A TASTE OF SICILY

A smoky, rustic, super creamy aubergine mash that is loaded with flavour and just the right amount of heat. This is a showstopper....

In some families, they’d call these “medaglioni di melanzana” (aubergine medallions); in others simply “cotolette di melanzane e...

Riso Venere is an aromatic rice variety from the Piemonte region in Italy. It is known for its natural black and rust colored grains and...

Saffron, Orange Blossom Water & Lemon Zest make this brioche so unique. They are fluffy inside, beautifully shiny on the outside, and...

The Italian Aperitivo is a cultural habit that involves catching up with friends of colleagues after work over a drink and a light (or...

3-Ingredient Sicilian Lemon Granita - fresh, thirst-quenching and creamy! A must-try when in Sicily is breakfast with lemon Granita and...

Cavatelli is a classic pasta common in central and southern Italy. Handmade, usually from durum or soft wheat flour, its hollowed-out...

It is believed that the first to fall in love with balsamic vinegar was the Emperor Henry III, who in 1046 had it sent to him from the...

When Pablo Neruda wrote “Ode To Common Things” his aim was to elevate everyday items like salt, a chair, a table, or soap, to metaphors,...

If you ever find yourself in the small coastal town of Sciacca, in the Agrigento province, and decide to order pizza, don't be surprised...

“Facilissimo” (super simple) is how we would describe this dish. Different versions of these potato cutlets are made all over Italy -...

Insalata di Borlotti Freschi, Cipolle di Tropea e Erbe Aromatiche (recipe credit: my brother in law Federico) ~ Summer would not be...

Mitilugghia (or matalugghia, pronounced ma-ta-lu-dja) is a kind of yeasted fried bread, seasoned with dried herbs, olive oil and salt....

“Tenerumi” are the leaves and tender shoots of the long squash plant called “cucuzza” found all over Sicilian markets at this time of the...

Cherry Tomato Confit is a super easy side that can jazz up any kind of meal, and requires just 5 minutes prep. It's also super versatile...

We have farmers’ markets every day of the week in my hometown and the experience of going there can be a bit…intense! Very loud, hot, the...

Spaghetti all'Assassina (the Assassin's Spaghetti). Do you know this dish? Contrary to popular belief, the invention of "Spaghetti...

This is a lovely vegan stew I made for my Sicilian family yesterday and we all loved. It's simple but has so many layers of flavour -...

Pilaf (or pilau, or pulao) is a rice dish that is not originally from the Mediterranean (being it typical of Iran, Eastern Europe, the...

Sundays at home are for baked pasta, but this is a non-classic version of it. I'm jumping on the "baked feta" trend bandwagon and...