Homegrown quick-pickled Peachadew peppers. Homemade yellow fin tuna confit and house-cured anchovies. Capers, olive oil, sunflower oil, herbs.
It’s the season for fresh anchovies from the Adriatic Sea. Learn how to make your own salt cured anchovies!
Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.
My garlic patch produces between 300-400 scapes in a normal growing season. This bounty of garlicky goodness finds many uses in the kitchen.
Rich egg pasta made with truffles in the dough, served with a sauce containing more truffles, and then garnished with still more truffles. This dish will make the diner feel like royalty!
In my visit to Palermo, I toured the markets and learned the favorite local street foods. I’ll share how to make a couple of them at home.
The salt pans of the Trapani area have been in constant operation since the days of the Phoenicians.
“What do you want on your pizza?”
Why does this question stop me in my tracks every time? Even if I thought long and hard about it beforehand, when faced with the ultimate choice, my brain will just freeze.
Sicily is a paradise for the senses. The sights, sounds, tastes, and smells of Sicily draw you right into the culture. The people you meet in Sicily every day are rightfully happy and proud of this wonderful place, and it is their great pleasure to share this with you. With such a passionate people, it is only natural that there would be great food.
From the beginning to my current never-ending quest for perfect pizza. Sourdough crust, homegrown tomatoes, and the best toppings.