Category: Italian style food

TUNA PASTA AND THOUGHTS ON SUSTAINABLE TUNA

I prepared this sustainable Tuna Pasta recently using a carefully chosen piece of Yellowfin tuna, something I now purchase only occasionally as an environmentally conscious consumer. Tuna can be prepared quickly, eaten raw or cooked lightly, and I still enjoy it very much. In this post I share both the recipe and some thoughts about tuna and sustainability.

In Sicily, combinations of tuna, olives, parsley and tomato are very common, especially in coastal cooking where fresh fish is treated respectfully and simply  with common kitchen ingredients.

Tuna and Sicilian Coastal Culture

As someone with family in Sicily and who has visited the region many times, I am very aware of the historical and cultural significance of tuna fishing and consumption in Sicilian life.

In Sicily, Bluefin tuna has long been central to coastal culture and cuisine, particularly around the historic tonnare (tuna fisheries) of places such as Trapani and Favignana. Sicilians traditionally used every part of the fish, creating dishes that reflected both practicality and a deep maritime heritage.

Tuna fishing was once seasonal, communal and highly ritualised. The annual tuna harvest shaped local economies, food traditions and the rhythms of coastal life for generations.

Changing Attitudes to Tuna

I stopped purchasing Bluefin tuna several years ago. The issue of tuna ranching and sea pens also concerns me. Having lived in South Australia, I became familiar with this industry in Port Lincoln, where young wild tuna are captured and fattened in sea cages before sale.

There is now similar tuna penning in Sicily and other parts of the Mediterranean. These operations are not true full-cycle aquaculture because the fish are still taken from wild populations. Critics point to concerns about pressure on tuna stocks, the large quantities of feed required, pollution from sea cages and the ethics of confining large migratory fish.

This creates a striking contrast with Sicily’s older tuna traditions, which were once seasonal, local and closely connected to coastal communities and fishermen sold tuna in the streets.

bluefin tuna sold in the streets of the coastal towns of Sicily

Is Yellowfin Tuna More Sustainable?

I buy line-caught Yellowfin tuna rather than Bluefin, although sustainability is far more complex than labels such as “wild caught” or “dolphin safe” might suggest.

In some fisheries, pole-and-line or handline methods are considered more sustainable because they reduce bycatch and avoid some of the damaging practices associated with industrial fishing. However, Yellowfin stocks in several oceans are also under pressure due to growing global demand.

Ultimately, sustainability depends not only on how fish are caught, but also on stock health, quotas, fishery management and the scale of international consumption.

A Different Future for Aquaculture?

Land-based aquaculture can work well for certain species, particularly smaller fish and shellfish that adapt more easily to controlled environments. These systems can reduce pollution, limit escapes into the wild, and allow better control of water quality, disease and feeding practices.

While such systems are unlikely to replace traditional tuna fisheries, they offer a more sustainable direction for some forms of seafood production.

Here is how I cooked one slice of tuna recently to make a pasta sauce. I will not include precise amounts of ingredients because precise measurements are not necessary.  The pasta was for 2 people.

 Tuna Pasta with Green Olives, Chilli and Herbs

I cooked this simple tuna pasta recently using a fresh slice of tuna and a handful of ingredients I had at home. It is the kind of meal I enjoy making when I want something quick, light and full of Sicilian flavours. The tuna is cooked only briefly so that it remains tender, while the olives, herbs and chilli give the sauce brightness and depth. I added peas for extra nutrition.

the ingredients for the pasta dish with tuna

Ingredients

For 2 people

  • 1 slice fresh tuna
  • 2 green chillies
  • 2 spring onions
  • a small bunch of parsley
  • some basil leaves
  • 1 cup green olives, stoned
  • 1 cup of peas (I used frozen)
  • a little tomato passata
  • extra virgin olive oil
  • salt
  • pasta of your choice, I used linguine

Method

Cut the tuna into pieces or thin strips. Do not make the pieces too small because the tuna should still keep some texture once cooked.

Finely slice the spring onions and chillies. Roughly chop the parsley and basil. Slice the olives if they are large.

The herbs, spring onions and green chillies are sautéed

Heat olive oil in a frying pan and gently cook the spring onions, parsley and chillies until softened and fragrant.

The tuna is slightly sautéed

Add the pieces of tuna, sear lightly and remove from the pan.

Add the olives, basil and a little tomato passata. Cook so that the flavours combine without the sauce becoming too heavy.

The tuna is removed and all of the ingredients are cooked together

Add the peas. Continue to cook till the peas have cooked and the sauce looks to be the favoured consistency (not too thick, nor too thin).

Add the tuna and finish off the cooking for a very short time. Fresh tuna should remain moist and tender and is best not overcooked.

Meanwhile cook the pasta until al dente.

Toss the pasta through the sauce, Finish with a drizzle of good extra virgin olive oil.

Notes

  • Good quality olives make a significant difference.
  • Capers can also be added for a more Sicilian flavour.

TUNNU `A STIMPIRATA; TONNO ALLA STEMPERATA (Tuna with onions, vinegar, capers and green olives)

TONNO AL AGRO DOLCE; Sweet and sour tuna, Sicilian – ALBACORE TUNA

TONNO E PISELLI (Tuna and peas)

TONNO (Tuna, albacore)

 

PUNTARELLE Cooked with Tomatoes, Garlic and Anchovies

I ate Puntarelle cooked with tomatoes, garlic and anchovies as a side dish several years ago in Venice. This is the photo below:

Cooked puntarelle as presented in a restaurant in Venice

A Venetian inspiration for a simple pasta sauce or contorno

Venice Cannaregio, a view from our accomodation

Puntarelle are one of my favourite Italian vegetables, and because I now can find them in a stall at Queen Victoria Market I buy them. Although they are best known in the classic Roman salad of finely sliced shoots dressed with anchovy, garlic and olive oil, puntarelle can also be cooked to make an excellent contorno or a delicious pasta sauce.

One of a number of puntarelle salads I have made recently

A memory from Cannaregio, Venice

This dish is inspired by a meal I enjoyed in Cannaregio, one of Venice’s most authentic neighbourhoods, during my visit to the Venice Biennale in 2019. Away from the busiest tourist routes, Cannaregio still retains the atmosphere of a lived-in Venetian district, with local markets, small trattorie and canals that invite leisurely wandering.

