Imagine two tourists from overseas and add us a trip to Italy towards the southernmost borders of our peninsula. Think about a logbook in which to note the beauties of the area and beyond. So where will the protagonists of this story land? Pages that know tastes and scents, those of good Sicilian cuisine. The land of the sun which with its culinary tradition of excellence has earned a place in the most important world newspapers.
Tourists not by chance
It is certainly not just any two travelers but a man and a woman who left America armed with a pen. And you know the pen, like the word, has its power. Journalists by profession, Meredith Belthune and Lucas Peterson, led Sicilian cuisine to international attention. Thanks to the reputation of the publications for which they collaborate: New York Times and Tasting Table. A stage of no small importance to underline the value of the beloved Sicilian cuisine.
But what did the two envoys write in detail? We could say that their words reveal all the enthusiasm for the discovery of new flavors. The surprise of imaginative combinations, dishes, tastes capable of tickling the taste buds. Sicily is therefore portrayed as the best eating region in Italy. And that's not all, to enjoy the appreciation of the two journalists is the ice cream. "Good enough to be among the best in the world!"
Flavors tour
Numerous places visited by the two American journalists. Cities rich in knowledgere: Palermo, Cefalù, Licata, Ragusa, Noto. Places whose history unites a flourishing land, where to grow healthy foods, to the contribution of the many peoples who dominated the island in the past. From the Romans to the Greeks, from the Arabs to the Normans. Culture is many things and it is also a food tradition. Sicilian cuisine consists of a variety of products. It starts with a rich breakfast: sheep ricotta cannoli e Saint Joseph's Zeppole. A beginning of the day that by itself was probably enough to amaze the "well-arrived" journalists! But let's continue with lunch. They aroused the enthusiasm dishes that literally made the two Americans fall in love.
Pasta alla norma, spaghetti with sea urchins or sardines. There are many dishes that combine pasta and fish. After all, Sicily with its beautiful sea collects products from the environment which are then wisely transformed into succulent dishes. Mixed fried, cod with pears, swordfish to name but a few. What about the aubergines? Lucas Peterson believes Sicilians are crazy about it. It is no coincidence that they are the protagonists of numerous recipes. First of all the parmigiana Without to forget the caponata! The emblem of the island are among other things, oranges. Often also said "Sicilian oranges”Are found as much in salad starters as in refreshing slushes. And what if the two journalists didn't have time for a stop at a restaurant one day? How did they find "street food"? Street food is also promoted. Rice arancini, Palermo panelle, Ragusa scacce. Impossible not to own the Sicilian cuisine among the tastiest in the world!
Ice cream what goodness
A continuous and unstoppable surprise. Perhaps the pages of their logbook weren't enough to describe them infinite goodness of Sicilian cuisine. To be enjoyed perhaps during a walk, the ice cream al Bronte pistachio it certainly amazed the Belthune and the Peterson. Apostrophizing it as an artisanal product among the best on the international scene. But what is special about it? First of all, territoriality. Baptized with the name of "green gold”, The pistachios are grown in Bronte, in the province of Catania. An area that extends on the slopes ofEtna, a land with a dry and warm climate to which the fruit adapts very well.
The mineral-rich soil contributes to yield pistachio a riot of flavor. Used in many recipes, from pesto as a condiment for pasta to biscuits. But their notoriety is certainly linked to ice cream. With a strong taste, it is capable of leaving all the aroma of real pistachio in the mouth. Not just ice cream. In fact, like many other local products, pistachio is discovered in other guises. For example in the liqueur cream. Another elegant and appreciated artisan product of Sicilian cuisine!