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# All Things Sicilian and more

Special emphasis on Sicilian recipes within Italian regional cuisine in an Australian context

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## Posts

- [MINESTRA from Trieste - borlotti, pearl barley, sauerkraut](https://allthingssicilianandmore.com/minestra-from-trieste-borlotti-pearl-barley-sauerkraut/) - MINESTRA from Trieste with borlotti and pearl barley and sauerkraut is a soup where Italian, Austrian and Central European food traditions meet.
- [A RAVE ABOUT BORLOTTI BEANS](https://allthingssicilianandmore.com/a-rave-about-borlotti-beans/) - As much as I am enjoying the range of winter leafy greens (see previous post Seasonal Winter Vegetables in Melbourne Australia), I am also enjoying pulses, and at this time of year pulses seem very appropriate. There are many types of beans that I cook, including Black, Kidney, Lima, Black-eyed, Broad/Fava, Azuki and Navy beans
- [COSTATE DI MAIALE RIPIENE: STUFFED PORK CHOPS FROM RAGUSA, SICILY](https://allthingssicilianandmore.com/costate-di-maiale-ripiene-stuffed-pork-chops/) - Costate di maiale ripiene are traditional Sicilian stuffed pork chops from Ragusa, filled with pork, liver, cheese, egg and salame
- [ABOUT PANETTONE AND SOURDOUGH](https://allthingssicilianandmore.com/about-panettone-and-sourdough/) - Artisan panettone made with lievito madre is a lesson in slow baking: fragrant, rich and quite different from its mass-produced Christmas cousins
- [CANNULICCHI A LA FAVURITA – CANNOLICCHI ALLA FAVORITA (pasta with broad beans, peas and artichokes alla favorita)](https://allthingssicilianandmore.com/cannulicchi-a-la-favurita-cannolicchi-alla-favorita-pasta-with-braoad-beans-peas-and-artichokes-alla-favorita/) - Cannolicchi alla Favorita combines pasta with fresh broad beans, peas and artichokes in a vibrant Sicilian celebration of spring vegetables.
- [SPAGHETTI CHI RICCI – SPAGHETTI CON RICCI DI MARE  (Spaghetti with sea urchins)](https://allthingssicilianandmore.com/spaghetti-chi-ricci-spaghetti-con-ricci-di-mare-spaghetti-with-sea-urchins/) - Sea urchin pasta, or pasta con i ricci di mare, is a Sicilian delicacy combining fresh ricci with olive oil, garlic, lemon and parsley.
- [GNOCHETI DE GRIES (as called in Trieste), GNOCCHETTI DI SEMOLINO (Italian), SEMOLINA Small GNOCCHI](https://allthingssicilianandmore.com/gnocheti-de-gries-as-called-in-trieste-gnocchetti-di-semolino-italian-semolina-small-gnocchi/) - Brodo is made with chicken or yearling beef or a mixture of the two meats, and a few bones. In the broth, semolina is used to make small gnocchi from Trieste.
- [Palermo and Sicily … peeling the onion](https://allthingssicilianandmore.com/palermo-and-sicily-peeling-the-onion/) - Palermo is the layered heart of Sicily — from Arab-Norman monuments, bustling markets to street food, art, gardens and the city’s enduring cultural contrasts.
- [PALERMO -18 Secrets of Sicily Revealed by Top Travel Bloggers](https://allthingssicilianandmore.com/palermo-18-secrets-of-sicily-revealed-by-top-travel-bloggers/) - Discover Palermo through its Arab-Norman monuments, lively markets, street food, gardens and the many cultural layers that make this Sicilian city unique.
- [PORK IN RAGUSA (I Ragusani mangiano molto maiale)](https://allthingssicilianandmore.com/pork-in-ragusa-i-ragusani-mangiano-molto-maiale/) - Pork as eaten in Ragusa- Sicily. Differences between braciola, crostata and involutino.Recipe for a stuffed pork chops called Costate di maiale ripiene.
- [PORK, SALUMI (Smallgoods). Tasting Australia](https://allthingssicilianandmore.com/pork-salumi-smallgoods-tasting-australia/) - Tasting Australia 2010, dealing with pork meat and making salumi - pancetta, cacciatore and sausages and porchetta. Also Movida - Camorra and Richard Cornish
- [MAIALINO ARROSTO (Roast, suckling pig)](https://allthingssicilianandmore.com/maialino-arrosto-roast-suckling-pig/) - Porchetta (roast suckling pig) a popular dish in in the Lazio region of Italy. Rome is its principal city. Read information, see photos and cook the recipe
- [Traditional Easter Sweets in Trieste in Friuli Venezia Giulia](https://allthingssicilianandmore.com/traditional-easter-sweets-in-trieste-in-friuli-venezia-giulia/) - Friuli-Venezia Giulia has a rich tradition of pastries, from nut-filled Gubana and Putiza to strudel and Pinza. See descriptions and recipes.
- [GIUGGIULENA (also CUBBAITA) – a brittle Sicilian toffee of sugar and honey with sesame seeds and almonds](https://allthingssicilianandmore.com/giuggiulena-also-cubbaita-a-brittle-sicilian-toffee-of-sugar-and-honey-with-sesame-seeds-and-almonds/) - See recipe for giuggiulena (or cubbaita) made in the various parts of Sicily,– some use all sugar or all honey, or a mixture. some omit the almonds
- [GELO DI MELONE, a simple summer, Sicilian dessert](https://allthingssicilianandmore.com/gelo-di-melone-a-simple-summer-sicilian-dessert/) - Gelo di melone is a traditional Sicilian/ Arab watermelon dessert, delicately flavoured with rose water and topped with chocolate, candied citron and pistachios
- [ARABS IN SICILY, some sweets - petrafennula](https://allthingssicilianandmore.com/arabs-in-sicily-some-sweets-petrafennula/) - Sydney International Food Festival. Sessions with Yotam Ottolenghi (London), Mary Taylor Simeti (Sicily.Recipes for Sicilian honey toffee with Arab influence.
- [PALERMO, SICILY AND PEELING BACK THE LAYERS](https://allthingssicilianandmore.com/palermo-sicily-and-peeling-back-the-layers/) - Palermo is layered with Arab, Norman and Mediterranean influences. An overview explores some of the cultural and historic landmarks. Return visits essential.
- [SQUID WITH BLACK INK SAUCE (Calamari al Nero)](https://allthingssicilianandmore.com/squid-with-black-ink-sauce-calamari-al-nero/) - Calamari al Nero, one of Italy’s dramatic seafood dishes with a black glossy sauce. I combine Sicilian and Triestine traditions, served with crisp baked polenta
- [SLOW COOKED LEG OF GOAT WITH HOT MINT SAUCE](https://allthingssicilianandmore.com/slow-cooked-leg-of-goat-with-hot-mint-sauce/) - Country hospitality and a memorable slow-cooked goat cooked by friend Mandy - Moroccan flavours and a vibrant hot mint sauce perfect for roast meat
- [SICILIAN SEAFOOD COOKING, ITALIANICIOUS and READER’S FEAST Bookstore. Recipe for Slow cooked goat in Nero D’Avola](https://allthingssicilianandmore.com/sicilian-seafood-cooking-italianicious-and-readers-feast-bookstore-recipe-for-slow-cooked-goat-in-nero-davola/) - Marisa Raniolo Wilkins spent most of her early childhood in Trieste before Australia . She has Sicilian heritage - food and culture is close to her heart.
- [BRAISED KID (capretto) in a simple marinade of red wine, extra virgin olive oil and herbs](https://allthingssicilianandmore.com/braised-kid-capretto-in-a-simple-marinade-of-red-wine-extra-virgin-olive-oil-and-herbs/) - Marinating is an effective method for adding flavour, moisture and tenderising meat before cooking. The kid was marinated, drained and then braised slowly.
- [KID/GOAT WITH ALMONDS (SPRING IN SICILY, CAPRETTO CON LE MANDORLE)](https://allthingssicilianandmore.com/kid-goat-with-almonds-spring-in-sicily-capretto-con-le-mandorle/) - Kid/Goat with Almonds is a traditional Sicilian spring dish with almonds and Marsala—a recipe that celebrates Easter, family traditions and seasonal cooking.
- [RICETTE per capretto (e capra) - Recipes for slow cooked kid and goat](https://allthingssicilianandmore.com/ricette-per-capretto-e-capra-recipes-for-slow-cooked-kid-and-goat/) - Slow-cooked goat braised with Marsala, herbs and mushrooms, then tossed with fresh pappardelle for a rich Sicilian-inspired pasta dish.
- [SPEZZATINO DI CAPRETTO (Italian Goat/ Kid stew)](https://allthingssicilianandmore.com/spezzatino-di-capretto-italian-goat-kid-stew/) - A rustic Italian kid /goat stew slowly braised with white wine, herbs and fennel. A traditional spring dish that’s simple, comforting and full of flavour.
- [MONTALBANO'S PASTA WITH BLACK INK SAUCE](https://allthingssicilianandmore.com/montalbanos-pasta-with-black-ink-sauce/) - Montalbano’s favourite Sicilian dish: Pasta with Black Ink Sauce. An authentic squid recipe, regional variations, and the real locations behind the TV series
- [SEPPIE IN UMIDO CON POLENTA (Cuttlefish or Squid With Black Ink And Polenta from Trieste)](https://allthingssicilianandmore.com/seppie-in-umido-con-polenta-cuttlefish-or-squid-with-black-ink-and-polenta-from-trieste/) - In Australia squid and cuttlefish is often sold interchangeably. Both squid and cuttlefish have the potential to contain ink sacs in their bodies, but cuttlefish seems to contain more ink and is preferred for ‘black ink’ dishes in Italy, especially in coastal towns around the Adriatic. As you can see in the photo seppie are often
- [TAGLIOLINI CU SUCU RI SICCI –TAGLIERINI COL SUGO DI SEPPIE (Pasta with a cuttlefish sauce and carrot and potato)](https://allthingssicilianandmore.com/tagliolini-cu-sucu-ri-sicci-taglierini-col-sugo-di-seppie-pasta-with-a-cuttlefish-sauce-and-carrot-and-potato/) - Calamari is the Italian word for squid and it refers to those species of squid with long side fins; those with relatively shorter side fins are seppie (cuttlefish). Calamari, cuttlefish and squid This recipe is for seppie (ink fish) , but squid is much easier to buy in Australia although the two species are sometimes
- [Coeur a la Crème made with Labneh](https://allthingssicilianandmore.com/coeur-a-la-creme-made-with-labneh/) - Hw to make homemade labneh from Greek yoghurt and turn it into a light French Coeur à la Crème served with blood oranges or as a savoury Middle Eastern entrée
- [Carne Aglassata - Glazed tongue in onion sauce](https://allthingssicilianandmore.com/carne-aglassata-glazed-tongue-in-onion-sauce/) - Carne Aglassata is a classic Sicilian braise where meat slowly cooks with onions. This is for Ox tongue, served with pasta dressed in the onion sauce
- [AGGLASSATO braised meat with a thick onion sauce](https://allthingssicilianandmore.com/agglassato-braised-meat-with-a-thick-onion-sauce/) - Agglassato is a classic Sicilian dish of slow-braised meat and onions. Discover its history, regional variations and the secret behind its rich glaze.
- [PESCE CRUDO, raw fish dishes in Sicily](https://allthingssicilianandmore.com/pesce-crudo-raw-fish-dishes-in-sicily/) - Pesce crudo is an essential part of Sicilian food culture. Discover traditional marinades, vibrant fish markets and the island’s love of fresh seafood.