 

‎⁨Guglie⁩/ Cannaregio ⁨Venezia⁩, ⁨Venice⁩

One of the dishes I ordered  at a restaurant was a simple plate of cooked puntarelle that was tossed with tomatoes and I remembered tasting, garlic and anchovies. It was uncomplicated cooking, but memorable because puntarelle were impossible to find in Melbourne or in Adwhere I have found many vegetables that I have had difficulties finding in Melbourne.

Another person ordered the salad. This had red radicchio in it as well as tomatoes and the usual anchovy and garlic dressing.

The puntarelle salad in Venice

The results were a simple recipe with remarkable flavour. Italian cooking often demonstrates that excellent dishes require very few ingredients. In this recipe, the slight bitterness of puntarelle, the sweetness of tomatoes and the savoury richness of anchovies create a balance that is both elegant and deeply satisfying. It is a reminder that some of the most memorable meals are also the simplest.

Puntarelle in Melbourne

Recently I have been making the most of the puntarelle available from Sophia’s stall at the Queen Victoria Market. Most often I prepare the traditional salad with an anchovy and garlic dressing and have made a few of these now.

The bunches sold in Melbourne, however, usually contain fewer leaves than those I have purchased in Italy. To prepare them as a cooked vegetable, I often combine the leaves with other bitter greens such as chicory, endive or cime di rapa, which have similar flavours and cooking qualities.

One of the bunches of puntarelle I have bought in Melbourne
This bunch of puntarelle bought in Melbourne has slightly more leaves

When I was staying in an Airbnb in Venice, I also bought a bunch of puntarelle and cooked both the spears and leaves together simply in extra virgin olive oil and garlic. The Venetian bunch was much leafier than those I generally find in Melbourne, making it particularly suitable for cooking.

This is the bunch of puntarelle I bought in Venice…. very leafy.

And recently I cooked puntarelle in much the same way that I cook cime di rapa for pasta or cicoria ripassata.

A simple contorno or pasta sauce

The version I remembered from Venice included tomatoes, so I decided to recreate it at home. Because good fresh baby tomatoes taste bland during winter, I used quality tinned baby tomatoes drained of their juice instead. Their sweetness balances the gentle bitterness of the puntarelle beautifully.

Drained tinned baby tomatoes

 As with all of the green leafy vegetables as I braise with garlic and anchovies and sometimes chilli, the anchovies melt into the olive oil, creating depth while the garlic provides the familiar flavour combination found throughout Italian regional cooking.

Braised/sauteed puntarelle are equally enjoyable served as a vegetable side dish or tossed through pasta. I prefer short pasta. Because the bunches I buy at the Queen Victoria Market  don’t contain many leaves and chicory, endive or cime di rapa are in season, I add more green leaves as well.

In this version I added cooked cime di rapa
RECIPE: PUNTARELLE Cooked with Tomatoes, Garlic and Anchovies
Ingredients
  • 1 bunch puntarelle, including shoots and leaves
  • Extra leaves of chicory, endive or cime di rapa if needed
  • 3 tablespoons extra virgin olive oil
  • 2-3 cloves garlic, thinly sliced
  • 6 anchovy fillets (or more) in oil cut into smaller pieces
  • 250-300 g baby tomatoes (fresh when in season or good-quality tinned baby tomatoes)
  • ground black pepper or pinch of chilli flakes (optional)
  • salt if you need it.
For serving: 3-4 people
  • 350g pasta
  • Grated pecorino or toasted breadcrumbs toasted in extra virgin olive oil if desired. (Pecorino is stronger tasting than parmesan cheese and probably better suited)
Method
  • Prepare the puntarelle

Wash the puntarelle thoroughly. Separate the shoots and leaves and cut into bite-sized pieces. If the quantity of leaves is limited, add some chopped chicory, endive or cime di rapa. (*On this occasion I added some already cooked cime di rapa that I had in my fridge.)

Traditionally, if serving the greens with the pasta, they are blanched in salted boiling water for five minutes or more (depending on quantity and texture). If using the mixture as a pasta sauce, reserve some of the cooking water. However, I prefer a modern method: sauté the greens directly without parboiling (once again depending on quantity and texture).

  • Make the sauce

Heat the olive oil in a large frying pan.

Add the anchovies and stir until they dissolve into the oil. Add the garlic until fragrant but not coloured.

Stir in the green leaves, toss around in the pan and when they wilt, add about a tablespoon of water, put on the lid and soften further. Remove them from the pan and set aside.

Add a little more oil to the pan, add the puntarelle spears and cook for a few minutes until softened but still vibrant. (**I added the cooked left over cime di rapa after I cooked the puntarelle and tomatoes).

Add the tomatoes and cook for several minutes until they soften and release their juices. Season with black pepper and chilli flakes if using.

I added the cooked left over cime di rapa after I cooked the puntarelle and tomatoes

Serve as a contorno – grilled fish or meat, roasted meats (nothing juicy).

To serve with pasta
  • Cook the pasta until al dente.
  • Transfer it directly to the pan with the puntarelle mixture, adding a little reserved pasta cooking water if necessary to create a silky sauce. Toss well and serve  plain or with grated pecorino or toasted breadcrumbs, according to your preference.

Puntarelle alla Romana and Cicoria Ripassata

CICORIA and Puntarelle (Chicory)

Puntarelle alla Romana and Cicoria Ripassata

Puntarelle alla Romana and Cicoria Ripassata are two classic Roman dishes that celebrate Italy’s fondness for bitter greens. Both are types of chicory.

Puntarelle

Puntarelle are a distinctive type of Italian chicory (cicoria catalogna), especially associated with Rome and the Lazio region, where they appear in markets during the cooler months.

Punterrelle, a type of chicory

I have always loved Italy’s bitter greens — cicoria, radicchio, indivia, cime did rape, dandelion  — flavours that many people initially find challenging, but which Italians value for their slight bitterness. Puntarelle belong firmly within this tradition.

The plant has long serrated leaves, but the prized part is the pale green central shoots that are tender, crunchy and slightly bitter.

The shoots of the Puntarelle

Their texture and flavour make them especially refreshing when eaten raw.

Puntarelle – vegetable with some of the outer leaves removed

Puntarelle, even more so than chicory, are not a common vegetable. I have only purchased Puntarelle twice in Australia, once from Carmel and Gus’s stall at the Queen Victoria Market and now I was delighted to find it at Daniel’s stall in the B Shed Shop 23-26. The stall is called Sophia’s.

The classic Roman preparation is Puntarelle alla Romana. The shoots are sliced finely into thin strips and soaked in iced water until they curl and become wonderfully crisp – a bit like curling celery.

