Sicilian Simplicity

Torta di Verza

2010-02-24T15:51:00.005+01:00

Savoy Cabbage Pie

The Savoy Cabbage is a flavorful crinkled leaf cabbage, which I've been told is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing lacy patterned veins. I am still experimenting with recipes, but have found a real crowd pleaser with this pie.

Being that we are away from home, and away from the home grown produce, we appreciate COOP. They have such a great selection of biological products, from fruits and vegetables to household products. I am hooked! I can happily say that my house is stocked with either biological, DOP or IGP products. (denominazione di origine protetta e indicazione geografica protetta)

This is the time of lent, Quaresima, so I would omit the speck. The pie tastes just as good without!

Crust: a bit unusual, but a nice crunchy change

300 g Durum wheat flour (flour for pasta)

100 g beer

40 g evo oil

Just mix the ingredients and line a pie pan. I place a sheet of baking paper over the pasta to roll out evenly. It is a bit sticky.

Filling

Half of a large head of cabbage

one onion

50g speck (or prosciutto, ham)

Parmigiano-Reggiano DOP half cup, or more for your taste

3 eggs

bay leaf, salt and pepper

In a pot of boiling water, cook the cabbage cut up into small pieces. In a separate large pan cook down an onion in a small amount of water. Once cooked add the speck and the bay leaf. Add boiled cabbage to the pan and simmer. (If you omit the meat, a tsp of olive oil would be a nice addition.) Remove the bay leaf.

In a bowl, scramble the eggs with the Parmigiano-Reggiano cheese. Add salt and pepper.

Transfer filling to prepared crust and top with egg mixture. Place in oven at 180. When egg is cooked and the crust is golden you are set!

The painted Ladies of Cogoleto

2010-02-24T14:21:00.003+01:00

While walking the many streets of Liguria, we find ourselves looking up in amazement at the extremely realistic imagery panted on the many houses that we pass. Was it lack of money, lack of architectural space or just pure joyful creativity?

There are many theories to why the elegantly dressed houses of Liguria started. It is said that in Liguria at one time existed a tax for every window that faced the road. From this it seems the custom to paint false windows was born. You can now find windows, balconies, cats with sly glances, geraniums, well the list goes on...

{They are inevitable facsimiles, exercises in illusionism in ochre, grey, old-fashioned pink, green and yellow, “that balance the otherwise dissymmetrical aspect of the houses, whose lack of harmony is the result of alterations and superpositioned elevations which the seamen carried out with excessive parsimony”, says Fortunato Lavarello of Camogli, one of the eight master decorators still working in the Liguria. “When the seamen returned home from long voyages,” Fortunato continued, “they added one floor after another to the existing houses, ruining the symmetry of the facades, and camouflaging the improvised and tight-fisted structural alterations with illusionistic paintings of shutters, balconies, portals and other trompe-l’oeil. Besides, the Ligurians are more mountain folk than seamen and, in the absence of inaccessible rock-faces, they have always taken delight even in climbing their houses in order to paint them.” } -Taken from Andrea Battaglini

Stop by Andrea Battaglini site, a travel writer and photographer.
Finestre di Liguria has more pictures of these painted ladies...

Chestnut-Chocolate-Coconut Cake

2010-02-09T09:29:00.007+01:00

When chestnuts were in season, I made a point to prepare individual freezer bags of unsweetened chestnut puree to have on hand for the future months. The naturally sweet chestnuts add a special touch to a bean soup, marry beautifully with a mashed potato side dish, and an endless list of sweet treats. Most importantly, one of my 500g freezer bags was dedicated to a very special chestnut cake! Light and airy and oh so good...

Given the fact that I am far away from my freezer back home, I picked up a small 250g bag of dried chestnuts. Not the same thing, but will make a nice substitute. Place the dried chestnuts in a large pot with plenty of water, and boil them until they become soft (it will take about 2-3 hours). Once soft, simply pass them through a vegetable press, or potato masher. (You will end up with 500g.)

Chestnut-Chocolate-Coconut Cake

500g unsweetened chestnut puree

130g ricotta (you can substitute with any soft light cheese)

100g dark chocolate

2 eggs
150g brown sugar
75g butter
100g coconut
This is a very simple recipe. Start by melting the butter and chocolate in a bowl over a pan of hot water. Once melted, add all the ingredients into a large bowl and mix. Fold into a buttered and floured baking pan and bake for 40 minutes at 180°C.

Carnevale Cogoleto-Arenzano

2010-02-08T13:27:00.002+01:00

Who can ask for a prettier Sunday? The sun's rays brought everyone of Cogoleto out to the Lungomare to enjoy a stroll by the sea.

Today, there just happened to be a Gran Prix Uisp 2010 Race in Cogoleto, which was part competition race and part leisure walk . The Athletic League Uisp (Unione Italiana Sport Per tutti) is an athletic association with an objective to offer sporting activities to all the citizens. If you are here in Italy, look them up and see what activity is being held in your area!

While out, we also met up with a few characters along the way... It was afterall Carnivale, and these little guys were ready for the celebration!

However, we had other places to get to... Quick change, and then we were off to the Carnevale taking place in Arenzano...

We all had a ball...

Savona- paesi e sapori

2010-02-08T12:53:00.000+01:00

Savona is full of surprises! Saturday night we decided to spend the evening strolling and enjoying its caruggi (typical narrow streets). Walking up Corso Italia, we were greeted by the lights and bustle of the paesiesapori market.

Paesiesapori is a market of Italian food and wine dedicated to the regional products and their territories of origin. It is a meeting between the public and the producers, in the heart of the most attractive Italian towns, where it transforms the square into a rich arcade of colors and perfumes.

Paesiesapori is one of the many events within the La Compagnia dei Sapori association. An association dedicated to promote the work of people who produce and value quality foods, such as farmers and craftsmen. This association is very active, check out their site and see what is happening in your area...

Thanks to all the samplings of new products, we purchased a tasty selection of meets and cheeses from the area.

il couscous alla Trapanese

2010-02-06T13:04:00.011+01:00

Gabriella's mother-in-law is in town for a few weeks from Trapani. I was thrilled when they invited me over to make couscous, as her mother-in-law brought semolina from Sicily. I jumped at the chance to see how it was made. I have only eaten the pre-cooked version, never the traditional couscous. (Semolina for couscous is a coarsely ground durum wheat, difficult to find here in Genova.)

"The couscous that is served today in the homes and the restaurants of the Trapani area has evolved in its own particular fashion. In the first place, it is almost always served with fish, as opposed to the meat or vegetable versions characteristic of the Maghreb, and the rituals of preparation differ as well.

The proper Trapanese housewife disdains the precooked variety for the unprocessed, and sets great store by her ability to execute the 'ncocciata: swirling the rough-ground semolina grains around with one hand in a wide ceramic basin called a mafaradda, she uses the other hand to sprinkle it with just enough water so the individual grains gather into loose but not lumpy clusters." -Mary Taylor Simeti, New Your Times

For every handful of semolina, one spoon of salted water is added.

The couscous is set out onto a cloth to dry.

A pesto of garlic,parsley, blanched almonds, salt, and oil is added to the fish broth as it simmers. It is essential for an authentic couscous.

