Sicula Cuisine

 

Sicilian Panorama Copyright 2014 Rochelle Del Borrello
Sicilian Panorama
Copyright 2014 Rochelle Del Borrello

There is an old Sicilian saying which says on the island there are only two seasons, ‘the good’ and ‘the bad’. In a place of few subtleties, there can only be good or bad and little in between. The seasons are either bountiful or frugal. 

A Sicilian will hibernate in winter and interact with the seasons appropriately, like participating in a series of well rehearsed rites. They are products of their surroundings, seeking comfort, meaning and a sense of identity from their communities and environment. They are Sicilian, by birth, by habit and by their faithfulness to their native land.

Sicily is a world away from the rest of Italy, not only in a geographical, industrial or political sense, but in the way it distinguishes itself from the rest of Italy through its distinct culture and lifestyle. 

Sicilians retain elements of traditions in their everyday lives which are inherited from past generations, bombarded by a mixture of invading cultures from their past, together with an inbuilt connection to the natural environment.

One of the more subtle elements of existing traditions is the observation of certain culinary rites performed during the different seasons.

Sicily has always been a fertile place, its rich volcanic soil produces abundant vegetation including a mixture of edible plants which grow wild and other’s who have been introduced  and gone onto become staples of traditional Sicilian cuisine.

One of the pleasures of living or visiting Sicily is the simple, fresh seasonal produce and the earthly way it is prepared. 

Come with me to have a taste of Sicily.

The feast so far has featured:

Smoky roasted Sicilian ArtichokesSpringtime AsparagusThe extravagant Tabacchere, Sicilian Summer delicacies: Gelato briosche and A walk to the fig tree

Rochelle Unwilling expat sign off

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