Curled puntarelle after being soaked in iced water

They are then dressed simply with olive oil, garlic, anchovy and vinegar or lemon juice. The flavour is sharp, savoury and refreshing at the same time. Sometimes hard boiled eggs are added to the dressed salad and this makes this dish extra suitable as a starter.

The ingredients for the dressing

Like many Italian vegetables, very little is wasted. The outer leaves are often boiled or sautéed with olive oil, garlic and chilli in the style of cicoria ripassata, much like other bitter greens prepared throughout Italy.  I have added this recipe because I have mentioned that the course outer leaves are cooked and not wasted.

A mixture of  leafy greens can be added with the outer leaves of the Punterelle as there are likely insufficient greens to cook in this manner.

I particularly appreciate puntarelle because they reflect something essential about Italian cooking: the ability to transform a simple seasonal vegetable into something elegant through restraint and balance rather than complexity.

For those who enjoy vegetables such as dandelion greens, chicory or radicchio, puntarelle offer a similar bitterness but with a particularly crisp texture and elegant appearance. They pair beautifully with anchovies, citrus, capers, olives and robust olive oil — flavours that appear frequently in Roman and southern Italian cooking.

ROME’S BITTER GREENS

Puntarelle alla Romana

This is one of Rome’s most characteristic salads — crisp, bitter and refreshing, with the salty sharpness of anchovy balancing the chicory beautifully.

Ingredients
  • 1 bunch puntarelle (mine was one plant)
  • 4 -8 anchovy fillets
  • 1-2 garlic clove
  • 2–3 tablespoons extra virgin olive oil
  • 1-2  tablespoon white wine vinegar or lemon juice
  • Freshly ground black pepper
Preparing the Puntarelle

Separate the pale inner shoots from the outer leaves. Save the small leaves to add to the salad.

Slice the shoots finely into thin strips. Traditionally they are cut very thinly so they curl easily.

Place the strips into a bowl of iced water for about 30 minutes. This helps them curl and become crisp.

Preparing the Dressing

Traditionally, anchovies and garlic are crushed together to form a paste. Add olive oil and vinegar or lemon juice and mix well.

Alternatively, the garlic can be crushed and placed in a jar with the oil and lemon juice. The anchovies are then cut into small pieces and mixed together just before dressing the salad. I prefer to do this as it allows for a more visual presentation. 

The dressing: Chopped anchovies and a mixture of extra virgin olive oil, squeezed garlic, and lemon juice
Assembling the Salad

Drain the puntarelle thoroughly and dress just before serving.

Taste and adjust seasoning carefully — the anchovies are already salty.

Punterelle alla Romana – salad

The salad is excellent with grilled fish, roasted meats or simply with bread especially when there are boiled eggs in the salad.

 We had it as an accompaniment to a seafood Paella.

Cicoria Ripassata

This is one of the simplest and most satisfying ways Italians cook bitter greens. The word ripassata refers to the greens being “passed again” through the pan after boiling.

Cicoria – Chicory
Ingredients
  • 1 large bunch cicoria or other bitter greens including the outer leaves of the Puntarelle
  • 2–3 garlic cloves, sliced
  • Chilli flakes or fresh chilli to taste
  • Extra virgin olive oil
  • Salt
Cooking the Greens
  1. Wash the greens thoroughly and trim any tough stems.
  2. Boil in salted water until tender — usually about 10–15 minutes depending on the maturity of the greens.
  3. Drain well and gently squeeze out excess water. Chop roughly if the leaves are large.
  4. Heat generous olive oil in a frying pan.
  5. Add the garlic and chilli and cook briefly until fragrant, but do not allow the garlic to burn.
  6. Add the greens and sauté for several minutes so they absorb the flavours of the oil.
  7. Taste for salt and serve warm or at room temperature.

In Rome this dish is often served alongside grilled sausages or roasted meats, especially pork – the bitterness counteracts the fatty nature of the meat.

CICORIA and Puntarelle (Chicory)

CICORETTA CON SALSICCIA (Chicory with fresh pork sausage)

ITALIAN BITTER LEAF SALAD

WANT NOT WASTE NOT- Chicken livers and chicory, twice

ITALIAN NEW YEAR’S LENTILS (Lenticchie di Capodanno)

In Italy, lentils (lenticchie) are particularly eaten on New Year’s Eve (Capodanno) as they are one of the most enduring symbols of good luck, prosperity and abundance. As the old year concludes and the new one begins, bowls of lentils are placed on tables across the country, consumed with the hopeful belief that they will bring financial security and good fortune in the months ahead.

If you believe in tradition, eat them before midnight and make a wish for the year ahead.

Brown lentils (also known as green lentils) are followed by Puy (also known as French lentils) and a smaller variety of brown lentils.
The Symbolism of Lentils

The symbolism is ancient. Lentils’ small, round, coin-like shape has long been associated with money and wealth. This idea dates back to Roman times, when lentils were exchanged at the turn of the year in the hope they would transform into coins. Over centuries, this belief became embedded in Italian food culture, turning lentils into an essential New Year ritual rather than an everyday superstition. Some traditions even claim that the more lentils you eat, the greater your prosperity will be.

Traditional Pairings

Lentils are commonly paired with rich pork dishes such as cotechino or zampone but are equally satisfying when prepared on their own or with vegetables, herbs and olive oil. They can be served warm and garnished as a salad. These gently braised lentils are rich, comforting and symbolic, a dish to welcome prosperity in the coming year without being heavy. I have included a traditional and cultural recipe for lentils with cotechino on my blog.

 I also enjoy braising good quality pork sausages with lentils. I am particularly fond of both of these dishes but it is also suitable for a warm Australian evening or as a salad for a barbecue. It can be eaten warm at room temperature or even the following day. In fact, like most lentil dishes, it improves with time.

This dish is more commonly associated with the north of Italy, but as we know, food habits change. Recipes travel. Traditions adapt. Just as panettone has become a Christmas fixture in Australia, lentils have found their way onto many New Year tables well beyond Italy. Lentils are traditionally eaten at the turn of the year because their coin-like shape symbolises wealth and abundance. This simple preparation allows their meaning — and flavour — to shine, making it a perfect dish to usher in the New Year with intention, restraint, and hope.

Lentils as an accompaniment to stuffed artichokes.
Customising and Enjoying Your Lenticchie di Capodanno

I have always prepared lentils in this manner, so I have never considered writing a recipe. For those who prefer Indian or Middle Eastern flavours, it is simple to omit the bay, rosemary and thyme and add Indian or Middle Eastern spices.

