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July 28, 2010 - 8:22 am
Last week, Alfredo and Angelo from Mizzica.com came to visit the cooking school in Modica.
They have recently launched their website which offers access to top quality Sicilian products on-line and during our meeting we discussed about all sorts of products and ideas.
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July 21, 2010 - 9:11 am
Etna, Sicily's largest volcano, gives us wonderful products, all year round. Chestnuts, pistachios, wine, honey, mushroom, are all fantastic gifts of its untamed nature in the South-East of Sicily. One of these Mongibello's pearls is a special kind of peach, Pesca Tabacchiera (Donut peach) grown on the Etna slopes.
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July 16, 2010 - 10:08 am
"Are you crazy? Are you kneading dough today?" my friend asked.
Well, she was right, today it is very humid, not the ideal day for making fresh pasta;)! But then again, that is what came to my mind for tonight's welcome summer party and it had to be done.
I made saffron "maltagliati", literary meaning "badly cut" pasta, due to their irregualr shape.
For the pasta I mixed 200 gr flour, 200mg saffron, water and salt. I placed the dough in the fridge for about 30 minutes, then rolled it out and cut the maltagliati.
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June 16, 2010 - 9:57 am
Every season we like to update our culinary tours in the attempt to include always the best food related experiences this area of Sicily has to offer. Now, if you have been to one of our cookery lessons or are familiar with this blog, you already know about my respect for
Mastri di San Basilio's work and my appreciation for their extra virgin olive oils, both
Riserva and
Due Sicilie. Nothing really new about that!
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May 19, 2010 - 4:38 am
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May 17, 2010 - 11:25 am
Spring is in the air in Sicily and we celebrated with a very seasonal risotto we prepared during a cooking class last Tuesday. Risotto with wild asparagus, shrimps and cocoa nibs.
Prepare the asparagus and the shrimp.
Prepare the asparagus by breaking off the tough ends (the woody part of the spear) and cutting the tender part into 1 to 1 1/2-inch pieces (tips longer). Clean the shrimp, deveine them and keep the shells for the stock.
Then make a wild asparagus and shrimp-shell stock.
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March 4, 2010 - 5:03 am
Posted in Uncategorized
When I lived in Venice, my friends used to say that I was too fussy about two things: the beach and oranges. Now guess who spoiled me? Sicily, of course. The free golden sandy beaches of the Ragusa's coast line and the fresh top quality oranges this land produces.
I grew up eating oranges brought to us by friends who had small orange gardens in the area, mostly of the Tarocco variety. One of my mother's friends in particular, Mariuccia, still has a wonderful garden right in the archaeological area of Cava Ispica and, luckily, her son is currently taking good care of it.
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January 21, 2010 - 4:56 am