- [ANTIPASTO – GRILLED SUMMER VEGETABLES AND A SCOOP OF SALADS](https://allthingssicilianandmore.com/antipasto-grilled-summer-vegetables-and-a-scoop-of-salads/) - Grilled vegetables are a classic Italian antipasto. Simple, seasonal and full of flavour, they are delicious served with a sauce, see Romesco and other sauces
- [RICOTTA, TOMATOES and Basil. A perfect summer dish.](https://allthingssicilianandmore.com/ricotta-tomatoes-and-basil-a-perfect-summer-dish/) - Ricotta, tomatoes and basil make the perfect summer starter. Fresh herbs transform this simple dish and whipped ricotta is the novelty ingredient
- [STEAK TARTARE (Bistecca alla tartara)](https://allthingssicilianandmore.com/steak-tartare-bistecca-alla-tartara/) - Discover Steak Tartare through family memories, European travels and simple recipe celebrating quality beef, classic flavours, regional traditions with photos.
- [BURRATA, MOZARELLA, STRACCIATELLA](https://allthingssicilianandmore.com/burrata-mozarella-stracciatella/) - Discover the differences between burrata, mozzarella and stracciatella, and why ripe tomatoes, basil and good olive oil are all they need.
- [CREMA DI PEPERONCINI - Hot Pepper Paste in Autumn](https://allthingssicilianandmore.com/crema-di-peperoncini-hot-pepper-paste-in-autumn/) - Hot chillies and three types of condiments - Crema DI Peperoncino, Harissa (African/ Middle Eastern) and Romesco sauce (Spanish)
- [RICCI DI MARE - Sea Urchins](https://allthingssicilianandmore.com/ricci-di-mare-sea-urchins/) - Sea urchins are called ricci di mare in Italian. They can be made into a pasta sauce. simple to cook and delicious.
- [NETTLES (Ortiche), Culinary uses and gnocchi](https://allthingssicilianandmore.com/nettles-ortiche-culinary-uses-and-gnocchi/) - Recipe for making Nettle Bread Gnocchi. The nettles can be replaced with spinach . They are excellent with a tomato pasta sauce or try a walnut sauce.
- [WILD MUSHROOMS, I have been foraging again](https://allthingssicilianandmore.com/wild-mushrooms-i-have-been-foraging-again/) - Every autumn I forage for wild mushrooms (saffron milk cap) in Victoria. See how I clean, cook and preserve this delicious seasonal wild mushroom.
- [CIME DI RAPA and pasta](https://allthingssicilianandmore.com/cime-di-rapa-and-pasta/) - Exploring the delights of cime di rapa as an Italian winter, green, leafy vegetable and for pasta sauces. Excellent for vegetarians especially with pulses
- [CASTAGNACCIO - made with Chestnut flour](https://allthingssicilianandmore.com/castagnaccio-made-with-chestnut-flour/) - Castagnaccio has chestnut flour, raisins, grated lemon peel,r osemary, extra virgin olive oil, sugar, pine nuts, walnuts, mixed with water then baked
- [CASTAGNACCIO (A Tuscan sweetened bread made with chestnut flour)](https://allthingssicilianandmore.com/castagnaccio-a-tuscan-sweetened-bread-made-with-chestnut-flour/) - Castagnaccio is a rustic Tuscan bread/ cake - Made with chestnut flour, lemon peel, cinnamon, raisins pine nuts, walnuts and e.v. olive oil and fresh rosemary
- [TUNA PASTA AND THOUGHTS ON SUSTAINABLE TUNA](https://allthingssicilianandmore.com/tuna-pasta-and-thoughts-on-sustainable-tuna/) - A simple Sicilian-style tuna pasta recipe with olives, herbs and chilli, alongside reflections on tuna fishing, sustainability and Sicilian food culture
- [ASPARAGUS and ARTICHOKES](https://allthingssicilianandmore.com/asparagus-and-artichokes/) - Spring in Melbourne with seasonal artichokes and asparagus, from familiar market varieties to Italy’s prized wild asparagus. See photos/ explore recipes on blog
- [TROTA CON OLIVE VERDI, LIMONE E ACCIUGHE - Pan fried trout with green olives, lemon slices and anchovies](https://allthingssicilianandmore.com/trota-con-olive-verdi-limone-e-acciughe-pan-fried-trout-with-green-olives-lemon-slices-and-anchovies/) - Trout cooked with green olives, lemon and anchovies tastes amazing. The same ingredients and process can be used to cook any whole or filleted fish.
- [SPAGHETTI with PRAWNS and ZUCCHINI](https://allthingssicilianandmore.com/spaghetti-with-prawns-and-zucchini/) - This recipe includes sustainable prawns, spiralised zucchini and a spiraliser and a recipe for pangrattato with sugar, pine nuts and cinnamon. A show stopper.
- [FRITTEDDA (A sauté of spring vegetables)](https://allthingssicilianandmore.com/frittedda-a-saute-of-spring-vegetables/) - Celebrate spring with frittedda, a traditional Sicilian sauté of peas, broad beans and artichokes, lightly cooked to preserve their fresh flavours.
- [SICILIAN TORRONE made with sesame seeds (also called GIUGGIULENA/ JUJIULENA, CUBBAITA) and PASTELI and SIMSIMIYAH](https://allthingssicilianandmore.com/sicilian-torrone-made-with-sesame-seeds-also-called-giuggiulena-jujiulena-cubbaita-and-pasteli-and-simsimiyah/) - Discover giuggiulena, Sicily’s traditional sesame brittle, its Arab heritage, family recipe, and the links to Greek pasteli and Middle Eastern simsimiyah.
- [SBS Italian Radio Recipes | Italian Food Podcasts with Marisa Raniolo Wilkins](https://allthingssicilianandmore.com/sbs-italian-radio-recipes-italian-food-podcasts-with-marisa-raniolo-wilkins/) - Listen to my SBS Italian Radio interviews/podcasts in Italian, discover authentic Italian recipes, and find the English versions of each recipe on this blog.
- [The Ugly Ducklings in Italian Cuisine (Scarrafoni in cucina)](https://allthingssicilianandmore.com/the-ugly-ducklings-in-italian-cuisine-scarrafoni-in-cucina/) - Listen to discover lesser-known, ugly Italian dishes. My SBS The Ugly Ducklings of Italian Cuisine recipe is Zuzzu, Sicily’s traditional jellied pork terrine.
- [BREAD](https://allthingssicilianandmore.com/bread/) - Photos of types of breads. Recipe for grainy textured bread with healthy grains and grated orange rind, fennel seeds, caraway seeds and powdered cardamom to add
- [PASTA CON LE SARDE, an iconic Sicilian recipe from Palermo. Cooked at Slow Food Festival Melbourne](https://allthingssicilianandmore.com/pasta-con-le-sarde-an-iconic-sicilian-recipe-from-palermo-cooked-at-slow-food-festival-melbourne/) - Pasta con le Sarde, Sicily’s iconic sardine and wild fennel pasta, was featured at Melbourne’s Slow Fish Festival celebrating sustainable seafood.
- [CAPONATA DI NATALE  (Christmas, winter caponata made with celery, almonds and sultanas)](https://allthingssicilianandmore.com/13860-2/) - A traditional Sicilian Christmas caponata made with celery, olives, capers, almonds and agrodolce flavours. Perfect as an antipasto or or (contorno) side dish.
- [PUMARORU CA CIPUDDA (Tomatoes with onions). INSALATA DI POMODORO (Tomato salad)](https://allthingssicilianandmore.com/pumaroru-ca-cipudda-tomatoes-with-onions-insalata-di-pomodoro-tomato-salad/) - So many different types of tomatoes- heirloom varieties. Make a Sicilian tomato salad like my Sicilian father used to make with squeezed onions (to sweeten)
- [RAGÙ DI CAPRETTO - Goat/ kid ragout as a dressing for pasta](https://allthingssicilianandmore.com/ragu-di-capretto-goat-kid-ragout-as-a-dressing-for-pasta/) - Ragù di capretto (kid) is a slow braise used as a dressing for pasta. It is a showstopper exquisite tasting dish! And - soffritto, herbs, tomatoes, dry marsala.
- [PEPERONATA - PIPIRONATA (Sicilian) Braised peppers](https://allthingssicilianandmore.com/peperonata-pipironata-sicilian-braised-peppers/) - Peperonata (pipironata Sicilian) are braised peppers usually made with the red and yellow peppers, onions , basil and tomatoes. Braised and eaten at room temp
- [PUNTARELLE Cooked with Tomatoes, Garlic and Anchovies](https://allthingssicilianandmore.com/puntarelle-cooked-with-tomatoes-garlic-and-anchovies/) - Cooked puntarelle is a delicious pasta sauce or contorno with tomatoes, garlic and anchovies—a recipe inspired by a meal in a restaurant in Cannaregio Venice
- [MARINADED FISH and a recipe for PESCE IN SAOR](https://allthingssicilianandmore.com/marinaded-fish-and-a-recipe-for-pesce-in-saor/) - Discover Pesce in Saor, Venice’s classic sweet-and-sour marinated fish and also in Trieste, with family memories, regional variations and a traditional recipe.
- [SICILIAN EDIBLE WEEDS and Greek VLITA](https://allthingssicilianandmore.com/sicilian-edible-weeds-and-greek-vlita/) - In this post I describe some of the wild greens in Sicily that are called erbe stontanee . Amaranth is found in Australia and eaten by many cultures .
- [MINESTRA MARITATA, 2](https://allthingssicilianandmore.com/minestra-maritata-2/) - A mysterious, traditional, home recipe from Calabria is a soup/ minestra made with green leafy vegetables and meatballs.
- [MINESTRA MARITATA, peasant soup from Calabria](https://allthingssicilianandmore.com/minestra-maritata-peasant-soup-from-calabria/) - Minestra Maritata is a Traditional Calabrese peasant simple soup made with frugal ingredients- wild greens and dried pulses. Occasionally, pork is also used.
- [GREAT ITALIAN CHEFS' RECIPES, 10 best Sicilian dishes](https://allthingssicilianandmore.com/great-italian-chefs-recipes-10-best-sicilian-dishes/) - The Great Italian Chefs website is a valuable resource. As part of the Great British Chefs platform, it provides information on various Italian regions and regional recipes. The recipes are prepared by professional chefs and are highly regarded. I have also posted many of these recipes on my blog. You could compare their recipes with
- [DUCK AND MUSHROOM RAGÙ](https://allthingssicilianandmore.com/duck-and-mushroom-ragu/) - A rich Italian duck and mushroom ragù with pappardelleis a classic Italian dish. Slow-cooked over two days for depth of flavour and a beautifully balanced sauce
- [LUGANIGHE CON CAPUZI GARBI - Sausages and sauerkraut, and yes, it is Italian regional cuisine](https://allthingssicilianandmore.com/luganighe-con-capuzi-garbi-sausages-and-sauerkraut-and-yes-it-is-italian-regional-cuisine/) - Pork sausages with sauerkraut is a traditional and iconic dish in Trieste. The delicious recipe and accompanying photographs illustrate the preparation process.
- [CHICKEN WITH SAUERKRAUT, from the Carso, in north eastern Italy, near Trieste](https://allthingssicilianandmore.com/chicken-with-sauerkraut-from-the-carso-in-north-eastern-italy-near-trieste/) - Chicken with sauerkraut recipe has the flavours of Hungary, Germany, Russia (Eastern Europe) but also of Trieste - once part of the Austro- Hungarian Empire.
