tag:blogger.com,1999:blog-84869518121623501712024-02-21T17:17:45.807+01:00I love PalermoLiving in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavorsmarushttp://www.blogger.com/profile/04463849862730779528noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-8486951812162350171.post-9596767948603220512009-10-28T17:51:00.002+01:002009-11-07T10:34:28.570+01:00Spaghetti with cuttlefish inkThere is a first dish made of seafood, which is really curious for taste and for its very particular aesthetic. The spaghetti with cuttlefish ink, a dish from the color black, not always attractive, for someone it is too strange, for others is mysterious and charming, but above all taste amazing and really good.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SbkT1fhhg49cBmSTeoEBTiSepzH5tp7mIkjmhZjAaIP5m6WGsQDubsTN5iyLY-MijLraP76O8jkD1Duo5XuLXBA8b-NNv2AXVtR97JztDRBdTQ9g8gG_D2cucFFkYku0NRbzHME19vM/s1600-h/Spaghettialnerodiseppia.jpg"><img id="BLOGGER_PHOTO_ID_5397695283172034386" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 388px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SbkT1fhhg49cBmSTeoEBTiSepzH5tp7mIkjmhZjAaIP5m6WGsQDubsTN5iyLY-MijLraP76O8jkD1Duo5XuLXBA8b-NNv2AXVtR97JztDRBdTQ9g8gG_D2cucFFkYku0NRbzHME19vM/s400/Spaghettialnerodiseppia.jpg" border="0" /></a><br /><br /><br />Ingredients for 4 people:<br />500 g spaghetti, 250 g of cuttlefish, 3 cloves of garlic, 500 g of peeled tomatoes, half a glass of white wine, extra virgin olive oil, parsley, red pepper, salt.<br /><br /><br />Preparation:<br />Clean and chop the cuttlefish , be careful to pick the bag with black and put it in a dish apart.<br />In a saucepan sauté the chopped garlic in the extra virgin olive oil, add the chopped cuttlefish. Later pour the wine. Add the tomatoes peeled and chopped, add salt and cook for about 20 minutes.<br /><br />Add a pinch of red pepper, chopped parsley and finally add the squid ink contained in the bag. Cook the spaghetti "al dente", and mix into the pan with the sauce.<br />Garnish with chopped parsley.Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com1tag:blogger.com,1999:blog-8486951812162350171.post-57446617925189306252009-10-28T16:32:00.003+01:002009-10-30T18:01:48.798+01:00A MUFFULETTA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMs9Z3HuMXFLavm1MFZVRIvY2E5tu-rDoGlq50K44ukGqJD8M1ZLQJtFGq3KBEn6tzwc2f_mYe1PH8SSpI5gAjcjGYyL5GViIHAPhbxxvmG7vF3wWNFPhFZZ_7xMs1f4edCTHSOSRnpg/s1600-h/Muffuletti+3.jpg"><img id="BLOGGER_PHOTO_ID_5397674992173040578" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 396px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMs9Z3HuMXFLavm1MFZVRIvY2E5tu-rDoGlq50K44ukGqJD8M1ZLQJtFGq3KBEn6tzwc2f_mYe1PH8SSpI5gAjcjGYyL5GViIHAPhbxxvmG7vF3wWNFPhFZZ_7xMs1f4edCTHSOSRnpg/s400/Muffuletti+3.jpg" border="0" /></a><br /><div><div><div><div><br />The month of November begins with a very important feast, "All Saints", but the day more celebrated is the next November 2nd, the celebration of the dead, here called "the feast of the dead."</div><div><br />During this day, in Palermo, in the past, but the majority of people, still now, went to the cemetery to visit their relatives passed away. </div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5qJhkPhc0QWo-PR7Ckgv8l0VYgHgWScL5ClpJjGs7LAnZ2idTEOkg5MnoRCdix9ufz6Z8ceUgL3oikU1VOGO6yRHldFBWlQX-KB0ARSEODtIQSH_Sx3C8dFbmPb0LxYHxBzkfYypTfk/s1600-h/Muffuletti+2.jpg"><img id="BLOGGER_PHOTO_ID_5397674988035810418" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 293px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5qJhkPhc0QWo-PR7Ckgv8l0VYgHgWScL5ClpJjGs7LAnZ2idTEOkg5MnoRCdix9ufz6Z8ceUgL3oikU1VOGO6yRHldFBWlQX-KB0ARSEODtIQSH_Sx3C8dFbmPb0LxYHxBzkfYypTfk/s400/Muffuletti+2.jpg" border="0" /></a><br /><br /><div>They organized for the occasion a sort of picnic, carrying with them food to be consumed quickly outdoors.</div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31Ykd8Yfl9S5-V-wGfkqIzP52wdqkIslH445TNcmlb5tVMTLMS-DA9406Msgu68CDIHyYWS_iW_NVRLCw_43XZsk5cQjthq1BoaVBfUwlE38AD_BjavOQo42_1XSdCI0mRxQRNIofnlY/s1600-h/Muffuletti+4.jpg"><img id="BLOGGER_PHOTO_ID_5397674995490741090" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 310px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31Ykd8Yfl9S5-V-wGfkqIzP52wdqkIslH445TNcmlb5tVMTLMS-DA9406Msgu68CDIHyYWS_iW_NVRLCw_43XZsk5cQjthq1BoaVBfUwlE38AD_BjavOQo42_1XSdCI0mRxQRNIofnlY/s400/Muffuletti+4.jpg" border="0" /></a><br /><br /><div>Tradition has it that now, regardless of whether you go to the cemetery, in Palermo in the morning of this day, people eat " a muffuletta", round loaves with sesame seasoned with extra virgin olive oil, sardines (or anchovies), extra virgin olive oil , salt, pepper, oregano and vinegar. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI21HsSzbwPyM-tbNFxjQDxSWRKGVT6HEHvevn6zc9VWnSj_CbNquAg-zXujktZwdAQCgucvPVWyglfn_pOBOLaI-TF7OiqS4Zo5IX317p6uui5YA5xapvMaCt5cuee5G9Lh__SMyZ2Z0/s1600-h/Muffuletti+2008+003.jpg"><img id="BLOGGER_PHOTO_ID_5397674996165516770" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI21HsSzbwPyM-tbNFxjQDxSWRKGVT6HEHvevn6zc9VWnSj_CbNquAg-zXujktZwdAQCgucvPVWyglfn_pOBOLaI-TF7OiqS4Zo5IX317p6uui5YA5xapvMaCt5cuee5G9Lh__SMyZ2Z0/s400/Muffuletti+2008+003.jpg" border="0" /></a><br /><br /><div>"A muffulette" can be seasoned "cold", or you can first heat the oil in a pan with the sardines, to further flavor the whole.<br />Another version of the muffuletta is with oil, salt, pepper, oregano, anchovies in olive oil and fresh ricotta.</div></div></div></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-45990136225726440662009-10-28T14:20:00.006+01:002014-05-04T09:53:06.027+02:00"Pasta c'anciova". Pasta with anchovy and tomato extract<div>
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There is a first dish among the most important in the cuisine of Palermo, one of the most typical for its special taste that blends the sweet and salty.This dish was born, perhaps, as an alternative to the most famous pasta with sardines, whose preparation was, however, limited to the period when it could easily find fresh sardines and fennel of mountain, the beginning of spring.</div>
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Of course now we can cook this pasta in all seasons, thanks to the freezers that allow to freeze and thaw the necessary ingredients all year, although the flavor of fennel freshly picked remains unsurpassed.<br />
But until some years ago there were no freezers, and so making pasta with sardines, in its original form, was limited to the spring season. </div>
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Another factor not to underestimate was the cost quite high of the saffron, that not everyone could afford, and it is perhaps for these reasons that people of Palermo invented a new dish that looked very tasty like the more famous original, reinventing a similar taste, sweet and salty, with the presence of fish and where the yellow saffron was replaced by the tomato extract.So is a sort of sister of the pasta with sardines, but with ingredients still poorer and always available, because are "not fresh", but "products of conservation" and therefore always present and especially also easily transportable. </div>
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Some sources say that "pasta c'anciova", was invented by the emigrants, that brought with them a big number of products from their homeland which then transported in the cold North not to forget the taste of Sicily. Some people infact give to this dish the name "milanisa pasta", a pasta completely Sicilian, but invented in Milan.</div>
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Another hypothesis is that this pasta was invented by the laborers, who could easily prepare this pasta during breaks of their hard work, because the ingredients could be easily transported and the preparation was quite rapid.</div>
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The "pasta c'anciova" is very good, in Palermo to cook this dish is used exclusively the format "margherita" that collects the sauce deliciously. </div>
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The basic ingredients are tomato extract, which in summer is prepared in all the houses in the countryside by putting under the sun the tomato pulp to dry for several days, obtaining a concentrate tomato very tasty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwKyOWIUvRCJAcvRSER5egSTqp_22AFK3wM2DFMzYGRJvzSTDlpXY6JgDHftZZCBSuAafv5wYDNcqPNEyLPzMrg6xTmsIZJZqOueCCKK_o3dOIX4dSD7EFDjreDQHDFlkW0-1djqIaSQ/s1600-h/P1070988.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwKyOWIUvRCJAcvRSER5egSTqp_22AFK3wM2DFMzYGRJvzSTDlpXY6JgDHftZZCBSuAafv5wYDNcqPNEyLPzMrg6xTmsIZJZqOueCCKK_o3dOIX4dSD7EFDjreDQHDFlkW0-1djqIaSQ/s400/P1070988.JPG" id="BLOGGER_PHOTO_ID_5397642071084215922" style="cursor: hand; height: 400px; width: 300px;" /></a><br />
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I remember the characteristic odor emanated from the tomato under the sun, a bit sour, pungent, very intense, a smell so to say "family", "ancestral", one of those smells that breaths during childhood and never more you can forget it, because it becomes part of you, as a sort of genetic background of olfactory memories.</div>
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Another ingredient, the anchovy under oil or under salt, then raisins, garlic or onion, and pine nuts (for their antibacterial function) and the "muddica atturrata" (toasted bread crumbs) . </div>
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The combination is truly unbeatable!</div>
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Ingredients: 400 gr pasta margherita, half onion, a clove of garlic, some anchovies in oil, 200 grams of tomato extract (you can also use the concentrate in cans), 100 grams of bread crumbs, a handful of raisins and pine nuts, extra virgin olive oil, salt and pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghV7_zy4e7PRSx-1vP4weyXs59Ir_Uk5v2ll0ZJDJi1gzadqsMIhl7xcAwK2sKGcScp_HpuNGqQZ8DjQr0PDsqepKZqAToyozM4v6AYr-4Vb422KJs1DVfMtU3kM-NOZsqFoJXGoaXDpc/s1600-h/P1070989.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghV7_zy4e7PRSx-1vP4weyXs59Ir_Uk5v2ll0ZJDJi1gzadqsMIhl7xcAwK2sKGcScp_HpuNGqQZ8DjQr0PDsqepKZqAToyozM4v6AYr-4Vb422KJs1DVfMtU3kM-NOZsqFoJXGoaXDpc/s400/P1070989.JPG" id="BLOGGER_PHOTO_ID_5397642072981675746" style="cursor: hand; height: 300px; width: 400px;" /></a></div>
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Preparation: Chop finely the onion and sautè with oil. As soon as is ready join a garlic clove and the anchovy fillets (thornless and rinsed) and continue to sauté. Add the tomato extract and a bit of hot water (one or two cups), add the raisins and pine nuts. Cook for about fifteen minutes until the sauce is fairly thick.</div>
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Apart prepare the “muddica atturrata”: put in a small frying pan a little oil (someone adds anchovies, but it would be an exaggeration), breadcrumbs, salt and pepper. Stir constantly with a wooden spoon, until it reaches an amber color. </div>
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When everything is ready, it's already time to cook the pasta in water with salt, drain, put again in the pan with the sauce, divide the plates, sprinkle each plate of pasta with plenty of bread crumbs and finally re-add the sauce. </div>
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A small note, someone prepares this sauce without onion, only with the garlic, others only with onion. I prefer to use them both the ingredients and the result is excellent. Some people use anchovy paste, but is good only in times of emergency. For those who did not have extract of tomatos "homemade", can substitute it with tomato paste available in all supermarkets, taste is slightly different, less intense, but still pleasant.</div>
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Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-31283792819645302552009-10-28T11:31:00.002+01:002009-10-28T11:36:07.771+01:00"I pulpetti of Sardines cu Sucu" (balls of sardines in tomato sauce).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AcF4H-6DjDMnKR_j6HJXJ8DKFBnoKsF3v1sa6ftupf6MynNT_uB4ImgoQ5AGXX8-nk5RrXLYn9qOKLHXz50x2GwYHZCTYyWHcRUduHHSq_s-hkl396G8S_jSECFIJJHpjlYy4TEIBrk/s1600-h/polpette+macro.jpg"><img id="BLOGGER_PHOTO_ID_5397597362876276370" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 360px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AcF4H-6DjDMnKR_j6HJXJ8DKFBnoKsF3v1sa6ftupf6MynNT_uB4ImgoQ5AGXX8-nk5RrXLYn9qOKLHXz50x2GwYHZCTYyWHcRUduHHSq_s-hkl396G8S_jSECFIJJHpjlYy4TEIBrk/s400/polpette+macro.jpg" border="0" /></a><br /><br /><div><div>This is a typical recipe of the “Sicilian poor cuisine”, of which the sardines are often the main ingredient, given their cheap cost. The typical sweet and sour flavor is given by the combination of fish with raisins and mint. The pine nuts were used in the past mainly because of their antibacterial function, since it was sometimes cooked "pisci fitusu" (not really fresh fish).<br /><br />Ingredients:<br />500gr of sardines, 1 egg, 100gr of grated cheese, mint leaves, a handful of pine nuts and raisins, 500 gr of tomato sauce,onion, extra virgin olive oil.<br /><br />Procedure:<br />Clean and flake the sardines, remove the head, get the fillets and chop. Bringing them together with cheese, egg, raisins and pine nuts and chopped mint. Mix everything together and get some balls. Fry in oil and put them in a dish.</div><div> </div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiEY1yLQSYsEeU6IulaGlmSN1pFS43i08YGBI25xnodhbtWhuMOPvDL1yq9ABjCjWcphsYEASA6D4zWyYqPi8n1NfRt8L2VrWgOflrYu2VxyFbLW9PnJCDJe2Imn2HbgOn1qp_gqhIMk/s1600-h/polpette+fritte.jpg"><img id="BLOGGER_PHOTO_ID_5397597371701612530" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiEY1yLQSYsEeU6IulaGlmSN1pFS43i08YGBI25xnodhbtWhuMOPvDL1yq9ABjCjWcphsYEASA6D4zWyYqPi8n1NfRt8L2VrWgOflrYu2VxyFbLW9PnJCDJe2Imn2HbgOn1qp_gqhIMk/s400/polpette+fritte.jpg" border="0" /></a></div><div> </div><div>Meanwhile prepare the tomato sauce, flavored with a sauteed chopped onions and some mint leaves. Put the balls in the sauce and cook them for about fifteen minutes. Whoever wants to can dress with this sauce a good plate of pasta.