The cooking method will look familiar. Onion, carrot, and celery make their inevitable appearance — the Italian usual suspects. This soffritto forms the base of countless soups, braises, and stews, and it works just as well here.

You can easily adjust quantities. Add more lentils if you like leftovers (and you should). They reheat beautifully, and with a little extra liquid can even be turned into soup the next day — particularly welcome if you are living somewhere cooler than I am.

Serve warm or at room temperature or as a salad with a few additional simple ingredients.

And do appreciate the leftovers. The flavours deepen over the next few days. Very good eating indeed.

Italian New Year’s Lentils with Olive Oil, Garlic & Herbs

(Lenticchie di Capodanno all’Olio d’Oliva)

INGREDIENTS

4–6 as a side or light main

  • 250 g dried lentils (Green lentils or Puy lentils)
  • 1 small onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 2 cloves garlic, lightly crushed
  • 2–3 tbsp extra virgin olive oil, plus extra to finish
  • 1 bay leaf
  • A small sprig of rosemary or thyme
  • Vegetable stock or water (as needed)
  • Sea salt and freshly ground black pepper

METHOD

Rinse the lentils thoroughly. If using high-quality small lentils, soaking is not necessary.

In a wide saucepan, warm the olive oil over gentle heat. Add the onion, carrot, celery, and garlic. Cook slowly until soft and fragrant, without browning.

Stir in the lentils, bay leaf, and herbs. Coat well in the aromatic base.

Add enough stock or water to cover the lentils by about 3 cm. Bring to a gentle simmer.

Cook uncovered for 25–35 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Add more liquid if needed.

Season with salt and pepper towards the end of cooking. Remove the bay leaf and herb sprigs.

Serving Suggestions and Tips

Serve warm in a shallow bowl, make it glistening with a generous drizzle of extra virgin olive oil.

For a salad add a little lemon zest, lemon juice or wine vinegar and for brightness finely chopped parsley.

Pair with sautéed greens, roasted vegetables, or crusty bread.

Roasted vegetables such as pumpkin, carrots and potatoes can be added to lentils for a hot or cold dish.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavours improve overnight.

Add left over vegetables to lentil salads.

COTECHINO AND LENTILS; NEW YEAR’s EVE and CHRISTMAS

Lentils with Cotechino

Pasta con le Sarde: A Simple recipe for a Sicilian Classic

Pasta con le Sarde is one of Sicily’s most iconic dishes, a simple yet deeply expressive recipe that brings together sardines, fennel, and ingredients that reflect the island’s long and layered history.

**On my blog, there are numerous recipes for Pasta con le Sarde written over many years with many photographs and va. However, I have created a simpler recipe for those who prefer a quicker cooking method during the often busy Christmas season. I had also prepared this recipe for the SBS Italian radio session but there was no time to discuss it. (I always over prepare!) The Italian link to the recipe:PASTA CON LE SARDE, RICETTA SEMPLICE

Sardines are plentiful in Sicilian waters, wild fennel grows freely when in season, and flavours such as pine nuts, currants, and saffron speak clearly of the Arab influence that shaped so much of Sicilian cooking. The finishing touch, muddica atturrata — toasted breadcrumbs — replaces cheese and is unmistakably Sicilian.

I will most likely consider Pasta con le Sarde for the Festive Christmas period.

A Dish Rooted in Sicilian Tradition

This is a dish born of necessity and ingenuity. In Sicily, pasta is eaten almost daily, and pasta con le sarde has long been a way to transform humble, accessible ingredients into something memorable.

When wild fennel is unavailable, cultivated fennel works well. I use the bulb, the fronds, and sometimes a small amount of fennel seed to echo the aroma of the wild plant. Wild fennel is seasonal and in Sicily it is sold in bunches in markets. Sicilians would respect the seasonality of wild fennel and probably cook Pasta con le Sarde  in the right seasons.

Bucatini is my preferred pasta shape, but spaghetti is equally suitable.

Bucatini con Sarde
Ingredients

  • 500 g bucatini, preferred traditional pasta

  • 700 g fresh sardines, cleaned and filleted

  • 200 g wild fennel
    (or 2 large fennel bulb with fronds + 1 tsp fennel seeds)

  • Approximately 3/4 cup extra virgin olive oil

  • 2 onions, finely sliced

  • 4 anchovy fillets

  • 1 cup pine nuts

  • 1 cup toasted almonds, roughly chopped (optional)

  • ¾ cup currants

  • ½–1 tsp saffron

  • Salt and black pepper

  • ***4–5 tbsp breadcrumbs, toasted in a frypan with little extra virgin oil. I like to add a pinch of sugar and cinnamon while it is toasting and some finely grated lemon peel.

Method (Simple)
1. Cook the fennel

Boil the wild fennel in salted water for 10–15 minutes.
Reserve the fragrant green cooking water for the pasta.
Drain, squeeze well, and finely chop.

If using cultivated fennel:
Cut the bulb into quarters and boil with the fennel seeds. Save the fronds for later. If there are fennel stalks boil them as well to flavour the water.  Remove the stalks and seeds (drain), chop the fennel, and reserve the water to cook the pasta.

2. Prepare the sauce

In a wide pan, gently cook the onions in the olive oil until soft and golden.

Add the anchovy fillets and stir until they dissolve,
then the pine nuts, currants, and almonds (if using).

Add two-thirds of the sardines, roughly chopped, along with salt, pepper, and some fennel fronds (or a little of the chopped fennel).
Cook gently for 5–10 minutes.

Stir in the cooked fennel and saffron dissolved in a little warm water.

3. Cook the pasta

Cook the bucatini in the reserved fennel water until al dente.
Drain well.

4. Cook the remaining sardines

In a separate pan, lightly fry the remaining sardine fillets.
Set aside for finishing the dish.

5. Assemble

Add the pasta to the sardine sauce and toss gently.
Allow it to rest for 5–10 minutes so the flavours can meld.

Carefully fold in the whole sardine fillets.
Serve topped generously with muddica atturrata.

I did not blanch the almonds in this version of Pasta con Le Sarde. I do not always blanch nuts or toast them to remove their skins.
6. IF YOU WISH TO MAKE THE BAKED VERSION

Grease an oven dish and dust with toasted breadcrumbs.
Layer pasta and sauce, adding a few whole sardines between layers.
Finish with breadcrumbs, a drizzle of olive oil, and optionally a pinch of sugar and cinnamon.

