This was not a trip for counting calories. For an island that’s relatively small (the size of Massachusetts according to Frank), we were surprised at the variation in food from place to place. Each town had their specialties and we were happy to indulge. Warning: Virtual food coma ahead . . .
-
- Breakfast of champions – standard Sicilian breakfast of cappuccino and granita, an Italian ice
-
- They also do a lot of baked goods for breakfast — croissants, donuts
-
- I made sfingi (Italian ricotta donuts) one morning
-
- Chocolate inside chocolate cake donuts — what a concept!
-
- Aunt Jo decided to make an egg dish one morning. Eggs in Sicily aren’t refrigerated in stores.
-
- Aunt Jo’s scrambled eggs with with “chicorio” (dandelion greens)
-
- Mom made crepes with Nutella for Andy
-
- Mom found Nutella crepes in Taormina, too.
-
- When in Italy… no Mr. Coffees for us.
-
- When asking for a glass of wine at restaurants, your only choices are red or white — all local, inexpensive and delicious!
-
- I wonder if this was a variation on the Busalacchi name.
-
- Wine from the fertile Mount Etna area.
-
- One of my favorites – Nero D’Avola from Avola(!)
-
- Fig tree in our yard provided a fresh treat!
-
- Kaki, a sweet Italian fruit
-
- For Frank eating at 7:30 was a stretch. Even then, we had the restaurant to ourselves as they didn’t get hopping until 8 or 9.
-
- In Sicily, it’s all about eating fresh and local. Local meats and cheeses make up an antipasto tray.
-
- Caprese salad with fresh mozzarella and cherry tomatoes
-
- Pasta ala Norman with eggplant and ricotta is a Sicilian favorite
-
- Pistachios are grown in Sicily and having them in pasta is a local favorite in several areas.
-
- Pasta with pistachios in Trapani
-
- Sfincione (Sicilian pizza)
-
- Fresh seafood is king along the coast
-
- Seafood salad
-
- Pasta with mussels and vongole (small tender clams)
-
- Shrimp and swordfish
-
- Fresh catch
-
- Trapani local dish – risotto with seafood
-
- Swordfish with pistachio crust
-
- Red shrimp
-
- Involtini (spedini) are ready made and delicious!
-
- Grilled spedini
-
- Italian sausage (of course!). We also saw it sold in coils on a stick, ready for grilling.
-
- Trinkies were a childhood favorite of Frank’s – pounded out and breaded thin slices of beef
-
- Arabic influence in Trapani – the kabobs were amazing!
-
- There are separate bakeries for bread and some cookies.
-
- Bread shop
-
- Pasticcerias were where the fancy desserts were sold. They often served coffee and liquor, too.
-
- Translation: “ugly but delicious” cookies!
-
- Scardellini are “bone cookies,” served around the Day of the Dead/All Saints feasts
-
- Cookies made by Sara for us – delicious!
-
- When you bought the bakery, they wrapped it like a present!
-
- Can’t even describe how good these pastries with ricotta filling were from Erice
-
- The happy baker in Syracusa with her yummy pistachio coffee cake
-
- Fancy marzipan candy treats
-
- Cannoli
-
- Best cassata cake ever (Taormina)
-
- And, of course, gelato
Waltzing Wanderers 