</div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59sXFjN6Rub2oBbd73d2hrPPlxCcQMAM_5atvJ2ik-ziKVPRm1mLc0ovgg1k0_yYVqEin4Y_ZI8Uxn4yNiRiYOWJYAYc6Gdu7fSHHjwDMiJXARLlsiebjrV75YGwM8u0EI5K-aEVaa0I/s1600-h/polpette+sugo.jpg"><img id="BLOGGER_PHOTO_ID_5397597358849651762" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 282px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59sXFjN6Rub2oBbd73d2hrPPlxCcQMAM_5atvJ2ik-ziKVPRm1mLc0ovgg1k0_yYVqEin4Y_ZI8Uxn4yNiRiYOWJYAYc6Gdu7fSHHjwDMiJXARLlsiebjrV75YGwM8u0EI5K-aEVaa0I/s400/polpette+sugo.jpg" border="0" /></a></div></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-51397365744897656382009-06-28T13:55:00.003+02:002009-06-28T14:05:02.335+02:00The watermelon, "u muluni" and "gelo di mellone".<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjpGIjPk5Fe58CH2uRs01s7GMIL3fqly9FgxN2TGQxWxcfJKaXC9LhEHNbiWtfyLVBqOnSg562rOJdnQnfJbTI2G1foMOnNWm8P9E1e14ZC-XvYMh8IaGOW1aVa7qgN13t1VSiPmKEMU/s1600-h/Anguria+1.jpg"><img id="BLOGGER_PHOTO_ID_5352347020811513186" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 329px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjpGIjPk5Fe58CH2uRs01s7GMIL3fqly9FgxN2TGQxWxcfJKaXC9LhEHNbiWtfyLVBqOnSg562rOJdnQnfJbTI2G1foMOnNWm8P9E1e14ZC-XvYMh8IaGOW1aVa7qgN13t1VSiPmKEMU/s400/Anguria+1.jpg" border="0" /></a><br /><div><div><div><div><div><br />The dialect term “muluni”, or "Mellone" which in Italian is said anguria, is the watermelon.<br />In Sicily, simply turn to the countryside and see the great production, to understand the great love that is devoted to this fruit. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5n_0oKiufV8udKnTg-bm10x2PR1AbV8IapC0xq-4nIOn_Sj4jKh0O6DPNrW10N6TZNwxb4cU5__odusML10EEfLHThyhmlcRLYdTC6Skh23p1XXUkZZ-upXOiAY9C7DHoQ6KtXDd5tg/s1600-h/Anguria.jpg"><img id="BLOGGER_PHOTO_ID_5352347016216607442" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 332px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5n_0oKiufV8udKnTg-bm10x2PR1AbV8IapC0xq-4nIOn_Sj4jKh0O6DPNrW10N6TZNwxb4cU5__odusML10EEfLHThyhmlcRLYdTC6Skh23p1XXUkZZ-upXOiAY9C7DHoQ6KtXDd5tg/s400/Anguria.jpg" border="0" /></a></div><br /><div>In Palermo you can enjoy the watermelon in one of the many kiosks in the city (and even near the sea), to the Foro Italico, the Cala, Corso Alberto Amedeo, etc, </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOx4as62DUrPYRSko6Aa7S2iOdyJIUv2EY4sjAOazzGcc0nT4fox8Gvmt1kjnvKgj3915iKxpf7SLpgVAQHtYbtMMKlNbldlClTGRrodRuMwrCn8V-VoMOnigaBJnszxSBxFuVgPghMIA/s1600-h/chiosco+sferracavallo.jpg"><img id="BLOGGER_PHOTO_ID_5352347028515968946" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 398px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOx4as62DUrPYRSko6Aa7S2iOdyJIUv2EY4sjAOazzGcc0nT4fox8Gvmt1kjnvKgj3915iKxpf7SLpgVAQHtYbtMMKlNbldlClTGRrodRuMwrCn8V-VoMOnigaBJnszxSBxFuVgPghMIA/s400/chiosco+sferracavallo.jpg" border="0" /></a></div><div></div><br /><div>where you can eat a huge slice of this fruit and truly in this case its exquisiteness is ensured. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yPCQHHyo9stkqChZ3ZJrUjBv0_OmzAl5lu501pq07vFSO1zi517wqA_cc4RKPS-8vw1jf491E_h0Gqpbrapc-4GZoH9O0BihJJhzKUIf5Ii5uwDxDyhVLxwGO_H1zRJN8Xatrlj4QY8/s1600-h/Anguria+3.jpg"><img id="BLOGGER_PHOTO_ID_5352347024388312994" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 273px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yPCQHHyo9stkqChZ3ZJrUjBv0_OmzAl5lu501pq07vFSO1zi517wqA_cc4RKPS-8vw1jf491E_h0Gqpbrapc-4GZoH9O0BihJJhzKUIf5Ii5uwDxDyhVLxwGO_H1zRJN8Xatrlj4QY8/s400/Anguria+3.jpg" border="0" /></a></div><div><br />"U muluni" can not miss during the feast of Santa Rosalia, where the people eat watermelon and “babbaluci” (snails seasoned with garlic and parsley. </div><br /><div>By the watermelon is produced a delicious cake, <strong>“gelo di mellone”,</strong> which probably is originated from the "arberesch", coming from Albania and which has Arabic influences (the ingredients are, as well to the watermelon , cinnamon and jasmine). </div><div> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhus7qLirovLUP41YX4B-5FlhzTjpeUf5-MQM9Ny8pqmtlv-krYBPTTGHDmuJAZ1qdYdijOaZFYlfBDkYROG6ZEcAnbooy8ChW9R2G3bPHcMvNN9kjGKMRN5tv0LGp0nhTfKZvv4Wrw6yI/s1600-h/-Gelo_di_mellone.jpg"><img id="BLOGGER_PHOTO_ID_5352348014486445906" style="WIDTH: 383px; CURSOR: hand; HEIGHT: 289px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhus7qLirovLUP41YX4B-5FlhzTjpeUf5-MQM9Ny8pqmtlv-krYBPTTGHDmuJAZ1qdYdijOaZFYlfBDkYROG6ZEcAnbooy8ChW9R2G3bPHcMvNN9kjGKMRN5tv0LGp0nhTfKZvv4Wrw6yI/s400/-Gelo_di_mellone.jpg" border="0" /></a><br /><div><br />Recipe: </div><div><br />Ingredients: 1 liter of water melon juice, 80gr starch, 200gr sugar, 1 sachet of vanilla, 1 stick of cinnamon, 1 tablespoon of holes jasmine, chocolate drops, pistachios. </div><div><br />Processing: Remove the peel and the blacks seeds and put in the blender the watermelon. Put in infusion the jasmine flowers in a little hot water. Put in a pot on the juice of watermelon, add the starch and dissolve it in cold. Add sugar, cinnamon and vanilla, turn on the cooker and mix, bring to boil, when it thickens turn off the fire and add the water of the jasmine. Pour into cups, to cool and then put in the fridge. Serve decorating the cups with cinnamon, chocolate drops, crushed pistachio and a jasmine flower.</div></div></div></div></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com1tag:blogger.com,1999:blog-8486951812162350171.post-2217034414757771462009-05-30T11:24:00.005+02:002009-05-30T11:36:36.154+02:00Boiled octopus, "Purpu vugghiutu".Among the foods most loved by people of Palermo in the summer when they go in the maritime areas surrounding the city, is the boiled octopus that we say "purpu vugghiuto".<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pX_jJF-LzGyi8Ha7Qb2n7s9qXILDDzHBYLYwwbOfbkt3qH7P_NDyJI_qpB3dYn7YIR4cyFCeN_Exp6w8DP5bruSLOZOo-Fh8An6gl2wny2vgNxhBskBJr4YxEoCwO6K81BVCbrSfus8/s1600-h/insalata+di+polpo+2.jpg"><img id="BLOGGER_PHOTO_ID_5341547700580972802" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 247px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pX_jJF-LzGyi8Ha7Qb2n7s9qXILDDzHBYLYwwbOfbkt3qH7P_NDyJI_qpB3dYn7YIR4cyFCeN_Exp6w8DP5bruSLOZOo-Fh8An6gl2wny2vgNxhBskBJr4YxEoCwO6K81BVCbrSfus8/s400/insalata+di+polpo+2.jpg" border="0" /></a><br /><br /><br />In the square of Mondello were lots of shacks of "purpari" (men that cooks the octopus), where you could buy this delight of the sea. Certainly these shacks had obstructed the view of the sea and was not always possible to ensure compliance with all rules of hygiene (as is the case for almost all the food street of Palermo).<br /><br />It was for this reason that in the mid '80s all the stalls of the purpari were removed from the square of Mondello, with the protests of those who so loved to taste the octopus hot, feeling the scent of the sea. Admittedly,the shacks in sheet were really bad, but had a special charm, popular, and were a source of attraction for people of Palermo, but also for tourists that loved this folklore.<br /><br /><br />As for the hygienic issue, the people of Palermo would not have too many problems, since we have the stomach immunized from all things, thanks to years of training to the more bizarre foods, heavy and in places not always clean ...<br /><br />certainly not for the tourists, in their case a "true test of courage ", although I must say that I have never heard of people who have had problems with our food!Returning to the "purpari" of Mondello, some of these have moved within the restaurants to continue their historical activities.<br /><br />The Boiled octopus can be found too at Sferracavallo (with urchins and mussels), in the village of Romagnolo (also various shacks were torn down) and sometimes also in the historical markets of Palermo.<br /><br /><br />The "purpari" made boiled the octopus in the pot (the most traditional clay) filled with sea water, and then served it on ceramic dishes accompanied only by a dash of lemon. They had a ritual in the cook and serve, and a great skill in choosing the most tender (females) or more valuable (the MAIOLINO).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtnrQQlOAuPwbJsnN7ncTBdsKAsiRv1LZi3MJ7gHm1o6lttFK2R_FiwZv26Lzb959986JIv8nxZ6WulXaAuIP5LfE_MgvtHCkYBg5CnoFM50EIdV2x6yphC_FPbFUGCNB0-qJYSartzT4/s1600-h/P1070053.JPG"><img id="BLOGGER_PHOTO_ID_5341547710176628498" style="WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtnrQQlOAuPwbJsnN7ncTBdsKAsiRv1LZi3MJ7gHm1o6lttFK2R_FiwZv26Lzb959986JIv8nxZ6WulXaAuIP5LfE_MgvtHCkYBg5CnoFM50EIdV2x6yphC_FPbFUGCNB0-qJYSartzT4/s400/P1070053.JPG" border="0" /></a> <span style="font-size:78%;">photos by Judy Witts</span><br /><br /><br />To cook the octopus, there is a "secret", you should boil the water (salt abundantly, because is not so easy to use directly the sea water) and immerse octopus (previously washed) take it for the head (which is the stomach), on three times, immersing it and exiting it by the water.<br />I think this trick have a purely aesthetic grounds, to curl the tentacles "the granfe" upwards, but no one palermitano would do it differently.<br /><br />When the water resumes boiling, we calculate ten minutes (keeping the lid of the pot semi open), then turns off the fire and leave the octopus in water to stay warm for at least an hour, so it will be certainly tender, or at least I hope, because even the art to be a purparo is a real art!<br /><br />The true fans of boiled octopus, just eat it by adding the juice of the lemon, but is also excellent at salad , cut into pieces and seasoned simply with oil, lemon and fresh parsley.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim99Ww9Ze7iIghte6tu3-dxPRn-oV5PQPRqonNS57H_HMgCl_jhBLukjToCFsJ__Kn_5TZWph_WjAP7mZswfH7UfUrhiItkuuAZ-nIglOiEMYSxbS3tVUnSxrV1PlJtl4ioqeNUxn1gZs/s1600-h/insalata+di+polpo.jpg"><img id="BLOGGER_PHOTO_ID_5341547696626457442" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 260px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim99Ww9Ze7iIghte6tu3-dxPRn-oV5PQPRqonNS57H_HMgCl_jhBLukjToCFsJ__Kn_5TZWph_WjAP7mZswfH7UfUrhiItkuuAZ-nIglOiEMYSxbS3tVUnSxrV1PlJtl4ioqeNUxn1gZs/s400/insalata+di+polpo.jpg" border="0" /></a><br /><br />One curiosity, when the coffee is a little watered down, in Palermo we say "But is it Water of octopus?".Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-85433952612457861312009-05-29T10:05:00.005+02:002009-05-29T10:22:06.363+02:00Mondello, the beach near Palermo.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtUKoYyPa0r3H91FqCZ2CrNn0EhH7EG2WFVp3bJI9T2POsQdk_Luuus3aJl7WI5e_kJG8jRR8IqSDZeh-WY_GWqP6tPCm69U5IA_MyTMCD1lGYm1DtStmZZJT-GaGYu2E9ODgKO1z_VtU/s1600-h/Mondello+f.jpg"></a><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPA7zupiP3IO-E621z0PFimsstgSGEGvlVrjjA18DtnbdhWCUNqRqy1SVx2qQgm44c9jQrKOkfSVR2PdZVVj8SviFkE07f9MCnBV988488Hk1LDwJBdGj7srvDhurPlLFDq8ew5iDUvyY/s1600-h/Mondello+l.jpg"></a><div><div><div><div><div><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8A3f4cra9EyrRMQ63qZPwxXHeEY8MX2xu1dUXwZ9ucuGUUaECKqJfc1TqGCK5SrwVo4GbTNhow2op9AFdZWxKaatjHlOdOuggSAxXrLFzbI4CezS_ezFjtJrTtLGv9SCZqH7tEXQ5zKc/s1600-h/Mondello+a.jpg"><img id="BLOGGER_PHOTO_ID_5341154651208441154" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8A3f4cra9EyrRMQ63qZPwxXHeEY8MX2xu1dUXwZ9ucuGUUaECKqJfc1TqGCK5SrwVo4GbTNhow2op9AFdZWxKaatjHlOdOuggSAxXrLFzbI4CezS_ezFjtJrTtLGv9SCZqH7tEXQ5zKc/s400/Mondello+a.jpg" border="0" /></a> <span style="font-size:78%;">photo Jan-Luc Moreau<br /></span><br /><div>The most popular place for walks of people from Palermo, what is considered the "Square of Palermo" for the summer, the bathing place of excellence, the place to eat ice cream, and boiled octopus or bread and panelle is Mondello. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdM35V8HWOQCH-v9RGAoLsRqrXiKysYodiezxn8bzHm7VnegrX6Tl7XECd3y_OaJQCOf6wIPn84ea0KmrPx2G-S73d9ibyqRtHX98xKoPLOVGMgS5aQkUqWb29YhYrHe8gJarxJ8MBh7s/s1600-h/Mondello+u.jpg"><img id="BLOGGER_PHOTO_ID_5341155141252841138" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdM35V8HWOQCH-v9RGAoLsRqrXiKysYodiezxn8bzHm7VnegrX6Tl7XECd3y_OaJQCOf6wIPn84ea0KmrPx2G-S73d9ibyqRtHX98xKoPLOVGMgS5aQkUqWb29YhYrHe8gJarxJ8MBh7s/s400/Mondello+u.jpg" border="0" /></a></div><div><br />Mondello (a few kilometers from Palermo) was originally a fishing village, </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiggy4IJeh3yZ0WwoqqlW883xhnHrViB8FTFIQ5RtV5c_mKKLaru4vIpcywkPoQwPpSFGXuk5r3oQ2PBBPCgGtLgNDbnYbEil-DzsiHNnQsG3s0p8iA2OJY8hRuXwmkNy6HfhcuRs8PKc/s1600-h/Mondello+r.jpg"><img id="BLOGGER_PHOTO_ID_5341155489562123954" style="WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiggy4IJeh3yZ0WwoqqlW883xhnHrViB8FTFIQ5RtV5c_mKKLaru4vIpcywkPoQwPpSFGXuk5r3oQ2PBBPCgGtLgNDbnYbEil-DzsiHNnQsG3s0p8iA2OJY8hRuXwmkNy6HfhcuRs8PKc/s400/Mondello+r.jpg" border="0" /></a></div><div></div><div>nestled in a beautiful bay delineated by a white beach and the blue sea.</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AnFDolvTER9msoPMh71DP-6Rw6D7qwYs7KmYGaGHnmtHm0zqTVZ_eJo7M9qhrXPP0F_Kxe4ck_kbiZZOvybfRCUfVauLTDscng2Or62WBCS3020IO-ZTbHeV4DPLU1pvIezwJJYqP4M/s1600-h/Mondello+g.jpg"><img id="BLOGGER_PHOTO_ID_5341154666930993426" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5AnFDolvTER9msoPMh71DP-6Rw6D7qwYs7KmYGaGHnmtHm0zqTVZ_eJo7M9qhrXPP0F_Kxe4ck_kbiZZOvybfRCUfVauLTDscng2Or62WBCS3020IO-ZTbHeV4DPLU1pvIezwJJYqP4M/s400/Mondello+g.jpg" border="0" /></a></div><div></div><div>In 1891 the area, first marshland, was reclaimed , and they began a work of colonization and the building, due also to an Italian-Belgian company which took the entire concession area. Were built in the early '900 villas in Liberty style , </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOS2ub_zrjVDN3sFyib-UTuMj4h2GHNpJwhCZEwatFQGv7V2E2DZutOstyegtJb9e56xfEPXw603EybYum7jgsntmCnCIMy9GmSlghJYm3Ih0XAyoM-q1B-ModsA5DAVSdz1BIAnyt-Y/s1600-h/Mondello+p.jpg"><img id="BLOGGER_PHOTO_ID_5341155135136486866" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 392px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOS2ub_zrjVDN3sFyib-UTuMj4h2GHNpJwhCZEwatFQGv7V2E2DZutOstyegtJb9e56xfEPXw603EybYum7jgsntmCnCIMy9GmSlghJYm3Ih0XAyoM-q1B-ModsA5DAVSdz1BIAnyt-Y/s400/Mondello+p.jpg" border="0" /></a></div><div></div><div>and a huge " establishment bathing" that became the summer destination for the most privileged of Palermo. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwEzUXEYCzTjSE-UiuEA5W7-BX89gtiC1sVzY5C-do63TIWVDykN5oQx8BzHpICErVLRb8ZKRpU0BR0DzJdrLesVb8YHjq_q_D70jJdaWLRzQtZzYU9Bl1_bp4N4cyKOWYlgejpq58T0/s1600-h/Mondello+b.jpg"><img id="BLOGGER_PHOTO_ID_5341154656666216226" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwEzUXEYCzTjSE-UiuEA5W7-BX89gtiC1sVzY5C-do63TIWVDykN5oQx8BzHpICErVLRb8ZKRpU0BR0DzJdrLesVb8YHjq_q_D70jJdaWLRzQtZzYU9Bl1_bp4N4cyKOWYlgejpq58T0/s400/Mondello+b.jpg" border="0" /></a> </div><div><br />Mondello today is a busy place, full of restaurants and paninerie, ice cream shops, kiosks, shops etc.. In summer you play sports and musical events. </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmGc6daqQqBZCZn-K7cPcuA1klefUVSTsy7Vhtw8GvL4cMW1p0sNknB5eqEchhyphenhyphen_8hyguJYabp9Tq3KxqDer9CnlqMG1_HM_vj2LpN0fCnW9QBkJYZPJG2ORgBvam88kwDbbP4nTqGLI/s1600-h/Mondello+q.jpg"><img id="BLOGGER_PHOTO_ID_5341155147995732738" style="WIDTH: 319px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmGc6daqQqBZCZn-K7cPcuA1klefUVSTsy7Vhtw8GvL4cMW1p0sNknB5eqEchhyphenhyphen_8hyguJYabp9Tq3KxqDer9CnlqMG1_HM_vj2LpN0fCnW9QBkJYZPJG2ORgBvam88kwDbbP4nTqGLI/s400/Mondello+q.jpg" border="0" /></a></div><div></div><div>The beach in the spring or early summer is wonderful, during the summer becomes crowded, because in large part is occupied by "bathing boxes" of wood colored with white and blue. </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPHIQYsuflQa9utQf215_OAWWmjBGK_IiH8j_DTwhQ6gbFkWaCgKg-eijqMQRZ4rG0H9D2WXGMCzZygvrdhrCgHolLysqI7KBDfSAMguRz40mrffnBK8q4_H-4tihcMlI0_GQXX1EmPw/s1600-h/Mondello+e.jpg"><img id="BLOGGER_PHOTO_ID_5341154662618038754" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPHIQYsuflQa9utQf215_OAWWmjBGK_IiH8j_DTwhQ6gbFkWaCgKg-eijqMQRZ4rG0H9D2WXGMCzZygvrdhrCgHolLysqI7KBDfSAMguRz40mrffnBK8q4_H-4tihcMlI0_GQXX1EmPw/s400/Mondello+e.jpg" border="0" /></a></div><div></div><div>Is a place of aggregation for the younger ones that especially when approaching the summer season don't go to the school.<br /><br />What makes Mondello very special, apart the beach and the sea, is the beautiful port with its colorful boats,</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJbNdkX56MoU1VwMtAVxA6RgxuKndGmKsgJLbWdDBR-lmJUBCVli_zdYM2UbXWJ3b4NZCys40LC8JmwNlj8uVwGLEaDtlQ9E_4Bh6HyRxWUYouJAriJRhfE98_avWfJqZ5PMJ2MJwu3c/s1600-h/Mondello+s.jpg"><img id="BLOGGER_PHOTO_ID_5341155138024618274" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJbNdkX56MoU1VwMtAVxA6RgxuKndGmKsgJLbWdDBR-lmJUBCVli_zdYM2UbXWJ3b4NZCys40LC8JmwNlj8uVwGLEaDtlQ9E_4Bh6HyRxWUYouJAriJRhfE98_avWfJqZ5PMJ2MJwu3c/s400/Mondello+s.jpg" border="0" /></a></div><div></div><div>pines and palms that adorn the waterfront, </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBs9HEJGpbr59Ue9mhVGPBR-Qc2qBABU3sPrcyOyqLRRf23uirMejMwv0eVXE2MYKM54hKVoDswA0vmLBybacBg78W7dC88DuHQ2i19lrR79nZM6QdMYttB8XmWL5eviTGWFQYM0Wz4k/s1600-h/Mondello+i.jpg"><img id="BLOGGER_PHOTO_ID_5341155127017433010" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBs9HEJGpbr59Ue9mhVGPBR-Qc2qBABU3sPrcyOyqLRRf23uirMejMwv0eVXE2MYKM54hKVoDswA0vmLBybacBg78W7dC88DuHQ2i19lrR79nZM6QdMYttB8XmWL5eviTGWFQYM0Wz4k/s400/Mondello+i.jpg" border="0" /></a></div><div></div><div>but also the architecture of the villas</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekLyQoI9lBAXAVrKDjS_Of_rrAQksF0T2kJ7WhJFYb9z9fhSIGFzgT9dJtE7EFzkkBZHE0VUBXJ4c-oXFbzV6iy_NhMXJlDiMhxWQu69MvNfeGsGSneXTANWwbNYtmSHG4L9n-D6Z_-Q/s1600-h/Mondello+m.jpg"><img id="BLOGGER_PHOTO_ID_5341155499051956562" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekLyQoI9lBAXAVrKDjS_Of_rrAQksF0T2kJ7WhJFYb9z9fhSIGFzgT9dJtE7EFzkkBZHE0VUBXJ4c-oXFbzV6iy_NhMXJlDiMhxWQu69MvNfeGsGSneXTANWwbNYtmSHG4L9n-D6Z_-Q/s400/Mondello+m.jpg" border="0" /></a></div><div></div><div>(including the infamous and uninhabited villa "bewitched" that nobody would dare to go inside), which gives a special charm to this place that really deserves a visit. </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd7Wbe6QBdBuwnRXiFB8vsf4Nj-Ax3JlQhrzfR0v6dMqaH_h5f9fkYt1hjWIFJzofM427X0Gu4XAONpdVf-s7yjxyONfQF_M2BYjWZ7GFAZxs0H1alK5tkultFC5rCk24AuXSbFqUOh8/s1600-h/Mondello+h.jpg"><img id="BLOGGER_PHOTO_ID_5341154669452934610" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd7Wbe6QBdBuwnRXiFB8vsf4Nj-Ax3JlQhrzfR0v6dMqaH_h5f9fkYt1hjWIFJzofM427X0Gu4XAONpdVf-s7yjxyONfQF_M2BYjWZ7GFAZxs0H1alK5tkultFC5rCk24AuXSbFqUOh8/s400/Mondello+h.jpg" border="0" /></a></div><div><br />And then at the end of Mondello, there is Chief Gallo is a natural reserve of great beauty ... but this is a new topic ....</div><div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com2tag:blogger.com,1999:blog-8486951812162350171.post-84499560398429539982009-05-28T10:45:00.007+02:002009-05-28T11:15:15.882+02:00"A pasta chi sardi". Pasta with sardines<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqqfHrKZKhJUEgT-Zeos93eL2mc0OlS8wd1GfGNnr0VLSBwDI4FHPSM6DOEhJzmprJKhvutVReoW3lUKYoakMFFqsPKYBCvdFbjaFAuUm9o6F2QSGEReoTLfEVGzIyGYu7HClXtYmnsI/s1600-h/Pastachisardi+(3).jpg"><img id="BLOGGER_PHOTO_ID_5340797530624205858" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 393px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqqfHrKZKhJUEgT-Zeos93eL2mc0OlS8wd1GfGNnr0VLSBwDI4FHPSM6DOEhJzmprJKhvutVReoW3lUKYoakMFFqsPKYBCvdFbjaFAuUm9o6F2QSGEReoTLfEVGzIyGYu7HClXtYmnsI/s400/Pastachisardi+(3).jpg" border="0" /></a><br /><br /><div>The origin of this dish is Arab, the legend tells that was invented by the cook of a general Arab who landed in Sicily was in precarious situations. </div><br /><div align="left">To feed the troops, the cook thought to take advantage of what nature offered him, and invented a dish that was enriched over the centuries up to the traditional recipe. </div><br /><div>Already the Romans and the Greeks enriched their dishes with wild fennel. And is interesting to the use of pine nuts which has antiseptic qualities, for what was a poor kitchen, where it was difficult to find fresh fish and meat, was intended to avoid some probable poisoning.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7K0fajQWNECU5JDWwqskhJ-zGZBeANXkIjMWIEF4zHPOMVxWgvPKX41Zze0YGjIbBA3GMzu4z0H3kTHPQ_BIrPuMdNqLFSumViL0UcZKtoEr0ggrpFHiAYCQ8oiYDI33JDGiOBYgSjwo/s1600-h/P1070989.JPG"><img id="BLOGGER_PHOTO_ID_5340797539430908882" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7K0fajQWNECU5JDWwqskhJ-zGZBeANXkIjMWIEF4zHPOMVxWgvPKX41Zze0YGjIbBA3GMzu4z0H3kTHPQ_BIrPuMdNqLFSumViL0UcZKtoEr0ggrpFHiAYCQ8oiYDI33JDGiOBYgSjwo/s400/P1070989.JPG" border="0" /></a> <span style="font-size:78%;">photo Judy Witts</span><br /><br />"The pasta chi sardi" is one of the most original dishes of Palermo, which combines very different elements, but whose combination is delicious and is a perfect harmony between and sweet and sour typical of Sicilian cuisine of Arabic origin. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2r4PaDjUEihyphenhyphenzjPKenG_fuOzt4brzByTJuru1VLW5Zv69HO17RTr-b5fyHtQfuA9xEd6oW_RoiNfeLDmRXPw0TDnQvk2cqMHsWDkLypGGnyCbTde8NX8sv8DsFSvCpe94GNUXrI_N7bE/s1600-h/P1070021.JPG"><img id="BLOGGER_PHOTO_ID_5340798738601715762" style="WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2r4PaDjUEihyphenhyphenzjPKenG_fuOzt4brzByTJuru1VLW5Zv69HO17RTr-b5fyHtQfuA9xEd6oW_RoiNfeLDmRXPw0TDnQvk2cqMHsWDkLypGGnyCbTde8NX8sv8DsFSvCpe94GNUXrI_N7bE/s400/P1070021.JPG" border="0" /></a> <span style="font-size:78%;">photo Judy Witts<br /></span><br />There is the blue fish in our seas, there is the dried fruit (sultanas and pine nuts), there is the flavor of wild fennel and the aroma and yellow color of a spice that is so precious, the saffron, all combined with the particular type of pasta, the bucatini, whose characteristic is “to jump on the flat”, and that above all must do the "scruscio" (noise) when the Palermitano eats this pasta with passion! </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVpWMkJn_c_Q3N3gOr1iXIoMwHLM6UVkPLcnB_dGWE9q_V6xPLLkjZWlJKAUGhNnQ5B8HTfQgw2gVQz89DJvyFrVMR-OCY0VkiSzOrMJiMSfTLs3otje3P358SQerVn8I3bBOahzetZk/s1600-h/P1060818.JPG"><img id="BLOGGER_PHOTO_ID_5340798729586809874" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVpWMkJn_c_Q3N3gOr1iXIoMwHLM6UVkPLcnB_dGWE9q_V6xPLLkjZWlJKAUGhNnQ5B8HTfQgw2gVQz89DJvyFrVMR-OCY0VkiSzOrMJiMSfTLs3otje3P358SQerVn8I3bBOahzetZk/s400/P1060818.JPG" border="0" /></a> <span style="font-size:78%;">photo Judy Witts</span></div><div><br />RECIPE</div><br /><div>Ingredients: For five persons</div><div>500 g of fresh sardines, 500 grams of bucatini, 500 g of fennel Mountain, 2 medium onions, 3 salted anchovies, 50 g of raisins and pine nuts for many, a sachet of saffron, olive oil, salt and pepper.</div><div></div><br /><div align="left">Boil for about twenty minutes fennel in salt water, the same that you will use after for boil the pasta (4 liters for 500 g of pasta), drain and chop. Hold by the water. In a pan, cook the sardines just cleaned in 1 dl of olive oil (one minute per side),after, put the cooked sardines in a dish. Use the same pan to sauté with oil the finely sliced onions , then combine aniseed, sardines, raisins, the pine nuts, salt and pepper. Cook over low heat, stirring to mix the sauce. After about twenty minutes, add the anchovies, which were desalted, washed, dried and finally dissolved in a pan with a tablespoon of hot oil. Bake again for 15 minutes, stirring and then add a bag of saffron, dissolved in a tablespoon of water.Putting Meanwhile cook the pasta in the cooking water of fennel. Drain "al dente" (Not too cook) and add it to the sauce.</div><br /><div align="left"></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiE9xw8yZ2oK5d91s-zFuXBRGa5hFF5QBuem95r2enAaVVnB0TeoLj4at9fbsHA8dJg5YZSV30a-IG5ZjeCCtNeznhz-6RUC_U0q-sjSJRbturzIGTbU69c-2MiTCG12HpPs34WV8omc/s1600-h/Pastachisardi.jpg"><img id="BLOGGER_PHOTO_ID_5340797526778007618" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 387px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiE9xw8yZ2oK5d91s-zFuXBRGa5hFF5QBuem95r2enAaVVnB0TeoLj4at9fbsHA8dJg5YZSV30a-IG5ZjeCCtNeznhz-6RUC_U0q-sjSJRbturzIGTbU69c-2MiTCG12HpPs34WV8omc/s400/Pastachisardi.jpg" border="0" /></a> </div><div> </div><div align="left">For this occasion I publish a poem in sicilian dialect (with the English translation) of my mother Emilia Merenda on this dish so original.</div><div align="left"> </div><div align="left"><strong></strong></div><div align="left"><strong>A PASTA CHI SARDI</strong><br /></div><div align="left">Finuccheddu di muntagna crisciutu ‘n’natura<br />e poi ci coci la pasta ni’ l’acqua di cuttura<br />e pi’ li balatara cchiù fini<br />hannu a essiri sulu maccarruncini.<br />Passulina e pignoli e ‘na cipudda ‘ngranciata<br />anticchia ‘i zafaranu e ‘na sarda salata,<br />l’ogghiu sempri ginirusu<br />arriminari spissu senza essiri lagnusu.<br />Poi ‘na manata di sardi frischi e argintati<br />e dintra la conza vannu ‘mmiscati,<br />senza spini e allinguati<br />vasinnò si pò moriri affucati.<br />La pasta avi ‘a ristari ‘ngridda,<br />ca’ mentri la manci sata comu n’ancidda<br />ca’ sulu a talialla è un veru priu<br />e poi a mancialla iu m’arricriu.<br />Tu, nun po’ capiri si nun l’ha’ tastatu mai,<br />ma si la manci, ti fa scurdari i guai.</div><br /><br /><div align="left">PASTA WITH SARDINES<br />Fennel mountain grown naturally<br />and then cook pasta in the cooking water<br />and for the most sensitive<br />should only be maccheroncini.<br />Raisins and pine nuts and onion browned,<br />a anchovy saffron and salt,<br />oil always generous<br />stir often without being inactive.<br />Then a handful of fresh "silver" sardines<br />without thorns.<br />otherwise you can die suffocated.<br />The pasta should remain "al dente" (not too cook),<br />that you can eat, while the pasta jumps in the dish, and is a real pleasure<br />and then eat it is a satisfaction.<br />You, you can not tell whether you have ever tasted,<br />but if you eat, it makes you forget all your troubles.</div><div align="left"></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-29941390192289090122009-05-27T11:57:00.004+02:002009-05-27T12:09:50.803+02:00Portella della Ginestra, near Piana degli Albanesi<div><div><div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGijE6kmjOiNLCdNc_BYglruoJkbp90POvbIMFXtkH8PO2P10UNzr8NTuCiLM3kiI7cpme-H5NlsbutsN__wEZl1kDmN6DeqAdfaRklNqwqRi87by7PvS4FZ29mJ9rIxB6mKgzPzcLsE/s1600-h/P5030003.JPG"><img id="BLOGGER_PHOTO_ID_5340442245046808834" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGijE6kmjOiNLCdNc_BYglruoJkbp90POvbIMFXtkH8PO2P10UNzr8NTuCiLM3kiI7cpme-H5NlsbutsN__wEZl1kDmN6DeqAdfaRklNqwqRi87by7PvS4FZ29mJ9rIxB6mKgzPzcLsE/s320/P5030003.JPG" border="0" /></a><br /><div> </div><div>In Sicily there are beautiful places to visit because of the nature expresses itself in all its charm and people have left traces of great value.<br /><br />Places by sea, the beaches. Mountains that seem to draw in the sky, there are many archaeological sites, temples and theaters. And the big cities where churches, theaters, palaces, gardens, expose us the passing of history.<br /><br />Then there are places significant because tell us about the life and unfortunately also the death of those who have tried to change the course of history, trying to assert positive values and to reappropriate their own destiny. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemNDPB5RTpeZrHQfN439mtrGdt3u8uSMaGxPFQtgGz9_kPJJIsdwAZySEJzuN0-Kiu9thQik9MYVrKUH5heBF21cqTByVzV2Iw3T390pVFZTbi8o4m5QCFZF87FI4XjOHuvTa2AT70RU/s1600-h/P5030008.JPG"><img id="BLOGGER_PHOTO_ID_5340442269830402754" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemNDPB5RTpeZrHQfN439mtrGdt3u8uSMaGxPFQtgGz9_kPJJIsdwAZySEJzuN0-Kiu9thQik9MYVrKUH5heBF21cqTByVzV2Iw3T390pVFZTbi8o4m5QCFZF87FI4XjOHuvTa2AT70RU/s320/P5030008.JPG" border="0" /></a> </div><div><br />The place I will tell about here is Portella della Ginestra, a land in the province of Palermo near Piana degli Albanesi.<br />It is a beautiful silent valley, there are not homes. Everything is covered with a carpet of green grass, with flowers of different types, from the tiny red amaranth, </div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6l0NYSIoOATuddDVfFglviKiu8Gfkcr1ig1dVC-uhTegYCIIte4v5R9tLsane20idCnHt2ZD61x0ApYxIGAcu5xhlVb0lI7o3yR_fQLFMNDwPBbiRQQfsFfsMMPymus1tqtSn9lcHn0/s1600-h/P5030014.JPG"><img id="BLOGGER_PHOTO_ID_5340443282000258274" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6l0NYSIoOATuddDVfFglviKiu8Gfkcr1ig1dVC-uhTegYCIIte4v5R9tLsane20idCnHt2ZD61x0ApYxIGAcu5xhlVb0lI7o3yR_fQLFMNDwPBbiRQQfsFfsMMPymus1tqtSn9lcHn0/s320/P5030014.JPG" border="0" /></a></div><div> </div><div>to those that appear yellow enamelled inside. Cereal wild, sometimes twigs dried thorny. The valley is marked by white rocks that seem sheeps when resting. And then red rock cliffs that seem immersed in a green sea .<br /><br />In this valley there are voices of struggle, but also of pain.<br />Portella della Ginestra fact is known for the tragedy that occurred on 1th of May 1947, shortly after the war, when for the first time since the end of the fascist regime, people could celebrate again the day of workers.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OXLfE17tUnmd5wkxtdOGswhoQXZiGb4LSRBmrKB5DSwZIY4Wj36DQ0uWGHzM8cz-xbj6YKtXpiJ43VuN722TI9vuO82IEp4T16auGIwyFTPyb2IfrdgLp29CgW3zTmMWV-ar0e21UwE/s1600-h/P5030004.JPG"><img id="BLOGGER_PHOTO_ID_5340442249496238818" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OXLfE17tUnmd5wkxtdOGswhoQXZiGb4LSRBmrKB5DSwZIY4Wj36DQ0uWGHzM8cz-xbj6YKtXpiJ43VuN722TI9vuO82IEp4T16auGIwyFTPyb2IfrdgLp29CgW3zTmMWV-ar0e21UwE/s320/P5030004.JPG" border="0" /></a> </div><div><br />Many workers, especially farmers, gathered there to demonstrate against the landowners, for the employment of land, and to celebrate their day, but suffered a cowardly ambush, lots of gusts from miter hidden behind the rocks, they left on that field dead and wounded, including children and adolescents. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbaw4VJvnjf99tPZ5Rey9gKPpqCkGVczIVfD_OrVH-LUUFl1tbdgoI-WDsMNEegQQVCpSTrDaRYyyKpxfHR3ANcmJwpgtMdfsBOuWv2BCMspK0JakCT7mX00q0MA-Z1W-YlEZlOK2FNk/s1600-h/P5030011.JPG"><img id="BLOGGER_PHOTO_ID_5340442269479133986" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbaw4VJvnjf99tPZ5Rey9gKPpqCkGVczIVfD_OrVH-LUUFl1tbdgoI-WDsMNEegQQVCpSTrDaRYyyKpxfHR3ANcmJwpgtMdfsBOuWv2BCMspK0JakCT7mX00q0MA-Z1W-YlEZlOK2FNk/s320/P5030011.JPG" border="0" /></a> </div><div><br />I'll not to tell here the different assumptions about the performers and especially the sponsors of this crime, because so many better than me are occupied about this in the years, and because this episode is still partly shrouded by the mystery because involves powers and situations too complex and intertwined with each other. But one thing is certain, that when in the course of its history the bests among Sicilians, workers, honest, on many occasions with many women on the front lines, have sought to reappropriate their lives, to rebel against oppression , to raise his head, the power of the state and "power" of local criminal were allies against them , all together to stop those who wanted and could build a better future. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CR8IMLEfVovr0bvvpkis4ZUXd_9O4zPDsYqz6eccoTRWONyZJLbtLVh8tLQhwndWrcarVs0-EWgduhFkYY0Ec8VnEyC4IYnhvjR0L1eGK8UNe9vusT8H3PDyZbJZYY0U-UU8gKwMoDY/s1600-h/P5030006.JPG"><img id="BLOGGER_PHOTO_ID_5340442257893463650" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0CR8IMLEfVovr0bvvpkis4ZUXd_9O4zPDsYqz6eccoTRWONyZJLbtLVh8tLQhwndWrcarVs0-EWgduhFkYY0Ec8VnEyC4IYnhvjR0L1eGK8UNe9vusT8H3PDyZbJZYY0U-UU8gKwMoDY/s320/P5030006.JPG" border="0" /></a> </div><div><br />Now every 1 May Day, people goes again in that green field to demonstrate, and try not to forget the dream and hope of those who tried to change the future.</div><div> </div></div></div></div></div></div></div></div></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-20946955837985708432009-05-24T10:27:00.005+02:002009-05-24T10:41:18.913+02:00Scopello, beautiful sea<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG30nl7V32hc4NeqHTosQi88tBUmsckZ-nX2ho3ydxOkRBXfjT0z1Fr-l2Fcz6442sqZApbP8IVQY4cvVJlBQRmLqq-y_Z1k4M-eGUd3gffEJF-sje6x5jWeRepDAndOC6tbRb4WAW8Y/s1600-h/Scopello+2009+025.jpg"><img id="BLOGGER_PHOTO_ID_5339305654558621858" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG30nl7V32hc4NeqHTosQi88tBUmsckZ-nX2ho3ydxOkRBXfjT0z1Fr-l2Fcz6442sqZApbP8IVQY4cvVJlBQRmLqq-y_Z1k4M-eGUd3gffEJF-sje6x5jWeRepDAndOC6tbRb4WAW8Y/s320/Scopello+2009+025.jpg" border="0" /></a><br /><div><div><div><div><br /></div><div>When the sun is warm and the sky incredibly blue, starts "the desire of the sea".</div><div>I will tell about a wonderful place, that in addition to its natural beauty, it contains in itself also an inexplicable sense of mystery. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxcQ57k6Epvt4ycKbB3Zj9z1vJCU81qODtSjeEpVg2lAaIKzWVTTuJ8ol9VumUcqKmLjC1n2QhY0vFOp6vb5Ii_CDR6zPUNJpSewuyXgVdmKukIsfKJmL0tZ91A-E4uhZ3oV3lrlThxo/s1600-h/Scopello+2009+016.jpg"><img id="BLOGGER_PHOTO_ID_5339305366643808642" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxcQ57k6Epvt4ycKbB3Zj9z1vJCU81qODtSjeEpVg2lAaIKzWVTTuJ8ol9VumUcqKmLjC1n2QhY0vFOp6vb5Ii_CDR6zPUNJpSewuyXgVdmKukIsfKJmL0tZ91A-E4uhZ3oV3lrlThxo/s320/Scopello+2009+016.jpg" border="0" /></a><br /><br /></div><div>Its name is Scopello, is located in the province of Trapani between Castellammare del Golfo and San Vito Lo Capo, one hour away from Palermo.</div><div><br /></div><div>The courtyard of Scopello is located on a cliff showing a breathtaking view over the sea where there are two rocks that give the name to Scopello, in greek Skopelos means just rocks, and perhaps the Arabs gave to the town the nickname of Iscubul (rock). The small courtyard is formed by a few stone houses and a “Gebbia” (drinking). The atmosphere is serene, pleasant, air wafts a mild smell of sheep's milk.</div><div> </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEgV1V7GM3oIY3ej3lJpSICU2eSNBFToW3x3Wl2elxi_noUZILwzQZL61r_-yDVgIhaIJFuAa8apIveMmSZLwinlRwsth92rmtcb_OqvTFwO37qlVhD6O0kIrh3aR_yr6VFcJ6nsAr1U/s1600-h/Scopello+2009+013.jpg"><img id="BLOGGER_PHOTO_ID_5339305363385909490" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEgV1V7GM3oIY3ej3lJpSICU2eSNBFToW3x3Wl2elxi_noUZILwzQZL61r_-yDVgIhaIJFuAa8apIveMmSZLwinlRwsth92rmtcb_OqvTFwO37qlVhD6O0kIrh3aR_yr6VFcJ6nsAr1U/s320/Scopello+2009+013.jpg" border="0" /></a></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFhvw6TvghCoGUArF4l1rAInhSVtyoep31tGuj8VVUyIZzzuNiVU0Uptn66arj9ifLso8LQtPZ-U0j7Z9lo-Lr_gvbQr8kl_nuCOqIo1dAi5gpp65rDLHpXGnPbUwAH4a8WapJiLBnas/s1600-h/Scopello+2009+012.jpg"><img id="BLOGGER_PHOTO_ID_5339305661192954706" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 230px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFhvw6TvghCoGUArF4l1rAInhSVtyoep31tGuj8VVUyIZzzuNiVU0Uptn66arj9ifLso8LQtPZ-U0j7Z9lo-Lr_gvbQr8kl_nuCOqIo1dAi5gpp65rDLHpXGnPbUwAH4a8WapJiLBnas/s320/Scopello+2009+012.jpg" border="0" /></a></div><div> </div><div></div><div>Above the rocks there is the Torre bennistra of the sixteenth century and the ruins of a Saracen tower. </div><div> </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9jRr_nH2CysYXrVqWOJOAj7lViKGktsy7cysS_BliQCAIlzR6e1J4uQXLDFZ9TQZ0ItM6Uqz2jRnkNE7ccKxbdXEsq6CEAVZygVzmsHh_YQ91u8js0vN415YGf_d7v4Nd945maxM-VI/s1600-h/Scopello+2009+026.jpg"><img id="BLOGGER_PHOTO_ID_5339305370634042418" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9jRr_nH2CysYXrVqWOJOAj7lViKGktsy7cysS_BliQCAIlzR6e1J4uQXLDFZ9TQZ0ItM6Uqz2jRnkNE7ccKxbdXEsq6CEAVZygVzmsHh_YQ91u8js0vN415YGf_d7v4Nd945maxM-VI/s320/Scopello+2009+026.jpg" border="0" /></a></div><div> </div><div></div><div>Higher up the wood of Scopello, which was one of the estates of Ferdinand III of Bourbon. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAvexb1Shl4S68BsJnkwfoQzDu9EslHzu9MKoHMmacPWR4yopBy_AjgdqYFp753rLgFAs7trNu__z6eh6AO1ErRsAgYymXOtpueNSinU4OYTlg0MR4xdJfa3mmU8elfWlSi0ngqNibVc/s1600-h/Scopello+2009+022.jpg"><img id="BLOGGER_PHOTO_ID_5339305378397588130" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAvexb1Shl4S68BsJnkwfoQzDu9EslHzu9MKoHMmacPWR4yopBy_AjgdqYFp753rLgFAs7trNu__z6eh6AO1ErRsAgYymXOtpueNSinU4OYTlg0MR4xdJfa3mmU8elfWlSi0ngqNibVc/s320/Scopello+2009+022.jpg" border="0" /></a> </div><div> </div><div>To add more charm to the place there is the old "tonnara" now disused, which maintains the structures of the past, and stands where once stood the ancient city of Cetaria (city of tuna), which disappeared along with his tonnara, which was then reconstructed by the Arabs.</div><div><br />What makes this place special is the rocky coastline, broken by the bay pebble Guidaloca by an "emerald sea", not far away the beautiful rocks emerging by a crystal clear water and seem to have been placed there by the hand of a giant mythological. </div><div> </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyNG-70iYxMAsXmSZe7NHysa9k7vB_LauSXHE3y02lBAONtaKSESm3U_aYnDrLHOhVFETYWMoL1Bw7JX72xTYO3a7iqxehPAawatvBrertvE8g2s4Kfw2U6OrBKZwiRvDPGMpCU0VUBE/s1600-h/Scopello+2009+018.jpg"><img id="BLOGGER_PHOTO_ID_5339305665127042658" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyNG-70iYxMAsXmSZe7NHysa9k7vB_LauSXHE3y02lBAONtaKSESm3U_aYnDrLHOhVFETYWMoL1Bw7JX72xTYO3a7iqxehPAawatvBrertvE8g2s4Kfw2U6OrBKZwiRvDPGMpCU0VUBE/s320/Scopello+2009+018.jpg" border="0" /></a></div><div><br />Near Scopello is the reserve of Zingaro, which is a charming place to walk in nature with a beautiful view and the possibility to reach the beautiful bays where you can have a pleasant swim.Of note for the greedy ones, that in this whole area they can eat very well, and above all can taste the fish cus cus.</div><div> </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lUrSRg-wEnGGb5v95in8nDrkQyu2bH9YoG4V4-0CT7hXnf68hFck_fuXCP5Z8-b2-IBLXa8GGn_kt9RZBt71hIZKDwAcoNSk9kUBJ28_BgfAJIToJney6eFxjs0vgYT71cuTF8MNTgM/s1600-h/Scopello+2009+004.jpg"><img id="BLOGGER_PHOTO_ID_5339305659888077394" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lUrSRg-wEnGGb5v95in8nDrkQyu2bH9YoG4V4-0CT7hXnf68hFck_fuXCP5Z8-b2-IBLXa8GGn_kt9RZBt71hIZKDwAcoNSk9kUBJ28_BgfAJIToJney6eFxjs0vgYT71cuTF8MNTgM/s320/Scopello+2009+004.jpg" border="0" /></a> </div><div> </div><div></div><div>Until about fifteen years ago, Scopello was still inhabited by a few people in the place, and there were not tourists, I can still remember the pleasant feeling proven, the smells and the taste special to me, a little strange, who had the cream of my giant ice cream cone, due to the milk just milked. Now tourism has grown, there are restaurants and little hotels, but has not transformed the atmosphere of simplicity and serenity that you can still breathe.</div></div></div></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-74586967924341487602009-05-23T16:56:00.005+02:002009-05-23T17:06:42.962+02:00The Lake of "Piana degli Albanesi"<div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYszmsD6A4MBVLSpjgil-smW3mpV6C5HL4p859B5rcVfPieqhCdMHVW5UsZOsyPiD9XnVUw67Ik9Wm4rpVWkBha3Z90ixWBYZE2alYmEfl_Hb3Bih50VPPUcZmpdwREJbxLJBg2e9new/s1600-h/P5030019.JPG"><img id="BLOGGER_PHOTO_ID_5339034610653711634" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYszmsD6A4MBVLSpjgil-smW3mpV6C5HL4p859B5rcVfPieqhCdMHVW5UsZOsyPiD9XnVUw67Ik9Wm4rpVWkBha3Z90ixWBYZE2alYmEfl_Hb3Bih50VPPUcZmpdwREJbxLJBg2e9new/s320/P5030019.JPG" border="0" /></a><br /><br />In Sicily the bigger reason of attraction is the sea because we are in an island and so we are surrounded , enveloped, cuddled by the sea. The sea that changes continuously, the coasts always different that follow the perimeter of this triangular land .<br /><br />Our sea is beautiful, but often neglected, the sea that gives us life and food, the sea that promises future and freedom to those who want escape from an impossible life, but often betrays, becoming a place of death or of deportation. The sea is friend and enemy at the same time, it can be a great tear or a place of friendship.<br /><br />But today I will not talk about the sea but about a lake. The lake that gives the quiet, the lake that's not enough because is not open and infinite as the sea, but gives us the water for drink, making less arid the lands of Sicily. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17W2zEd_-ON9KeHrAPBJi9kJx8JBM-431lRr5uLxYAssokOvNAG1Sg7yONYiyMrRf7uv2wv6AMgjW4_79lVSOL5j1qC9IiIKsnEqT3ICAJftFHiaeRujCsK11o89p_PcYWK9SU70VzMM/s1600-h/P5030029.JPG"><img id="BLOGGER_PHOTO_ID_5339034601189318994" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17W2zEd_-ON9KeHrAPBJi9kJx8JBM-431lRr5uLxYAssokOvNAG1Sg7yONYiyMrRf7uv2wv6AMgjW4_79lVSOL5j1qC9IiIKsnEqT3ICAJftFHiaeRujCsK11o89p_PcYWK9SU70VzMM/s320/P5030029.JPG" border="0" /></a></div><div><br />The Lake of Piana degli Albanesi, is near a small town (PIana degli Albanesi), about 20 km from Palermo, founded in 1488 by some exiles Albanians fled from their land of origin after to the invasion of the Turkey. At Piana the Byzantine culture mixes with the Baroque, influenced by Pietro Novelli. THe people continue to maintain the original traditions and customs, language Arberesh, greek orthodox religion. In Piana there are the best "cannoli", and there is also a lake.<br /><br />This is an artificial lake created with a dam crossing the river Belice. This lake is surrounded by a small mountain range whose peaks are the mountains of Maganoce, Kumeta and Pizzuta.