Then a mixture of ground garlic and onion (half onion and 4 garlic cloves) is mixed into the couscous that is now seasoned with a little olive oil, bay leaves, salt and pepper. (We also added shrimp.) Completely mixed, it is placed into an aluminum couscoussiera, a double boiler in which the tight-fitting upper pot is perforated like a colander. Some people still seals the two layers of the couscoussiera with a flour-and-water paste so the steam will not escape. The couscous is then steamed over water for two hours. Once vapors begin to pass through the couscous, cooking has begun. Stir from time to time...

Once cooked, the couscous is turned out into a large bowl, and the fish broth is ladled over it. (Making sure use a strainer to strain out the fish bones.) The bowl is then wrapped in blankets and left to stand for half an hour, while the grains absorb the broth.

Check out another family from Trapani and see how they make il couscous alla Trapanese on YOUTUBE.

SugoFry an onion in a large pot with olive oil. Once tender, add tomato sauce, simmer and season to taste. Once sauce is "ready to serve with pasta" add a liter of water and salt. Simmer and bring back to a boil. Add the pesto of garlic, parsley, blanched almonds, salt, and oil. Simmer and bring back to a boil. At this time, add the fish, the smaller the better. These little fish will boil away into the broth. Later you will add the larger fish that can be served as a second.

Living in the past, Colletta di Castelbianco

2010-02-01T12:55:00.002+01:00

Imagine going back in time and walking through the intimate pathways of an active 13th-century medieval village. Well, one doesn't need a time machine to visit Colletta, a modern day mix of past, present, and future…

There is a feeling of small town charm when you visit. We were greeted warmly when we walked into the Bar with the sweet smell of hot chocolate on the stove. We then pulled up a chair, sat down, and chatted away with one of the year round homeowners. She told us stories of the place and activities that were coming up in the near future. With a heartfelt smile, she described the warmth of the other towns people. For example, if one person happens to be leaving the town on errands, they ask the others if they need anything while they are out, using their ISDN telephones that are connected to one another throughout the town. Although it is not a genuine community as of yet, as most apartments are used as summer rentals, the hope is that one day people will embraced the concept of the village and stay year round, making it their home.

I would not have known of this little gem of a place had it not have been for Anne over in Anne in Oxfordshire. She mentioned that she had spent some time in Liguria and stayed in Colletta. So, after a bit of searching on the internet, yesterday we set out to discover this unique Borgo.

An article in Fast Company, Dolce Vita, Internet Style, Ian Wylie writes of the development and concept of this cybervillaggio.

Visit Colletta di Castelbianco and see for yourself if this is your next adventure. Houses are still available…

Crostata di marmellata di fichi e crema di vaniglia

2010-01-29T15:10:00.002+01:00

What a nice treat to prepare for someone special. A sweet layer of figs, covered with a rich dense vanilla cream.. I have used this Vanilla Cream recipe several different ways; filling for cream puffs, spread between cake layers, and on it's own served with a spoon. This is a favorite at Debbie's house and all come a running when it's time to enjoy. You know who you are... :) Thank you for this sweet delicate goodness!

Pasta Frolla

Vanilla Cream Filling
150 g sugar
100 g corn starch
.5 tsp salt
770 ml milk
4 egg yolks, slightly beaten
2 tbs butter
1 tbs and 1 tsp vanilla

-Mix sugar, cornstarch, salt in 1/2 quart pan. Stir in milk gradually. Cook over medium heat stirring constantly until mixture thickens and boils.
-Boil and stir for one minute.
-Stir at least half of the mixture into the beaten egg yolks, then blend into the hot mixture in the pan.
-Boil and stir for one minute.
Remove from heat, stir in butter and vanilla
-Cover and refrigerate until chilled. One hour.

Jam
Choose a jam of your preference. I used organic fig jam, a nice mix with the delicate cream.

a walk in Portofino...

2010-01-25T15:32:00.003+01:00

Oh to have been around during the time of Plinio il Vecchio and to have seen the many dolphins swimming in the neighboring waters of this place... For it was he who first named this beautiful harbour "Portus Delphini" after his experiences here.

The characteristic fishermen houses, that snugly line the coast of the harbour and reflect in the blue sea, are supported on one another and distinguished apart only by their delicate colors.

The importance of this village grew in the medieval age thanks to its natural port that offered secure landing and shelter to the sailing ships of the period. This happens to be the most famous harbour, and I've heard in the world, that is set in the middle of a natural peninsula formed by the inlet of Portofino Bay.

Castello Brown perches high above the village. After we followed a small winding path, we reached the castel where a museum, gardens, and breathtaking views over the bay and the Gulf of Tigullio were waiting.

A magical place...

The entire walk had me wanting to discover what was around each corner. This scenic pathway eventually takes you out to the lighthouse, faro, on Punta del Capo where you can sit back and watch the sun set...

Portofino, we'll be back...

il mio mattarello

2010-01-23T22:14:00.005+01:00

With all that pesto made, I got to work on fresh pasta. Last night we had a dinner for six and we were going to serve the maltagliati pasta with pesto, and the fresh sheep ricotta ravioli with salsa alla noci. While I was rolling, Gabriella prepared the noci, so I'll work on adding that subtle sauce soon...

All this was made possible due to my purchase from the street market on Thursday; my new, extra long polling pin!

Just a reminder, for fresh egg pasta, 100g of durum wheat pasta, one egg, and a touch of salt. Rule of thumb, 400 g flour with 4 eggs will serve 6 portions of fresh pasta and 8 portions of filled pasta.

Pinoli e Pesto Genovese

2010-01-23T10:38:00.011+01:00

A few months back, we set out to gather pine nuts with our friends in the hills of Sicily. The landscape was amazing as we searched for those very characteristic Mediterranean Pines (Stone Pine or Umbrella Pine). These raw pine nuts grown in the wild are adored throughout the world for their taste and texture. And here they are, literally at our fingertips!

We then passed through the town of Novara for a pick-nic lunch and enjoyed the shade and beauty of this sweet place between the Peloritani and the Nebrodi Mountains. In Novara, during the time of Carnival, the traditional “Gioco of the Maiorchino” takes place, where wheels of maiurchèa (a seasoned pecorino cheese) are rolled down along the town streets. People gather and follow this rolling masked ball through the many twists and turns of the town.

Rocca Leone

Now, being that I am in Genova, what more traditional recipe is there than the well known Pesto Genovese? I have made my fair share of pesto, but I've learned that there is nothing like the Pesto Genovese. The very best Genovese basil is said to be grown in Prà, where the basil is distinguished for its small, oval shaped, fine green leaves. Their perfume is - with respect to other types of basil - exceptionally delicate. Prà happens to be very close to where I am, so my friend Giovanna picked some up on her way over to Gabriella's house for a day of pesto making.

To truly make this pesto, one needs to use the marble mortar and wooden pestle with diligence and patience. The tender leaves of the basil should never get near a heat source and a mixer could give off heat causing the leaves to wilt. Unfortunately we did not have the proper utensils, but I'll work on that for the next time!