Bake at 200°C for about 10 minutes, until a light crust forms.

SOME OF THE NUMEROUS RECIPES ON MY BLOG

A TASTE OF PALERMO: Pasta con le Sarde

PASTA CON LE SARDE (SARDINES)

PASTA CON LE SARDE, Iconic Sicilian made easy

WILD FENNEL and photos

Recipe in my book, Sicilian Seafood Cooking

PASTA CON LE SARDE, an iconic Sicilian recipe from Palermo. Cooked at Slow Food Festival Melbourne

PASTA CON LE SARDE (Pasta with sardines, from Palermo, made with fennel, pine nuts and currants)

PASTA CON SARDE : the baked version, Palermo, Sicily

MY FAMILY FEAST SBS ONE, my recipes have been selected

WILD FENNEL and photos

PESCE CRUDO ALLA SICILIANA WITH CITRUS AND AROMATICS

Pesce Crudo alla Siciliana is one of the purest expressions of Sicilian seafood and it is: thinly sliced fish, lightly marinated in citrus, and finished with the fresh, aromatic flavours of the island.

In Sicily, raw fish is treated with great respect. A good dish of pesce crudo always begins with fish of extraordinary quality — impeccably fresh, carefully cleaned, and sliced as finely as a carpaccio. The preparation is simple, but the result is vibrant, elegant, and deeply connected to place.

I will definitely Make a Pesce Crudo over the upcoming Festive season.

What Is Pesce Crudo alla Siciliana?

Today, pesce crudo can be prepared with many types of fish and seafood. Delicate white fish fillets, sea urchins, calamari, octopus, prawns (especially red prawns), and scampi are all common. Sardines and anchovies, usually filleted rather than served whole, are also much loved.

What makes the dish unmistakably Sicilian is the choice of garnishes. These echo the island’s landscape and aromas: citrus juice and zest (especially blood orange), capers, olives, salted anchovies, fresh herbs such as mint, oregano, basil, or wild fennel, and often a touch of chilli. Almonds or pistachios add texture, while paper-thin slices of fruit or vegetables — strawberry, peach, vanilla persimmon, cucumber, fennel — Be inventive, bring colour and freshness to the plate.

Choosing the Right Fish in Melbourne

When preparing pesce crudo outside Sicily, freshness and sustainability are essential.

Below is some fish that is better than others when it comes to respect sustainability. Tips for Choosing Sustainable Seafood in Australia

  •  Check the species and fishery region — sustainability can differ significantly by area and stock. GoodFish

  • Look for independent certification labels like the Marine Stewardship Council (MSC) for wild seafood. Australia & New Zealand

  • Ask how the fish was caught — line and pole methods generally have lower bycatch and habitat impact than longlines or trawls.

  • Use the GoodFish guide/app for real-time traffic-light ratings of local species

If using tuna, choose yellowfin tuna, ideally line-caught.
some fish that is better than others  –  options for raw preparations in Australia include:

  • Snapper

  • Flathead tails

  • Barramundi

  • Farmed kingfish from South Australia

  • Salmon (sourced from New Zealand)

Always buy from a trusted fishmonger and explain that the fish will be eaten raw.

Thinly Sliced Fish Marinated in Lemon with Sicilian Flavours
Ingredients (serves 2–4)

  • 250–300 g very fresh fish fillets, sliced paper-thin

  • Juice of 2 lemons

  • Sea salt and freshly ground black pepper

  • Extra virgin olive oil

  • A handful of capers, rinsed

  • Green or black olives, chopped

  • Finely grated zest of blood orange or lemon

  • Fresh herbs: mint, oregano, basil, or wild fennel

  • Fresh chilli, finely sliced (optional)

  • Roughly chopped almonds or pistachios

  • Very thin slices of fruit or vegetables (fennel, cucumber, strawberry, or prickly pear)

Method

Prepare the fish

Arrange the fish slices in a single layer on a serving plate. Lightly season with salt.

Marinate with lemon

Pour over enough lemon juice to just cover the fish. Cover and refrigerate for 10–15 minutes — just long enough for the citrus to lightly “cook” the surface.

Drain and season

Remove and discard the marinade. Dress the fish with extra virgin olive oil, black pepper, and citrus zest.

Add Sicilian flavours

Scatter over the capers, olives, chopped herbs, chilli (if using), and almonds or pistachios.

Finish with fruit or vegetables

Decorate with wafer-thin slices of fennel, cucumber, strawberry, or prickly pear for a fresh, colourful touch.

Serve immediately

This dish should remain bright, light, and impeccably fresh.

Pesce crudo as in a Trattoria in Mondello

GREAT BRITISH CHEFS GREAT ITALIAN CHEFS WEBSITE

** Some time ago I was asked to write three articles about Sicily for Great British Chefs/ Great Italian Chefs Website, one was about PESCE CRUDO

Read the complete article: Pesce crudo: Sicily’s love for raw fish

Photo that accompanies article in Great Italian Chef’s website
The other two articles:

Read the complete article: Culture clash: how North Africa changed Sicily forever

Read the complete article: Sicilian arancini: a complete guide

GREAT BRITISH CHEFS, GREAT ITALIAN CHEFS, Feature articles by Marisa Raniolo Wilkins

Other recipes on my blog about sustainable fish :

Raw fish:

PESCE CRUDO, raw fish dishes in Sicily

SARDINE, CRUDE E CONDITE (Sardines; raw and marinaded)

Photo from Sicilian Seafood Cooking. Food stylist Fiona Rigg, photogapher Graeme Gilles.

Sustainability

PASTA CON LE SARDE, an iconic Sicilian recipe from Palermo. Cooked at Slow Food Festival Melbourne

SUSTAINABLE SHELLFISH: Choices Shape the Sea’s Future

THE HUMBLE SARDINE, A SUSTAINABLE CHOICE

SHARKS IN PERIL. Recipe: Pesce in Pastella; fish in batter

ADELAIDE CENTRAL MARKET AT FAIR SEAFOOD

FAIR SEAFOOD, Adelaide Central Market

Soused fish:

PISCI ALL’ AGGHIATA – PESCE ALL’AGLIATA (Soused fish with vinegar, garlic and bay)

MARINADED FISH and a recipe for PESCE IN SAOR

CHEAT FOOD FOR LAUNCH OF SICILIAN SEAFOOD COOKING AT COASIT AND READINGS: Marinaded white anchovies AND Olive Schacciate made with commercially prepared olives

PIZZAIOLA: NAPLES, CAMPANIA

Pizzaiola (or alla pizzaiola) is a traditional, rustic Italian cooking style that uses simple ingredients from Naples, in the Campania region of southern Italy. It’s about simmering meat, typically inexpensive cuts of beef or veal in a rich tomato-based sauce seasoned with garlic, olive oil, parsley, and oregano.