<br />Around the lake overlooking the nature and human technology that made him such. Everything is covered with a green and flowery mantle, there are woods in which to enjoy the shadow. You can relax, or fishing. There is a lot of free space.</div><div> </div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWOkOiKCHuO3msCn9bNoVQREhyqz364GwdD_34GFVRkGc8Co6mwZgY2lfj86yMWDOe_6lnjQvT8JT_T8VL4_3-Ltf8-ivLxoztjPK9uDQIdEBXXsTfGuZgsjhXfWa95DmjG0MxWcI8-c/s1600-h/P5030053.JPG"><img id="BLOGGER_PHOTO_ID_5339035538868864290" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWOkOiKCHuO3msCn9bNoVQREhyqz364GwdD_34GFVRkGc8Co6mwZgY2lfj86yMWDOe_6lnjQvT8JT_T8VL4_3-Ltf8-ivLxoztjPK9uDQIdEBXXsTfGuZgsjhXfWa95DmjG0MxWcI8-c/s320/P5030053.JPG" border="0" /></a></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAlVidVcuhaRYd66sChSQ9qUbX18YoOH4k_jQlfjav6s1eFk9e2ZNKyiirTfb4bHs090-UUkhfI95Qqkh5xJFbYbSUZbgktr0oPCGl9hyphenhyphen8nDQJcwCFBw6FRXmhbrMUStuBmyXs50d7i4/s1600-h/P5030030.JPG"><img id="BLOGGER_PHOTO_ID_5339034616829844834" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAlVidVcuhaRYd66sChSQ9qUbX18YoOH4k_jQlfjav6s1eFk9e2ZNKyiirTfb4bHs090-UUkhfI95Qqkh5xJFbYbSUZbgktr0oPCGl9hyphenhyphen8nDQJcwCFBw6FRXmhbrMUStuBmyXs50d7i4/s320/P5030030.JPG" border="0" /></a> </div><div><br />You can lie down on grass fresh and enjoy a fantastic landscape, feeling the scent of nature, listen to the silence, interrupted occasionally by the hum of a bee, but at that point not terrifies because it is part of the environment. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMHpXv4-R8Fp5i0g7Psc5TzkCpY021PJbAO9Snox51KC4jpJRrnLJy4Fsv0UsZk-mGp9qHuEAq1EjpROxYnIapwYifEIUt4bW87VXxZghsr7cwuua6OoPjDRQvHkmhQXf8kNZrcVr0Ic/s1600-h/P5030033.JPG"><img id="BLOGGER_PHOTO_ID_5339034619841879810" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMHpXv4-R8Fp5i0g7Psc5TzkCpY021PJbAO9Snox51KC4jpJRrnLJy4Fsv0UsZk-mGp9qHuEAq1EjpROxYnIapwYifEIUt4bW87VXxZghsr7cwuua6OoPjDRQvHkmhQXf8kNZrcVr0Ic/s320/P5030033.JPG" border="0" /></a> </div><div><br />So you can understand that I liked my picnic in Piana degli Albanesi, a sandwich with an omelette of artichokes and stay with my loved ones. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iGTIFycJhO3rb-1P5k-Id-jQkGK7DVCQf2jSVOX3a90ItpjOQfJ76BDRJrd1Lg0jaxN9kCaY34OUGd8knLfpfq7x8p3Hpd4MXLW5uQAD5Yu76U-jKrxZWdZiP5axM3dsRGD7ukA1Y-o/s1600-h/P5030036.JPG"><img id="BLOGGER_PHOTO_ID_5339035527184994210" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iGTIFycJhO3rb-1P5k-Id-jQkGK7DVCQf2jSVOX3a90ItpjOQfJ76BDRJrd1Lg0jaxN9kCaY34OUGd8knLfpfq7x8p3Hpd4MXLW5uQAD5Yu76U-jKrxZWdZiP5axM3dsRGD7ukA1Y-o/s320/P5030036.JPG" border="0" /></a></div><div><br />I love the infinite sea, is my passion although I'm not a great swimmer. I especially like watch and hear the sea. I like the rocks apparently uncomfortable, but really cozy and solitary.<br /><br />I must admit that until now I had never shown interest in the lakes, but now is different,The lakes are beautiful and magical, and when there is a dam I imagine that the sea is not so far away, just need to follow the course of the River...</div><div> </div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7jHU7W8C81eaRbd6hmPdZkjj7bGpr3o3Bkd9Usg7lHvXk8ODNHe7JdSDXWrjzVABgeClgIMLRyf4oRU9oX4rMTCaN_Qg8mPo2aiRtpTX-fhdu-mTYEEJESja0CpbRNojNfn5Dv-QR_A/s1600-h/P5030045.JPG"><img id="BLOGGER_PHOTO_ID_5339035533674457906" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7jHU7W8C81eaRbd6hmPdZkjj7bGpr3o3Bkd9Usg7lHvXk8ODNHe7JdSDXWrjzVABgeClgIMLRyf4oRU9oX4rMTCaN_Qg8mPo2aiRtpTX-fhdu-mTYEEJESja0CpbRNojNfn5Dv-QR_A/s320/P5030045.JPG" border="0" /></a></div></div></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-80274308583409664592009-02-04T12:24:00.006+01:002009-10-28T16:43:15.155+01:00The Cannolo. Sweet of Carnival<span style="font-size:85%;">in italiano su <a href="http://www.bedandbreakfastagave.blogspot.com/">Agave blog Palermo</a></span><br /><br />One of the most famous Sicilian sweets is the Cannolo. Born as sweet typical carnival, now is in the pastry shops in all the days of the year, even in smaller size "the Cannulicchi".<br /><br />The Cannolo takes its name from the word "canna", which is a shrub with cylindrical stem and empty, but in Sicily is also an old kind of tap. This sweet was invented in a monastery in Palermo, where a priest made a joke of the carnival, he filled one of those taps with cream of ricotta instead of water. No one knows the effect it had this innocent joke for who expected a sip of water and instead saw the white cream, but surely the invention of the famous dessert was the most noble effect.<br /><br />Cannolo consists of a "scorcia" (peel), the wafer is cylindrical and brown, fried in "Saimi" (lard) with a filling of cream cheese from sheep. Not forgetting the typical baroque style, is adorned with bits of candied fruit.<br />The cannoli are now exported outside the borders of our island, in this case, the wafer is coated inside with chocolate, you need not to lose its special friability with direct contact with the ricotta. In other cases the ricotta is seasoned with candied fruit, but in the "Cannolo of Palermo" the candied fruit is just a gasket, ricotta is enriched with slivers of chocolate.<br /><br />The Sicilian Cannolo is in all the pastry of Palermo (and Sicily), but all recognize that the best cannoli are located in Piana degli Albanesi, a small town just 24 km from Palermo, founded in 1488 by a group of Albanian refugees fleeing to 'the Turkish army. A very nice place to visit and to discover the particular traditions, its history, and to taste the cannoli biggest and best of Sicily. A Piana during the Carnival there is an annual festival of cannolo, this year will be on 10 February, they will distribute approximately 10,000 free cannoli, is really a beautiful experience!<br /><br /><strong>Here's the recipe: </strong><br /><strong><br /></strong>The recipe I have chosen to publish is the original of Piana degli Albanesi, where lard is used for the dough for the fry of the "scorcia". Some, however, replaced the lard, by using butter (for the dough) and olive oil (for frying).Vegetarians who prefer not to eat the animal fat, can make this change or if they want to eat in one of the renowned pastry of Palermo, must first ask some information. To make the shape of cannolo are requires 10 cylinders of bamboo canes, metal or wood (12 cm long and 3 cm in diameter), lightly anointed with oil.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lCrmj3_OKYKchG6gjX6vAKiyjcZOv6_vsUnaH37rNej2l7sPiz1uCXA7_8br8P2oOreIDT7MS-k0-BWiFd1m2e2_v79ceFtz5yAUpOVoD6cm8r-OR6SpACuMYJAk2gBs_rLv744MuSE/s1600-h/P1070985.JPG"><img id="BLOGGER_PHOTO_ID_5298902871573232258" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8lCrmj3_OKYKchG6gjX6vAKiyjcZOv6_vsUnaH37rNej2l7sPiz1uCXA7_8br8P2oOreIDT7MS-k0-BWiFd1m2e2_v79ceFtz5yAUpOVoD6cm8r-OR6SpACuMYJAk2gBs_rLv744MuSE/s320/P1070985.JPG" border="0" /></a> <span style="font-size:78%;">photo of <a href="http://www.divinacucina.blogspot.com/">Jude Witts</a></span><br /><br /><strong>For the wafer (scorcia):<br /></strong><br />200 g of flour, 2 teaspoons of sugar, 20 gr. of lard, 2 tablespoons of Marsala, 2 teaspoons of cocoa, a pinch of salt.<br /><br /><strong>For the filling:</strong><br /><br />1 kg of fresh sheep's ricotta cheese, 600 gr. sugar, 1 sachet of vanilla, dark chocolate little pieces, 100 gr. of candied orange peel.<br /><br />Mix the flour with lard, the Marsala, sugar and a pinch of salt and mix well, you get a soft and compact dough. It stand for half an hour. Flatten the dough with a rolling pin and make thin squares of 10 cm per side, which wrapped diagonally around a cylinder of metal or a stick of wood.<br />Welded the flaps of the dough with a drop of water and fry in a frying pan in hot oil (or lard). Put in absorbent paper and expect to be cold before you very carefully remove the cylinder that keeps its shape.<br />Mix the ricotta with the sugar and vanilla. Put it in blender and then add the little pieces of chocolate and mix gently.<br /><br />Finally fill the wafer of Cannolo with ricotta cream and garnish with slices of orange or candied cherries. Sprinkle the Cannoli with powdered sugar.Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com2tag:blogger.com,1999:blog-8486951812162350171.post-2506124696671615472009-01-15T22:02:00.008+01:002009-02-13T02:04:36.236+01:00Dreaming the sea...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToeJc03KiFeEbzZ_p7tLaom8k-_KXDajjrssCz3N8rDT4bclfQYIpuR_ch1I-TsuE4doNDpCoZmqNllWhWmSm8NDngPHoD5d9oqyAGYksPDIU8Pasg97UKI0qcfWcWk6B56XBRCNBxHU/s1600-h/10giu07sferracavalloconpari+178.jpg"><img id="BLOGGER_PHOTO_ID_5291629999502100498" style="WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToeJc03KiFeEbzZ_p7tLaom8k-_KXDajjrssCz3N8rDT4bclfQYIpuR_ch1I-TsuE4doNDpCoZmqNllWhWmSm8NDngPHoD5d9oqyAGYksPDIU8Pasg97UKI0qcfWcWk6B56XBRCNBxHU/s400/10giu07sferracavalloconpari+178.jpg" border="0" /></a><br /><br /><div><div><div>These are pictures taken at the natural reserve of Capo Gallo, near Barcarello (Sferracavallo). A very nice path between Monte Gallo and the sea, near Palermo (10/15 minutes by car). When we want to relax a bit, let's go for a walk in this beautiful place to dream, makes us feel in touch with nature and with ourselves.<br />Soon after, however, we are going to eat a nice sandwich with panelle or the meusa, or a plate of spaghetti with clams or a risotto with seafood in the nearby village of Sferracavallo, because as I have repeatedly written, over the spirit also has important the stomach !<br />In the near post I will write something more about the natural reserves that surround us and the village of Sferracavallo, but now I see these pictures and expect a good day for the next walk ... </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqIAQdRPjMv1ITENa6aJHRIHzVfB-YoVUNXkYAIhQ4UGQTMZ-K7cs9NUPsFJF8gmVVBLLq0DNTsOrbvaaDPfEF-6NUnUYeHVSWUbnCqV6g44zBSjgM5XG6uhMMN-cCzBgXOA6XEYXuM8/s1600-h/19giu07sferracavalloconpari+111.jpg"><img id="BLOGGER_PHOTO_ID_5291634137043526658" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqIAQdRPjMv1ITENa6aJHRIHzVfB-YoVUNXkYAIhQ4UGQTMZ-K7cs9NUPsFJF8gmVVBLLq0DNTsOrbvaaDPfEF-6NUnUYeHVSWUbnCqV6g44zBSjgM5XG6uhMMN-cCzBgXOA6XEYXuM8/s400/19giu07sferracavalloconpari+111.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EXRN1lqgNA6BqKzFgcXZ4mi9ys8fvdv0e3IZpj_DaENMWw8vwE9pYdgQ2PwvGrO-D2N9ahWD-Z3yrM841k9PkiTw4nEr36ZNwpjnEeH3DHshIeYL1OdrbmBevpQuxCL7Rc5EOaManT0/s1600-h/P4080087.JPG"><img id="BLOGGER_PHOTO_ID_5291637390209703362" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EXRN1lqgNA6BqKzFgcXZ4mi9ys8fvdv0e3IZpj_DaENMWw8vwE9pYdgQ2PwvGrO-D2N9ahWD-Z3yrM841k9PkiTw4nEr36ZNwpjnEeH3DHshIeYL1OdrbmBevpQuxCL7Rc5EOaManT0/s400/P4080087.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-d4xpYS_C7nghY5shF_cWPFjrjX1_yUTxS6yywg9hiv5DN8hvgyUbZPQNC85416FBUqg37yunemRA0TREkpEjOPtrzNbTd0AR96fM0eRT4dmymgbqlGYDQqW8LfraOxpeeLh18DsKQc/s1600-h/19giu07sferracavalloconpari+155.jpg"><img id="BLOGGER_PHOTO_ID_5291634148109759186" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-d4xpYS_C7nghY5shF_cWPFjrjX1_yUTxS6yywg9hiv5DN8hvgyUbZPQNC85416FBUqg37yunemRA0TREkpEjOPtrzNbTd0AR96fM0eRT4dmymgbqlGYDQqW8LfraOxpeeLh18DsKQc/s400/19giu07sferracavalloconpari+155.jpg" border="0" /></a></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoW0EwEUbt_gB0BlneogJX0jkaDADrHwm61Q3mmN_064-acnQFqf7z9RGd4vqyb4qs04mWL3SQ2bNXzd0QPW3Ol_XZbZuLVvn64rY-hDB9OyNOyEhZv3x6vfOWoNLdPgXUIVHCUCNjqs/s1600-h/19giu07sferracavalloconpari+100.jpg"><img id="BLOGGER_PHOTO_ID_5291630017565476274" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoW0EwEUbt_gB0BlneogJX0jkaDADrHwm61Q3mmN_064-acnQFqf7z9RGd4vqyb4qs04mWL3SQ2bNXzd0QPW3Ol_XZbZuLVvn64rY-hDB9OyNOyEhZv3x6vfOWoNLdPgXUIVHCUCNjqs/s400/19giu07sferracavalloconpari+100.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3DLI3YGW3vbgtg1AN-aYGAK1efCEWGNlsIPVNj8nwVhIVFAddlD4ZbgJvbVncWyg3d4Kli4_hrfqKI9V8w31a_FC4-MXBDz0XJBKNtclyo4UkbL1U_2qnxtXJv0ClBFsl_7TC66U3-0/s1600-h/10giu07sferracavalloconpari+081.jpg"><img id="BLOGGER_PHOTO_ID_5291630000891012434" style="WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3DLI3YGW3vbgtg1AN-aYGAK1efCEWGNlsIPVNj8nwVhIVFAddlD4ZbgJvbVncWyg3d4Kli4_hrfqKI9V8w31a_FC4-MXBDz0XJBKNtclyo4UkbL1U_2qnxtXJv0ClBFsl_7TC66U3-0/s400/10giu07sferracavalloconpari+081.jpg" border="0" /></a> </div></div></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com1tag:blogger.com,1999:blog-8486951812162350171.post-41424859675371886832009-01-09T10:31:00.003+01:002009-01-09T10:41:13.871+01:00PASTA ALLA CARRETTIERA<span style="font-size:85%;">In italiano su </span><a href="http://bedandbreakfastagave.blogspot.com/2009/01/pasta-alla-carrettiera.html"><span style="font-size:85%;">Agave blog</span></a><br /><br /><br />This dish is a very simple and tasty, is part of the traditional vegetarian cuisine of Sicily. Of course the result also depends on the freshness and quality of products and maybe even a nice view of the sea, then eat this pasta in Sicily is another thing ...<br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5Mp_FsD8Q6l8_84VjLpFE4AxLwvqhZ0pZPvEZc2TNzf2h5_qaslpSvQ46wv5CNiqvtAYvLJM2O-EXBfyUYkV9B8jBlfoxUnoOKGR-H6fvrci2qGX1tufyuYJ7r6hrHMEeFWnGsViG2Y/s1600-h/10giu07sferracavallo179.jpg"><img id="BLOGGER_PHOTO_ID_5289225970886421650" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5Mp_FsD8Q6l8_84VjLpFE4AxLwvqhZ0pZPvEZc2TNzf2h5_qaslpSvQ46wv5CNiqvtAYvLJM2O-EXBfyUYkV9B8jBlfoxUnoOKGR-H6fvrci2qGX1tufyuYJ7r6hrHMEeFWnGsViG2Y/s320/10giu07sferracavallo179.jpg" border="0" /></a><span style="font-size:78%;">Palermo, Barcarello</span></p>Ingredients:<br />A kg of ripe tomatoes, 3 cloves of garlic, red pepper, basil (someone replace it with parsley), extra-virgin olive oil, salt, optional addition of grated cheese (pecorino or ricotta salata). Spaghetti or bucatini (400gr).