Pesto for 600 g of pasta
Basilico 50 grammi di foglioline di basilico.
Olio extravergine di oliva - ½ bicchiere
Needs to be from the origen of Liguria or a product of Italy
Formaggio grattugiato - 6 spoons of Parmigiano Reggiano and 2 of Pecorino DOP
Garlic- 2
Pinoli - 1 spoon
Sale grosso - few grains
Grind the pine nuts with the garlic, then add the basil. Add a touch of salt and the ground cheeses. Taste for salt and enjoy!

Cotto e Crudo

2010-01-19T10:13:00.001+01:00

This morning I found a new website that I would like to share, ‘Cotto e crudo’ . I appreciate their approach and what they are all about. Enjoy...

"Choosing the food we buy and eat is a powerful means of taking responsibility for ourselves and the world we live in. It is important that such choices are informed and conscious. ‘Cotto e crudo’ is focused on sustainable, cruelty-free cooking and the development of recipes that are delicious, healthy, nutritious, animal-friendly and gentle on the environment. The site gives people some ideas and resources to introduce more plant-based food into their diets, to optimize their health, eating habits, lifestyle, to prevent disease and lower the negative impact that modern, contemporary (food) production and consumerism have had on nature, the planet and its inhabitants."

Focaccia

2010-01-15T18:19:00.005+01:00

Yes, that flat oven-baked bread that we all know, Focaccia. I have only one question. How many Focaccia places can be in one small town? Everywhere I turn there is another sign for Focaccia? Everyone must eat Focaccia here... ;) After all, I am in Genova and this is the focaccia genovese! The proper way of eating this bread is turning the seasoned side down, so your taste buds can enjoy all the flavors...

My three new friends enjoying their tasty treat after a long walk by the sea at the street market...

Cogoleto, Genova

2010-01-15T17:27:00.005+01:00

Here we are!! Cogoleto, our home for the next few months... My first walk through the town I found myself grinning from ear to ear. This place is so cute with a nice small town feeling. I'm so happy we decided to stay here, rather than in the city of Genova. Each have their our characteristics, but the slow pace, everyone knowing everyone environment, is more my taste. Needless to say, I have found all the pastry shops and will be trying my hand at creating "Dolci Tradizionali Genovesi"...

There is an amazing lungomare for the whole length of the town. Every day there are people walking, enjoying the fresh air, rain or shine!

Cogoleto also claims to be the birthplace of Christopher Columbus... Here you can take a look at his portraits and life scenes that are scattered around the town.

Genova, here we come...

2010-01-13T14:10:00.000+01:00

On December 28th, we set sail for Genova with our car packed with all the necessities for our new adventure. For the next few months we are going to live our Sicilian Simplicity in Genova, Cogoleto to be exact. Our small seas side town of Cogoleto will be our home away from home as we discover Northern Italy and take in all things new! Nice way to start the year...
...

Concerto de LE 7 MUSE, Taormina 26.12.2009

2010-01-13T12:18:00.007+01:00

We had the pleasure of singing in Taormina the day after Christmas in the Cattedrale...

Liquore alle more

2010-01-13T09:25:00.021+01:00

Blackberry Liqueur
I have been saving this post for a long time, as I wanted to post it once everything was complete. It took five months of preparation, but I have to say that it was well worth it! During the warm summer month of July, we set out with some friends to collect wild blackberries. This year we wanted to give a bottle of this unique sweet liqueur for Christmas, and we had just the right amount of time to do so. Once December came around, family and friends enjoyed all the sweetness of the summer...

Pandoro

2010-01-13T08:32:00.010+01:00

I happened upon a Pandoro form a few months back (maybe not a perfect shape), and I've been wanting to try my hand at making one. What a pleasure... The scent in the kitchen was amazing! Then, to share this perfumed loaf with those whom you love... Well, there is nothing better. AUGURI!

Pandoro

Biga

This is a type of pre-ferment used in italian baking. The biga adds complexity to the bread's flavor and is often used in breads which need a light, open texture.

-Flour 70 grams
-Fresh yeast 10 grams
-Water at room temperature 50 grams

Procedure:
Dissolve the fresh yeast in the water, then add the flour. Set aside to rise, double in size.

First Mixture
-Eggs 2
-Flour 130 grams
-Sugar 40 grams
-Butter 40 grams

Procedure:
Mix all the ingredients in the First Mixture, then add the Biga. Mix well and set aside to rise, double in size.

Second Mixture
-Flour 270 grams
-Sugar 100 grams
-Eggs 3
-Egg yolk 3
-Salt 1 tsp
-Rum 2 tbsp
-Vanilla 1 tbsp
-Melted Butter 250 grams

Procedure:
Mix all the ingredients in the Second Mixture, then add the First Mixture. Form a ball and place the dough into a buttered pandoro form. Set aside to rise for 10-12 hours. Bake at 180° C for about an hour. Leave to cool and then flip the form over.

This is worth the extra time! Your friends and family will be VERY happy... ;)

Vendemmia 2009

2009-12-05T11:35:00.006+01:00

I am backtracking a bit today with memories of this years Vendemmia...

I Cachi

2009-12-04T14:56:00.009+01:00

Persimmon

Yesterday, I visited my friend Anna, who lives just above my town in Presa, and I came home with a beautiful basket of vibrant cachi. I will now leave a few of them to ripen in my fruit bowl, next to a handful of apples, and in no time we will be enjoying this juicy, sweetly tangy, versatile fruit. (The apple will emit ethylene gas, a naturally occurring hormone, which speeds up the ripening process.)

Just Fruit Recipes had a long list of baking ideas to enjoy...

If you are interested, here are a few Health benefits of the persimmon fruit:

Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.

Fresh permissions contain anti-oxidant compounds like vitamin-A, beta carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. These compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

Zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent "Age related macular disease"(ARMD) in the elderly.

The fruits are also very good source of vitamin-C, another powerful antioxidant. Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins acts as co-factors for numerous metabolic enzymatic functions in the body.

Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI) and phosphorus. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.

Sapone

2009-11-29T10:06:00.011+01:00

Many people are turning to more natural preparations of soap, maybe due to allergies, for a desire to be more gentle on the environment, or just because they like the idea of natural products. If you are looking to a natural alternative to commercial brand soaps, there are so many to choose from. We use a beautiful product called Aleppo. Made with Laurel Oil (Bay leaf), the Aleppo line has so many different varieties to choose from. (Here you can learn about the Laurel oil (bay leaf) soap in english)

Our friend Debbi informed me that she was going to make her yearly batch of homemade olive oil soap, so I joined in on the making. Soap has been made using olive oil since at least the 1600s. Since those days olive oil soap has often been referred to as castile soap because of the region of Spain where it originated. This is pure olive oil soap, but of course those we find on the supermarket shelves today may contain smaller amounts of the beneficial oil.

What is it about olive oil that makes it perfect for the base of a soap? The olive oil acts in much the same way as tallow, but is much more gentle. The oil is known to be good for your skin with the nutrients it contain providing moisture and elasticity to your skin.

