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
Pasta with mussels and vongole (small tender clams)
Shrimp and swordfish
Trapani local dish – risotto with seafood
Swordfish with pistachio crust
Involtini (spedini) are ready made and delicious!
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.
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