- [SAUERKRAUT with Dried Mushrooms and golden CHICKEN BROTH, Polish secrets](https://allthingssicilianandmore.com/sauerkraut-with-dried-mushrooms-and-golden-chicken-broth-polish-secrets/) - Sauerkraut with Dried Mushrooms and Golden chicken broth as made by my Polish friend who adds dry porcini mushrooms to her sauerkraut and beetroot to her broth.
- [SEA URCHINS - how to clean and eat them (RICCI DI MARE)](https://allthingssicilianandmore.com/sea-urchins-how-to-clean-and-eat-them-ricci-di-mare/) - Instructions for how to clean sea urchins and extract the delicious edible part. Recipes for how to eat them in Bruschetta, with a dipping sauce and spaghetti
- [BITTER GREENS and AMARI (Aperitivi and Digestivi)](https://allthingssicilianandmore.com/bitter-greens-and-amari-aperitivi-and-digestivi/) - I appreciate bitter flavours in vegetables and like to drink Amaro, Italian for ‘bitter’, a drink consumed as an aperitivo before a meal or a digestivo after.
- [PRODUCE IN GIPPSLAND - Campside Eating](https://allthingssicilianandmore.com/produce-in-gippsland-campside-eating/) - Exceptional produce in Gippsland at Farmers' Market = Oak and Swan bakery, organic pork Amber Creek Farm,exv olive oil Golden Creek Olives, cheeses Pangrazzi.
- [A SAVOURY COEUR À LA CRÈME to accompany a summer fresh tomato salad or summer vegetables](https://allthingssicilianandmore.com/a-savoury-coeur-a-la-creme-to-accompany-a-summer-fresh-tomato-salad-or-summer-vegetables/) - SAVOURY COEUR À LA CRÈME = quark, yogurt, marinaded feta, fresh thyme, pink peppercorns, garlic poached in milk and shaped. into a heart , topped with tomatoes
- [Zeally Bay Sourdough Panettone](https://allthingssicilianandmore.com/zeally-bay-sourdough-panettone/) - Panettone is traditionally eaten during the Christmas and New Year holiday period in Italy. This one is made by Zeally Bay Bakers.
- [CARCIOFI IMBOTTITI (Stuffed artichokes)](https://allthingssicilianandmore.com/carciofi-imbottiti-stuffed-artichokes/) - Discover how to make traditional Sicilian Carciofi Imbottiti—stuffed artichokes braised with herbs, garlic and pecorino. Simple, seasonal and full of flavour.
- [SBS ITALIAN RADIO LIVE  Winter vegetables, cauliflowers](https://allthingssicilianandmore.com/sbs-italian-radio-live-winter-vegetables-cauliflowers/) - SBS Italian radio on winter vegetables and recipe: Sicilian cauliflower cooked with red wine, anchovies and pecorino. Cooked in layers with a weight on top.
- [IOTA recipe for SBS ITALIAN (a thick soup from Trieste)](https://allthingssicilianandmore.com/iota-recipe-for-sbs-italian-a-thick-soup-from-trieste/) - This thick soup made with borlotti beans, sauerkraut, potatoes and smoked pork - sausages or a piece of cooked ham ribs, a hock, or ham on the bone.
- [WAYS TO COOK RABBIT - with chocolate sauce](https://allthingssicilianandmore.com/ways-to-cook-rabbit-with-chocolate-sauce/) - Rabbit with chocolate sauce is a Sicilian recipe. The Spaniards who ruled Sicily from 1282 to 1516: the Aragonese and from 1516 - 1713: the Spanish Habsburgs.
- [A WET PASTA DISH WITH KOHLRABI](https://allthingssicilianandmore.com/a-wet-pasta-dish-with-kohlrabi/) - Kohlrabi, can be green or purple. it is a root vegetable with dark green leaves that shoot out from the top. All parts of the kohlrabi can be eaten, both raw and cooked. In Ragusa where my father's family is from, they make a wet pasta dish. In the days when fresh pasta was made at
- [CHRISTMAS AT DOLCETTI in 2014 (and Recipe for Spicchiteddi - Sicilian biscuits)](https://allthingssicilianandmore.com/christmas-at-dolcetti-in-2014-and-recipe-for-spicchiteddi-sicilian-biscuits/) - Christmas at Dolcetti Pasticceria - pastry chef is Marianna di Bartolo. Recipe for Sicilian biscuits called SPICCHTEDDI
- [PRAWN GUIDE, better choices](https://allthingssicilianandmore.com/prawn-guide-better-choices/) - Prawns and my choice is to buy sustainable seafood around Christmas time. Links to sites about wild caught prawns and sustainable fisheries in different states
- [ALL THINGS SICILIAN AND MORE is one of the best blogs on food and travel in Sicily](https://allthingssicilianandmore.com/all-things-sicilian-and-more-is-one-of-the-best-blogs-on-food-and-travel-in-sicily/) - Sicily tourism – trip around the island with the best Sicily travel blogs “All Things Sicilian and More can be considered one of the best food blogs about Sicily (if not one of the best Italian food blog in general) with appetizing pictures and recipes of the region’s delicacies. The author, Marisa, is an Australian
- [Puntarelle alla Romana and Cicoria Ripassata](https://allthingssicilianandmore.com/puntarelle-alla-romana-and-cicoria-ripassata/) - Puntarelle is a type of chicory with pale green central shoots. Puntarelle alla Romana and cicoria ripassata are Roman dishes that celebrate bitter greens.
- [CICORIA and Puntarelle (Chicory)](https://allthingssicilianandmore.com/cicoria-and-puntarelle-chicory/) - Chicory and Puntarelle are bitter leafy vegetables. The young shoots of chicory and puntarelle are used in salads, the tougher leaves cooked.
- [CARCIOFI ALLA ROMANA](https://allthingssicilianandmore.com/carciofi-alla-romana/) - Two recipes featuring globe artichokes are provided: Carciofi alla Romana (cooked Roman style) and stuffed artichokes. Photos are also included.
- [CHICKEN AND VEGETABLE TERRINE](https://allthingssicilianandmore.com/14469-2/) - Terrines and pâtés are still very popular in France. Recipe and photos for making A Chicken and vegetable terrine is a worthwhile culinary endeavour.
- [HAPUKA(fish)WITH SICILIAN FLAVOURS](https://allthingssicilianandmore.com/hapukafishwith-sicilian-flavours/) - Pan fried fish with simple Sicilian flavours - grated lemon peel, lemon juice, anchovies, fresh mint and parsley.The fish in this recipe is Hapuka.
- [FLAVOURED BUTTER TO DRESS AND ENHANCE TASTE](https://allthingssicilianandmore.com/flavoured-butter-to-dress-and-enhance-taste/) - T The versatility of flavoured butter can be used to dress and enhance flavours. For example, the recipe for lime and parsley butter is suitable for sardines.
- [SICILIAN SUMMER SOUP - made with tendrils of a Sicilian squash](https://allthingssicilianandmore.com/sicilian-summer-soup-made-with-tendrils-of-a-sicilian-squash/) - Summer, Sicilian soup recipe uses the leaves, tendrils, and a long, light green trumpet-shaped squash called a zucca lunga, zucca trombetta, or zucca serpente.
- [TORTELLINI, how made in Bologna](https://allthingssicilianandmore.com/tortellini-how-made-in-bologna/) - Photos of a professional tortellini maker in Bologna shaping tortellin for broth, stuffing the small pasta squares and folding them to look like belly buttons!
- [MARINETTI Filippo Tommaso, futurist, frequented a bar in Bologna](https://allthingssicilianandmore.com/marinetti-filippo-tommaso-futurist-frequented-a-cafe-in-bologna/) - Filippo Tommaso Marinetti (1876–1944) was an Italian poet, writer, and a Futurist. He wrote Manifesto of Futurist Cooking that pasta made Italians sluggish.
- [ADELAIDE REVIEW OF 'SICILIAN SEAFOOD COOKING'](https://allthingssicilianandmore.com/adelaide-review-of-sicilian-seafood-cooking/) - Review of Sicilian Seafood Cooking - practical, well illustrated book crammed with recipes, tips, anecdotes and history. The romance of Sicily is interwoven in.
- [Do I take making coffee at home too seriously?](https://allthingssicilianandmore.com/do-i-take-making-coffee-at-home-too-seriously/) - As an Italian, I take the preparation of coffee very seriously. I have many macchinette da Caffè. Recipe for “caffé col’uovo sbatutto” (coffee with beaten egg).
- [Sbrisolona and Mantova (Mantua)](https://allthingssicilianandmore.com/sbrisolona-and-mantova-mantua/) - Torta di Sbrisolona (Sbrisolone, Sbrisolina) is the tradtional pastry of Montova (Mantua) a city in Lombardy with layers of history and atmosphere. The Recipe.
- [SPRING IN TUSCANY](https://allthingssicilianandmore.com/spring-in-tuscany/) - Spring produce in Castiglione della Pescaia in the Maremma, Southern Tuscany. Many photos of the produce.
- [YEARNING FOR VITELLO TONNATO](https://allthingssicilianandmore.com/yearning-for-vitello-tonnato/) - Vitello Tonnato - girello (cut of meat), onion, celery, carrots, garlic, herbs (bay, rosemary, thyme). Egg mayonnaise, tuna (packed in oil), capers, anchovies
- [ITALIAN RUSSIAN SALAD, no beetroot](https://allthingssicilianandmore.com/italian-russian-salad-no-beetroot/) - My mother's Russian salad - potatoes, carrots, french beans, peas, giardiniera (pickled vegetables )or citriolini (cornichons), hard boiled eggs, egg mayonnaise
- [Goulash (Gulyás in Magyar) and Gulasch in Trieste](https://allthingssicilianandmore.com/goulash-gulyas-in-magyar-and-gulasch-in-trieste/) - A reflective look at Hungarian Gulyás and Triestian Gulasch, exploring recipes, paprika, polenta and the culinary legacy of the Austro-Hungarian Empire.
- [CHICKPEAS and simple food](https://allthingssicilianandmore.com/15520-2/) - Simple, rustic chickpea recipes inspired by Italian home cooking: Chickpeas with pasta and cauliflower and chickpeas with mushrooms and eggplant .
- [NOT A STRUDEL FROM TRIESTE! BUT ALMOST](https://allthingssicilianandmore.com/not-a-strudel-from-trieste-but-almost/) - Apple strudel filling from Trieste in a round pan with phyllo pastry - apple, walnuts, breadcrumbs, sultanas soaked in grappa. Not traditional but delicious.
- [STUFFED BAKED MUSHROOMS with Nepitella](https://allthingssicilianandmore.com/stuffed-baked-mushrooms-with-nepitella/) - Stuffed mushrooms - gluten and dairy-free - mushroom stalks, silver beet (or spinach), parsley, garlic, nutmeg, extra virgin olive oil and the herb Nepitella.
- [VONGOLE con FINOCCHIO e Vermouth](https://allthingssicilianandmore.com/vongole-con-finocchio-e-vermouth/) - Vongole (cockles) with finocchio (fennel) and Vermouth are a simple yet delicious dish. Tarragon complements the vermouth -recipe through photos.
- [PIEDMONTESE favourites](https://allthingssicilianandmore.com/piedmontese-favourites/) - Three Piedmontese favourites: Bagna Cauda with fresh vegetables cut into batons for dipping, Vitello Tonnato, Hazelnut cake and vanilla ice cream.