<br /><br />Preparation:<br />Wash the tomatoes and peel (to facilitate the operation make some superficial cuts and put in a pot with boiling water for a few minutes) and remove the seeds. In a bowl, cut into pieces and add the chopped garlic cloves (remove the sprout inside) and the chopped basil. Add oil, salt and red pepper and let rest for at least an hour.<br /><br />Cook pasta, place it in a bowl with the dressing and mix. If you want you can add the grated cheese.Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-3196978494898403712009-01-08T11:08:00.004+01:002009-01-09T10:40:36.158+01:00Are you vegetarian? You can eat in Palermo!<span style="font-size:85%;"></span><br /><br /><span style="font-size:85%;">In italiano su <a href="http://bedandbreakfastagave.blogspot.com/2009/01/sei-vegetariano-mangia-palermitano.html">Agave blog</a></span><br /><br />The cuisine of Palermo, is full of alternatives for those who wish not to eat meat or fish, due to the fact that it is a poor cooking it's great use of vegetables seasoned in various ways.<br /><br /><strong>And now a list of traditional vegetarian dishes</strong> that you can taste in Palermo without giving up the taste and tradition:<br /><br /><strong>Starters:</strong><br />Melenzane parmigiana, caponata, peperonata, <a href="http://ilove-palermo.blogspot.com/2008/11/i-prefer-transform-red-halloween.html">pumpkins in sweet and sour</a>, eggplant cutlets, omelette with zucchini flowers, peppers stuffed with breadcrumbs, cheese, raisins and pine nuts.<br /><br /><strong>First courses:<br /></strong>Pasta alla Norma: with tomato sauce and fried eggplant.<br />Pasta with macco: pasta with a sort of mashed fava beans<br />Pasta with broccoli arriminati (attention if there are anchovies)<br />Pasta alla carrettiera<br />Pasta alla Trapanese.<br />Pasta with sardines ... "Overboard."<br /><br /><strong>Fast food:</strong><br />Cardoons, artichokes and broccoli in the batter.<br />Bread with Panelle and crocchè.<br />Sfincione (attention to the anchovy).<br />Arancine with and spinach (not to be misled by those known as "butter" because it contains ham too), mini pizzas.<br /><br /><strong>Seconds:</strong><br />Vegetarian pizza, vegetable couscous.<br /><br /><strong>Desserts:<br /></strong>All non-fried in lard. Cassata, cassatina, Gelo di Mellone , ice-cream and slush.<br /><br /><br /><strong>There are many places where you can find all these beautiful varieties.<br /></strong>At our favorite restaurant <a href="http://bedandbreakfastagave.blogspot.com/2008/10/un-incontro-gastronomico.html">"L'Antica trattoria al Monsù", </a>they make a good Pasta alla Norma and a fantastic caponata.<br />A vegetarian restaurant that now prepare dishes with meat and fish (so is ok for all) is <a href="http://www.ilmirtoelarosa.com/">"Il Mirto e la rosa".<br /></a>As for the fast food of Palermo, the city is full, simply appoint <a href="http://www.afsf.it/">"L' Antica focacceria San Francesco", </a>"Franco u Vastiddaru", "Nino u ballerinu", <a href="http://www.icuochini.it/">"the cuochini"</a>, etc.<br />Those who love the fruit, can go the fruit kiosk at Cala.<br />For sweets and ice cream, the choice is very wide.Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-37265123449020966522008-12-30T15:35:00.000+01:002008-12-30T15:37:47.628+01:00HAPPY NEW YEAR<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslGsTwuXN5orLYnjYlQXspp_zaiLyYd2pWlHbXJRuryzxmR2YbcoRizmdUEwnq4ueFilVDTfgFjUFH2wmemcKKCyb6tKzhJkQhZwZuS4bTc82mlRxzKnfhNVu3jTYLgD-R7i0jT0800xj/s1600-h/HAPPY+2009+.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslGsTwuXN5orLYnjYlQXspp_zaiLyYd2pWlHbXJRuryzxmR2YbcoRizmdUEwnq4ueFilVDTfgFjUFH2wmemcKKCyb6tKzhJkQhZwZuS4bTc82mlRxzKnfhNVu3jTYLgD-R7i0jT0800xj/s320/HAPPY+2009+.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5285592227276088386" /></a>marushttp://www.blogger.com/profile/04463849862730779528noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-86301876586762020962008-12-23T11:31:00.000+01:002008-12-23T11:37:58.844+01:00Brociolone o Falsomagro<p align="center"> </p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1jFLAM3AC-iCVGcAw75BWOWZRdTO9rW7HN4k3kfCMbxzQbYGx-pryGGPJV6dTQADei1rPQW6FOACGYiIrs5AfT6wcQ3i_vq3tXoWh0Q4ALeiWVqUkVOvHd6-XQBjkLIe59Zb4vzdiao/s1600-h/569735546_28b7a4c301_o%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5282932107735068130" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1jFLAM3AC-iCVGcAw75BWOWZRdTO9rW7HN4k3kfCMbxzQbYGx-pryGGPJV6dTQADei1rPQW6FOACGYiIrs5AfT6wcQ3i_vq3tXoWh0Q4ALeiWVqUkVOvHd6-XQBjkLIe59Zb4vzdiao/s320/569735546_28b7a4c301_o%5B1%5D.jpg" border="0" /></a></p><p align="left"><a href="http://bedandbreakfastagave.blogspot.com/2008/12/il-brociolone-o-farsumagru.html">In italiano su Agave blog</a></p><p>The brociolone, also said falsomagro is a dish of meat that is tipical of the traditional cuisine of Palermo, spread thereafter throughout Sicily (with variations).<br /><br />Prepared for the most important feasts, and generally is on our dinner tables for Christmas or New Year.It is a dish that rises during the Aragonese domain, but that was already present during the previous Angevin domain.<br /><br />His name, in Sicilian dialect "farsumagro" which has become Italianized falsomagro, comes from the French " farci de maigre ", stuffed of lean. This name was erroneously interpreted as "false lean".The story of this dish is interesting because in some ways is an anomaly in our kitchen, showing once again, the imagination and great culinary art of the "Monsù" in make rich some dishes originally poor.<br /><br />The meat is not a typical specialties of the cuisine of Palermo, because there were not(and there are not) rich pastures, and oxen were used mainly to plow the land. So the meat was fibrous and hard. Thus the Monsù enriched the meat with these tasty fillings, to make them tasty for the table of French nobles. </p><p>As I have said there are many variations, this recipe is one of the more traditional.<br /><br />Ingredients:<br /><br />A single slice of beef around 800gr, so having a thickness of 1 cm, 200 gr of mortadella, salami 200 gr, 100 gr of fresh caciocavallo cut into pieces (or provola), 400gr breadcrumbs, 50 gr of grated caciocavallo, onion, raisins, pine nuts, parsley, 4 boiled eggs, 1 bottle of tomato sauce, 1 glass of red wine, frozen peas, oil , salt and pepper.<br /><br />Preparation:<br />Fry half chopped onion in olive oil . Extinguish the fire, add the bread crumbs, grated cheese, raisins previously soaked in water, pine nuts, parsley, salt, pepper and olive oil in abundance, salami and fresh caciocavallo cubes. Make a soft dough.<br /><br />Flesh fly, add salt and pepper, if you want you can put the butter. Lay the slices of mortadella (alternatively you could use the mortadella into pieces to the stuffing). Distribute the compound previously prepared, creating a sort of central sulcus and add the boiled eggs. Wrap and tie well with kitchen twine.<br />Bake in a pan uncovered over low heat, with oil and onion previously sliced, mix occasionally. This proceeding is said inPalermo 'ngranciare.<br />When the onion is soft, pour the wine and let evaporate. Then add the tomato sauce and cook over low heat, being careful if the sauce is too dense.<br /><br />When is cooked remove from sauce the brociolone , wait when is cool, unlinking, cut sliced not too thin and put it on a platter scope.<br />Add the peas into the sauce, cook for about 10 minutes. Pour the sauce over the slices of brociolone. </p>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-31108474191145005332008-12-19T18:44:00.002+01:002009-10-28T16:47:29.334+01:00Buccellato, Sweet Christmas<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Xbw6Ivn0_BJQSpZWL8caRifPaJitBaQ09v64dkV_KrcKvkegW3e6CRGSNDgTE20WK3ZLaEOJier82D8UgVT_r5Bq7hC1ETY7qbO2Bk_rEdBPmJ9pM4YJspb8H9JyO8-o1QttrlwAW8E/s1600-h/buccellato.jpg"><img id="BLOGGER_PHOTO_ID_5281558888952051650" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 218px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Xbw6Ivn0_BJQSpZWL8caRifPaJitBaQ09v64dkV_KrcKvkegW3e6CRGSNDgTE20WK3ZLaEOJier82D8UgVT_r5Bq7hC1ETY7qbO2Bk_rEdBPmJ9pM4YJspb8H9JyO8-o1QttrlwAW8E/s320/buccellato.jpg" border="0" /></a></p><p align="left">In Palermo the sweet for Christmas is the Buccellato or cucciddatu. Is apparently a simple cake, made with pastry, but it contains within itself flavors that speak of Sicily. Figs, raisins, pine nuts, almonds, walnuts, orange etc.<br />The form generally is a donut, decorated with honey and pistachios or from icing sugar. I buccellatini (small pieces of buccellati)are also covered in white icing sugar and colored sugar "diavoletti".</p><p align="left">This cake originates from the country world, perhaps from the "panificatus" of the Old Romans, its name is derived from the Latin "buccellatum" bread cut in pieces.<br />As for the filling, you can think of Arab origin since it is an association of traditional flavors of this cuisine. </p><p align="left"><br />There are several recipes Buccellato, where there may be slight variations in both the dough (you can use butter or lard, some people put ammonia, but I do not recommend), some people in the filling joins all the ingredients with jam, others with honey, some with an egg yolk, some people add chocolate, cinnamon or cloves. The decor may vary too.. </p><p align="left">Ingredients: </p>500 gr. 00 of flour, 300 gr. butter, 200 gr. sugar, 3 eggs, 1 dl milk, half cup of Marsala wine, 300 gr. figs, 200 gr. raisins, 100g. of sultana raisins, 150 gr. shelled walnuts, 30 gr. of pine nuts, 30 gr. of candied orange peel, 100 gr. candied pumpkin, chocolate fondant to 50gr flakes, 150gr of toasted almonds, orange marmalade, a pinch of cinnamon.<br /><br />Procedure:<br /><br />kneading the flour, sugar, butter, eggs and milk. When everything is well amalgamated, let stand for about an hour in the refrigerator.<br /><br />For the filling grind dried figs, sultanas, raisins, tree nuts, pine nuts, the orange peel, pumpkin, almonds, mix and put on fire along with the Marsala wine for about ten minutes. Outside the fire add three tablespoons of orange marmalade and allow to cool.<br /><br />Pave the dough (1 cm thick) into a rectangle, place the stuffing, distribute the flakes of chocolate and wrap-shaped donut. Affect the surface with cuts that show the filling.<br />The Buccellato must be placed on a floured baking dish, in preheated oven at 180 ° for about half an hour. You can then garnish in several ways:<br />Dissolve 4-5 tablespoonfuls of honey, put it on the surface of the<br />Buccellato to make it glossy and garnish with candied fruit mixture.<br /><br />Put on the surface of the Buccellato, a tablespoon of orange marmalade dissolved in water, then sprinkle with chopped pistachios and put in the oven for another five minutes.<br />Put on the surface of the Buccellato icing sugar.<br /><br />The choice is yours<br />Allow to cool and good appetite!<br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxW9WIBUlLKJZfp6dyFEWD3-FV8JRI9QaMqB0NH6Z3EJpdgUNyRYoOz1JFL4a7VOfY4VUrLM5qgNAT9R4Bz9Dcn-uRcKKGe8PsXMxWwfQ6KNCTxl0XT5Jf2jvVQort3O9Ee1PPVMICIQ/s1600-h/ALBERODINATALERIDOTTO.jpg"><img id="BLOGGER_PHOTO_ID_5281558893863857602" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxW9WIBUlLKJZfp6dyFEWD3-FV8JRI9QaMqB0NH6Z3EJpdgUNyRYoOz1JFL4a7VOfY4VUrLM5qgNAT9R4Bz9Dcn-uRcKKGe8PsXMxWwfQ6KNCTxl0XT5Jf2jvVQort3O9Ee1PPVMICIQ/s320/ALBERODINATALERIDOTTO.jpg" border="0" /></a></p>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-10919534413343768582008-12-19T17:51:00.000+01:002008-12-19T17:58:00.140+01:00The Baccalà<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L3OojwvmiJ5okGmtOjYYKU-JWBYk_fiZLBa0-KstPNExGHCNVrGkLG1eCBGFNXv7UL3o7JsLZbUB10Kd-kmXvvUpZShjANN8yntQNlWfFEda8Kq9F75uNy0u4-UYcdohm3xnEFbiy_Y/s1600-h/capo.jpg"><img id="BLOGGER_PHOTO_ID_5281545727693115010" style="WIDTH: 214px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L3OojwvmiJ5okGmtOjYYKU-JWBYk_fiZLBa0-KstPNExGHCNVrGkLG1eCBGFNXv7UL3o7JsLZbUB10Kd-kmXvvUpZShjANN8yntQNlWfFEda8Kq9F75uNy0u4-UYcdohm3xnEFbiy_Y/s320/capo.jpg" border="0" /></a></p>The Baccalà (salt cod) is a particular type of cod, fished in the Atlantic sea, different from cod that is caught in the Mediterranean sea, known by the name Nasello.<br />How is it that a fish of the North arrived in Sicily and has become an essential food (especially in the past), ingredient<br />of traditional dishes (fried cod, with raisins, a sfinciuni)?<br /><br />It arrived in Sicily by the Normans, descendants of the Vikings (great navigators of Norway) who fished in these seas cod, which used to store it through a drying process in the open air, reducing rigid like sticks. So the type of fish conservation gave a new name, which was "stick fish", in the Flemish word "kabeljaw", which became our baccalà, or a derivation of Anglo-Saxon stick (wood), fish (fish,) or Norwegian stockfish, from which our stoccafisso.<br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1U5VTjkruLZDNJNdoPXDOmDiSkAcNxkpfl7-f95ax6vCNG_lHUHKT1IZUXIP3-hE9dHee-MKefm03kEYfrrEqA2gKbarp_YHV_Ns83yyRwWksjbKw_v5O5bMQUXfNhSi26T2EEiOWkPs/s1600-h/baccala+1.jpg"><img id="BLOGGER_PHOTO_ID_5281545711894087250" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 220px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1U5VTjkruLZDNJNdoPXDOmDiSkAcNxkpfl7-f95ax6vCNG_lHUHKT1IZUXIP3-hE9dHee-MKefm03kEYfrrEqA2gKbarp_YHV_Ns83yyRwWksjbKw_v5O5bMQUXfNhSi26T2EEiOWkPs/s320/baccala+1.jpg" border="0" /></a></p><div><div>In the years to follow, the Basque people of northern France and of Spain encounters this kind of cod, going hunting for whales. These fishermen began using a new type of conservation, both to transport in warmer lands, both because they generally put under salt the meat of whales. They conserved cod, gutted, beheaded and putting it under salt (this method was later resumed and expanded also by the Vikings).<br /><br />It is so that even today is conserved the salt cod, differently from that which we call stockfish, which is dried in the open air.