The term pizzaiola comes from pizzaiolo, meaning “pizza maker,” and refers to the similarity between the sauce used in this dish and the classic Neapolitan pizza sauce. Both share basic ingredients like tomatoes, garlic, oregano, and olive oil that became iconic toppings after the 18th century, when tomatoes were fully integrated into southern Italian cuisine.

Carne alla pizzaiola is a perfect example of cucina povera – the “cuisine of the poor” – no-fuss cooking where simple, inexpensive ingredients are changed into flavourful meals.

The Meat: Tender or Tough. Quick Cooking or Slow Cooking?

Thin slices of beef (1cm)—such as fettine di manzo—are ideal for quick cooking. Cuts like Scotch fillet, porterhouse, or rump are tender enough for short simmering times.

But pizzaiola is also a great way to cook tougher cuts like blade steak, shoulder (spalla), or round (girello). I recently made it with topside and have used this cut of meat in previous times and after a longer, slow simmer, the meat became tender in the sauce.

Pizzaiola: Seasonal Variations

One of the joys of pizzaiola is how adaptable it is to the seasons:

Winter (with canned tomatoes):

I prefer to sear the meat first to add depth of flavour. Then, I gently cook garlic (sometimes whole cloves) in olive oil, add the canned tomatoes and oregano, and simmer the sauce for 10 minutes before adding the meat and parsley.

Summer (with fresh tomatoes):

When tomatoes are ripe and flavourful, I don’t sear. I combine raw meat with peeled, diced fresh tomatoes, herbs, oil and garlic right from the start—no pre-cooking. It’s lighter and fresher.

I often add sliced potatoes (just like my mother did). If using quick-cooking meat, slice potatoes thinly; for longer cooking cuts, slice them thicker so everything finishes together.

Classic Carne alla Pizzaiola (with Potatoes)

Serves 2

Ingredients:

  • 2–4 thin or medium-cut beef slices
  • 2 garlic cloves, thinly sliced
  • 400g tin crushed or peeled tomatoes, cut into chunks
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano or 3 tbsp chopped fresh oregano
  • Salt & cracked black pepper to taste
  • 2 tbsp chopped fresh parsley

Optional: 3–4 medium potatoes (Desiree or Sebago), peeled and cut into thick slices.

Instructions:

  • Heat olive oil in a large frypan over medium heat.
  • Add sliced garlic and cook gently until fragrant—don’t let it brown.
  • Sear beef steaks for 1–2 minutes per side to brown lightly.
  • Distribute potato slices (if using) between the meat.
  • Add tomatoes, oregano, salt, pepper, and parsley over the meat and potatoes.
  • Cover the pan, lower the heat, and simmer for 15–20 minutes (or 40-50mins for tougher cuts), turning steaks once. The sauce will thicken and the meat will become tender.

 

As you would expect I have written about Pizzaiola  in a previous post:

PIZZAIOLA (Steak cooked alla pizzaiola with tomatoes and herbs)

A few other braises:

GULASCH (Goulash as made in Trieste)

BRAISED KID (capretto) in a simple marinade of red wine, extra virgin olive oil and herbs

SPEZZATINO DI CAPRETTO (Italian Goat/ Kid stew)

POLLO OR GALLINA ALLA CONTADINA, ALLA PAESANA. Braised Chicken with Olives, Sicilian style.

BRAISED FENNEL – fragrant

I make braised fennel very often, so often, in fact, that I’ve never bothered to write a post about one of the ways to enjoy this vegetable in a fragrant broth.

Of course raw fennel is marvellous too, but fennel can be cooked in various ways and here is the recipe.

Preparing fennel is a straightforward process, and I employ the Italian culinary technique known as ‘cucina all’occhio’. This technique entails making intuitive  decisions based on culinary expertise and knowledge.

Although there is no specific recipe, here are some general guidelines that I find helpful:

I always include herbs like parsley, fresh bay leaves, and minced garlic. If I have rosemary, thyme, or tarragon, I might add one of these too. Sometimes I add a little butter. This enhances the sauce and makes it velvety.

 

 

sectioned fennel with fronds and herbs

I always braise with stock – chicken or vegetable, that I stock in the freezer and I always add a splash of wine. That’s a northern Italian touch, not Sicilian.

If there’s some Cinzano Extra Dry vermouth that I have around, I’ll use that instead of the wine, especially if I have used tarragon. I’ve also used Pernod, which of course enhances the aniseed flavour. The ratio is simple: about 1 part alcohol to 8 parts stock.

PROCESS

Use a saucepan with a lid that fits the fennel snugly and allows enough room for liquid.

Clean and prepare the fennel: Cut off the stalks and discard them. Save the younger fronds—the wispy pale green ones.

I like to keep the leaves of the bulb intact as they cook, so I only trim part of the tough core. Then I cut the bulb into quarters.

Heat a little extra virgin olive oil in the pan. Lightly pan-fry the fennel quarters until lightly golden on both sides.

Lower the heat, add the stock and wine (or vermouth/ Pernod), the herbs, and a bit of minced garlic. The liquid should come about halfway up the fennel.

Cover and braise gently until the fennel is tender but still holding its shape.

If there’s too much liquid at the end, just remove the lid  towards the end of the cooking process and let it reduce a little.

Of course, fennel is also great when it is  simply baked… I just include it on the baking tray with potatoes (and other vegetables), but here are a couple of other cooked fennel recipes:

STUFFED BAKED FENNEL WITH PANGRATTATO; FINOCCHI RIPIENI

TORTINO DI FINOCCHI (A flan of cooked fennel)

FENNEL CAPONATA (Sicilian sweet and sour method for vegetables)

 

SOUTHERN ITALY: Caciocavallo and ’Nduja

I’ve long been familiar with caciocavallo cheese and ’nduja, but I always enjoy discovering new things about food and produce.

Being Italian I enjoy the endless journey through traditions, family stories, unique regions and small producers who put their heart into every ingredient. Researching Italian food is discovering a world inside every dish.

Recently, I visited a small restaurant that focuses on Southern Italian cuisine and had two dishes that sparked my curiosity.

