I love Autumn and its wonderful products and last week I made a lunch using four seasonal ingredients: Porcini mushroom, pistachios and chestnuts from mount Etna, Feijoa form Acitrezza and Lampuca, courtesy the Mediterranean sea.
I used Etna's porcini in a simple pappardelle pasta dish with Parmesan and parsley. Simply great!
Then I prepared Lampuca with a Feijoa sauce.
Lampuca, which is dolphin-fish (mahi-mahi), is in season right now, and is a fish I really love. It belongs to the bluefish family and its meat is firm, tasty and versatile.
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.
When thinking about visiting Sicily, one usually thinks either about spring or summer as the ideal time to enjoy the island. However, every month of the year can offer special Sicilian experiences to visitors and Siciliani alike.
I must admit that last weekend (20th-21st of February) choosing what to do was pleasantly hard. "Shall we go to Etna or to Agrigento Mandorlo in Fiore Festival?
We went to have fun on the Etna slope while our friend Andrea went to Agrigento.
The first of May - and the traditional celebration of workers rights and achievements - is celebrated by most Italians by taking a well-earned break and enjoy a day in the countryside, since the date also coincides with the first really sunny and warm days of the year.