Making olive oil soap requires a bit of preparation and some caution as it requires the use of Sodium hydroxide. There are several recipes available on the Internet that can tell you exactly what you need to do and warn you of any risk or hazard, as well as letting you know what benefits you can expect from using your own homemade olive oil soap in place of commercial brands.

There's no question olive oil is good for your skin. After all, many people use it as a moisturizer straight out of the bottle! They simply rub extra virgin olive oil into their skin, just as you would any other moisturizing oil or lotion. Many claim it can help you keep a youthful appearance, too! I, however, haven’t gone that far. I do however use Argan Oil and do recommend it.

We have learned about a common ingredient in most shampoos, bubble baths, toothpastes, shave foams, and shower gels. This ingredient is called Sodium lauryl sulfate. (There is a long list of other forms of the word) We choose to buy products that do not contain this ingredient because of its possible number of health concerns. Check the ingredient list on your products, and If you are interested, look it up and make your own informed decision. I’m not going to preach, but it is something you should know about.

Fico d'india- dolcezza pungente

2009-11-27T17:13:00.008+01:00

Prickly Pear

The last days of the fico d’india are here, as the winter months are approaching. Although it doesn’t feel like winter is just around the corner here in Sicily. Our breakfast companion for many months will be missed, but we will look forward to the new year and all the gifts this land will bless us with. We have been avid fico d’india eaters, and who wouldn’t be after knowing all the health benefits these brightly colored gems hold.

This juicy plant easily and abundantly took root in Sicily so that it became an integral part of the landscape both as a spontaneous element in rocky and bare areas, and planted out by men in order to enclose farms and pastures or as a windbreaker. The prickly pears structure is a thick and insurmountable barrier, for its stems are formed by cladodes, or pads, reproducing one on the other for more than two meters. Their leathery texture and waxy surface is armed with spines matching wonderfully with the bright landscape of southern Italy, with the emerald green of its trunk, the spiny splendor of its flowers, and the liveliness of its fruits: red, magenta, orange, yellow, and pale green crowning the plant like polychromatic crests. Incas and Aztecs knew the nutritive and therapeutic properties of prickly pears and thought of it as a holy plant with strong symbolic values. They extracted a rich natural dark red dye, carmine. Just to extract carmine, in 1500 the prickly pears were grown in Europe. Soon their other properties were appreciated: their high nutritive value due to the copious presence of minerals such as calcium and phosphorus and the abundant amount of vitamin C. In fact large quantities of prickly pears were stocked on ships in order to prevent scurvy during long crossings.
Excerpt taken from - Gusto di Puglia

Summer Singing

2009-09-21T23:38:00.011+02:00

The summer months were a blast performing with a great group of guys from Vulcanika. Now, I'm looking forward to what's ahead! I'm currently working on music with a very talented piano player. It's great to sing those warm, sulty sounds that I enjoy so much!

Live in Presa

2009-08-13T02:10:00.005+02:00

I know, I have been busy...

Our band will be in Piedimonte Etneo on the 16th of August for the "Cafe Concerto". If you're in the area come on by!

Where or where does the time go??

2009-07-17T19:22:00.004+02:00

Yes, I am here!! These weeks have flown by while we've been busy enjoying the sicilian sun. I plan to sit down and get back to posting, as I have so much to share...

A presto... ;)

Our Second Anniversary...

2009-05-26T22:11:00.004+02:00

On this special day, all the wild flowers of Etna were in full bloom for us!

For those of you who were able to join us two years ago, here in Sicily for our wedding, do you remember the yellow Ginestra bursting out along the streets? Today, on our motorbike, we drove the same streets and thought of that very day...

Auguri Debbi and Carmelo

2009-05-25T09:00:00.005+02:00

Yesterday Debbi and Carmelo celebrated their 28th wedding anniversary. Thirteen of us dined on a fabulous feast!
Don't forget, Debbi and Carmelo offer a very relaxing Sicilian Vacation Rental Property. Their current guests joined us!

Auguri Francesco & Kelly Marie Russo

2009-05-24T11:31:00.004+02:00

Here are some pictures from Kelly and Francesco's wedding...

Sagra delle nespole: Calatabiano (CT)

2009-05-11T12:11:00.004+02:00

Time to gather the nespole! This past weekend in the town of Calatabiano, there was the Sagra delle nespole. Hoards of people gathered to taste nespole gelato, nespole jam, liquor, cream, crepes, and many more creations. To kick of the night the mayor of the town helped serve the guests slices of a 12 meter long nespole cake.

Next weekend the town is celebrating A CALATA DI SAN FULIPPU. Check out a video from a few years ago here. I won't be able to make it next weekend, but I've heard it is something not to miss...

Pellegrinaggio a Vena

2009-05-10T14:33:00.008+02:00

This morning, bright and early, the town set off on their annual Pellegrinaggio a Vena, pilgrimage to Vena. Vena is a fraction of Piedimonte Etneo, just north 5km. The Sunday of the festa delle Madonna, devotees make this pilgrimage and share in a Church service all together. (I didn't take my camera out much today, unfortunately. I was busy walking... :)

Church service was held at 10:00 in Vena, and the church was packed! Afterwords, everyone gathered in the square and enjoyed the fresh Vena air. It was a glorious morning...

Back home!

2009-05-09T15:36:00.007+02:00

That's right, back home in Sicily! We visited many beautiful places these past few weeks, but I must say that it feels great to be back. One thing is true, in my opinion, nothing can beat the Sicilian Simplicity!

Fresh from the garden vegetables, what can be better?

Beautiful plump fave beans...

Sweet, juicy peas...

May is here and everything is in bloom! What a beautiful welcome home gift...

Our neighbors were staying cool in the shade...

¡Adiós para ahora, regresaremos!

2009-05-06T18:29:00.004+02:00

Barcelona sunshine...

It's now time to go back home, Sicilia here we come!

A Night in Tunisia

2009-05-05T10:19:00.010+02:00

When in Tunisia...

A walk along the streets of Sidi Bou Said, Tunisia. This lovely blue and white village is perched on the cliffs overlooking the Bay of Tunis.

In the distance, the emerald sea with the mountain of Bou Kornine and the southern beaches of Tunis across the Bay.

It was a Sunday evening and the streets were full of locals. Family and friends gathered together in the cool evening air.

Along the cobblestone streets, we followed the sound of music and singing up to a small room. We discovered a group of women enjoying the afternoon together. It was here that I turned and noticed Alessia Marcuzzi and two of her frineds standing right next to us. They were also enjoying the celebration...

I met a friend and got to work...

So many beautiful things to see here... In Carthage, the museum displays mosaics, sculptures and artifacts from the period before Carthage was destroyed by Rome in 146 BC.

Saint Louis Cathedral (French: La cathédrale Saint-Louis de Carthage) is an old Roman Catholic cathedral located in Carthage, Tunisia. Situated on the peak of Byrsa Hill and near the ruins of the ancient Punic and then Roman city, the cathedral is no longer used for worship but hosts concerts of Tunisian music and classical music.

St. Louis Cathedral, built by the French in 1890 and dedicated to the 13th century saint-king who died on the shores of Carthage in 1270.

