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Sicily Part 1: Modica & Scacce Ragusane

Eating our way through the south-eastern corner of Sicily was high on our agenda when we touched down after a very long flight from Melbourne.  Catania was our overnight pit stop to normalise somewhat before hiring a car and heading down to Siracusa, to our lovely four day stay(I know, not long enough you say). We always knew that Sicily would require many more visits to absorb and understand its beat, but needed to be mindful of the fact that there were other regions of Italy we needed to fit into our whirlwind family holiday.  
It was recommended that we station ourselves in one spot to then take some day trips to surrounding areas; Palazzolo Acreide being the one definite destination as this is where my husband’s father is from. It is also where his last living aunt still resides in one of the town’s oldest palazzo and we were very excited to meet la zia Carmela. Siracusa and the island of Ortigia also came highly recommended by friends; and the rest, well we left it to the Sicilian…
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Cucina Conversations: Timballo di Riso e Melanzane (Rice and Eggplant Timballo)

We are back! You may have noticed that our Cucina Conversations monthly posts missed a few months and that is because we have decided to now post quarterly to fit into our busy lives. This month is all about 'stuffed foods' and for me this means finally posting the recipe for the baked rice timballo encased with crispy golden melanzane (eggplants) I had promised to share a while back.  Truth be told, I had made and photographed this dish for our May edition but couldn't find the time to write about it. Many events got in the way and soon found myself in Italy, and no sooner back in the swing of work. So after a few quiet months, here she is. 
Those who are not familiar with the term timballo or sometimes called timpano, it refers to an elaborate dish typically layered with cooked pasta or rice, and often enriched with additional ingredients. It can be encased in many ways such as a golden crust of pasta, pastry sheets or even vegetable slices and then baked in a deep form…

Rome, Vegan Maritozzi & Latteria Studio

ROME - A Few Favourite Snapshots

Despite leaving Italy just over a week ago and returning back to work, I can still feel the presence of our family and friends we left behind. This whirlwind of a trip was both an opportunity for our girls to learn more about their roots and to further expand their appreciation of Italian art and culture. Just under four weeks were spent in regions that provided the pleasures of  visual and culinary lessons; and so I begin the first of many posts to come with our last destination - ROMA.

This is a city that finally grew on me after my second visit in 3 years; a city that with my first visit left me speechless. I was brought  back to familiar grounds but with a different quarter to explore and understand. It reunited me with my youngest cousin, giving her the opportunity to meet my family and became a destination point for a meet up with one of my Cucina Conversations fellow bloggers and friend - Maria Luisa at Marmellata di Cipolle. She travelled all t…

Cucina Converations: La Cialledda Fredda (Bread & Tomato Salad)

Take a frugal idea of mixing stale bread with chopped up tomatoes to make a salad and with a few subtle changes in ingredients or technique, what is essentially the same type of dish takes on a different name in its respective region in Italy. The world-famous panzanella from Tuscany and the caponata napoletana from the Campania region are two examples; but have you heard of la cialledda, (not to be confused with the hot winter dish of the same name). This is another bread and tomato salad in essence, though this time from the regions of Puglia and Basilicata in the deep south of Italy.
This month’s Cucina Conversations edition is all about salads, and for me salads are enjoyed all year round prepared as my lunch for work or part of our family meals. Most seasonal vegetables or fruits can be served as a warm or cold salad and I love getting creative with whatever is in season at the time. I recently made this refreshing persimmon, fennel & pomegranate salad, one I'll be servi…

#5factsaboutme and a Persimmon, Fennel & Pomegranate Salad

I was invited by my friend Rosemarie from Turin Mammato share #5factsaboutme a while back now; an invitation I have shied away from as I am generally a private person. Let’s face it, this blog was never meant to be read by anyone else but my immediate family, with the hope of documenting and preserving some of our family recipes and related stories.  I never thought in my wildest dreams that you would be reading this blog today; but fact No. 1 listed below challenged me so. This post will therefore list 5 random facts you don’t know about me and a simple autumnal salad recipe which can easily be thrown together, even though fact No. 5 got the better of me and influence how I would plate it up.
5 Facts You Don’t Know About Me
Fact 1: Glass half full; look on the bright side of life; believing in good karma – these notions have been my guiding light when it comes to others, but my shyness and self doubt often gets in the way hence I'm very critical of me, always looking at how I can …

Cucina Conversations: Cassatelle Siciliane

Cassatelle are typical Sicilian pastries filled with lemon scented ricotta, and also known as cassateddi in Sicilian dialect.  The name derives from the word cassata, and by adding the diminutive suffix ‘ella’ you get the word cassatella, a smaller individual serving. An assortment of these pastries can be found in different regions of Sicily and are considered traditional deserts for the Carnevale and Easter period. In researching this topic, I become enthralled by the history behind the most complex of cassate from Palermo through to these more simple-to-make pastries from Siracusa, and therefore could not help but share some of its history with you.
Sicily is known as the sweets centre of Italy, and it appears that the most colourful and famous cassatasiciliana in all its glory, is one of the reasons.  It is believed to have originated in Palermo, made with sheep’s milk ricotta – at its richest and herbaceous during Spring; and containing other ingredients prevalent to the area suc…