<br />The use of salt cod arrived in Sicily thanks to the Normans and later as a bargaining chip (in exchange for the salt of Trapani) and became a protagonist of our tables because it was a cheap, but is a nutritious food because it is rich in protein.</div><div><br />The salt cod was consumed on Friday for Lent and especially during the period of December to the immaculate conception for the New Year dinner.<br />To be cooked, the salt cod needs a preceding process of desalination (which lasts from twenty-four to forty-eight hours), to make his flesh softer. This process starts already in fishmongers. Is possible to see in our markets (or Ballarò or Cape), the benches where there are fillets of cod dipped in pans of water or under taps of cold running water .Before cook, you rinse in cold water.</div><br /><div>Fried cod (Baccalà):<br />is a simple recipe, cover, with flour,the fillets previously rinsed and cut into pieces , fry in boiling olive oil . Put in absorbent paper and are ready</div><div><br />Baccalà with passuli (raisins):<br />chop an onion and fry it in a pan with a clove of garlic in extra virgin olive oil. Add tomato sauce or tomato extract (lengthened with the water needed). Adjust salt. Add a handful of raisins (big), previously soaked in water. When the sauce is ready, put gently cod fillets previously rinsed and let cook for one quarter of an hour, taking care that it don't attack at the bottom of the pan. (someone adds also black olives).</div><br /><div>Baccalà a sfinciuni: prepare the sauce that is the same that we used for the sfincione. Cut into slice the onion and fry it in a pan with extra virgin olive oil, add chopped anchovy. Add chopped peeled tomatoes or tomato sauce, salt and pepper. Cook for twenty minutes.<br />Prepare a baking dish with paper oven unta of extra virgin olive oil. Put the cod fillets and cover with the previously prepared sauce and add oregano. Put across the surface abundant breadcrumbs.<br />Put in the oven for about 15 min. Some people add black olives, there is another version where you add in the pan even touches of potatoes boiled. </div><div><br />Baccalà apparecchiato alla palermitana:<a href="http://ilove-palermo.blogspot.com/2008/11/capone-apparecchiato_08.html"> (see capone apparecchiato). </a></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6FBE3JHTU1mLXSDRralZ3dChQYzItkLl1rR4IDIfQ6nDnpwxqY_IVDXO9lQhTIWjTCOcCugqAsIMdkjDrlOBHZbAoBJG75kZWdo5M4zjMhW5uvcXtmrJcs7lYe4dmk7Rt0TekijadtA/s1600-h/prodotti+tipici+2008+015+c.jpg"><img id="BLOGGER_PHOTO_ID_5281545709720109250" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 312px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6FBE3JHTU1mLXSDRralZ3dChQYzItkLl1rR4IDIfQ6nDnpwxqY_IVDXO9lQhTIWjTCOcCugqAsIMdkjDrlOBHZbAoBJG75kZWdo5M4zjMhW5uvcXtmrJcs7lYe4dmk7Rt0TekijadtA/s320/prodotti+tipici+2008+015+c.jpg" border="0" /></a></p></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-15554107201016219612008-12-11T12:57:00.000+01:002008-12-15T01:54:20.889+01:00"The Cuccìa of Saint Lucia"<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoi3yDbd6Q9mhr8sHAL6Ld9U41R0a6G7_UyxYGmCnM2FPFmtr90rrnn9XwSuqPd712D2Vh0emKoWmpDmBUGerrF9Hh9oPg7x7tS1DYaCPjXPS_2vKhevK0XAshi0m28-MCiBBhNspV9rE/s1600-h/santa_lucia%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5278501002164548258" style="WIDTH: 182px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoi3yDbd6Q9mhr8sHAL6Ld9U41R0a6G7_UyxYGmCnM2FPFmtr90rrnn9XwSuqPd712D2Vh0emKoWmpDmBUGerrF9Hh9oPg7x7tS1DYaCPjXPS_2vKhevK0XAshi0m28-MCiBBhNspV9rE/s320/santa_lucia%5B1%5D.jpg" border="0" /></a></p><div><a href="http://bedandbreakfastagave.blogspot.com/2008/12/la-cucca-di-santa-lucia.html">In Italiano su Agave Palermo blog</a></div><div><strong>The "Cuccia” is the typical sweet of feast of Saint Lucia (13 December)<br /></strong><br /><strong>Traditional recipe with cream of ricotta:</strong><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50GZ0y9wa8K6XMmvKhVMxvMiNWqzjPwZH0HOk4cggvpGnW-DnIfMdCi7GeXVroZlfwk8i8uc0aNG2SYjNUtFJggxNarhkXVaYV_FqoCAKMd18gibVBWbv7VRpIxHXxxjZCQd9eNPPF8Q/s1600-h/Santa+Lucia+cuccia+2008+012.jpg"><img id="BLOGGER_PHOTO_ID_5279813557669764034" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50GZ0y9wa8K6XMmvKhVMxvMiNWqzjPwZH0HOk4cggvpGnW-DnIfMdCi7GeXVroZlfwk8i8uc0aNG2SYjNUtFJggxNarhkXVaYV_FqoCAKMd18gibVBWbv7VRpIxHXxxjZCQd9eNPPF8Q/s320/Santa+Lucia+cuccia+2008+012.jpg" border="0" /></a></p><div>Ingredients: 500gr of wheat, 200gr of icing sugar, 1.5 kg of fresh ricotta, candied fruit 50gr (preferably cedar,orange or pumpkin) cut into pieces, 200gr of dark chocolate.<br />Processing: Prepare the grain: put in a pot with cold water for three days, changing the water continuously. The evening before the feast, cook the grain in a saucepan covered with water, add a pinch of salt, drain well.<br /><br />Prepare cream: to sieve (you can also pass it with the blender) the ricotta, add the sugar and mix well, break the chocolate into small pieces, add the cream of ricotta and candied fruit, chocolate pieces and mix gently (someone also adds cinnamon).<br />Finally add the wheat. You can also store in the refrigerator.<br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZy5bNX5wjBGIJZaBAPLNFPd5fyfsqYjsAGkkLq0h5DWHyUFlYd6Dl1qlCwBypTdi0AijJtqLWgBQp56QFeH9URsa3VQfJ-VV4ssj7Qu7YiKhxK2H1yPsN0pr28ul8BhSW6_QDU6_bYc/s1600-h/cucc%C3%ACa.jpg"><img id="BLOGGER_PHOTO_ID_5279813555000309778" style="WIDTH: 275px; CURSOR: hand; HEIGHT: 276px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZy5bNX5wjBGIJZaBAPLNFPd5fyfsqYjsAGkkLq0h5DWHyUFlYd6Dl1qlCwBypTdi0AijJtqLWgBQp56QFeH9URsa3VQfJ-VV4ssj7Qu7YiKhxK2H1yPsN0pr28ul8BhSW6_QDU6_bYc/s320/cucc%C3%ACa.jpg" border="0" /></a></p><div><strong>Recipe with milk cream:</strong><br /><br />Ingredients: 500gr of wheat, 120gr starch, 1 liter and a half of milk, 200gr sugar, 200gr of dark chocolate,50gr candied fruit into pieces.<br />Processing: Prepare wheat as above.<br /><br />For cream, dissolve the starch in cold milk, stirring with a whisk, cook over low heat, stirring constantly. Turn off the fire as soon as it is thickened. Add the grain. Allow to cool and add the chocolate reduced in little pieces and candied fruit pieces.<br />This is a base for other types of creams, chocolate, cream yellow and so on. </div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-87291195996219609952008-12-11T12:22:00.000+01:002008-12-11T12:32:34.472+01:00"The Gattò" of potatoesIn Italiano su <a href="http://bedandbreakfastagave.blogspot.com/2008/12/gratt-chi-patati.html">Agave Palermo Blog</a><br /><br />The "Gattò" is a typical dish that is eaten in Palermo for the day of Saint Lucia (13 December)<br /><br /><strong>Ingredients:</strong><br /><br />2 kg of potatoes old, 2 eggs, 50gr grated cheese(caciocavallo or parmesan), parsley, breadcrumbs, olive oil.<br />For the filling: 500gr of chopped, 1 tin of tomatoes peeled, 200gr for frozen peas, 1 onion, nutmeg, 1 bay leaf, half a glass of wine.<br /><br /><strong>Processing:</strong><br /><br />Boil the potatoes with the peel. When they are cooked and still hot, peel and crush them. Add two eggs, cheese and shredded parsley. Knead well, if it appears too soft, add breadcrumbs.<br /><br />For the filling: fry in oil extra virgin olive, a minced onion, add the chopped, then add the wine. After some minutes add the pulp of peeled tomatoes.<br />Add the nutmeg and add a bay leaf and salt and pepper according to taste. Far cook for about 30 minutes. Then add peas and let cook until they will not be soft. At this point, anoint with oil a baking dish and sprinkle with breadcrumbs.<br /><br />Divide into two parts the mixture of potatoes, with one part cover the pan, season with the sauce, cover with the remaining dough. Anoint the surface of “Gattò” with oil and smooth with your hands, finally add breadcrumbs. Put in hot oven at 180 degrees for about 45 minutes.<br />Bon appetitAnonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-18155380666008638302008-12-08T21:04:00.000+01:002008-12-11T21:15:01.991+01:00Sfinci home-made (swit for the Feast of the Immaculate Conception)<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U0P6NVrt8KFr4woxLPx-1DXYgWtfClmJOdYmZWvdWQEk9WN0mc93PS21MEA7BYRUktdMvP5wGC9Pe07RT-CoqyFUqaRDumFGrY3lRQcm3t41Y95ozneiYfDgPPguHFG1shyJvJAjSO8/s1600-h/DSCF1976.JPG"><img id="BLOGGER_PHOTO_ID_5278628230136818146" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3U0P6NVrt8KFr4woxLPx-1DXYgWtfClmJOdYmZWvdWQEk9WN0mc93PS21MEA7BYRUktdMvP5wGC9Pe07RT-CoqyFUqaRDumFGrY3lRQcm3t41Y95ozneiYfDgPPguHFG1shyJvJAjSO8/s320/DSCF1976.JPG" border="0" /></a></p> The home-made sfinci are a typical sweet for the feast of the Immaculate Conception (8 December)<br /><br /><br /><strong>Recipe:</strong><br /><br />ingredients:<br /><br />150gr of flour 0, 300gr of boiled potatoes, 25gr yeast (for bread), water, 1 tablespoon of sugar.<br /><br />Mix in a container tall (the batter will rise by volume) flour, boiled potatoes and previously crushed and the tablespoon of sugar. Add water a little at a time forming a thick but soft dough, add to end the yeast, knead vigorously. Cover the container with a cloth and let rise for at least half an hour. Put in a pan abundant oil extra virgin olive oil. When is very hot pour the batter a spoonful at a time. When they are ready put in a tray with paper, and then pass them in a container with sugar to cover the entire surface.<br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW-fMmyhkyZh4NSnQEtETZ99RYbmH0Z-dVfh3AfjWDboWK37x-d-_qjuemhhZNMzDflQbYftgSD81BfGLmmeyouVxanZuAzGoqXgMR2C9UOVcsD_dqk0VDUTufX8gDlkfLpLPvKn6W-E/s1600-h/RP-00010-C~L-Immacolata-Concezione-Murillo-Parigi-Posters%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5278628223194295586" style="WIDTH: 222px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW-fMmyhkyZh4NSnQEtETZ99RYbmH0Z-dVfh3AfjWDboWK37x-d-_qjuemhhZNMzDflQbYftgSD81BfGLmmeyouVxanZuAzGoqXgMR2C9UOVcsD_dqk0VDUTufX8gDlkfLpLPvKn6W-E/s320/RP-00010-C~L-Immacolata-Concezione-Murillo-Parigi-Posters%5B1%5D.jpg" border="0" /></a></p>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0tag:blogger.com,1999:blog-8486951812162350171.post-41917846484627384932008-11-26T23:56:00.001+01:002008-11-29T14:34:39.791+01:00December's traditions<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZ4mPbgMytVXAYUbtqBiuvl3k4EX0MnlTyIbGp5wC_FFRj9YHjzSVAtpo82bQaPijJ9oigI25eEKlLDbgJsVg-m7nob0c94VNusV5gTjOB8PJBYi3iz2j9BVYHgqwk_wx_rDjxTyXHAs/s1600-h/ALBERODINATALERIDOTTO.jpg"><img id="BLOGGER_PHOTO_ID_5274072234913198194" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZ4mPbgMytVXAYUbtqBiuvl3k4EX0MnlTyIbGp5wC_FFRj9YHjzSVAtpo82bQaPijJ9oigI25eEKlLDbgJsVg-m7nob0c94VNusV5gTjOB8PJBYi3iz2j9BVYHgqwk_wx_rDjxTyXHAs/s320/ALBERODINATALERIDOTTO.jpg" border="0" /></a></p> <span style="font-size:85%;">(traduzione in italiano su <a href="http://bedandbreakfastagave.blogspot.com/2008/11/dicembre.html">Agave blog</a>)</span><br /><br />The month of December is the richest of festivities, traditions and gastronomy.<br />The shops are already adorned with the Christmas decorations and cake shops are already full of sweets and biscuits.<br />The streets of the city are enriched by the colored lights (l'archi) of various types (simple threads of light, or wooden structures in the shape of stars, circles, flower), by white gold angels (which remember the sculptures of Serpotta), in expectation of seeing the big Christmas tree in front of Theatre Politeama, or see the steps of the Teatro Massimo covered by a red carpet of "Christmas stars", and palm trees illuminated by golden lights that make suggestive night.<br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuvGQ3aFRHUCBlhE27WVMNVf3M7vtT9l9dYSuL13T6xBtYcG_GlMdmwWQIKkiivXaKyFhyEttoElzB5_ImjJHdkYbMTWqUY0tQ10SxgDjC66U0QOxnkJ8aSH1xokBaQh3G-txLsrJNQM/s1600-h/archi.jpg"><img id="BLOGGER_PHOTO_ID_5273104700347802658" style="WIDTH: 316px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuvGQ3aFRHUCBlhE27WVMNVf3M7vtT9l9dYSuL13T6xBtYcG_GlMdmwWQIKkiivXaKyFhyEttoElzB5_ImjJHdkYbMTWqUY0tQ10SxgDjC66U0QOxnkJ8aSH1xokBaQh3G-txLsrJNQM/s320/archi.jpg" border="0" /></a></p>This year, probably will be a climate of austerity because of the recession, certainly people will spend less, but perhaps curb excessive consumerism is also positive (of course if this will be a chance to revive other values, such as the rediscovery of self and others, of the value of diversity, peace, something deeper and not the ephemeral things that has filled television and the heads of people in recent years). I hope the fear of the future (fed every day by mass media) that turns easily into individualism, racism, closure, do not take the upper hand and that outweighs the will to live, to love and then even laugh and why not ... eat.<br /><br />It 'also why in this particular year, it is important to celebrate and have fun with a few things. And the kitchen poor (but at the same time cheerful)of Palermo helps raise the mood without spending too much.<br /><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpkAL6nvAPeSUhyDkbDF4JKV953KxFasFbPRjssZrg31ZRAdjPO_KsS1Myp_GGss6WA5t6o1BArGv6OG117B6wj6xX1jBBMHJ-rS61q-oD94b4iRENlrWAI4FTuCJKI2O22JGqcamMEg/s1600-h/DSCF1978.JPG"><img id="BLOGGER_PHOTO_ID_5273104705447508274" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpkAL6nvAPeSUhyDkbDF4JKV953KxFasFbPRjssZrg31ZRAdjPO_KsS1Myp_GGss6WA5t6o1BArGv6OG117B6wj6xX1jBBMHJ-rS61q-oD94b4iRENlrWAI4FTuCJKI2O22JGqcamMEg/s320/DSCF1978.JPG" border="0" /></a><span style="font-size:78%;">Church of Immacolata Concezione inside Capo Market</span></p>The month of December opens (on 7 and 8) with the feast of “Immaculate Conception” that we called simply "A Maruonna."<br />Again the opportunity is good to reunite families at the table.<br />The evening's eve (December 7) is the day when the people starts to play cards and bingo, which will last throughout the month and will conclude with the epiphany.<br />But the people of Palermo does not play on an empty stomach ... the dishes of this occasion is "Sfincione" and especially "Fried Cod or with raisins."