Ella Fitzgerald A Nigth In Tunisia

The moon is the same moon above you
Aglow with its cool evening light
But shining at night, in tunisia
Never does it shine so bright

The stars are aglow in the heavens

But only the wise understand

That shining at night in tunisia

They guide you through the desert sand

Words fail, to tell a tale

Too exotic to be told

Each nights a deeper night

In a world, ages old

The cares of the day seem to vanish

The ending of day brings release

Each wonderful night in tunisia

Where the nights are filled with peace

Né babà, quanto si’ bello!

2009-04-29T19:19:00.007+02:00

Whether it's the gigantic Babbone, the Baba, or the little Babarini, here in Naples they are all good!

The sun was shining with all it's glory today as we strolled through the buzzing streets of Napoli... Our trusted viamichelin suggested a quaint little place to eat, Napoli Mia, via Schilizzi 18/20.

Napoli Mia, intimate dining serving genuine local dishes.

Villefranche

2009-04-21T09:04:00.008+02:00

Villefranche is a wonderfully French village on the French Riviera offering a unique opportunity to experience everything French. You may not want to wander any further than this quaint fishing village, as the walkways of Villefranche's parks, historic district, and village are simply breathtaking.

Villefranche is just a stone’s throw away from Nice, Cannes, and Monte Carloso, so next week we might head over that way...

Buon viaggio

2009-04-15T21:56:00.004+02:00

We're going to be away for a few weeks, but I hope to chime in from time to time... We will be discovering places along the Mediterranean coast!

A presto!

Buona Pasqua a tutti !

2009-04-11T19:24:00.010+02:00

Yesterday we all got together to make our "Cuddura cu l'ova" for Easter. We had such a nice time making all different shapes and creating works of edible art!

Everyone was hard at work...

Buona Pasqua a tutti!!

Almond and Amaretti Cake

2009-04-08T18:46:00.009+02:00

The other night I made an Almond and Amaretti Cake for dinner with friends. It was a big crowd pleaser...

Ingredients:
7 tablespoons of flour
7 tablespoons of sugar
150g of melted butter
200g of amaretti cookies
almond extract
100g of finely grounded almonds
3 eggs
1 tablespoon of baking powder
Puffed pastry (buy the premade variety if you are short on time)

Place the amaretti cookies in a food processor and grind them finely. Then add this to a large bowl with all the other ingredients. Line a baking pan with oven paper and place the puffed pastry inside the pan. Fill the pastry with the mixture and fold the extra pastry over the filling. Bake at 180° for 40 minutes, but don't open the oven for the first 30 minutes. Stick a toothpick in check for doneness.

Simple to make with an impressive presentation...

Via Crucis Rappresentata

2009-04-05T19:11:00.005+02:00

Stations of the Cross, Via Crucis, refers to the depiction of the final hours (or Passion) of Jesus, and the devotion commemorating the Passion. The town gathered and followed Jesus on a pilgrimage of prayer, through the chief scenes of Christ's sufferings and death.

la Domenica delle Palme

2009-04-05T18:42:00.005+02:00

Our choir began to sing as the church doors opened, and all the towns people filed in.

Buon Viaggio Carmelo

2009-03-26T20:44:00.007+01:00

Our good friend Carmelo is flying back to the states this weekend as he returns to work. So, we decided to have one last lunch together before he heads off. And a feast it was indeed! Antipasti, pasta con Carrapipana, zucchini quiche, eggplant parmigiana, caponata, baked pumpkin, stuffed mushrooms, stuffed tomatoes, pork and beef roast with peas and carrots... Now that's just the beginning. For dessert we enjoyed a delicate taste of panna cotta, white chocolate covered marzipan, sweet rice pie, and a warm apple crumble with panna ice cream!

Carmelo, we send you our best!

Pizza Party

2009-03-25T22:09:00.006+01:00

Monday night we were invited to Enzo and Maria's house for a night of music, dance, and pizza. There was an assembly line at work when we arrived. The kitchen was full of family and friends preparing the dough and laying out all the pizza fixings. Once everything was ready, the orders were in and the show was about to begin!

The show in the oven that is...

With the last few coals from the fire in the conca, Enzo warmed up some sausage. The conca was used here to heat a room in the cold months. People would gather by the glowing flames and catch up about their day. One might also attach it's woven wood cover and hang clothes over the heat to dry the damp items.

We had a great night and everyone danced the night away...

Buon Compleanno Antonello

2009-03-22T19:28:00.002+01:00

This morning I made a fluffy coconut cake for the special day!!

Auguri Amore Mio!!

Osteria I Tre Bicchieri

2009-03-21T20:35:00.007+01:00

In the center of Catania nestled on the corner of Via S. Giuseppe al Duomo and D'Assissi, Osteria I Tre Bicchieri gracefully welcomes all to enjoy a meal of luxury. I think of it as a place to dine when you deserve a little something special. Once you enter, you are greeted with a warm welcome from the staff whome create an atmosphere of class and elegance, not at all pretentious.

The kitchen could be defined as creative Mediterranean with it's care of presentation in the smallest details. Each time we have dined here, we have been amazed at what original ideas the chef envisions with simple Sicilian ingredients. I love to come here for inspiration and for the pleasure of dining. With service of silver, dishes of porcelain, hand blown glassware, and linen table cloths, just sit back and enjoy all the courses.

Cin Cin!

Crispelle di S. Giuseppe

2009-03-19T14:51:00.006+01:00

Tanti auguri a tutti i papà!!

That's right, today is Fathers day and we must keep up with traditions... At our local bar, Caffè Calì, they were busy serving out platters of zeppole, also known as crispelle di riso. We made sure to pick up some, but you can try to make it at your house.

Ricetta crispelle di S. Giuseppe
400 gr rice for sweets
1 lt of milk
400 gr flour
salt tsp
yeast (una bustina di lievito di birra)
honey (Miele di zagara)
orange peel

Directions:
The night before, in a pan over low heat add the milk, salt, and orange peel. When the milk begins to boil, remove the orange peel and add the rice. Stir from time to time and leave to cook until the rice has absorbed all the milk. Then cover with a lid and leave to rest for the night. The next day, dissolve the yeast in a small amount of room temperature water and add it into the rice mixture. Mix, adding gradually the flour. Leave this mixture to rise in a warm place for a few hours. Then make small finger shapes out of the rice. In a pan of boiling oil, fry to a golden brown. For the glaze, add a few spoons of water to the honey and cut up pieces of the orange skin to make a liquid honey syrup. Drizzle the syrup over the crispelle e BUON APPETITO!!!
(Thanks to Claudia for your recipe!!)

Cassatella di Sant'Agata

2009-03-16T11:11:00.028+01:00

When ever I walk into a pasticceria I always admire all the beautiful sweets behind the glass counter... At home, I then enjoy creating my own sweet treasures. Profiterol, Torta di ricotta, Lo sfoglio Polizzano, Cuddura cu l'ova, and Hazelnut Biscotti are just a few delicacies that I found the inspiration from one of the many pasticceria siciliana. One dolce, that has been taking my fancy lately, is the Cassatella di Sant'Agata (cassatedda di sant'Àgata in dialect). The Cassatella is a traditional sweet from Catania that can be found in almost every bar during the festival of St. Agatha. The cassatella is in fact a small sicilian cassata (in catanese dialect, minnuzzi ri Sant'Àjita) in the form of a breast, to symbolize the martyred saint of Catania, St.Agatha, as her breasts were amputated. She is therefore often depicted iconographically carrying her excised breasts on a platter.
(Last year we attended the Festival of St. Agatha. Check out the amazing devotion the towns people of Catania have for her.)

