When approaching Sicilian cuisine, you often hear about the distinction between simple, traditional people recipes in contrast to the rich, aristocratic cuisine of the Monzu. This term is a corruption of the French word "monsieur" and indicates the chefs employed in the homes of Sicilian and Neapolitan aristocratic families at the beginning of the 18th century.

There is something about growing fruit and vegetables on the plant, naturally, with just the force of the sun that is hard to repeat in any greenhouse or other controlled environment. The end result tastes better, has more health benefits and has less of an environment impact. Even if you are not fully convinced on the health and environment benefits, keep in mind that eating in season just makes your job of preparing food so much simpler because everything tastes great already!

Walk into any food store in Italy today and you will find a dizzying array of prosciutto, salamis, and all sorts of other delicacies coming from all over Italy.

However, just a few decades ago some food products that can now be found anywhere in Italy were far more specific to particular areas. Only avid food lovers and those with the economic means to travel were aware of what was available across the country and how to order it.

In these health conscious days, cheese is often the first victim in the diet of anyone trying to lower their cholesterol level. There is, however, a way out - goat's cheese is lower in fat and cholesterol when compared to cow's or sheep's cheese. Depending on the exact type there may about 40% less fat and 30% less cholesterol in goat's cheese. Goat's cheese is also great for those who are lactose intolerant.

Last October (2007) we had the great pleasure of meeting food writer Toni Lydecker during her trip around the island doing research for her forthcoming book on Sicilian fish and seafood.

We just love it when the loveSicily travelers keep in touch with us and let us know how they are doing, so imagine when they even send us food from their country, like Sandra and Mary just did.

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.

We spent summer enjoying the various flavours of Sicilian granite but we have not posted about them yet. You might say that you had enough and got the point already as we keep mentioning the delights of Sicilian summer breakfast with a granita and brioche on the blog. Well this time we want to add something new moving to the North-East of the island to explain how the granite business is done in the Messina area.

The loveSicily Spring and Summer cookery courses have now come to an end. It is far too hot to stay in the kitchen so break until September is in order.

Rafael Garcia Santos, of the website lomejordelagastronomia.com wrote a wonderful article on Sicilian food that really captures what makes this island so very interesting.

One of the most flattering comments is reserved for Sicilian olive oil stating "Sicily is to olive oil what Bordeaux is to wine, no more, no less." We can only agree!

Absolutely recommended reading - click here to be taken to his site and the review.