September 24, 2012

Tasting Sicily



I could have stayed here all day long.

One of the only regrets I have is I don't live near the beach, to smell the sea!

I hope to fix that soon, to spend a month or so at a time at least, but my Culinary programs to Sicily at least get me here often.

I just got back from two weeks of being Sicilian and sharing it with students. It is such a joy to introduce friends and hopefully create new Sicily fans as we travel.

Everyone is surprised at how large Sicily is and how incredibly beautiful. A mix of many cultures and landscapes.





I am always fascinated by the salt flats outside Trapani, we were lucky to be there during the harvest. Amazing mountains of salt crystals, left to dry.


The magnificent churches reflecting multiple cultures and periods of time.


We visited this bombed out church in Mazara del Valle. Sicily was heavily bombed by the Americans after the war had already ended. Coming to Sicily is like going to school. I am constantly learning.


I will be posting some recipes soon, need to do some recipe testing in my own kitchen, but here is a little teaser.


My FAVORITE pizza is at Calvani's in Trapani, called Rianata, which is oregano in Sicilian dialect. No tomato sauce, no mozzarella!!! PACKED with flavor.


Crunch pecorino cheese melted on top!!! Wish I had some for breakfast.

My next trip is in November for the new oil harvest. Let me know if you would like to join me.

another reason to ADORE Sicily, the sweet red prawns from Mazara. We got our fill this time.



12 comments:

  1. Looks wonderful and I would love to join you but I have no plans to return to Italy until next year and even then it is in the Veneto region.
    Until the day I visit I will live vicariously through your blog.

    Lovely images!
    Murissa
    The Wanderfull Traveler
    http://www.thewanderfulltraveler.com

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  2. Your cooking class is on my "bucket list", one day......these dishes all look amazing. xo

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  3. Someday I'm going to go on one of your trips, Judy! I want to go back to Sicily. That pizza sure sounds interesting.

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  4. How tall are those salt mountains? I would think they would be better if they lay flat rather than in a hill form...

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  5. @beatrice- the salt mountains are taller than a man--- if they were spread out there wouldn't be enough space!!! it is tons of salt.they then cover with roof tiles to dry!

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    1. Interesting. So they don't mix or flip the salt around to make sure the inside of the salt mountains are dried? Even every hour or so?

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  6. no they don't- they are covered with clay rooftiles which create a sort of oven to dry it all out

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  7. I have is I don't live near the beach, to smell the sea!

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  8. I just got back from two weeks of being Sicilian and sharing it with students. It is such a joy to introduce friends and hopefully create new Sicily fans as we travel.

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  9. what great news to hear that you are working more on Sicily programs

    you're welcome

    un abbraccio

    Lucia

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  10. I'm a big fan of Sicilian Cuisine. It is after all, one of the most famous dishes the world has known. And I can live with that pizza all day!

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