The original Cassata captured many of the traditional Sicilian ingredients; the intense green pistacchio of Bronte, the perfumed almonds of Noto, and the many citrus fruits of the island. It has been an ongoing joke between me and my friends to find the perfect Cassatella, and this past weekend I decided to dive in and attempt just that, with the help of Mandi and Diana!

One very important ingredient is the Marzipan, pasta di mandorle. I made sure not to make it too sweet, often times I do not enjoy marzipan because of it's sweetness. I used more almonds and the taste of mandorle filled your mouth with flavor.

Pan di Spagne, a type of sponge cake, is the next ingredient that is layered into the mold after the marzipan. To achieve a light and fluffy cake, the egg and sugar mixture should be mixed no less than 20 minutes to create a nice frothy texture before adding the flour.

The principle ingredient in the Cassatella is the ricotta di pecora, fresh sheep's milk ricotta. Our nearby pastore, shepherd, passed by the night before and delivered a kilo for me. I added less sugar to the ricotta than when I make the Torta di Ricotta because of the sweet marzipan wrapped sound the filling.

The molds were then inverted and ready for the glasse di zucchero...

We then got a bit creative and made one VERY big one...

However, we added a few extra cherries...

What a day! We were so thrilled with the results, and so were all the lucky recipients who got a taste... Thank you ladies for the wonderful afternoon and the memories!

Hello! Ok, better late then never, right... ;)

I have so many people ask me how to make these little beauties, so here we go! Once all the parts are finished, follow the pictures with their step by step assembly.

Pan di Spagna (Spong cake)

6 eggs, 180 grams sugar, 180 grams flour

Just mix the eggs and sugar for at least 15 minutes, until they write. (Very important!) They, little by little, sift in the flour. Pour into a large buttered and flowered cake pan, and place into a preheated oven 180°C for 30 minutes. Once cooled, slice into thin pieces and set aside.

Marzapan

400 grams almonds, skinned. Sliced almonds will give you the result much faster.

400 grams powdered sugar (plus extra for kneading)

Grind the almonds until they have a very fine consistency. Add the powdered sugar and a touch of water. Very small amounts of water at a time. If you add too much at the beginning, you will have to add more powdered sugar. Like making a pie crust, fold and knead until you reach a compact texture. (see picture)

At this point, when I wrote this post I added a few drops of green food color. Nothing fancy unfortunately. However now, I prefer to stay away from colors. You can completely create this sweet omitting the color and you are left with a beautiful, delicate alternative.

Roll out thin like you were making cut out cookies, cut, and line a baking form that was already covered with plastic wrap.

Ricotta

The flavor is all about the fresh sheep’s ricotta. Let it sit in the fridge for a least a day to drain all the excess liquid. Then add 120 grams of sugar to 500 grams of ricotta and mix.

Glasse di zucchero

I choose to simply use 250 grams of powdered sugar and water. Again, add very small amounts of water at a time, one tablespoon, two tablespoons at a time, until the glasse is nice and runny.

Sorry it has taken me so long, Enjoy!

Catania day trip...

2009-03-09T17:51:00.005+01:00

The weather today in Catania was glorious... I stepped out onto Diana's terrace to a breathtaking view of Mt.Etna. One could gaze in amazement, and I plan to next time I'm here, but today we had work to do... We set out on the streets of Catania in search for, well... It was a shopping day for us girls.

Don't mind our misshaped bodies. It has been pointed out to me that I am without neck, shoulders, nor forearms... :) But I make a very nice shaped arrow or Ace of Spades as Carmelo put it! ;) In any case, with the lavic stone road of Catania beneath our feet, we were ready for a day in the sun.

The streets of Catania are something not to miss... Many people pass looking into storefronts, but next time take a closer look at the workmanship of these massive blocks. I remember walking along with Antonello watching a team of workmen sitting on the ground with their legs, open as if children playing, chiseling away with their hammers, banging into this dense stone. Not a machine, the art and craft of the Sicilian traditions are still alive here. There is art everywhere in this city, great and small...

We've created a bit of a Cassata addiction when we get together... But do stay tuned, I hear there will be a Cassata Dolci factory at my place this weekend! Yummy...

Another amazing day in Sicily...

Interested in a little background information about the lovely round Cassata of Catania? I talk a bit about them last year at the Festival of St. Agata.

Aerial view of the Catania street market...

La Festa della Donna

2009-03-08T12:03:00.011+01:00

In honor of this special day, also by coincidence because our friend Katharine was visiting for the weekend in Catania, we ladies set out for a night in Catania. Diana reserved a table at the Agorà Hostel. The Agorà Hostel is in the historical centre directly in front of the ancient Roman ruins and beside the famous Pescheria, Piazza Currò, 6. One of the oldest rivers in Catania passes right underneath the hostel in a cave formed 300 years ago by an eruption of Mount Etna, and the atmosphere is very unique.

"There must be hundreds, if not thousands, of places in Sicily where you can sip a glass of Zibibbo wine as you nibble on traditional sesame biscuits, or other specialities of some local master baker. But if at the same time you are 60 feet underground in a cave made of lava, with your toes bathed by the cool clear waters of a mountain stream which gargles and gurgles past, reminding you both of the lowly washerwoman who scrubbed here, and of the noble Ancient Romans who came to partake of the spa water, then you can only be in the Agorà Hostel. Above ground, the ambiance is dynamic: restaurant, bar, Internet, all animated in unpredictable and extraordinary colours. You can hear young people from all over the world speaking different languages, playing different music, wearing different clothes, as they relax in the sea, sun and climate of Sicily. The hostel is on upper floors. Next door, the medieval fish market provides fresh colour, food, flavours, and aromas every morning, to furnish a typical Sicilian cuisine which is nevertheless conscious of European taste."(Pippo Mascolino)

With it's long list of antipasti, we each ordered a plate to share... We sampled crostini di Norma, bruschetta, grilled vegetables, the crostini di mascarpone, ricotta, miele, and pistaccio was one of my favorites, along with the antique cheese sample and Carpaccio di bresaola e rucola plate. Then came or meal... We each ordered the cuscus, as it was known as their specialty. But, to show just how great the staff was, our waitress recommended that we each share a plate of cuscus because the servings were quite big. Everyone working at this restaurant was kind! To finish off a great night, we each ordered one of their tempting desserts. I dove into sweet ricotta cream filled with chocolate and drizzled with orange syrup. For those of you who like ricotta, this was a must!!

We were fortunate to also have Carmelo share the evening with us... He and his harem of six ladies...

Sushi in Sicily

2009-03-05T16:55:00.008+01:00

Last night we dined at F.I.S.H Sushi and Oyster Bar. Located on via A. di Sangiuliano, 188/194 in the heart of Catania. I have never been one to frequent a Sushi place, but after last night my thoughts have changed. The meal was great and the mood and atmosphere of F.I.S.H makes the night just special...

