The markets of Sicily are brimming with the fish from the nearby seas, seasonal fruits and vegetables from orchards and fields just kilometers away, and spices from around the globe. Choruses from fish and meat vendors fill your ears; your eyes are inspired by colorful canopies shading a rainbow of purple eggplant, green zucchini, and canary-yellow melons; and your nose inhales the scents of cow and sheep cheeses seasoned with saffron, black pepper and olives. While you walk through the markets you can feast on a bounty of hand-held dishes that will challenge your palate: arancine (rice balls jammed with beef ragu and caciocavallo cheese), panelle (fried chickpea fritters), pane ca meusa (a bun stuffed with spleen and lung), stighiola (grilled, marinated sheep or goat entrails wrapped around green onions and fresh parsley), cazzilli (fried potato croquettes with mint), pastella (fried vegetables, sardines, and more), cannoli filled with sweet sheep’s milk ricotta, and brioche bursting with your favorite flavor of gelato.
From Palermo to Catania, from Trapani to Siracusa, Sicily not only offers travelers 3000 years of human history and sweeping landscapes but also a variety of tantalizing aromas, flavors and textures that will inspire your taste buds and lift your spirit.
Grazie Mille to Allison Scola, founder and curator of Experience Sicily for this appetizing post.
Ask yourself this: have you ever met anyone who really doesn’t like, if not love, Italian food? I bet you haven’t. So, just why is it that Italian cuisine has such universal appeal? Part of it is its endless diversity, with every region, town or even famiglia having its own distinctive style, resulting in a whole world of food within the “Boot.”
While Italian cuisine offers a dazzling kaleidoscope of variations, a couple of key qualities tie it all together: an emphasis on fresh, local, seasonal ingredients, and simply allowing quality ingredients to speak for themselves without fuss or frilly excess . . . something Americans have come to embrace more and more over the years. Italy is blessed with bountiful fruits and vegetables so it’s not surprising that Italians roll their eyes at the notion of “farm to table” being a new idea; it has always been at the heart of Italy’s culinary traditions. Plus, one shouldn’t underestimate that special “X” factor, best characterized as the alchemical addition of passione and amore.
“For one ravishing moment Italy appeared.” – E.M.Forster, Room With a View
No place on the planet can rival Italy’s sensory abundance, cultural richness and passionate people. There is just something about the “Boot” that entices us, seduces us, romances us and engages every aspect of our being . . . the body, the mind, the heart and the soul. Perhaps this is why, when you step off the plane, your step lightens and your spirits lift . . . and, regardless of one’s ethnicity, your “Inner Italian” blossoms forth. The “Inner Italian” is that delicious part of all of us that falls in love most easily and is the most expansive, expressive, spontaneous and joyful.
We all need to travel to Italy, whether by boat or plane, or simply in our hearts and imagination. Buon Viaggio!