheese: Part 7
Once the curds have formed and have begun to float to the top of the mixture in the cauldron, the cheese maker is on a schedule. Careful to not overcook the curds, he removes them from the heat and then methodically scoops the now ricotta cheese into a different set of plastic baskets that are…