almonds

Pasta cù l’agghia (al pesto trapanese) (Pasta with garlic, almond and tomato pesto from Trapani, Sicily)

~ stefano arturi ~ 5 Comments

“Pesto alla trapanese” is a vibrant, intensely garlicky Sicilian pasta sauce made with almonds, tomatoes, garlic and basil – it is lesser know that its Ligurian basil and pine-nuts cousin, but equally glorious. It comes from Trapani, on the west coast of the island ,and it is generally eaten with busiate, a spiral-shaped, chewy, durum-wheat, egg-less fresh pasta (here, if you want to learn how to make it). Pasta con il pesto alla trapanese is also known as pasta cù l’agghia, pasta with garlic (in dialect): if you are after a delicate sauce, this is not for you. Continue reading →

Biancomangiare siciliano (Sicilian almond milk pudding)

~ stefano arturi ~ 8 Comments

On a scorching Italian summer day, few refreshments are more welcome than a small glass of cold and luscious home made latte di mandorla, almond milk. If you have some of this Mediterranean nectar in your fridge, you are then only few steps away from one of the glories of pasticceria siciliana (Sicilian patisserie), biancomangiare, a snow white, tremulous pudding made with sweet almond milk and cornstarch, delicately perfumed with cinnamon and lemon peel, served with lemon leaves and with a few scattered jasmine flowers. It may not look much but it tastes heavenly. Continue reading →

Pitta ‘nchiusa (Raisin, walnut, honey pastry from Calabria)

~ stefano arturi ~ 5 Comments
Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa
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Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa
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Calabrian pitta 'nchiusa
Calabrian pitta 'nchiusa

Pittanchiusa (or Pitta ‘mpigliata o pittacupassule) is a typical Christmas pastry from Calabria, the southernmost part of the country. Strips of an olive oil and white wine pastry are filled with walnuts, raisins, orange zest, clove, cinnamon and syrupy vincotto, rolled into coils (or rosette, as we say in Italian, meaning “little roses” – much more poetic), doused with honey and baked into a glistening, caramelized, bronze-coloured “flower”.

Pittanchiusa is crisp and deliciously gooey at the same time, sweet, spicy, and citrusy, the muted bitterness of the walnuts counterbalancing the overall sweetness. It would be a pity to limit this lovely pastry to Christmas only.  Continue reading →