Savoring Sicily
lucky me, i got to travel to Sicily to work on a cookbook that will be published next year by Rizzoli. what an amazing way to experience the wonderfully warm, generous people and incredibly diverse regions. the wines and food and landscapes are out of this world. and i learned of the deep, rich, layered history. if Sicily is not on your bucket list yet, it should be!
country
city
spectacular scenery
in between
caffeine with farm fresh milk
first breakfast:
country eggs
and home baked bread
nespole (loquat) fresh off the tree
precious wild strawberries
fava beans everywhere
unique shape of Sicilian lemons
nearly everyone makes their own olive oil
heavenly on fresh grilled zucchini
produce trucks roam every town
ricotta baskets
ricotta drained, rolled and pressed
chile and pepper ricotta
warm, fresh tuma
yes, a cheese pig
dough ‘pillow’
incredible breads
handmade pasta
the hands
wild boar ravioli
linguine with bottarga
phenomenal seascapes
spectacular sea urchins
certain pastry are particular to a town
these are found in only one town
warm, tender dough filled with rich chocolate and fried
a gelato cake from the gelateria in a small town
lemon sorbetto
200+ year old winery
with rainbows over the vineyards
olive trees everywhere
caper plants are the stars of Salina
(one of the Aeolean islands)
negronis at sunset
with a view of active volcanos in the distance