Back in August 2010 I went to Copenhagen for the Cooking Festival. I wrote a blog post about it where I also mentioned my surprise of finding a Sicilian gelateria right in the centre of the city promising to let you know more about it soon. I got very curious about it and got in touch with Danish-Italian David Ciccia to find out more, finally, after six months of email exchanges here is the interview to David.
It is olive harvest time and the Sicilian countryside smells of freshly pressed olives. An intense, strong, pungent aroma that gets straight to your throat and, in my case, to the heart too. I get moved by this ancient art of turning olives into golden-green extra virgin olive oil which is the essence of Sicilian cuisine.
Every year, the first olive harvest in Italy takes place in Sicily, in the area between Ragusa and Siracusa (between Ispica, Rosolini and Pachino) which is located below the latitude of Tunis in North Africa.
I met Henry Robertson about three years ago, when he came to my classes with his lovely wife Carol who organises culinary tours around Italy. They had come to Sicily with a group of about 16 people and during the lesson I immediately understood that Henry's interest for food was actually pure love for nature. I was so surprised when he started talking about the way he makes his own ricotta in San Francisco and later discovered he turned his passion for olives into a business called Henry's olives, curing top quality olives.
Two weeks ago I wrote a post about a really interesting blog and documentary project called Sgarbiville that I had found, dealing with the town of Salemi and the art critic Vittorio Sgarbi, who is not Sicilian and does not live in the town, becoming mayor and putting some old houses up for sale at €1 each.
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.