Diana, Carmelo, and I...

L'acchi da Marina...

The Breakfast Club

2009-03-05T11:52:00.002+01:00

Monday morning, the girls all got together for breakfast by the sea... The sun was shining and the conversations were nonstop!
Thanks to Mandi, we expat ladies have all met! Living in a new place, with a new culture, and a new lifestyle, it's nice to meet up with those who are experiencing the same thing. We can share stories and laugh at the challenges we have been through... But, most importantly, we have a good time together!
Looking forward to next Monday!

Sunday Lunch in Linguaglossa

2009-03-05T11:10:00.004+01:00

This past Sunday, lunch was shared with a table of new friends at Debbi and Carmelo's house.

After lunch we took a drive over to a new construction site of Giuseppe Palanga, who is an architect in Linguaglossa. But this was something special... A self sufficient house created by the team of studiodeda. Studiodeda is a collaborative network of architects, engineers, environmental scientists working together in the fields of biodiversity and energy saving. I was blown away! If you are interested in building a house here in Sicily, you certainly should look into this technology... Their office is located in Linguaglossa, and their name "deda" is the Sicilian word for the resin rich, Etna pine root that is used as a firestarter.

Carnevale 2009

2009-03-01T10:32:00.021+01:00

This was a very busy, party filled week!

The kids at the Asilo all enjoyed the Carnevale...

Then on Tuesday the town had the Carnevale parade. After that, each group performed a dance number for the crowd...

Pinocchio...

The can-can dancers...

Mario and Pippy long stockings

Chiara dancing away, Rock-n-Roll

Mario in Robin Hood

Roger Rabbit and many more...

There was a great turn out and another great Carnevale...

Carnevale 2009, almost...

2009-02-22T17:38:00.009+01:00

Everyone was all dressed for the event! But, unfortunately, the weather didn't want to cooperate... We'll have to wait till tomorrow for the big parade.

Here is Mario looking very sharp in his costume...

Some little guys were very unhappy that the Carnevale was postponed till tomorrow, while others enjoyed themselves the same under the raindrops.

Apple trees do need their rain... Wonderful work Mandi!

A little Bumble Bee and an Apple Tree stopped over at my house for a slice of chocolate cake since the parade was put on hold. They were very polite guests!

Enjoying their Hershey's Kisses sent over from the states...
Till tomorrow...

fa freddo...

2009-02-19T16:01:00.004+01:00

Last night, after class, there was nothing better than a warm cup of green tea.

We have been hit with some chilly days here in Sicily. However, sitting back in a warm bar, with good company, takes your mind off it!

Lunch in Linguaglossa

2009-02-19T15:29:00.004+01:00

This past Sunday my good friends from Linguaglossa, Debra and Carmelo, invited me for lunch. On the drive over I was shocked as the rain quickly changed over to snow and made it quite difficult to see the road. You'll have to use your imagination with this one, the camera didn't capture the same feeling. But, for someone who never sees snow around these parts, it was very exciting. However, as soon as the sun came out, about an hour later, all the snow was gone...

We all shared a great meal together!

Carmelo is the author of English for Italians an online English program. He has created a great resource tool for anyone interested in learning English, or for those teaching English to Italian students. Check out his site and have a look around! In the near future I plan to help Carmelo create recordings of his dialogs... Stay tuned...

Debra and Carmelo also offer two rental properties in their peaceful Sicilian town.

Sicilian Vacation Rental Property
Maybe this might be the place for your next sojourn?

Non è Vero Ma Ci Credo

2009-02-19T15:17:00.008+01:00

A night at the theatre...

Valentines Baking with Chiara

2009-02-19T14:58:00.006+01:00

Last week Chiara came over and we prepared Valentines strawberry cheesecake brownies. I always enjoy time in the kitchen together!!

Strawberry Cheesecake Brownies
1/2 cup butter, room temperature
2-oz dark chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
2 tbsp cocoa powder
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/3 cup preserves/jam

Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease. In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined. Pour into prepared pan and prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Drop dollops of preserves into the cheesecake batter. Gently swirl batters with a butter knife. Bake for 35-40 minutes, until brownies and cheesecake are set. Makes 20 brownies (or 25 small brownies).

Karaoke Night!

2009-02-12T14:50:00.004+01:00

I had the pleasure of singing with Enzo , our local butcher, a few days back at his place. He has all the equipment for a night of music! A bunch of us sang the night away...

I must add that this summer our town hall hosted a Karaoke Competition. Well, Enzo asked me to sing the song "I Belong To You" - by Eros Ramazzotti and Anastacia. We walked away winners that night!! ;)

biscotti di pasta frolla

2009-02-10T10:50:00.005+01:00

When ever I make a torta di ricotta or a crostata, I always make extra pasta frolla and freeze it. So, when that unexpected visitor passes by, I am always ready to bake up something sweet on the spot.

Once thawed, I just made little round balls of dough and placed an almond in the center. I then rolled the balls in sugar and placed them on the cookie sheet. When cooking, they flattened out and were perfect. I find that the stutto makes the cookies very delicate and breakable... Let's just say that on the night of the Madonnina, all the cookies were finished and everyone wanted the recipe! Even the priest said that I should open up a bakery...

Pasta Frolla

350 g flour
100 g strutto (You could use butter, but the strutto gives it a nice crumbly texture)
100 g sugar
3 eggs
half pack levito for sweets ( half tsp baking powder)

Coniglio ripieno al forno

2009-02-09T12:34:00.005+01:00

We had always wanted to try this recipe and it turned out to be a very impressive meal...

If you can't find a boned rabbit, the deboning of a rabbit can be watchd here on YouTube
We wanted to do everything, so we found the video very helpful!

Place the boned rabbit on your cutting board, pressing the flesh of the legs into the cavity so as to obtain what looks like a slab of meat. Sprinkle on the meat the rosemary, several leaves of sage, red pepper, black pepper, and salt.

Layer the filling over the herbs, then roll the rabbit up around the filling lengthwise. Roll as tight as possible, taking care that the filling remain within the rabbit. Finally, tie the roll with string as you would any roast.

Place in an oven set to 180°C for about 20 minutes, then add the skinned potaotes covered with rosmary and olive oil. Bake for another 20-30 minutes.

Not only an impressive presentation, but also a rich blending of flavors.

Stuffed Rabbit

1 young rabbit
Herbs: bay leaf, rosmary, red pepper
salt and pepper
Filling:
100g ground beef
100g ground pork
100g sausage

Chopped up chunks of hard cheese, I used pepato stagionato

la madonnina a casa mia

2009-02-08T17:55:00.005+01:00

I had a very unique house guest this past week... The Madonnina has been traveling the streets of our little town, visiting each house for one night as she passes through. She has been traveling for over 30 years now.

It was a magical night when she arrived. A parade of townspeople gathered her and her flowers at my neighbor’s house and escorted her down the street, up the stairs of my house, and into my guest room. My house was full of people! Our priest began to pray and informed us of the prayers we were to make as a family later that evening. She then stayed in our house for the night. There was such a peace in the air...