The first was a caciocavallo that came from Puglia and not Sicily, as I was expecting. (Below is  a photo of the classic shape of caciocavallo)

The second was ’nduja, Calabria’s famously spicy, spreadable salume (small good). It was served warm in a small terracotta warmer, ready for dipping with some house-made warm focaccia. I’d never seen it served this way. At home, I tend to slice it like salame and serve it with some quality bread, in a much more rustic manner.

I find it fascinating how produce reflects the unique identity of each region. It’s all thanks to the geography, animal husbandry, and traditional techniques that shape what we grow and eat. A cheese is the flavour of the land, the animals that graze there, and the those that made it. The caciocavallo, from Southern Italy, has maintained its authenticity despite being mass-produced. Its Protected Designation of Origin (PDO) classification safeguards its unique characteristics.

The ‘nduja, which was traditionally made by hand after a pig was slaughtered, is now mass-produced, but traditional recipes remain largely unchanged.

Naturally, I had questions to ask at the restaurant. Fortunately, a passionate, food-loving waiter from Messina was happy to share his knowledge. What I love most about Italians is how even the simplest ingredients and recipes carry the weight of local pride. Thanks to his enthusiasm, I left with a deeper appreciation for these two iconic Southern Italian specialties and a strong urge to verify everything he told me.

Sometimes all it takes is a chatty, informative waiter to turn a good meal into an even better culinary experience. The list of Italian wines was also very good and again this waiter was happy to share his knowledge.

Caciocavallo

Caciocavallo is produced across several Southern Italian regions: Sicily, Basilicata, Calabria, Campania, Molise, and Puglia. However, I’ve always associated this cheese with Sicily, especially as it is made in Ragusa.

My paternal family roots are in Ragusa (photo above), so over the years I have visited Sicily many times. I developed a strong sense of pride around Caciocavallo Ragusano . This is made from the milk of Modica cows (Modica is a city close to Ragusa) that graze the wild pastures of the Iblei plateau. The cheese is rich and earthy, due to the wild herbs in the cows’ diet. My relatives led me to believe that this was the best caciocavallo, with all others being somewhat inferior. And I believed them.

I have eaten cheese produced by families in the region of Ragusa and, like my relatives, I appreciate caciocavallo very much. The caciocavallo cheeses The cheeses are the classic gourd or teardrop shape and are hung in pairs over a wooden beam (“cacio a cavallo” means “cheese on horseback”). It is appreciated as an aged cheese, but also when relatively fresh.

At the restaurant, I was offered Caciocavallo Podolico from Puglia. This local cheese is made from the milk of Podolica cows, a breed raised in southern Italy. Unlike cheese from Ragusa, Caciocavallo Podolico is aged for up to 36 months in natural caves. The cows feed on wild, aromatic herbs in a different terroir, giving the cheese a bold, intense flavour.

The restaurant served it pan-fried, warm, with a drizzle of honey and chilli flakes. The honey reminded me of how I’ve eaten pecorino in Liguria, not warmed.

Eating the caciocavallo from Puglia broadened my horizons beyond the exclusive patriotism for Ragusa-produced caciocavallo.

’Nduja

 ’Nduja is a soft, fermented, pork Calabrian salume made with about 30% chili peppers. Cured in natural casings, it remains spreadable because of the high fat content and fermentation.

Over the years, I have incorporated ‘nduja into various dishes and sauces, and have also enjoyed it sliced and served with bread, but I had never encountered it served warm. At the restaurant, it was presented in a unique warmer equipped with a small flame, ensuring a molten state and an opportunity to be scooped up with bread. This presentation is known as ‘scalda ‘nduja‘.

Here are a couple of ideas for enjoying these ingredients at home:

Pan-fried Caciocavallo: pan fry  in very little oil thick slices until golden, then drizzle with some quality honey and a sprinkle of chilli flakes. Look for DOP or regional varieties at specialty Italian shops.

Warm ’Nduja: Gently heat a slice in a ramekin in the microwave or small pan and serve with warm bread for dipping.. The restaurant served it with focaccia.

I’ve written other posts, especially about ‘nduja that may stimulate more adventures in the kitchen:

Squid with ‘nduja

‘NDUJA

NDUJA, a spreadable and spicy pork salame from Calabria

NDUJA, was considered peasant food in Calabria

PASTA with ‘NDUJA, CIME DI RAPA and PORK SAUSAGES

NDUJA with SQUID, very simple

NDUJA and CALAMARI as a pasta sauce

NDUJA, SQUID, VONGOLE AND PAN GRATTATO with Spaghetti

CACIOCAVALLO and similar cheese

SICILIAN CHEESE MAKING. A VISIT TO A MASSARO (farmer-cheese maker) IN RAGUSA. Formaggio argentiera

There are many recipes that include Caciocavallo as an ingredient  –  use the search button on my blog.

Below, photo of Ragusa.

EASTER IN SICILY: Faith, Spring, History and Cassata

Easter in Sicily is one of the most significant celebrations of the year, where faith, spring , history and culinary traditions converge. And among them, Cassata  stands out — not just as a dessert, but as a reflection of Sicily itself: rich, layered, and shaped by many cultural histories.

Ornate cart wheeled through the streets for Processions.

Renowned for its deeply rooted Sicilian Easter customs, the island commemorates Holy Week with solemn processions, ancient rituals.

HOLY WEEK

The Easter period begins with Holy Week, from Palm Sunday to Easter Sunday, when towns and cities across Sicily are marked by devotion and tradition. Churches fill with incense, music and prayer, while the streets become the stage for solemn processions that have been passed down through generations.

In Enna, celebrations continue even in the week following Easter.

Catania, Santa Agata, lit up .

On Good Friday in particular, statues depicting scenes from the Passion of Christ are carried slowly through ancient streets.

Ancient Rituals and Easter Processions in Sicily

Many of these Easter customs are not only religious but also historical, with origins that may reach further back than Christianity itself.

The religious celebrations continue in the hill town of Enna, one of Sicily’s most renowned Easter centres.

These are photos ‘Albis’ Sunday. celebrated the following Sunday after Easter Sunday. The processions, consist of all-male groups of various ages and sodalities or confraternities from different churches or fellowships. The procession travelled from Piazza Mazzini to the nearby Lombard castle in Enna.

These processions, often accompanied by confraternities in traditional dress, create an atmosphere that is both deeply spiritual and visually striking.

Processions move slowly through the town of Enna.

A priest blesses the surrounding fields during the celebrations, invoking good harvests and favourable weather. This ritual reflects an enduring connection to the land and echoes ancient agricultural traditions.

