Savoring Sicily

lucky me, i got to travel to Sicily to work on a cookbook that will be published next year by Rizzoli.  what an amazing way to experience the wonderfully warm, generous people and incredibly diverse regions.  the wines and food and landscapes are out of this world. and i learned of the deep, rich, layered history.  if Sicily is not on your bucket list yet, it should be! 

country

city


spectacular scenery
in between

 caffeine with farm fresh milk

first breakfast:
country eggs
and home baked bread

nespole (loquat) fresh off the tree

precious wild strawberries

fava beans everywhere

unique shape of Sicilian lemons

nearly everyone makes their own olive oil  

heavenly on fresh grilled zucchini

produce trucks roam every town

ricotta baskets

ricotta drained, rolled and pressed 

chile and pepper ricotta

warm, fresh tuma 

yes, a cheese pig

dough 'pillow'

incredible breads

handmade pasta

the hands

wild boar ravioli 

linguine with bottarga

phenomenal seascapes

spectacular sea urchins

certain pastry are particular to a town

these are found in only one town

warm, tender dough filled with rich chocolate and fried

a gelato cake from the gelateria in a small town

lemon sorbetto

200+ year old winery

with rainbows over the vineyards

olive trees everywhere

caper plants are the stars of Salina 

(one of the Aeolean islands)

negronis at sunset 

with a view of active volcanos in the distance