siciliancuisine.blogspot.com
The Sicilian Cuisine Blog: The basics of Sicilian Cuisine
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The basics of Sicilian Cuisine. August 7, 2016 at 10:09 PM. Yes, we love Sicily and Italy.dont you? August 8, 2016 at 1:02 PM. Thank you so much for visiting my blog and for taking the time to leave this amazing comment E.Tonazzi. I really appreciate it :). Come back soon to check the new recipes! Subscribe to: Posts (Atom). About me and my blog. The basics of Sicilian Cuisine. Follow me on Instagram. Follow me on Facebook. The Festivity of the Epiphany: the Wisemen, the sw. Food and Friends Links. The o...
siciliancuisine.blogspot.com
The Sicilian Cuisine Blog: August 2011
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Tuesday, August 16, 2011. Anelletti al forno": our scrumptious baked Sicilian pasta. Do you know what " anelletti al forno. Here in Sicily we have a typical shape of pasta that is called " Sicilian anelletti. Which means little rings. We normally use them when we want to prepare our traditional baked pasta! You may find this little timballo. As this recipe is usually very rich we normally eat it in winter, while for summer we have a different version, considered absolutely "lighter" :-). 250 gr. Sici...
siciliancuisine.blogspot.com
The Sicilian Cuisine Blog: Etna Coffee, Sicilian street food in London: it's a YES for me!
http://siciliancuisine.blogspot.com/2015/05/etna-coffee-sicilian-street-food-in.html
Monday, May 25, 2015. Etna Coffee, Sicilian street food in London: it's a YES for me! Lately I have been caught up in the 'British got talent' tv show really badly, so. when yesterday I went to try the first Sicilian street food spot in London,. I felt I was the Simon Cowell of the situation: critical about the food, because I wanted to check if it was actually the real thing and if by tasting that food I could have the magical feeling of being brought back to my home city Palermo. And it doesn't matter.
siciliancuisine.blogspot.com
The Sicilian Cuisine Blog: The basics of Sicilian cuisine: "la pastella" aka batter
http://siciliancuisine.blogspot.com/2015/05/the-basics-of-sicilian-cuisine-la.html
Thursday, April 30, 2015. The basics of Sicilian cuisine: "la pastella" aka batter. Have you ever heard about cheese or veggies fried in "pastella"? One of the most basic preparation in our cuisine is the batter, that we call "pastella". Ready in five minutes,. Crunchy outside and soft inside. Is perfect for frying our lovely local cheese or a mix of vegetables. If you want to organize a dinner party and want to offer a real treat to your guests. Here are the ingredients and the preparation for 4 people:.
siciliancuisine.blogspot.com
The Sicilian Cuisine Blog: June 2011
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Tuesday, June 28, 2011. Sicilian cheese: la "Vastedda del Belice". Do you know what is the so-called "vastedda del Belice"? It's a local exquisite cheese. Coming from the area of Belice, in the province of Agrigento. Which is the only "pasta filata cheese" (or stretched cheese) is made from sheep and has an ivory color. Means wrong, gone bad. Farmers started to eat it with bread and tomatoes at their lunch break in the fields. Nowadays this local cheese is a POD. Posted by Georgia C. Links to this post.
siciliancuisine.blogspot.com
The Sicilian Cuisine Blog: January 2011
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Sunday, January 30, 2011. In Palermo Marsala wine and Art nouveau have only one name: FLORIO! There is nothing better than sipping a fine Florio Marsala wine. With a nice dessert or at the end of a rich lunch. The Vecchioflorio. The old dry one, is a wine of very ancient tradition, made from two qualities of grapes: grillo. That grow in the province of Trapani. It is aged for 2 years in ancient oak casks to become one of the best incomparable wine of all times for sweets and. This villa was commissioned ...
siciliancuisine.blogspot.com
The Sicilian Cuisine Blog: July 2011
http://siciliancuisine.blogspot.com/2011_07_01_archive.html
Saturday, July 30, 2011. Gelo di mellone: our summer watermelon pudding. Do you know what the " gelo di mellone. It's the name of a very traditional summer pudding that is made ONLY in Palermo. And its province. Mellone. In Italian is a generic word to mean melon, but this dessert is actually made only. And has a delicate and delicious fresh taste. We like to eat it plain, just as a pudding but we also use it as filling in the pie, to have a more important dessert! 1 lt fresh watermelon juice. Watermelon...
siciliancuisine.blogspot.com
The Sicilian Cuisine Blog: April 2011
http://siciliancuisine.blogspot.com/2011_04_01_archive.html
Saturday, April 30, 2011. Mamma Carmela's special Sicilian pesto sauce - The video. This recipe is really unique. It is called Sicilian pesto. But it's not the famous pesto trapanese. Even if ingredients are very similar) and it is obviously not the renowned pesto genovese with basil. It is a pesto sauce. Created by M amma Carmela. A lady who used to have a lovely little Trattoria in Palermo. Who went to taste her typical dishes. Exclusively for the Sicilian Cuisine Blog. 2 Put all the ingredients togeth...
siciliancuisine.blogspot.com
The Sicilian Cuisine Blog: Andrea Lucchetta promotes Sicilian oranges at Expo Milan
http://siciliancuisine.blogspot.com/2015/05/andrea-lucchetta-promotes-sicilian.html
Friday, May 15, 2015. Andrea Lucchetta promotes Sicilian oranges at Expo Milan. Photo Source: Andrea Lucchetta (selfie). Yesterday there was an unusual yet brilliant promoter at the Expo's Cluster Bio-Mediterranean stand in Milan. I am talking about volleyball legend ANDREA LUCCHETTA. Who talked to several groups of school kids about the amazing properties of the typical Sicilian red oranges called in our language: SANGUINELLE. Which means bloody, because of their reddish color. Posted by Georgia C.
tonnosalmonato.blogspot.com
Tonno Salmonato: Strani momenti.......
http://tonnosalmonato.blogspot.com/2011/03/strani-momenti.html
Domenica 6 marzo 2011. Da qualche giorno www.beppevicari.eu non esiste più. Ed anche questo blog langue. Non ho più voglia di postare , di stare in rete, di lasciare traccia delle cose che penso o faccio. Passerà.forse. Etichette: Blogger per Caso. E fattela passare sta voglia. 28 marzo 2011 12:14. Iscriviti a: Commenti sul post (Atom). Intervista a Pino Aprile. Avevo un blog figo. La città dei Liberi. La Pulce di Voltaire. Informazione più o meno libera. Il Sole 24 Ore. Crea il tuo badge qui. Accademia ...
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