The Blessing of the fields.

One of the most striking  is the procession of fifteen religious confraternities, each wearing distinctive robes and carrying sacred statues.

Processions move slowly through the town of Enna.

These brotherhoods date from the 15th to 17th centuries, reflecting the strong influence of Spanish rule on Sicilian religious life.

one of the Confraternities.

EASTER SUNDAY AND THE ARRIVAL OF SPRING

After the solemnity of Holy Week, Easter Sunday brings a sense of release and joy. It commemorates the Resurrection of Christ, but it also coincides with the arrival of spring — a season that has always held deep meaning in Sicily.

As winter recedes, the landscape begins to change. Trees bud, flowers appear and the days grow longer. This natural renewal reinforces the deeper symbolism of Easter as a time of rebirth, hope and continuity.

Cassata Siciliana: A SYMBOL OF EASTER AND CULTURAL HISTORY

Easter foods in Sicily are never incidental; they carry memory, history and meaning. Among them, Cassata Siciliana stands as the most iconic — not simply a dessert, but a reflection of the island itself: layered, complex and shaped by many cultures.

With its sponge, sweetened ricotta, candied fruit and marzipan, cassata tells a story of Sicily’s past. Arab influences introduced sugar, citrus and the art of candying fruit. The name cassata may derive from the Arabic word qas’ah, meaning a bowl or basin, referring to the mould used to shape the cake.

The sponge — pan di Spagna — points to Spanish connections. Later, French-trained  chefs called monsù refined the dessert in aristocratic kitchens adding elegance and structure. Convent kitchens also played an important role, especially in the development of almond-based sweets and marzipan.

Nuns in Convents also contributed greatly to the development of Sicilian Pastries, especially those made with almonds and Marzipan.

Cassata, as we know it today, is the result of all these influences coming together.

PASTICCERIE (pastry shops)

It is also a cake that reflects Sicily’s love of colour, sweetness and elaborate presentation.

For this reason, cassata is rarely made at home in Sicily. It is usually the work of skilled pasticceri, many working in historic pastry shops that have preserved these techniques over generations. Like many elaborate Italian desserts, it is often left to those who have mastered the craft.

The result is a dessert that is both theatrical and deeply rooted in Sicilian tradition. The classic Sicilian cassata is an eye-catching, baroque-style cake, usually decorated with colourful glacé fruits and candied citrus peel.

The Other Forms of Cassata

There are other versions of cassata.

  • Cassata gelata – a frozen dessert made with ricotta and sponge cake
  • Cassata al forno – a baked pastry filled with sweetened ricotta
Cassata al forno is very much like a Baked Ricotta Cheese Cake.
Cassata at Home

While the traditional cassata may appear elaborate, its essence is simple — good ricotta, balanced sweetness and careful assembly. Making it at home is less about perfect decoration and more about understanding these elements and respecting their origins.

Over the years I have made several homemade cassate, sometimes decorating them with green marzipan and sometimes with a mixture of almond and pistachio marzipan.

CASSATA EXPLAINED

The classic Sicilian cassata is made of three main parts. First, there’s a soft sponge cake, often moistened with a splash of liqueur and used to line the mould.

Sponge cake cut into sections to assemble the cassata.

Inside is a rich, sweetened ricotta filling, made with sheep’s milk (sweeter than cow’s milk) and mixed with small pieces of candied citrus and dark chocolate.

The ricotta filling – the centre of the cassata.

Finally, the entire cake is covered with a layer of green marzipan or glassa a smooth glaze of sugar icing, then decorated with intricate patterns and colourful candied fruits.

Rolling out the marzipan of two colours.
****HERE IS THE FULL RECIPE 

CASSATA (It is perfect for an Australian Christmas)

 

HERE ARE Simpler and Deconstructed Versions of CASSATA 

While the traditional cassata is a spectacular dessert, it is also labour-intensive.

Tastes change, and many people today prefer desserts that are lighter and less elaborate.

For this reason I often prepare simplified versions that use the same classic ingredients — ricotta, sponge, almonds and citrus — but in a more relaxed form.

One example is a deconstructed cassata, where the familiar flavours are layered in glasses rather than assembled as a formal cake. Sometimes I add fresh strawberries, which complement the ricotta beautifully.

These variations retain the essence of cassata while eliminating the complexities of traditional preparation.

Marzipan Leaves Recipe

To garnish these desserts I often prepare simple marzipan leaves, a playful reference to the decorative marzipan traditionally used on cassata.

Ingredients

  • 100 g blanched almond meal
  • 100 g icing sugar
  • 1 egg white
  • ¼ tsp vanilla extract
  • 1 drop green food colouring

Method

Combine all ingredients and knead until smooth. If the mixture is too soft, add a little more almond meal or icing sugar.

Roll the marzipan thinly between sheets of baking paper and cut into leaf shapes.

Reimagining Cassata — Less Formal

These simplified desserts reinterpret cassata in a relaxed way. They retain the characteristic flavours of ricotta, almonds and citrus while being quicker to prepare.

Layered Cassata in a Glass

Place one or two Savoiardi biscuits or sponge cake in the bottom of a glass and lightly brush with Cointreau.

Add a layer of sweetened ricotta mixture, then another layer of sponge or Savoiardi.

Finish with marzipan leaves.

EVEN Simpler

Spoon generous layers of ricotta mixture into large wine glasses.

Add marzipan leaves and one or two dry Savoiardi biscuits that can be used to scoop up the ricotta. Serve the Cointreau separately.

Cassata on the Blog Since 2009

Cassata has appeared frequently on All Things Sicilian and More over the years. If you would like to explore further, here are some related posts:

EASTER (Pasqua) in Sicily

CASSATA Explained with photos

CASSATA DECONSTRUCTED; a postmodernist take on Sicilian Cassata

CASSATA ( Post no. 2) Calls for a celebration!!!

SICILIAN CASSATA and MARZIPAN AT EASTER (Food and Culture in Sicily, La Trobe University)

SICILIAN CASSATA and some Background (perfect for an Australian Christmas)

Other  posts about Easter in Sicily

EASTER SICILIAN SPECIALTIES …. Cuddura cù ova, Pecorelle Pasquali

SCACCE and PIZZA and SICILIAN EASTER

EASTER IN SICILY – A SICILIAN FEAST IN RAGUSA – Recipes and Giuggiulena

PASQUA, Traditional sweets, Cassata Siciliana, Agnellino pasquale (Pascal Lamb)