Food and Drink

Nonna Elvira Sicilian Cannoli: recipe n.1

Nonna Elvira Sicilian Cannoli: recipe n.1

When they ask me for classic Sicilian recipes, like the one for cannoli, it is always difficult to give a straight answer because there are various versions of them depending on the area of Sicily you go to. The same is true for arancini, cuccidati, nougat or even simple tomato sauce.

Consider that besides the differences according to geographical areas there are also personal family recipes with special secret ingredients and you start understanding what I mean.

Black pig pork chops in carob beer

Black pig pork chops in carob beer

Last month I tried the latest creation by the Rocca dei Conti Brewery, a carob beer that they called Qirat.
The name comes from the Arabic word for carat "قيراط", which today indicates the unit of mass used for measuring gemstones and pearls. This term refers to carob seeds and is, in turn, derived from the Greek word kerátiοn (κεράτιον), referring to an ancient practice of weighing gold and gemstones against the seeds contained in a carob pod.

Tetrapak & loveSicily team building culinary competition

Tetrapak & loveSicily team building culinary competition

Yesterday, we hosted a team from Tetrapak for a team-building culinary competition. It was a great pleasure to organise the event for a world's leading company which is so committed to create and produce environmental friendly packaging solutions. Those who know me personally, know how much I complain and protest against pointless packaging that cannot be recycled, so I really appreciate their efforts, work and success.

Lovesicily Pesto alla Trapanese

Lovesicily Pesto alla Trapanese

Today the world celebrates the 4th Annual International Day of Italian Cuisine and this year the chosen recipe is Pesto alla Genovese.
Professional chefs across the world will be making pesto as a way to recognize the immense culinary influence of Italian food in the rest of the globe.

But I am Sicilian......so all you are getting from me today is my recipe for Pesto alla Trapanese.

LoveSicily Pesto alla Trapanese

Ingredients

100g shelled, unskinned almonds
50g shelled, toasted unskinned almonds

Olive oil panini with salame Sant Angelo and Provola dei Nebrodi

Olive oil panini with salame Sant Angelo and Provola dei Nebrodi

It looks like this year there will be no winter season in Sicily, we are flying from autumn straight into spring. Nevertheless, the wish for wintery food is high and, after all, it does get chilly by night. So last Saturday we lit the fireplace, my daughter and I made some extra virgin olive oil based bread, that we leave to rise twice, and had a simple delicious meal with bread, cheese and salame near the fireplace. The bread was very good, the cheese and salame were excellent products coming from the Nebrodi Mountain area near Messina: Salame S. Angelo and Provola Sfoglia.

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