- [MONTALBANO'S FAVOURITE DISHES](https://allthingssicilianandmore.com/montalbanos-favourite-dishes/) - The Inspector Montalbano's books and his favourite dishes were the brainchild of the Sicilian director and author Andrea Calogero Camilleri. See the recipes.
- [THE SUBTLE POWER OF VINEGAR: HOW ITALIANS BALANCE FLAVOUR](https://allthingssicilianandmore.com/the-subtle-power-of-vinegar-how-italians-balance-flavour/) - Vinegar balances flavour. I like to use various vinegars - red, and white wine vinegars, sherry, champagne and homemade vinegar. See Radicchio recipes .
- [Savarin and citrus flavoured liqueurs](https://allthingssicilianandmore.com/savarin-and-citrus-flavoured-liqueurs/) - Savarin is a yeast-based cake baked in a ring mould with a central hole and soaked in syrup. I added poached mandarin segments in sugar syrup and Cointreau.
- [Formaggio all’Argentiera (pan fried, fresh cheese, Sicilian)](https://allthingssicilianandmore.com/formaggio-allargentiera-pan-fried-fresh-cheese-sicilian/) - Sicilian pan fried, fresh cheese with a sliver of garlic in a smidgen of extra virgin olive oil, dry oregano and de-glazed with red vinegar and a pinch of sugar
- [COOKED RADICCHIO](https://allthingssicilianandmore.com/cooked-radicchio/) - Radicchio can be grilled, braised, baked, or sautéed. I like it grilled on polenta with a little tomato salsa, sautéed in a risotto or pasta with sausages.
- [OMLET DI SPINACI (spinach and ricotta crepes )](https://allthingssicilianandmore.com/omlet-di-spinaci-spiach-and-ricotta-crepes/) - Delicate crepes filled with ricotta and spinach, inspired by northern Italy and adapted with Australian spinach greens—a timeless dish and more than a recipe
- [MARISA RANIOLO WILKINS and SICILIAN SEAFOOD COOKING, Media Coverage](https://allthingssicilianandmore.com/marisa-raniolo-wilkins-and-sicilian-seafood-cooking-media-coverage/) - List of Media Coverage for Sicilian Seafood Cooking, book launch at COASIT in 2011
- [COZZE IN BRODETTO (mussels in a little broth)](https://allthingssicilianandmore.com/cozze-in-brodetto-mussels-in-a-little-broth/) - Mussels in broth was assembled from four distinct components- the tomato salsa, the mussels and their broth, the vegetables, and the herbs - very satisfying.
- [FILETTI DI SARDINE CON VINO E LIMONE (Sardines with wine)](https://allthingssicilianandmore.com/filetti-di-sardine-con-vino-e-limone-sardines-with-wine/) - These two recipes for Sardines With Wine And Lemon use the same ingredients but differ in preparation - sautéing or baking whole or fillets of sardines.
- [EDIBLE FRESCO CAKE INSPIRED BY ROMAN VILLAS](https://allthingssicilianandmore.com/edible-fresco-cake-inspired-by-roman-villas/) - Edible fresco cake by Valerie Sparks inspired by Roman villas—Villa Livia and Villa Farnesina. Baking, art and travel memories in a unique birthday celebration.
- [CASSATA SICILIANA: SBS ITALIAN EASTER RECIPE](https://allthingssicilianandmore.com/cassata-siciliana-sbs-italian-easter-recipe/) - Cassata Siciliana recipe prepared for SBS Italian Radio with history, radio notes, and photos of the assembling of this traditional Easter dessert.
- [EASTER (Pasqua) in Sicily](https://allthingssicilianandmore.com/easter-pasqua-in-sicily/) - In Sicily, religious observances in certain regions may extend beyond the Easter weekend. Here are some traditional Sicilian recipes prepared during this period
- [EASTER IN SICILY: Faith, Spring, History and Cassata](https://allthingssicilianandmore.com/easter-in-sicily-faith-spring-and-history-and-cassata/) - Like many Easter foods in Sicily, cassata celebrates religious tradition, layers of cultural history and spring - ricotta , almonds, candied citrus and marzipan
- [ZUPPA INGLESE, Italian dessert and Alchermes](https://allthingssicilianandmore.com/zuppa-inglese-italian-dessert-and-alchermes/) - Zuppa Inglese, Italy’s trifle shaped by history, adaptation and cultural exchange. With recipe and photos- custard, sponge fingers and Alchermes liqueur.
- [LONG LIVE ZUPPA INGLESE and its sisters](https://allthingssicilianandmore.com/long-live-zuppa-inglese-and-its-sisters/) - Zuppa Inglese is an impressive dessert -delicate flavours of the Savoiardi, egg custard. The secret ingredient is Alchermes- red, Florentine liqueur.
- [CASSATA Explained with photos](https://allthingssicilianandmore.com/cassata-once-again-explained-in-photos/) - I have written about making cassata many times and rewriting the recipe is unnecessary. I will provide links at the bottom of this post. I did take a few photos. The photos and a few notes tell the story. Make or buy a sponge cake. Slice the sponge and line the mould with the sponge#
- [SICILIAN CASSATA and some Background (perfect for an Australian Christmas)](https://allthingssicilianandmore.com/sicilian-cassata-and-some-background-perfect-for-an-australian-christmas/) - Sicilian convent nuns shaped cassata, marzipan and other almond sweets, preserving centuries of pastry traditions in convents- Palermo, Catania and Agrigento.
- [CASSATA (It is perfect for an Australian Christmas)](https://allthingssicilianandmore.com/cassata-it-is-perfect-for-an-australian-christmas/) - The history of Sicilian cassata- its Arab, Spanish, French influences. Recipes for Sponge cake, ricotta filling, marzipan covering and assembling the cassata.
- [SICILIAN CASSATA and MARZIPAN AT EASTER (Food and Culture in Sicily, La Trobe University)](https://allthingssicilianandmore.com/sicilian-cassata-and-marzipan-at-easter/) - Like Sicily itself, cassata is not the creation of a single culture, it is shaped by many and reveals centuries of culinary influences -Arab, Spanish and French
- [CASSATA DECONSTRUCTED - a postmodernist take on Sicilian Cassata](https://allthingssicilianandmore.com/cassata-deconstructed-a-postmodernist-take-on-sicilian-cassata/) - Deconstructed cassata, with its processes of dipping sponge fingers in liqueur and layering with a cream, is like the preparation of zuppa inglese and tiramisu.
- [PASQUA, Traditional sweets,  Cassata Siciliana, Agnellino pasquale (Pascal Lamb)](https://allthingssicilianandmore.com/pasqua-traditional-sweets-dolci-cassata-siciliana-agnellino-pasquale-pascal-lamb/) - Sicilian Pasqua/ easter sweets include Cassata and Pascal lambs that are usually made with marzipan but can be made with different ingredients - see recipes
- [CASSATA ( Post no. 2) Calls for a celebration!!!](https://allthingssicilianandmore.com/cassata-post-no-2-calls-for-a-celebration/) - A reflection on Sicilian Cassata recipes on the blog All Things Sicilian and More - ricotta filling, sponge, marzipan in one of Sicily’s most celebratory cakes.
- [MARZAPANE also called Pasta Reale (Marzipan)](https://allthingssicilianandmore.com/marzapane-also-called-pasta-reale-marzipan/) - This photo was taken in Erice, one of Sicily’s most precipitous fortress towns that dates back to the Romans. It is said that from Erice, the Romans could see the ships in the harbour of Carthage. (Those of you who read my blog will know that my laptop was stolen in Paris about three weeks
- [PASTA DI MANDORLA (How to make Marzipan recipe)](https://allthingssicilianandmore.com/pasta-di-mandorla-how-to-make-marzipan-recipe/) - Marzipan fruit is called Frutta di Martorama. Pasta di mandorla is marzipan and is shaped into fruit shapes: apples, apricots, oranges, prickly pears, figs etc
- [CAPERS: BUDS, FLOWER, FRUIT, SALTING AND CUISINE](https://allthingssicilianandmore.com/capers-buds-flower-fruit-salting-and-cuisine/) - Explore capers from flower to fruit, traditional Sicilian dry-salting as in islands- Pantelleria, Lampedusa and Salina, and recipes where capers are prominent.
- [ACETO DI VINO FATTO IN CASA (Home Made Wine Vinegar)](https://allthingssicilianandmore.com/aceto-di-vino-fatto-in-casa-home-made-wine-vinegar/) - Homemade wine vinegar, if successful, yields a rewarding result. It requires patience, a precise mother culture and a period of undisturbed maturation.
- [CECI (CHICKPEAS) IN SICILIA: Cucina Povera](https://allthingssicilianandmore.com/ceci-chickpeas-in-sicilia-cucina-povera/) - Chickpeas — ceci or cìciri in Sicilian shaped Sicilian cucina povera, from fresh green pods to classic dishes like ceci in umido, minestra di ceci and pannelle.
- [PANELLE, PALERMO STREET FOOD-Chick pea fritters and the Antica Focacceria San Francesco](https://allthingssicilianandmore.com/panelle-palermo-street-food-chick-pea-fritters-and-the-antica-focacceria-san-francesco/) - These photos were sent to me by one of my readers who lives in Philadelphia (it is very generous of her). They are shots of the small piazetta (small square) in front of the very famous and very old, Antica Focacceria San Francesco in Palermo. Antica (old), Focacceria (where they sell focaccie) and San Francesco
- [ITALIAN NEW YEAR’S LENTILS (Lenticchie di Capodanno)](https://allthingssicilianandmore.com/italian-new-years-lentils-lenticchie-di-capodanno/) - Celebrate Capodanno with traditional Italian New Year’s easy lentils recipe with olive oil, garlic, and herbs for luck, prosperity, and festive flavour
- [COTECHINO AND LENTILS - NEW YEAR'S EVE and CHRISTMAS](https://allthingssicilianandmore.com/cotechino-and-lentils-new-years-eve-and-christmas/) - A popular and traditional Italian, New Year’s Eve dish - Cotechino e lenticchie - braised special pork sausage and lentils
- [Pasta con le Sarde: A Simple recipe for a Sicilian Classic](https://allthingssicilianandmore.com/pasta-con-le-sarde-a-simple-recipe-for-a-sicilian-classic/) - Pasta con le Sarde is a timeless Sicilian dish combining sardines, fennel, pine nuts, currants, and saffron, finished with toasted breadcrumbs instead of cheese
- [PASTA CON LE SARDE, RICETTA SEMPLICE](https://allthingssicilianandmore.com/pasta-con-le-sarde-ricetta-semplice/) - Un grande classico della cucina siciliana: Pasta con le Sarde con finocchio, zafferano, pinoli e muddica atturrata. Una versione semplificata, perfetta anche per le feste.
- [QUADRUCCI IN BRODO – QUADRETTI DI PASTA FATTA IN CASA NEL BRODO](https://allthingssicilianandmore.com/quadrucci-in-brodo-quadretti-di-pasta-fatta-in-casa-nel-brodo/) - I quadrucci sono quadratini di pasta con il prezzemolo visibile all’interno come un ricamo e cotti in brodo limpido. Un piatto semplice, ma di grande eleganza.
- [PESCE CRUDO ALLA SICILIANA WITH CITRUS AND AROMATICS](https://allthingssicilianandmore.com/pesce-crudo-alla-siciliana-with-citrus-and-aromatics/) - Pesce Crudo alla Siciliana has thinly sliced fish, citrus, aromatic Sicilian garnishes - a light, elegant dish, inspired by Sicily’s raw seafood traditions.
- [PASTA CON LE SARDE (Pasta with sardines, from Palermo, made with fennel, pine nuts and currants)](https://allthingssicilianandmore.com/pasta-con-le-sarde-pasta-with-sardines-from-palermo-made-with-fennel-pine-nuts-and-currants/) - A classic Sicilian pasta of sardines, fennel, pine nuts and breadcrumbs. Learn its origins, flavours, and how to cook Pasta con le Sarde at home.
- [QUADRUCCI IN BRODO, Squares of home-made Pasta in Broth](https://allthingssicilianandmore.com/quadrucci-in-brodo-squares-of-home-made-pasta-in-broth/) - Quadrucci in Brodo could be a possible delicate Italian Christmas dish of handmade pasta squares cooked in clear broth — light, elegant, and admired.
- [CHRISTMAS PRODUCE IN AUSTRALIA AND ITALY](https://allthingssicilianandmore.com/christmas-produce-in-australia-and-italy/) - A December comparison of Christmas produce in Melbourne and Italy, exploring Australian summer fruit, Italian winter greens, radicchio, citrus, and tradition.
- [PRODOTTI DI NATALE IN AUSTRALIA E IN ITALIA](https://allthingssicilianandmore.com/prodotti-di-natale-in-australia-e-in-italia/) - Un confronto stagionale tra i prodotti di Natale in Australia e in Italia: l’estate del Queen Victoria Market e l’inverno dei mercati italiani, dal radicchio agli agrumi.
- [SAUCES for meat, fish and vegetables to brighten up your Christmas](https://allthingssicilianandmore.com/sauces-for-meat-fish-and-vegetables-to-brighten-up-your-christmas/) - A collection of vibrant Italian, Sicilian and Mediterranean sauces to brighten Christmas dishes—perfect for seafood, meats, vegetables and summer BBQs.
- [CHICKPEAS SOUP WITH WILD FENNEL (Minestra di ceci con finocchio, erba selvatica)](https://allthingssicilianandmore.com/chickpeas-soup-with-wild-fennel-minestra-di-ceci-con-finocchio-erba-selvatica/) - Collecting wild fennel in Melbourne with photos. How to use wild fennel in chickpea soup, and links to other Sicilian recipes that use wild fennel.
- [PASTA WITH BREADCRUMBS, anchovies and fennel (Pasta cca muddica)](https://allthingssicilianandmore.com/pasta-with-breadcrumbs-anchovies-and-fennel-pasta-cca-muddica/) - This pasta recipe has anchovies, fennel fronds and is topped with fried breadcrumbs is popular in Calabria but it is also Sicilian - ‘Pasta cca muddica'.
- [STUFFED BAKED FENNEL WITH PANGRATTATO - FINOCCHI RIPIENI](https://allthingssicilianandmore.com/stuffed-baked-fennel-with-pangrattato-finocchi-ripieni/) - Explanation of how to make Pangrattato .Recipe for baked fennel stuffed with pangrattato and cheese complete with photos to demonstrate process.
- ['NDUJA, a spreadable and spicy pork salame from Calabria](https://allthingssicilianandmore.com/nduja-a-spreadable-and-spicy-pork-salame-from-calabria/) - 'Nduja is a spicy spreadable and spicy salame that originates from Calabria. in this post Ishare my memories and a recipe for a spicy 'nduja tomato pasta sauce.
- ['NDUJA and CALAMARI as a pasta sauce](https://allthingssicilianandmore.com/nduja-and-calamari-as-a-pasta-sauce/) - Calabria’s history shaped its bold flavours.Chilli created iconic foods like ’nduja, central to many seafood dishes= Pasta, Calamari in spicy tomato and ’nduja.
- ['NDUJA with SQUID, very simple](https://allthingssicilianandmore.com/nduja-with-squid-very-simple/) - Try ‘Nduja on bread, in sauces for pasta, for ragù (a meat-based tomato sauce), sautéed with cime di rape and Italian pork sausages. See recipe with squid .
- [Sicilian method of cooking pasta in the vegetable water](https://allthingssicilianandmore.com/sicilian-method-of-cooking-pasta-in-the-vegetable-water/) - Sicilian method of cooking pasta as the vegetable water and links to Sicilian Pasta recipes.
- [EGG PASTA WITH ZUCCHINI FLOWERS, ZUCCHINI, PINE NUTS and STRACCIATELLA (egg drop)](https://allthingssicilianandmore.com/egg-pasta-with-zucchini-flowers-zucchini-pine-nuts-and-stracciatella-egg-drop/) - Spring recipe for egg Ribbon pasta with zucchini flowers, zucchini, pine nuts and Stracciatella (cheese) or stracciatella made with beaten eggs.
- [Gnocchetti Sardi dressed with a Tomato and a Pork Sausage Ragú and Differences between Ragú, Sugo and Salsa](https://allthingssicilianandmore.com/gnocchetti-sardi-dressed-with-a-tomato-and-a-pork-sausage-ragu-and-differences-between-ragu-sugo-and-salsa/) - Malloreddus Campidanese (Gnocchetti Sardi) is one of Sardinia’s rustic, iconic dishes. Made with a tomato and sausage ragù, wild fennel and Pecorino Sardo,
- [Pork Hock, Polish Wedding Sausage, Borlotti and Sauerkraut =IOTA (a lean version)](https://allthingssicilianandmore.com/pork-hock-polish-wedding-sausage-borlotti-and-sauerkraut-iota-a-lean-version/) - Lean Italian Iota (Jota) with pork hock, borlotti beans, sauerkraut and Polish Wedding Sausage—light, tangy, hearty Triestine comfort food made healthier.
- [PASTA with ‘NDUJA, CIME DI RAPA and PORK SAUSAGES](https://allthingssicilianandmore.com/pasta-with-nduja-cime-di-rapa-and-pork-sausages/) - ‘Nduja is a good ingredient to have in one's fridge to liven many recipes, especially pasta dishes. I have been away from home recently, and what I really enjoy is coming up with a dish using ingredients that I have at home and need to be used. This must be one of the reasons I
- [FREE RANGE PORK WITH NORTHERN ITALIAN FLAVOURS](https://allthingssicilianandmore.com/free-range-pork-with-northern-italian-flavours/) - Free range pork is very tender and flavourful and added Northern Italian flavours- sage, thyme, juniper berries and Dry vermouth or Gin complement the juniper.
- [PASTA con cavolofiore, salsicce di maiale e ceci (pasta with cauliflower, pork sausages and chickpeas)](https://allthingssicilianandmore.com/pasta-con-cavolofiore-salsicce-di-maiale-e-ceci-pasta-with-cauliflower-pork-sausages-and-chickpeas/) - Not all food has to be elaborate or take a long time to cook. Pasta with cauliflower, pork fennel sausages, chickpeas, saffron and marinated feta fits the bill.
- [Marmelade d'oranges sanguines -  marmellata d' arance sanguine - blood orange marmalade](https://allthingssicilianandmore.com/marmelade-doranges-sanguines-marmellata-d-arance-sanguine-blood-orange-marmalade/) - In Alsace is the village of Niedermorschwihr and the unforgettable Marmelade d'oranges sanguines -blood orange marmalade of master jam-maker Christine Ferber.
- [MAIALE AL LATTE (Pork cooked in milk)](https://allthingssicilianandmore.com/maiale-al-latte-pork-cooked-in-milk/) - Recipe for Maiale al latte – pork gently braised in milk until meltingly tender – is an old farmhouse dishes that several Italian regions claim as their own.
- [BRACIOLI DI MAIALI O’ VINU (Sicilian for Pork Chops Cooked In Wine)](https://allthingssicilianandmore.com/bracioli-di-maiali-o-vinu-sicilian-for-pork-chops-cooked-in-wine/) - Discussion: free-range pigs, heritage breeds, Slow Food and Sicilian recipe for Bracioli di Maiali o’ Vinu—pork chops braised in wine, herbs and fennel seeds
- [CHIARAMONTE in South-Eastern and the best butcher in Sicily](https://allthingssicilianandmore.com/chiaramonte-in-south-eastern-sicily-and-the-best-butcher-in-sicily/) - This is Massimiliano Castro the best butcher in Sicily and I visited him in his butcher shop in Chiaramonte in the province of Ragusa. As you can see he is quite famous. And his praise is well deserved. I sampled and bought small pieces of his different salami and salamini (small salami). Some are flavoured
- [POLPETTONE (in Sicilian purpittuni – a meat loaf on platter by Giacomo Alessi of Caltagirone)](https://allthingssicilianandmore.com/polpettone-in-sicilian-purpittuni-a-meat-loaf-on-platter-by-giacomo-alessi-of-caltagirone/) - Polpettone is an Italian meatloaf with hard-boiled eggs in the centre, similar to a Sicilian farsumagru, a large pounded beef steak rolled around a stuffing.
- [GELATINA DI MAIALE and HAPPY BIRTHDAY BAR IDDA (Buon Compleanno Bar Idda).](https://allthingssicilianandmore.com/happy-birthday-bar-idda-and-gelatina-di-maiale-buon-compleanno-bar-idda/) - It is the one year anniversary of Sicilian Restaurant Bar Idda, It contains some of the food that was presented on the night and a recipe for gelatina di maiale
- [GELATINA DI MAIALE. Pork Brawn](https://allthingssicilianandmore.com/gelatina-di-maiale-pork-brawn/) - Discover how to make Gelatina di Maiale, the classic Sicilian pork brawn from Ragusa and Modica, made with rich gelatinous cuts for intense flavour.
- [A MIXED MEAT TERRINE](https://allthingssicilianandmore.com/a-mixed-meat-terrine/) - A delicious recipe with photos for making a Mixed Meat Terrine with minced chicken, minced pork and yearling beef. White wine, brandy , thyme and pistachio.
- [LAUNCH OF SICILIAN SEAFOOD COOKING AT COASIT, Marisa Raniolo Wilkins – Pushing out the boat](https://allthingssicilianandmore.com/launch-of-sicilian-seafood-cooking-at-coasit-marisa-raniolo-wilkins-pushing-out-the-boat/) - Thank you to all of those who attended and assisted at the COASIT launch of Sicilian Seafood Cooking
- [LAUNCH OF SICILIAN SEAFOOD COOKING AT MERCATO (Baccalaru ‘o fornu – Sicilian and Baccalà al forno- Italian).](https://allthingssicilianandmore.com/launch-of-sicilian-seafood-at-mercato-baked-baccala-baccalaru-o-fornu-sicilian-and-baccala-al-forno-italian/) - Launch of Sicilian Seafood Cooking in Adelaide was held at Il Mercato. this post contains a recipe for Sicilian baked baccalà from the book
- [CHEAT FOOD FOR LAUNCH OF SICILIAN SEAFOOD COOKING AT COASIT AND READINGS: Marinaded white anchovies AND Olive Schacciate made with commercially prepared olives](https://allthingssicilianandmore.com/cheat-food-for-launch-of-sicilian-seafood-cooking-at-coasit-and-readings-marinaded-white-anchovies-and-olive-schacciate-made-with-commercially-prepared-olives/) - Recipe for marinade shop bought anchovies with garlic, parsley, spring onions and extra virgin, olive oil and also easy to prepare are Sicilian marinaded olives
- [FENNEL AND ORANGE SALAD (Insalata di Finocchio e Arancia Sanguina)](https://allthingssicilianandmore.com/fennel-and-orange-salad-insalata-di-finocchio-e-arancia-sanguina/) - Sicilian fennel and orange salad combining crisp fennel, sweet blood oranges, and extra v olive oil for a simple, refreshing and traditional contorno or starter
- [OLIVE PASTES AND OLIVE JAMS](https://allthingssicilianandmore.com/olive-pastes-and-olive-jams/) - Recipe, origins and background information for olive paste called Tapenade and description of the very unusual concept for olive jam.
- [ALCHERMES/ALKERMES (The liqueur used to make Zuppa Inglese)](https://allthingssicilianandmore.com/alchermes-alkermes-the-liqueur-used-to-make-zuppa-inglese/) - Recipe to make Alchermes, a highly alcoholic, Florentine liqueur, red in colour and specifically used for making Zuppa Inglese, the iconic Italian Dessert.
- [Marmellata di cigliege (Cherry jam) and Zuppa Inglese](https://allthingssicilianandmore.com/marmellata-di-cigliege-cherry-jam-and-zuppa-inglese/) - Homemade marmellata di cigliege (cherry jam) becomes the perfect topping for a classic Zuppa Inglese, creating a simple yet decadent Italian dessert pairing.
- [PUDDASTRI CA PIPIRATA: POLLASTRI CON PEPERATA (Chicken with a sauce containing pepper and spices)](https://allthingssicilianandmore.com/puddastri-ca-pipirata-pollastri-con-peperata-chicken-with-a-sauce-containing-pepper-and-spices/) - Sicilian inspired recipe for poached chicken fillets in a marinade with spring onions, celery and carrots and lemon peel ,bay leaves, pine nuts, muscatels
- [SPICY CHICKEN SALAD WITH PEPPER, PUDDASTRI CA PIPIRATA: POLLASTRI CON PEPERATA](https://allthingssicilianandmore.com/spicy-chicken-salad-with-pepper-puddastri-ca-pipirata-pollastri-con-peperata/) - The origins of PIPERATA: Sicilian marinaded agrodolce chicken salad with currants, pine nuts, cloves, citrus peel, cinnamon and chillies or black pepper.
- [HARE or RABBIT COOKED IN CHOCOLATE. Lepre o Coniglio al Cioccolato (‘Nciculattatu is the Sicilian term used)](https://allthingssicilianandmore.com/hare-or-rabbit-cooked-in-chocolate-lepre-o-coniglio-al-cioccolato-nciculattatu-is-the-sicilian-term-used/) - A Sicilian recipe for rabbit (or hare) is cooked with a soffritto, raisins, pine nuts, fennel seeds, cloves and Dark chocolate to enrich and thicken the sauce.,
- [TUNNU `A STIMPIRATA - TONNO ALLA STEMPERATA (Tuna  with onions, vinegar, capers and green olives)](https://allthingssicilianandmore.com/tunnu-a-stimpirata-tonno-alla-stemperata-tuna-with-onions-vinegar-capers-and-green-olives/) - In Sicily, Tonno alla stemperata is one of the favourite ways to cook tuna in the south eastern part of Sicily - capers, green olives, onions, vinegar, celery.
- [CONIGLIO A PARTUISA (Braised rabbit as cooked in Ragusa)](https://allthingssicilianandmore.com/coniglio-a-partuisa-braised-rabbit-as-cooked-in-ragusa/) - Coniglio a Partuisa is a traditional Ragusa braised rabbit. San Giorgio is the patron saint of Ragusa and festivities are held in his honour in Ragusa Ibla.
- [RABBIT with cloves, cinnamon and red wine (CONIGLIO DA LICODIA EUBEA)](https://allthingssicilianandmore.com/rabbit-with-cloves-cinnamon-and-red-wine-coniglio-da-licodia-eubea/) - A rustic Sicilian rabbit dish from Licodia Eubea, slow-cooked with red wine, cinnamon and cloves for rich, traditional flavour
- [One way to cook Rabbit like a Sicilian](https://allthingssicilianandmore.com/one-way-to-cook-rabbit-like-a-sicilian/) - A Sicilian rabbit recipe cooked like hare, marinated and simmered with cloves, cinnamon and red wine—traditional flavours with Arab influences.
- [Sicilian Cunnighiu (rabbit) as cooked in Ragusa, 'a Portuisa' ](https://allthingssicilianandmore.com/sicilian-cunnighiu-rabbit-as-cooked-in-ragusa-a-portuisa/) - Sicilian Cunnighiu (rabbit) a Portuisa’ is a Ragusano dish with olives, capers, wine and herbs. A rustic recipe with Iberian roots and rich Sicilian flavour.
- [RABBIT, CHICKEN and Easter recipes](https://allthingssicilianandmore.com/rabbit-chicken-and-easter-recipes/) - Italian Easter recipes differ from the many autumn recipes utilising rabbit, chicken and hare that could be suitable for an Australian Easter
- [MARMELLATA DI AGRUMI CON MIELE (Citrus jam or marmalade made with honey)](https://allthingssicilianandmore.com/marmellata-di-agrumi-con-miele-citrus-jam-or-marmalade-made-with-honey/) - Recipe - A vibrant Sicilian marmellata di agrumi con miele made with mixed citrus and honey. Perfect for desserts, sauces, or an ancient Sicilian sweet.
- [LEMON MARMALADE TO USE IN SICILIAN PASTRIES. Conserva/ Marmellata di Limone (o di Cedro).](https://allthingssicilianandmore.com/lemon-marmalade-to-use-in-sicilian-pastries-conserva-marmellata-di-limone-o-di-cedro/) - Recipes: 1. Fragrant, Sicilian lemon marmalade (conserva di limone) with intense flavour, made with thick-skinned lemons, cinnamon. 2. Bocconotti - jam tartlets
- [LEMON and CEDRO - SICILIAN LEMON SALAD](https://allthingssicilianandmore.com/lemon-and-cedro-sicilian-lemon-salad/) - Sicily is renowned for its extensive citrus groves - lemons, cedro, oranges, mandarins and limetta. A Sicilian recipe with mature lemons, herbs and olive oil.
- [CEDRO o LIMONE? Insalata di limone. Sicilian Lemon salad.](https://allthingssicilianandmore.com/cedro-o-limone-insalata-di-limone-sicilian-lemon-salad/) - A traditional Sicilian lemon salad, learn the difference between cedro and limone, with family memories and the flavours of Ragusa, Melbourne, and Tuscany.
- [CHRISTMAS RECIPES with a Sicilian theme and “Feast of the Seven Fishes.”](https://allthingssicilianandmore.com/christmas-recipes-with-a-sicilian-theme-and-feast-of-the-seven-fishes/) - In Sicily, and across Italy, Christmas Eve (La Vigilia) is one of the most cherished customs with a festive meal, traditionally of fish and vegetarian dishes.
- [PANFORTE again and again](https://allthingssicilianandmore.com/panforte-again-and-again/) - When making Panforte, I experiment with ingredients and spices. Carol Field’s recipe was the inspiration for the various versions I’ve made over the years.
- [CAN I CALL IT PANFORTE?](https://allthingssicilianandmore.com/can-i-call-it-panforte/) - Not a traditional Italian panforte recipe but this recipe is delicious. It is made with chocolate, ginger and black pepper
- [Moulinex - vellutate (veloutés), baby food and Pappa al Pomodoro](https://allthingssicilianandmore.com/moulinex-vellutate-baby-food-and-pappa-al-pomodoro/) - Discover how the Moulinex helped shape Italian cooking—from vellutate and baby food to classic Pappa al Pomodoro—using simple, nourishing ingredients
- [Melbourne - August: Winter Artichokes in risotto and stuffed](https://allthingssicilianandmore.com/melbourne-august-winter-artichokes-in-risotto-and-stuffed/) - Discover Melbourne’s winter artichokes from the Queen Victoria Market and prepare them stuffed or in a delicate risotto made with their braising liquid
- [Babà al rum, Baba au rhum, Rum Baba and Savarin - facts and legends](https://allthingssicilianandmore.com/baba-al-rum-baba-au-rhum-rum-baba-and-savarin-facts-and-legends/) - Babà al rum is a loved Neapolitan treat with surprisingly international Polish and French connections. Find culinary legends and an authentic rum babà recipe.
- [PORCINI in ADELAIDE, Yeppee](https://allthingssicilianandmore.com/porcini-in-adelaide-yeppee/) - Porcini mushrooms foraged in the Adelaide Hills. Should I move back to Adelaide? I moved to Melbourne in 2002, but after receiving photos of Porcini gathered in the Adelaide Hills, I am tempted to return. Yes, Porcini, the large family of wild and meaty mushroom with a rich flavour. Porcini belong to the Boletus genus
- [AUTUMN PRODUCE- lemons and quinces, wild mushrooms and homemade pasta](https://allthingssicilianandmore.com/autumn-produce-lemons-and-quinces-and-homemade-pasta/) - Autumn produce is back in Victoria. Cime di rapa, pine mushrooms, lemons, and quinces inspired a week of comforting Italian cooking and homemade pasta.
- [THE HUMBLE SARDINE, A SUSTAINABLE CHOICE](https://allthingssicilianandmore.com/the-humble-sardine-a-sustainable-choice/) - Sardines are one of the world’s most sustainable seafood. Explore Australian, Sicilian and Triestine traditions, sustainability insights and classic recipes.
- [AUTUMN FRUIT Cumquats (Kumquats) and Quinces](https://allthingssicilianandmore.com/autumn-fruit-cumquats-kumquats-and-quinces/) - preserves with autumn fruit- cumquat / kumquat marmalade, cotognata (a paste made with quinces) and mostarda (a paste made with prickly pears)
- [A Tale about QUINCES](https://allthingssicilianandmore.com/a-tale-about-quinces/) - There is nothing like baked quinces, and this is the tale. When cooked slowly (4-5 hours) with sugar or /and honey they they transform from an indeterminate dirty cream, pale green colour to a deep coral. They look beautiful, smell good and taste great. Resting in their raw state on a bench or in a
- [AUTUMN FRUIT and baked quinces](https://allthingssicilianandmore.com/autumn-fruit-and-baked-quinces/) - Celebrate the abundance of autumn fruit in Victoria — quinces, figs, persimmons and feijoas. Bake fragrant quinces and enjoy the season’s natural sweetness
- [FISH POACHED IN A FISH KETTLE in bouillon](https://allthingssicilianandmore.com/fish-poached-in-a-fish-kettle-in-bouillon/) - fish poached very gently in a fish kettle with in salted water, white wine and aromatics - black peppercorns, fennel, dill , carrots, celery, fresh bay, thyme
- [A SEAFOOD CHRISTMAS Feast with Fran Kelly - RADIO NATIONAL BREAKFAST PROGRAMME](https://allthingssicilianandmore.com/a-seafood-christmas-feast-with-fran-kelly-radio-national-breakfast-programme/) - A discussion with Fran Kelly on Radio National about suitable Sicilian seafood Christmas recipes for an Australian feast, from my book Sicilian Seafood Cooking.
