Food and Drink
Sea bass and king prawns al cartoccio with herbs and green pepper
Posted on Wednesday 28th of July 2010 under Food and Drink | Recipes
This morning, my fishmonger had a great surprise for me: extra fresh wild sea bass (In Italian spigola or branzino).
Finding wild sea bass and sea bream is not that easy, most people buy farmed fish which is definitely less expensive, but the taste of wild sea bass is just at a different level: a concentrate, intense, yet delicate, taste of the sea.
"Sapi ri mari" ( it tastes like the sea), my grandfather Giovanni always said when he was happy with the fish we had prepared for him. So perhaps, as he suggested, buy it once, but go for the top quality option.
Mizzica!
Posted on Wednesday 21st of July 2010 under Food and Drink | General
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.
Making cous-cous for a great summer salad
Posted on Monday 19th of July 2010 under Food and Drink | Recipes
Yesterday, ho "incocciato" cous-cous. "Incocciare" is the Sicilian word indicating the art of making cous-cous typical of North Africa and the Western part of Sicily.
It is not easy and it takes practice, but the result is so much better than the pre-cooked packages you find at the supermarket! Fluffy and tasteful, I could simply have it on its own.
The ingredients are very simple, just "semola", which is semolina made from durum wheat (careful, this is not semolina flour, the one we call "semola rimacinata di grano duro"), salted water and extra-virgin olive oil.
Straight from the Etna slopes: tabacchiere peach ice-cream
Posted on Friday 16th of July 2010 under Etna | Food and Drink
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.
A Taste of Ortigia
Posted on Tuesday 29th of June 2010 under About loveSicily | Culture | Food and Drink | Journeys | Travel
Just a taste of our visits to Ortigia in Siracusa during the current spring-summer loveSicily cookery holidays.
Enjoy the photos:
