Throughout the year, Sicily offers the occasion to enjoy the best local food and traditions for locals and visitors. A town or city's Sagra will feature a particular speciality celebrated and usually consumed for only a few Euros. Some people hire a camper, particularly in the summer and go from sagra to sagra, depending on…
Continue reading ➞ Sagre and Feste in each Sicilian province: Ragusa
Melanzana, eggplant, aubergine or whatever you call it is the quintessential Mediterranean vegetable. Exotic, sumptuous, voluptuous and irresistible if cooked properly. Many people don't understand melanzana, they find it strange and hate the taste, but if prepared well, it can become the crowning glory of any dish. The Melanzana is a precious fruit of the…
Continue reading ➞ The eternally misunderstood melanzana
The city of Marsala is the home and namesake of one of Sicily's most ancient and famous wines. The town's unique location on the western coast and its dry environment is part of the reason behind the deep flavour of Marsala. The coastal city's sea breeze and pleasant weather throughout the year assure the health…
Every once in a while I thought it would be fun to feature a single Italian word of the day and list associated phrases and vocabulary in a sort of themed Italian language post. There are many language blogs which will give you heaps of Italian verbs and words to study but the idea of…
Continue reading ➞ Italian word of the day: Mangiare
October in Sicily is a beautiful time of the year, there is a distinct cold snap which reminds you of the comforting warmth of a sweater and the new season brings with it new sensations and tastes which are as inebriating as newly fermenting wines. While I am always sad to see the end of…
Continue reading ➞ Ottobre in Sicilia
Italians are serious foodies, so there are always plenty of options as to where to seek out food and drink while on holidays in Italy. Today I thought I'd give you a quick Italian vocabulary to use while hunting down food on Italian trip as I've been getting many requests for more Italian language related…
Continue reading ➞ A bunch of ways to eat in Italy
In estate i Siciliani diventano come degli animali erbivori, vivendo dei frutti prodotti dai loro giardini. Perchio mio marito, mio figlio e io sono obbligati a fare una passeggiata fino l’albero di fico per raccogliere i suoi frutti. L’unico problema è che l’albero è nascosto sotto un ripido precipizio dietro coperto dalla vegetazione e piante…
Continue reading ➞ Una passeggiata fina un albero di fico
Food and religious festivals (sagre and feste) all over the peninsula are at the heart and soul of Italian traditions. The ones celebrated on the island of Sicily are particularly rich in history, colour and taste. Sicilians are proud of their cuisine and dedicate a considerable amount of effort in preparing and sharing their typical…
Continue reading ➞ Sagre and Feste in July
Sicily is filled with many culinary delicacies throughout the year, but it seems to outdo itself for the summer holidays when everyone is out to have a good time and forget their diets. There are the usual pastries and the cliché gelati but two particular summer favourites which simply must not be missed by any…
Continue reading ➞ Summer decadence
Uno dai più prelibati frutti dell’estate siciliana è la Tabacchere, una strana piccola pesca schiacciata dall’intenso sapore. Ho visto la prima volta questa, apparetemente mini frutti insignificanti al chiosco di frutta e vedura al mercato e credevo fossero un tipo inferiore delle pesce normali. Mi ero veramente sbagliata, le Tabacchere sono un capolavoro barocco dei…
Continue reading ➞ Le stravaganti Tabacchere
Molti dei dolci e dessert Siciliani sono stati creati nelle mura dei conventi,mi piace immaginare una suora che innova e crea nuovi dolci partendo dalla frutta martorana, un marzapane che viene modellato in moltissime forme, un esempio sono le “minne di sant’agata”, letteralmente “seno di sant’agata” dolci a forma di semisfera ripieni di ricotta completati…
Continue reading ➞ Paste di mandorle: un iconico dolce Siciliano
One of the life lessons Italy has given me is the special taste of eating according to the seasons. There is something wonderfully simple and logical about living with the natural worlds shifting seasons, as if you are following a natural internal rhythm. Today we are all spoilt by supermarkets who have everything we want…
Continue reading ➞ Eating the Springtime
The Sicilian spring is moody as the weather fluctuates between rain and days of glorious sun. The Sciroccio wind whips itself up from the African desert and pushes the seasons along. White blossoms in the fruit trees blend with shadowy greys. The spring is an armistice which allows the winter to gradually surrender itself and…
Continue reading ➞ Smoky roasted Artichokes
Quando il tempo comincia a scaldare la terra i primi frutti di primavera letteralmente saltano su dal nuovo fogliame. Fra i più pregati c’è l’asparago selvatico che cresce spontaneo e abbondante in tutta Italia. L’asparago è un membro della famiglia delle giglio ed è ricercato per i suoi teneri, succulenti e commestibili germogli. Gli asparagi…
Continue reading ➞ Asparagi di primavera
As the weather begins to warm the first fruits of spring literally ‘spring’ up from the new foliage. A favourite has to be wild asparagus which grows randomly and abundant throughout Italy. Asparagus is a member of the Lily family and is sought after for its tender, succulent, edible shoots. This plant has been cultivated for…
Continue reading ➞ Springtime Asparagus
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