- [CALAMARI RIPIENI CON FORMAGGIO FRESCO E MARSALA (Stuffed calamari with fresh cheese and braised in marsala)](https://allthingssicilianandmore.com/calamari-ripieni-con-formaggio-fresco-e-marsala-stuffed-calamari-with-fresh-cheese-and-braised-in-marsala/) - Sicilian recipe for calamari - squid - stuffed with fresh cheese and breadcrumbs, braised in Marsala secca (dry). variation, add almond meal
- [PANETTONE AND PANFORTE for an ITALIAN CHRISTMAS](https://allthingssicilianandmore.com/panettone-and-panforte-for-an-italian-christmas/) - Recipe- panforte, a Christmas treat , Marisa Raniolo Wilkins is with Marianna Di Bartolo and Mary Taylor Simeti discussing Christmas for Italianicious Magazine
- [CHRISTMAS Sicilian sweets at DOLCETTI 2017](https://allthingssicilianandmore.com/christmas-sicilian-sweets-at-dolcetti-2017/) - Recipes of Christmas sweets from Dolcetti Pasticceria, Marianna Di Bartalo
- [LA VIGILIA (Christmas Eve revisited)](https://allthingssicilianandmore.com/la-vigilia-christmas-eve-revisited/) - The Celebration for Christmas Eve (La Vigilia) is deeply rooted in Catholicism and tradition, of fasting and abstaining from meat. Fish is the main component..
- [SUSTAINABLE SHELLFISH: Choices Shape the Sea’s Future](https://allthingssicilianandmore.com/sustainable-shellfish-choices-shape-the-seas-future/) - Sicilian shellfish recipe that celebrates sustainability, tradition, and flavours of the Mediterranean - book: Sicilian Seafood Cooking, Marisa Raniolo Wilkins
- [ZUPPA DI COZZE SGUSCIATE - A thick soup made with Mussel Meat](https://allthingssicilianandmore.com/zuppa-di-cozze-sgusciate-a-thick-soup-made-with-mussel-meat/) - mussels in their shells and broth for a soup with red tomatoes; basil and some grated zucchini and the results were a thick, fragrant and highly flavoured soup.
- [SAFFRON RISOTTO WITH MUSSELS (Risu cu Zaffaranu e Cozzuli is the Sicilian, Riso con Zafferano e Cozze is the Italian)](https://allthingssicilianandmore.com/saffron-risotto-with-mussels-risu-cu-zaffaranu-e-cozzuli-is-the-sicilian-riso-con-zafferano-e-cozze-is-the-italian/) - Sicilian risotto with mussels and saffron is a common recipe but the rice is simmered in fish stock , the traditional and older way to cook rice in Sicily
- [MUSSELS WITH FRENCH FLAVOURS (Provencale)](https://allthingssicilianandmore.com/mussels-with-french-flavours-provencale/) - To her Mussels Provençal, she added a leek, a fennel bulb, julienne zucchini, tomatoes herbs and fennel seed -the result is a thick soup, eaten with bread
- [COZZE CON SAMBUCA (Mussels with Sambuca- anise flavoured liqueur)](https://allthingssicilianandmore.com/cozze-con-sambuca-mussels-with-sambuca-anise-flavoured-liqueur/) - in Italy on the coast in summer piattoni (large platters) of mussels are presented as a stater to a meal in restaurants. I cooked mussels with Sambuca. Great!
- [COZZE (Mussels) GREEN LIPPED MUSSELS WITH TOMATO AND CANNELLINI BEANS](https://allthingssicilianandmore.com/cozze-mussels-green-lipped-mussels-with-tomato-and-cannellini-beans/) - Adding tomato and cannellini beans to mussels is a simple yet rewarding culinary experience — full of colour, flavour, and texture. And when in New Zealand, eating green-lipped mussels is an absolute must. These mussels are impressively large and meaty, quite different from the smaller black varieties common in Australia and Europe. when I was in New
- [MUSSELS WITH CHICKPEAS](https://allthingssicilianandmore.com/mussels-with-chickpeas/) - Mussels are a versatile, sustainable and economical.Chickpeas are nutritious and can be incorporated with herbs and other ingredients for new exciting flavours
- [SPAGHETTINI E COZZE - Spaghettini with mussels](https://allthingssicilianandmore.com/spaghettini-e-cozze-spaghettini-with-mussels/) - Not a complicated dish especially in Good Friday. Pasta with Mussels (sustainable), fresh tomatoes, garlic, parsley, basil. Cozze Italian, cuzzili Sicilian
- [MUSSELS, three ways: in brodetto, with spaghetti and risotto](https://allthingssicilianandmore.com/mussels-three-ways-in-brodetto-with-spaghetti-and-irisotto/) - I really like mussels and from a 3kilo batch my partner and I had three different meals. Very frugal, sustainable and enjoyable - in broth, pasta and a risotto
- ['NDUJA, was considered peasant food in Calabria](https://allthingssicilianandmore.com/nduja-was-considered-peasant-food-in-calabria/) - I am not Calabrese, and not being Calabrese means that I only discovered ’nduja late in life, as it was very much a regional and local food originally considered peasant food. I may have been late, but I did discover ’nduja much earlier than those living in Australia, who are now celebrating its use in
- [SENAPE, a new type of mustard green vegetable](https://allthingssicilianandmore.com/senape-a-new-type-of-mustard-green-vegetable/) - recipe for pasta dressed with a braised leafy green vegetable called Senape but broccoli, cime di rape(brassicas) are also OK. + strong cheese and ev olive oil
- [LEFTOVERS: TODAY'S INSPIRATION](https://allthingssicilianandmore.com/left-overs-opportunities-to-be-creative/) - cooking with leftovers is about respecting ingredients, reducing waste, satisfaction of making something delicious and new with whatever I have on hand
- [ORTICHE - NETTLES in Risotto, Fresh pasta and Frittata](https://allthingssicilianandmore.com/ortiche-nettles-in-risotto-fresh-pasta-and-frittata/) - This post discusses the use of nettles (ortiche in Italian) in a risotto, fresh egg green pasta dough and a frittata. It is also a celebration for the stall called IL FRUTTIVENDOLO in the Queen Victoria Market. This is where the nettles were purchased. The information about nettles that I have included in this post
- [WILD ROCKET, IT WAS THERE FOR THE TAKING](https://allthingssicilianandmore.com/wild-rocket-it-was-there-for-the-taking/) - The many uses of foraged wild rocket, wild mustard greens, mushrooms and all easy recipes when camping
- [RICCI, the 'curly' ones (SEA URCHINS)](https://allthingssicilianandmore.com/ricci-the-curly-ones-sea-urchins/) - Sea Urchins - everything you need to know and recipes - Buy live sea urchin from fish markets and fishmongers and fresh processed roe from local processors.
- [COZZE-Mussels, Crostini (canapés)](https://allthingssicilianandmore.com/cozze-mussels-crostini-canapes/) - Many impressive Italian recipes for how to enjoy mussels, an inexpensive, sustainable seafood
- [WHERE I BUY MY SUSTAINABLE FISH (Happy Tuna, Queen Victoria Market)](https://allthingssicilianandmore.com/where-i-buy-my-sustainable-fish-happy-tuna-queen-victoria-market-2/) - Sustainable fish - Memories of Happy Tuna stall at Queen Victoria Market - owners- Wayne, Brett
- [PASTA CON ZUCCHINE FRITTE (Pasta and fried zucchini)](https://allthingssicilianandmore.com/pasta-con-zucchine-fritte-pasta-and-fried-zucchini/) - Pasta with Zucchini equals - Fresh Taste, Simplicity and Low Cost. Sometimes the most simple ingredients make the most sumptuous dish. Recipe with variations
- [Polenta and its magic](https://allthingssicilianandmore.com/polenta-and-its-magic/) - Number of flavourful Northern Italian recipes enjoyed with polenta - with mushrooms, goulash , marinaded fish, sausages sauerkraut, squid, bagna cauda, jiota
- [LAYERED SARDINES (CROSTATA DI SARDINE)](https://allthingssicilianandmore.com/layered-sardines-crostata-di-sardine/) - A Sicilian Crostata di sarde - layers of sardines with raisins, lemon and orange juice topped with breadcrumbs; this forms a crust (crosta) when baked
- [HARISSA (A hot chilli condiment)](https://allthingssicilianandmore.com/harissa-a-hot-chilli-condiment/) - Harissa is a hot chilli condiment and is the favoured national spice of Tunisia. This is a simple recipe using dry chilli flakes, salt, caraway or cumin seeds
- [PASTA CON SARDE - the baked version, Palermo, Sicily](https://allthingssicilianandmore.com/pasta-con-sarde-the-baked-version-palermo-sicily/) - Sicilian baked pasta dish with sardines, wild fennel, pine nuts, almonds, saffron, and fried breadcrumbs, a fragrant dish with centuries of Sicilian heritage
- [PASTA WITH SARDINES AND PEAS (PASTA CA NOCCA – PASTA COI FIOCCHI)](https://allthingssicilianandmore.com/pasta-with-sardines-and-peas-pasta-ca-nocca-pasta-coi-fiocchi/) - Sicilian dish of pasta with peas and sardines is flavourful and visually appealing - made with farfalle shaped pasta -butterflies- they look like little bows
- [SARDE A BECCAFICO (Sardines stuffed with currants, pine nuts, sugar and nutmeg)](https://allthingssicilianandmore.com/sarde-a-beccafico-sardines-stuffed-with-currants-pine-nuts-sugar-and-nutmeg/) - I present dishes guests haven’t tried - like sarde a beccafico, a Sicilian classic of stuffed sardines inspired by fig-eating birds-rich with regional flavour.
- [SARDINE, CRUDE E CONDITE (Sardines - raw and marinaded)](https://allthingssicilianandmore.com/sardine-crude-e-condite-sardines-raw-and-marinaded/) - Sardines, Sicilian-style: cured in lemon juice, dressed with herbs, garlic, and olive oil. A fresh, sustainable antipasto - the spirit of the Mediterranean.
- [10 MUST-TRY DISHES WHEN YOU ARE IN SICILY](https://allthingssicilianandmore.com/10-must-try-dishes-when-you-are-in-sicily/) - Sicily is one of Italy’s most popular tourist destinations, and it’s the food that keeps people coming back - see iconic 11 favourite Sicilian recipes
- [ITALIAN BITTER LEAF SALAD](https://allthingssicilianandmore.com/italian-bitter-leaf-salad/) - In Italy, bitterness is appreciated they add flavour and have medicinal qualities.Use hearts of bitter greens for a leaf salad and tougher leaves for cooking
- [PIZZAIOLA: NAPLES, CAMPANIA](https://allthingssicilianandmore.com/pizzaiola-naples-campania/) - Pizzaiola is a traditional, rustic, simple dish from Naples (Campania region) with inexpensive cuts of beef, tomatoes, garlic, olive oil, parsley, and oregano.
- [SBS Italian Radio - Stuffed artichokes & photos](https://allthingssicilianandmore.com/sbs-radio-stuffed-artichokes-photos/) - Stuffed artichokes - My maternal grandmother used a mixture of breadcrumbs, parsley, garlic, grated cheese, a drizzle of olive oil and poached them in liquid.
- [BRAISED  FENNEL -  fragrant](https://allthingssicilianandmore.com/braised-fennel-fragrant/) - I make braised fennel often. I cook it on the stove and It is a simple, fragrant herb-scented dish cooked all’occhio - by intuition with herbs, stock and wine
- [CAVOLOFIORE AFFOGATO (Cauliflower braised in red wine, cheese and anchovies)](https://allthingssicilianandmore.com/cavolofiore-affogato-cauliflower-braised-in-red-wine-cheese-and-anchovies/) - The cauliflower is cut into thin slices and assembled in layers: cauliflower, slivers of pecorino,sliced onion and anchovies. Stoned black olives are optional.
