I have just returned from beautiful Sicily, where I spent a wondrous week with my other half and our little man, sampling many a foodie treat and tanning ourselves shamelessly on the local beach! We even squeezed in a few days worth of sightseeing – Sicily has so much to offer both in terms of its spectacular landscape and its rich history and culture. You can look forward to some Sicilian treats, or at least some Sicily-inspired experimentation, coming soon.
Amongst the traditional fare we tasted were ‘Cannoli’, crispy sweet pastry shells wrapped around lightly sweetened, creamy ricotta; wonderfully crisp pizzas baked in a ‘forno a legna’, meaning wood-burning oven (these can be found all over Italy, but the Sicilians have their own particular flavour combinations – aubergine and seafood feature heavily on most Pizzeria menus) and ‘Cassata’, a moist sponge cake filled again with sweetened ricotta and moistened with fruit juice or liqueur.
Almonds or ‘mandorla’ are everywhere in Sicily! Almond wine, almond milk, almond granita, almost nougat, you name it, an almond has been involved in it! I happen to adore everything almond, though my better half prefers to steer well clear; so this was excellent gorging territory for me. As well as sampling almond wine, I tasted some devine ‘paste di mandorla’ directly translated as ‘almond paste’. These were similar to amaretti biscuits but with a soft, crumbly and almost moist texture – beautiful!
I have come back feeling truly inspired by, as well as sorry to leave, this special island. More about Sicily’s baked goodies to come…