<br />For lunch the next day usually eats "ANELLETTI o furnu"<br />"Lasagne cu sucu ri cutini ", or pork sausage with the sauce. Perhaps to sanction the arrival of cold with these foods more fat. The sweets to celebrate "A Maruonna" are many and very attractive, the Reginella (dry biscuits covered with sesame), "the Mustazzuola" (biscuit with honey ), "Buccellatini" and "u Cucciddatu tunnu". These are biscuits, stuffed figs, almonds, raisins.<br />We prepared "the Sfinci" home-made (leavened dough, fried in hot oil and then sprinkling of sugar), other than "Sfinci of San Giuseppe" which are stuffed with ricotta and you eat for the day which celebrates the namesake saint.<br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLi2H3QtnrvqGNvnyNUFi1339mVzcAXwDSq5YkTYoEq9jIExjdo2gemWNa3lDpFdJN1KpGNokr_ZDvQHFdy7QTEEDEeTd2IzGPt3QYt7XM3PGEzJwwEkGFw-zOfJ_naaVpZL8n6nOQcc/s1600-h/RP-00010-C~L-Immacolata-Concezione-Murillo-Parigi-Posters%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5273104715561258658" style="WIDTH: 222px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLi2H3QtnrvqGNvnyNUFi1339mVzcAXwDSq5YkTYoEq9jIExjdo2gemWNa3lDpFdJN1KpGNokr_ZDvQHFdy7QTEEDEeTd2IzGPt3QYt7XM3PGEzJwwEkGFw-zOfJ_naaVpZL8n6nOQcc/s320/RP-00010-C~L-Immacolata-Concezione-Murillo-Parigi-Posters%5B1%5D.jpg" border="0" /></a></p>The feast that follows is Saint Lucia (on 13 December). Throughout the day "is not possible" eat bread and pasta, because the legend says that could become blind (during the month I will have more time to tell stories, legends and recipes). The people of Palermo have not taken literally the idea of penance or sacrifice, and so have invented a range of delicacies to can give up pasta and bread in particular .... For having to replace the breakfast with bread and milk, prepared rice soup with broccoli (cauliflower) or boiled vegetables, "patatevugghiute" (boiled potatoes)," Allessi "(boiled chestnuts) or even "Panelle and cazzilli”. For lunch and dinner the Arancino with meat or “al burro” (with ham and cheese), is great fun to prepare at home that often involves all the family members. "Grattò" ( potatoes with meat sauce and peas), and panelle crocchè and "patati a spizzatinu" (stewed potatoes).<br />And especially not miss the sweet, ”La Cuccìa”.<br />The Cuccìa was originally a very simple dish and poor, which was boiled wheat and seasoned with olive oil.<br />In Palermo, the original “Cuccìa” has given rise to a new sweet, with wheat boiled, cream cheese, candied and chocolate flakes.<br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeYTOdMih0xj9NPSU64jbFujEy1Ltc9EvUt_76KExARzD2YykJUoxgvffmwxqbcoqMWK_j74BXKgvr7BHi9UuYm9NJJLjL5oj0jz3G41dlfQApXo_SPZ-vPebtQF9HQR7XRv_vRQFgbw/s1600-h/santa_lucia%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5273104717836856514" style="WIDTH: 182px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeYTOdMih0xj9NPSU64jbFujEy1Ltc9EvUt_76KExARzD2YykJUoxgvffmwxqbcoqMWK_j74BXKgvr7BHi9UuYm9NJJLjL5oj0jz3G41dlfQApXo_SPZ-vPebtQF9HQR7XRv_vRQFgbw/s320/santa_lucia%5B1%5D.jpg" border="0" /></a></p>Christmas is also in Palermo the most important festival of the year.<br />Families have already decorated the tree (there are two schools of thought, one that will decorate the tree on December 8 "Pa 'Maruonna", the second on 13 for Saint Lucia), there are people who make the crib.<br />The gifts are ready and the food (which is beginning to prepare the day before).<br /><br />On the morning of Christmas (or the night of the eve) usually the people goes to Church (even those who do not go there throughout the year).<br /><br />And then returned home will start the eating.<br />The choice is wide, it can vary from meat to fish, and now has been "contaminated" by more modern dishes and other sources, but here I only followed the traditional cuisine.<br />Starting from the starters: "U'Piattinu" with all types of cheeses and cold cuts (pizzami), "L’ Arenga salata" with herring, orange, pepper and onion oil, "U ficatu ri sette cannuola " (pumpkin in sweet and sour), "Oliva bianche cu' l’accia (olives with celery), “verdure a pastetta "(broccoli, artichokes, cardoons etc, in batter and fried)," Sardi a beccaficu " etc.<br />As first courses, "A pasta o furnu", "A pasta chi vrocculi arriminata."<br />As main courses "Brociolone" or "Farsu magru" (meat roll stuffed with breadcrumbs, pine nuts, raisins, cold cuts, boiled eggs), “Pisci spada ‘a ghiotta” (swordfish).<br />And many desserts including "cannoli", "Turruni", "Cucciddatu", "Petra fennula", including various pastries "Sciù" (BIGNE with ricotta), "Cassatine", "Cannulicchi", ficu sicchi" (figs dried),<br />"passuluna" (figs boiled) and scacciu (pumpkin seeds, chick peas, peanuts).<br /><br />The same dishes are also prepared for the following day, Boxing Day and New Year lunch.<br />The night of the end of the year, someone goes outside home<br />You can then make a walking to Politeama, where there is the New Year concert.Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com1tag:blogger.com,1999:blog-8486951812162350171.post-11763796202315978382008-11-17T11:25:00.000+01:002008-11-17T11:55:38.438+01:00The bread in PalermoIn Italiano su <a href="http://www.bedandbreakfastagave.blogspot.com/">Agave blog</a><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphennJyQjhgvLqP-w_1ZWvVYto0m96DPHcsFp-xncgi19C4A7qStaRoB-ifpVVRoYoYuPB5DIU5tgWQhqyl_tdSt5RyL9tPwbArrDpo-qwojAlb32chE9SJgTFToaaUpNXhjQsEjft7k8c/s1600-h/+pane+.jpg"><img id="BLOGGER_PHOTO_ID_5269573478851629026" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 242px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphennJyQjhgvLqP-w_1ZWvVYto0m96DPHcsFp-xncgi19C4A7qStaRoB-ifpVVRoYoYuPB5DIU5tgWQhqyl_tdSt5RyL9tPwbArrDpo-qwojAlb32chE9SJgTFToaaUpNXhjQsEjft7k8c/s320/+pane+.jpg" border="0" /></a></p><div><div><div><strong>Bread for people from Palermo is the protagonist of the table</strong>. </div><div><br /></div><div></div><div>It is so sacred that they also offered and headed a church to the bakers (San Isidoro Agricola “dei Fornai”). </div><div><br />Is nearly unthinkable eating something without accompany it with the bread, the seasonings are called "companatico, something" that is added to bread ("pane"), which comes before everything. Even today the habit of some mothers (like mine), when the family is at the table to reassure everyone by saying that "there is bread."</div><div><strong></strong></div><div><br /></div><div><strong>In Palermo the bread is eaten fresh (even say hot).</strong> Is possible to see in front of the bakers, just at lunch or dinner, group of people who wait, the more careful observer will note that the benches of the bakers are still full.<br />What do they expect? That the bread leaves the oven. They want the bread to be burning hot hands. Even before arriving home, in secret (because that is not good education, but all do it) breaking the “cozzitello” (the end of the bread) and eat burning the mouth but with much satisfaction. </div><div><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwk8HglZN3vmrdSk7leZexsAnjzA6tJ9s0qJ2SmoaoMnIrcwb1qthdaVFMVvR6eWVRAlmNwh1Gq53Fu_fbDIfcM5cU2fZjkmzA476dJMS2zloUlXmKEq7Zgd-FKAELX71M_7QW56ZunBE/s1600-h/+pane+4.jpg"><img id="BLOGGER_PHOTO_ID_5269573497164798706" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwk8HglZN3vmrdSk7leZexsAnjzA6tJ9s0qJ2SmoaoMnIrcwb1qthdaVFMVvR6eWVRAlmNwh1Gq53Fu_fbDIfcM5cU2fZjkmzA476dJMS2zloUlXmKEq7Zgd-FKAELX71M_7QW56ZunBE/s320/+pane+4.jpg" border="0" /></a></p><div><strong>What is the bread that remains</strong>? Most will be grated to season something (meat rolls, swordfish, sardines, eggplant, or to make meatballs , or is used for omelettes, or mixed with cheese and parsley For breaded meat), the breadcrumbs can also "atturrare" toast, to season many dishes of pasta (with broccoli, sardines, anchovies etc). The bread is sliced to make bruschetta (with tomato, garlic and oil), or the crumb is bathed in water or milk to make meatballs (without meat)to fry. </div><div><br />The breadcrumbs can be kept in the fridge mixed with laurel leaves. </div><div><br /></div><div></div><div>The habit of eating freshly baked bread, it is also for the type of dough that is used in Palermo. In fact, our good bread crispy outside and soft inside, from a variety of forms decorated by Cimino (sesame), after a few hours becomes rubbery and almost inedible, unlike the so-called bread of country that more time passes the more it becomes good.</div><div><br /><strong>In Palermo you can find the bread at all hours of day and in Sunday</strong> when most of the bakeries are closed. No problem! Sundays or public holidays, in every street corner there are the white vans selling strands of bread from Monreale or Molara, a good diversion (excellent with nutella!).</div><div><br /><strong>In Palermo we waive the bread only one day a year</strong>, Saint Lucia, the penalty is become blind(but I will tell this story the next month), However, on this day we eat Arancino, potatoes, sweet ricotta. And our eyes are also guaranteed. </div><div><br />A particular type of <strong>bread </strong>("cricchi" with seeds of wild fennel) is done for the day <strong>of St. Joseph</strong>, take by bakers in churches, blessed and offered to parishioners.</div><div><br /></div><div><strong>The bakeries not only sells bread</strong>, but also pizza, sfincione, </div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3TbfUMLE38FMNoyM-0EEGki91lMPTbCvTW2vvTcHu36uDYuqhzMHq-eiJFybZk5m3rHS7DrcLCvLgFk5JdNsppimH4-WzNkbgrfpIWQJA4PYJl5E78l3rkDy-xxUUnnV3uPv2i97evc/s1600-h/sfincioni.jpg"><img id="BLOGGER_PHOTO_ID_5269575677560505346" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 238px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3TbfUMLE38FMNoyM-0EEGki91lMPTbCvTW2vvTcHu36uDYuqhzMHq-eiJFybZk5m3rHS7DrcLCvLgFk5JdNsppimH4-WzNkbgrfpIWQJA4PYJl5E78l3rkDy-xxUUnnV3uPv2i97evc/s320/sfincioni.jpg" border="0" /></a></p><div>bread with olives, sweets, treccine (brioches intertwined and covered with sugar), "millefoglie" (bread with raisins covered with sugar).</div><div><br />The bread is fundamental to the famous sandwich with panelle and the spleen, or cunsato.</div><div><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMWv1_eWprv8aniL-gRrKYNcxh65D6eoSuEVzQN4hm007DETdpbglfp_3F7QWbq1xVj9-2BvFco7Asfk1d7ucSu5YtRF_L6b2z7ngVGkvf8zzAFzkaX0aSg1fh3P_o8J-NqCL3pGh4dQ/s1600-h/pane_panelle.jpg"><img id="BLOGGER_PHOTO_ID_5269573505319417378" style="WIDTH: 173px; CURSOR: hand; HEIGHT: 168px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMWv1_eWprv8aniL-gRrKYNcxh65D6eoSuEVzQN4hm007DETdpbglfp_3F7QWbq1xVj9-2BvFco7Asfk1d7ucSu5YtRF_L6b2z7ngVGkvf8zzAFzkaX0aSg1fh3P_o8J-NqCL3pGh4dQ/s320/pane_panelle.jpg" border="0" /></a></p><div>Having said all this, is clear because in Palermo to define a good person we say “E’ un pezzu ri pani” “is a piece of bread”.</div><div><br /></div><div><strong>And now the most typical</strong>: until recently the bread is not sold by weight (according to national regulations), but the format, now also entered into force the law! </div><div><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJrZhiwCgTpuxOzwXZfSdcla-83P444Qufha5RYHzRB-tHe8fviOmNHwd7CvzWIEVBA8EXGffvq1L1arXmTBstm1RdY2u0JoecbLb5E-1RSI53mKHCL4PJV1PE4TtcQ2CxvOIgfjFMkM/s1600-h/+pane+2.jpg"><img id="BLOGGER_PHOTO_ID_5269573484890956626" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 229px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJrZhiwCgTpuxOzwXZfSdcla-83P444Qufha5RYHzRB-tHe8fviOmNHwd7CvzWIEVBA8EXGffvq1L1arXmTBstm1RdY2u0JoecbLb5E-1RSI53mKHCL4PJV1PE4TtcQ2CxvOIgfjFMkM/s320/+pane+2.jpg" border="0" /></a></p><div><strong>PISTULUNI:</strong> bread-shaped elongated, cheap</div><div><strong>MAFALDA and MAFALDINA</strong>: white bread flour braided</div><div><strong>TORCIGLIATO OR STRONG BEER</strong>: white bread flour twisted. The first well-cooked, the second largest soft. SIGNORINI: big crunchy breadsticks. </div><div><strong>PARIGINO:</strong> Similar to sfilatino. </div><div><strong>PIZZIATO</strong>: similar to Parigino, more crunchy<br /><strong>VASTIDDUNI</strong>: loaf. </div><div><strong>SCALETTA</strong>: Similar to Mafalda. (Scalettina small format). </div><div><strong>TOSCANINO:</strong> similar to Parigino, more thinner. </div><div><strong>SEMPREFRESCHI</strong>: oval and soft </div><div><strong>BOCCONCINI</strong>: small semprefreschi </div></div></div>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com1tag:blogger.com,1999:blog-8486951812162350171.post-52085157394717200482008-11-16T10:37:00.001+01:002008-11-16T13:46:24.232+01:00Today is "San Martino of the poor"<p align="left"><a href="http://ilove-palermo.blogspot.com/2008/11/day-of-saint-martin.html">Today is San Martino of the poor,</a> </p><p align="left">and now the famous biscuits in "Barocco style" or "Rococò".</p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIjHisA06ba_estiqDpUQkTgWj0WOXO9iS124F2aGjGJayLMzOpHlJrkRyCyd9YR_iRfTgMgPhNlCwUhbcTxNBoOegdhSeLCG_XNQtO5S0-oCHz9iYGDU614XIl1089sviv51d_B7n8A/s1600-h/martino+2.jpg"><img id="BLOGGER_PHOTO_ID_5269187661885793250" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIjHisA06ba_estiqDpUQkTgWj0WOXO9iS124F2aGjGJayLMzOpHlJrkRyCyd9YR_iRfTgMgPhNlCwUhbcTxNBoOegdhSeLCG_XNQtO5S0-oCHz9iYGDU614XIl1089sviv51d_B7n8A/s320/martino+2.jpg" border="0" /></a></p><p align="left">And a glass of "Vino Moscato"<br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvoWBk2y76idz3Vj30NaaO-3T9WUAOPE0J1V1iiFu3_C8K_20KjvuIyPZ3sI56lfq4PNLWpHN8Qmjzcv7HZd8GFl_mBSZoGHOaX5SAYZmmoIv5zYPMq7C7LvNHaPOYJiEqKAzQJLbW9k/s1600-h/martino4.jpg"><img id="BLOGGER_PHOTO_ID_5269187663883012354" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 246px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvoWBk2y76idz3Vj30NaaO-3T9WUAOPE0J1V1iiFu3_C8K_20KjvuIyPZ3sI56lfq4PNLWpHN8Qmjzcv7HZd8GFl_mBSZoGHOaX5SAYZmmoIv5zYPMq7C7LvNHaPOYJiEqKAzQJLbW9k/s320/martino4.jpg" border="0" /></a></p><p align="center"> </p>Anonymoushttp://www.blogger.com/profile/14412543765275150366noreply@blogger.com0