In the morning, my house was open to visitors who wanted to spend time with her and those who wanted to pray by her side. Around 7pm, my neighbors arrived to recite the rosary and sing songs together. The priest then arrived shortly after and blessed my house. Once he was finished the parade of people began again. Each guest gathered the flowers and candles and escorted the Madonnina out of my house and across the street to my neighbor's house...

The little experiences in a small Sicilian village...

A walk on Lungo Mare...

2009-02-08T15:35:00.008+01:00

One of the many beauties of Sicily is that we can enjoy the snow of Etna one day and then a peaceful walk by the sea another day!

Along the Lungo Mare between Riposto and Torre Archirafi we often enjoy an early morning walk, watching the sun rise. The Regional Province of Catania has also created a Cycling Route that goes along the seaside road for 12,5 km. Starting from the village of Torre Archirafi to the mouth of the Alcantara river. Along the path you pass through the harbour town of Riposto and the Fiumefreddo river nature reserve. Bring along your bike and enjoy the view!

Fresh fruits, vegetables and fish can be bought every working day in the morning at the fish market in Riposto. This is located just in front of the harbour, at the corner of Corso Italia. Riposto is still one of the most important fishing harbours on the east coast of Sicily: fish are brought here directly from boats every morning at dawn.

Winter on the mountain...

2009-02-08T15:04:00.007+01:00

Today is a great day! Not only is it a beautiful day on the island of Sicily, with the warm sun shining through my window, but I am also happy to announce that my computer is up and running again!!

What an experience, skiing on an active volcano! An amazing panoramic backdrop, the contrast of the blue Ionian Sea and the white snow of Mount Etna.

Piano Provenzana is located on the north side of Mt. Etna, passing through the town of Linguglossa. There are so many winter activities to enjoy!

Plan your winter sports on the Volcano with the help of EtnaSci.it

"GOSPEL... E NON SOLO!!!"

2008-12-16T19:11:00.008+01:00

It's that time again! Christmas is here and our Gospel Concert is just around the corner. Saturday night, at the Museo della Musica, our gospel choir, "Le Sette Muse", will be singing the night away! From Oh Happy Day to Oh Holly Night the night should be an event not to miss...

The following night in Catania we have a performance at the Teatro del Canovaccio.

I componenti del gruppo: Maria Elena Sciacca,Teresa Sciacca,Vera Proietto,Valeria Proietto,Vera Franco, Pina Vecchio, Rosaria Sorbello, Giuseppe Amanta, Graziella Vasta, Maria Grazia Alampi, Maria Stagnitta, Gianluca Leonardi, Rita Maugeri, Jill Cassanti, Mario Gandolfo

This photo was from our concert this year! It was another great success...

Taormina night...

2008-12-04T10:23:00.005+01:00

Out with Salvo and Vita...

Taormina day...

2008-12-01T17:02:00.003+01:00

I just wanted to share a few photos from Taormina... Antonello and I enjoyed a walk through the town and here is just a little taste.

Views From Home

2008-11-27T18:17:00.005+01:00

Even if we see Etna every day, there are days when she stands out so beautifully in the clear night. It may look like dawn, but these pictures were taken during the middle of the night using a slow shutter speed on the camera. Click on an image and see the detail...

Mojo Alcantara

2008-11-27T08:27:00.005+01:00

When passing through Mojo Alcantara the other day, we ran into a man collecting his cauliflower. The simple pleasures in life, freshly cut produce. We brought home a few and enjoyed a hearty bowl of cavolfiore simplice.

This area is known for their Peaches... From the distance, the fields of red tips go on forever.

The volcano of Mojo is the most eccentric one and most northern one of the temporary coinages of Etna. The volcano is 703 meters high above sea level and its diameter to the base is about 700 meters.

Common conviction, also supported from news recorded in ancient scientific texts, is that this vulcano errupted perhaps one thousand years before the birth of Christ. The tongue of lava, long about thirty kilometers, arrived to the sea near Taormina forming the peninsula of Capo Schisò on which, in the Vlll century B.C., the colony led by Teocle formed the small town of Naxos, the first Greek Colony in Sicily. The eruption of the vulcano of Mojo also would have produced the characteristic Gole dell'Alcantara, between Motta Camastra and Castiglione of Sicily. There, the water of the river succeeded, in the course of the millennia, excavating the hard lava rocks, forming a canyon and an unique landscape with its wild beauty.

Profiterol

2008-11-25T09:12:00.014+01:00

How can anyone resist freshly baked bigné filled with whipped sweet cream and custard? Then piled high lathered in whipped sweet chocolate cream and topped with slivers of rich chocolate? I certainly can't! Last Friday we were invited to Mandi's house, a good friend who lives near by, and I thought to bring along a sweet end to the night, the Profiterol. Known in these parts as a semi-freddo, the Profiterol is a sure crowd pleas-er.
As usual, I often enjoy looking at all the sweet delicacies at our nearby bakery Caffe' Cali'. My latest experimentation has been to re-create the Profiterol. There are many varieties, but one similar to what you might find around these parts is similar to what you see here.

Beginning with the Bigné:
250 ml water
100 g butter
1 tbsp sugar
1 tsp salt
150 g flour
4 eggs
-Bring to a boil the first 4 ingredients
-Turn off the fire and add the flour at at once
-Place back on the fire and mix until the dough detaches from the sides of the pan. When the dough is ready it will make a crick-crack noise.
-At this point turn off the fire and mix for another minute
-After the dough has rested, add the eggs one at a time mixing well.
-Once mixed let the dough rest for 30 minutes. Then place on cookie sheet.
-Cook on 250°C not ventilated until browned.

Now for the filling...

Crema pasticcera (custard):1 egg yolk
125 ml warm milk
41 g sugar
11 g flour
a touch of vanilla
-Mix well the yolk and sugar
-Add the flour and mix
-Then add a bit of the warm milk to the bowl, and mix. Take this mixture and add to the heated milk and bring to a boil.
-Continue mixing over the fire until it coats the back of a spoon.
-Transfer to a bowl, cover with plastic wrap and leave in the refrigerator to cool.
Chantilly:400 ml panna, cream
powdered sugar
-Just whip the cream and add the sugar to taste

At this point you would mix both the Crema pasticcera and the Chantilly together and use this mixture to fill the bigné.

The cream that keeps it all together:
1000 ml of cream
unsweetened cocoa powder
powdered sugar
-Whip the cream adding cocoa powder and powdered sugar to taste...

Our profiterol was then topped with slivers of Lindt 70% and 99% cacao for a finishing touch.

The final step is to set aside in the freezer. Depending on the season, bring out and let it melt a bit. When serving, cut slices of the Profiterol too see all the cream filled puffs. An amazing semi-freddo! You can also scoop out each cream puff and serve it that way once it's smooth and creamy...

Hidden Treasures

2008-11-14T17:22:00.006+01:00

We packed our lunch and decided to drive to Taormina. While riding we noticed a narrow staircase on the side of the road that headed in the direction of the beach, so we thought to check it out. With each twist and turn of the steps, we were led to a private cove by the sea.

What better way to enjoy a meal...