“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
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
Caponata is another hallmark of Sicilian cooking: a sweet and sour dish of deep fried aubergines and celery, simmered in tomato sauce, with sultanas, olives, capers, bitter chocolate and sprinkled with toasted pine nuts or almonds: it id munificent and delicious, tasting exotic and complex. Continue reading
Oss de mord is Lombardy dialect for the Italian ossa da mordere, which literally translates as “bones to bite”. They are almond, lightly spiced, crunchy biscuits traditionally made only around All Souls Day (il giorno dei morti, in Italian, the second day of November,) – they should resemble dry bones and are meant to honour i morti, the deceased ones. Continue reading
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