The Maria Santissima or Madonna brotherhood side of the Archi di Pasqua in San Biagio Platani, Sicily is decorated in blue and features artwork illustrating the legends and myths of Sicily and its saints and ancient divinities. Pictured here is the entrance archway that displays the cuddura circular bread (behind the white, glazed bread loaves)…
Tag: salemi
Cuddura Bread Loaves For The Mother
Bread loaves created in the form of a circle or doughnut may be found all over Sicily. The name, “cuddura” bread (also called cuddureddi), comes from the ancient Greek word kollura (or kuddura), which means crown. The loaves are shaped as such so that shepherds and those working in the grain fields and vineyards could…
Entrance Elegance In Salemi
Front door, Salemi
Salemi, Sicily, An Undiscovered Treasure
Live from Sicily! Yesterday, after closing our two-week private tour (What a wonderful time I had with the family!), I headed to Salemi, a truly undiscovered treasure in Trapani Province. I met with Visit Borgo Salemi to learn more about this fascinating town and how we can collaborate to share it with Experience Sicily clients….
Buona Madonna!
Buona Madonna! This is how my cousin Evelina in Sicily greeted me by text today. So, Happy Feast of the Immaculate Conception or la Festa dell’Immacolata to you! Today’s feast recognizes that the Virgin Mary, the mother of Jesus, was conceived without original sin — something with which, in Catholic dogma, every person is considered…
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’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…
Let’s Talk Cheese: Part 6
If you’ll recall from Part 4 of this series, when the cheese maker pressed the curds in the baskets, from them whey drained into a bucket below the stainless steal, angled tub. Let’s talk about what happens with that liquid, which is sheep’s milk that has been heated and treated with a cocktail of good…
Let’s Talk Cheese: Part 2
On sheep farms that are serious about producing Slow Food designated, Certified Organic, or DOP (Denominazione d’Origine Protetta or Protected Designation of Origin) certified cheeses, they not only graze their sheep in regional fields that they know are safe for their animals, but they also serve their ladies grains and legumes that they grow on…