Liquid gold? Perhaps because of the price, but the color should always be a deep green, never gold. I have a dream. I want to share my cooking classes online with video. I don’t want to do “live classes” so thought that the best way was to do a fun light recipe video and…
Panelle- Sicilian Street Food
I was a vegetarian for about 7 years, I guess now you would say Pescatarian as I ate sushi! Living in Tuscany now for 30 years, I eat meat, but the mediterranean diet is high in grains and vegetables as well as incredible cheeses. We get our fair share of protein. Legumes are a high…
Simply Divina- Sicilian Swordfish
Swordfish is a beginner’s fish. One of the least fishy and more meaty fishes. There are some recipes which just grab you the first time you eat them and remain in your memory. This is one of them. When we go to Cantina Siciliana for our cooking class, Pino is more than generous to share…
Sweet Home Sicilia- Planeta Foresteria
I adore returning to a place I love, like Sicily, when it starts to feel like home. That is one of the reasons I began bringing my students. When I ask an Italian who has been to America, how their trip was, I adore hearing exciting tales of the fabulous time they had, sites they…
Spring Escapes
This year, my culinary tours began early. I have always dreamed of attending the St Joseph Day celebrations in Sicily since I read about them in an article by Carol Field. They are held in the tiny villages or Salemi, Gibellina and Poggioreale as well as in many other towns. I organized a tour for…
Sicilian Spaghetti-O’s
I am not Italian-American and have no Italian blood in me. I was never a big fan of the Italian-American food I had in America, for me the portions were HUGE and too many courses. NOW I get it! After living here for 30 years, I get it. I can see where a lot of…
Simply Sicily
I am so in love with Sicily- and the Sicilians. It is an island full of passion for life. I am constantly charged with energy. Volcanic soil? Sea Air? Perhaps the fabulous food? I have made some fabulous friends that are also passionate about food and share their “Secrets” with me, which I think share…
Culinary Notes- Pasta con le sarde
Sometimes recipes just need to be made, just because. I met a saffron producer online, who is also creating some facinating products from his farm in San Miniato. Toni’s site is Croco e Similace. Besides saffron, he grows rhubarb and thyme. He creates some very creative products which I can’t wait to try. Strawberry and…