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ISABELLA AKSHAY

Sicilian & Mediterranean culture, cuisine and travel.

 

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Black Olive Baguettes

These vegan baguettes are crunchy on the outside and soft on the inside thanks to semolina - which is mainly used in Sicily for making...

Baci Panteschi

These beautiful flower-shaped waffles called Baci Panteschi (literally "kisses of Pantelleria") hail from Pantelleria - a small island,...

Quince Jelly (Sicilian Cotognata)

The making of quince jam & quince jelly - both called Cotognata by Sicilians - were a family affair back home. Me, my sister, my dad...

Prickly Pear & Gorgonzola Risotto

Growing up, I never thought too much of prickly pear (or fico d’India in Italian, or “ficupala” as we call it in Sicily). Cactuses (or is...

Classic Caponata

Caponata is one of the most traditional Sicilian dishes, and one that is naturally vegan. Usually served as a side or appetiser, there...