- [SICILIAN MARKETS; use of every part of the animal](https://allthingssicilianandmore.com/sicilian-markets-use-of-every-part-of-the-animal/) - Sicilian markets and street food showcase the island’s cultural and historical traditions of whole-animal cooking, offal, and its deep respect for land and sea.
- [SOUTHERN ITALY: Caciocavallo and ’Nduja](https://allthingssicilianandmore.com/southern-italy-caciocavallo-and-nduja/) - The regional diversity of Southern Italy of two traditional, iconic ingredients: caciocavallo cheese and ’nduja - cultural origins, description and recipes
- [SICILIAN CHEESE MAKING. A VISIT TO A MASSARO (farmer-cheese maker) IN RAGUSA. Formaggio all'argentiera](https://allthingssicilianandmore.com/sicilian-cheese-a-visit-to-a-massaro-farmer-cheese-maker-in-ragusa-formaggio-all-argentiera/) - Ragusa's massaro's: ricotta, pear-shaped provole, pairs of caciocavallo hung like saddlebags, Ragusano maturing on racks, fresh cheese draining in reed baskets
- [CICORIA: Chicory - Bitter Green](https://allthingssicilianandmore.com/cicoria-chicory-bitter-green/) - One of my favourite winter greens is cicoria—the bitter leafy vegetable. It includes a variety of bitter greens: wild dandelion, catalogna, and puntarelle.
- [La Trobe University- Ancient Mediterranean Studies, Conference: South Italy, Sicily and the Mediterranean at COASIT](https://allthingssicilianandmore.com/la-trobe-university-ancient-mediterranean-studies-conference-south-italy-sicily-and-the-mediterranean-at-coasit/) - The Ancient Mediterranean Studies Centre at La Trobe University conference: South Italy, Sicily and the Mediterranean. Hosted by the Centre for Greek Studies and the A.D. Trendall Research Centre for Ancient Mediterranean Studies at La Trobe University in Melbourne, Australia, this conference will focus on the movement of people and interactions of culture in the region
- [MERCATO, Sicilian Seafood Cooking, Cooking class](https://allthingssicilianandmore.com/mercato-sicilian-seafood-cooking-cooking-class/) - MERCATO 625 - 627 Lower North East Road CAMPBELLTOWN Mercato is market in Italian. If you are in Adelaide, you must visit this store. It provides all lovers of things Italian with a wide selection of small goods and cheeses, grocery items and produce, packaged sweets and biscuits, wine, cooking implements, crockery, cookery books
- [MANNA IN SICILY(ORTIGIA)](https://allthingssicilianandmore.com/manna-in-sicilyortigia/) - Manna from the bark of Fraxinus ornus trees is a white, mineral-rich resin with honey-like sweetness. A Sicilian farmer is at the forefront of its revival.
- [MOSTARDA and COTOGNATA - Sweets in Moulds (Formelle)](https://allthingssicilianandmore.com/mostarda-and-cotognata-sweets-in-moulds-formelle/) - Sicilian mostarda is made with prickly pears and cotognata is made with quinces. These fruit pastes are shaped into ceramic moulds called formelle and dried.
- [PRICKLY PEARS Fichi d'India and a paste called Mostarda](https://allthingssicilianandmore.com/prickly-pears-fichi-dindia-and-a-paste-called-mostarda/) - Prickly Pears and can be yellow, purple or red and the fruit ripens in late summer / autumn. The fruit is eaten fresh but can also be made into Mostarda -paste.
- [ZUCCHINI FLOWERS and Preserved Artichokes](https://allthingssicilianandmore.com/zucchini-flowers-and-preserved-artichokes/) - Simple, flavourful pasta with ingredients with vibrant flavours - zucchini and flowers, spring onions, fresh basil, saffron, and a jar of preserved artichoke
- [ADELAIDE CENTRAL MARKET AT FAIR SEAFOOD](https://allthingssicilianandmore.com/adelaide-central-market-at-fair-seafood/) - Fair Seafood in the Adelaide Central Market for eating and purchasing sustainably and ethically caught fresh fish and knowing where your seafood comes from.
- [A TASTE OF PALERMO: Pasta con le Sarde](https://allthingssicilianandmore.com/a-taste-of-palermo-pasta-con-le-sarde/) - The sweet, savoury, and aromatic flavours in pasta con le sarde reflects the Arab influences that have shaped Sicilian cuisine over the centuries
- [BACCALÀ MANTECATO, risotto](https://allthingssicilianandmore.com/baccala-mantecato-risotto/) - Baccalà Mantecato is poached in milk. I used the poaching milk and some of the Manteca to make a risotto. Almonds too.
- [PASTA CON LE SARDE, Iconic Sicilian made easy](https://allthingssicilianandmore.com/pasta-con-le-sarde-iconic-sicilian-made-easy/) - Sicilian combination of pasta, sardine fillets, spring onions, fennel fronds and bulb, saffron , currants , toasted pine nuts and almonds, toasted breadcrumbs
- [EASTER IN SICILY – A SICILIAN FEAST IN RAGUSA – Recipes and Giuggiulena](https://allthingssicilianandmore.com/easter-in-sicily-a-sicilian-feast-in-ragusa-recipes-and-giuggiulena/) - I miss my Sicilian relatives in Spring which in cultural and religious terms is expressed in Easter. Primavera (Spring) and Pasqua (Easter) are a fusion of nature and culture, family and food
- [INSALATA DI FRISÉE (Composite Salad made with frisée)](https://allthingssicilianandmore.com/insalata-di-frisee-composite-salad-made-with-frisee/) - Salad of frisée, parsley, spring onions, tomatoes, mint and anchovies. Peel and cut the eggs in halves and place them on top.
- [ZUCCHINI FLOWERS, A Simple, Sweet Delight](https://allthingssicilianandmore.com/zucchini-flowers-a-simple-delight/) - I cooked the zucchini flowers very simply to preserve the delicate, sweet taste of the flowers. Basil is a soft tasting herb and plentiful at the moment.
- [MAKING FRITTATA Podcast with Maria Liberati](https://allthingssicilianandmore.com/making-frittata-podcast-with-maria-liberati/) - frittata with zucchini, traditional differences in the north and south of Italy, frying a frittata and not baking it, other recipes with different ingredients
- [TORTINO DI FINOCCHI (A flan of cooked fennel)](https://allthingssicilianandmore.com/tortino-di-finocchi-a-flan-of-cooked-fennel/) - This tortino a savoury cake, flan or pie usually made of vegetables and baked. Serve hot or cold as a side (contorno) or as a first course (antipasto). The fennel can be pre-cooked in advance, and the tortino itself can be prepared a day or two ahead and stored in the fridge.
- [VITELLO ARROSTO (Roast Veal)](https://allthingssicilianandmore.com/vitello-arrosto-roast-veal/) - What some Italians call vitello arrosto (roast veal) is cooked in a pan with a close fitting lid on top of the stove - it is a wet roast
- [COSTOLETTE DI VITELLO (Veal chops - baked)](https://allthingssicilianandmore.com/costolette-di-vitello-veal-chops-baked/) - Veal benefits from the added liquid (could be from stock/ wine/ tomatoes) and herbs for flavour. Baked veal chops are very flavourful, the bones can be chewed
- [SALSA SARACINA (Saracen sauce)](https://allthingssicilianandmore.com/salsa-saracina-saracen-sauce/) - Salsa Saracina's ingredients: olives, pine nuts (or almonds), and seedless sultanas, sugar and saffron- ingredients prevalent in northern Palermo’s cuisine.
- [SFORMATO DI RICOTTA E SPINACI and an Italian lesson](https://allthingssicilianandmore.com/sformato-di-ricotta-e-spinaci-and-an-italian-lesson/) - The Italian word sformato means "to unmold," The beauty of a sformato is its versatility and it is one of the best ways to repurpose leftover vegetables
- [GLAM COOKING ON THE ROAD - Camping](https://allthingssicilianandmore.com/glam-cooking-on-the-road-camping/) - Cooking whilst camping is all about simplicity and the following recipes (even the duck) may appear glam but they were simple to prepare and cook.
- [SEASONAL WINTER VEGETABLES in Melbourne, Australia](https://allthingssicilianandmore.com/seasonal-winter-vegetables-in-melbourne-australia/) - some of my favourite winter vegetable are Cicoria and Catalogna. These chicory greens offer both depth of flavour ( bitter) and versatility
- [Italian CULINARY TRADITIONS](https://allthingssicilianandmore.com/italian-culinary-traditions/) - Italian cuisine is influenced by new ingredients, the wide exposure to the cooking of others (media, travel, migration/immigration, eating away from home)
- [FISH STUDDED WITH FLAVOURS](https://allthingssicilianandmore.com/fish-studded-with-flavours/) - I change the flavours to insert into the fish - herbs, different spices, or different types of liquids to deglaze. The possibilities are endless.
- [FISH STUDDED WITH SICILIAN FLAVOURS](https://allthingssicilianandmore.com/fish-studded-with-sicilian-flavours/) - Fish cutlets have four sections, each studded with a different flavours such as-fennel, cloves, garlic, mint, rosemary, cinnamon, thyme, parsley sage lemon peel
- [ZUCCHINI WITH CURRANTS, PINE NUTS and SAFFRON](https://allthingssicilianandmore.com/zucchini-with-currants-pine-nuts-and-saffron/) - Currants, pine nuts, fennel seeds and saffron + zucchini, make rich, complex flavours - eat warm as a side, cold as a salad, or with pasta. Anchovies (optional)
- [COOKING DUCK: Not Just for Special Occasions](https://allthingssicilianandmore.com/cooking-duck-not-just-for-special-occasions/) - exquisite recipes for cooking duck in various ways for different occasions - whole duck, duck breasts, how to use leftovers from cooking duck for other dishes,
- [PATATE as a contorno (Two recipes for ‘squashed’ potatoes, Patate in tecia).](https://allthingssicilianandmore.com/patate-as-a-contorno-two-recipes-for-squashed-potatoes/) - Patate schiacciate, ‘squashed potatoes’, first boiled and then fried in olive oil. they are very popular in Trieste, especially with roast veal cooked on stove
- [LEFTOVERS: from Duck and Dried Sour Cherries to New Dishes](https://allthingssicilianandmore.com/leftovers-from-duck-and-dried-sour-cherries-to-new-dishes/) - How to use the leftovers from a a recipe of Duck Breast with Sour Dried Cherries and turn them into new dishes - Duck salad, Labneh with Parsley Oil, Minestrone
- [Sicilian Duck with green olives and anchovies  - Anatra a Papparedda cu l'ulivi](https://allthingssicilianandmore.com/sicilian-duck-with-green-olives-and-anchovies/) - A Sicilian recipe with a combination of bold and diverse flavours: anchovies, garlic, parsley, the heart of celery, white wine, rosemary, and green olives.
- [DUCK BREAST, ALCOHOL and EMBELLISHMENTS](https://allthingssicilianandmore.com/duck-breast-alcohol-and-embellishments/) - Pan fried duck breasts with cumquats in vodka, star anise and some blood orange juice, cooked quickly
- [SUSTAINABLE SEAFOOD, current information and recipes](https://allthingssicilianandmore.com/sustainable-seafood-current-information-and-recipes/) - Some important information and guidance on sustainable seafood, to help us make the right choices this holiday season. Also some recipes.
- [SARDINES, grilled or barbecued with Sicilian dressings](https://allthingssicilianandmore.com/sardines-grilled-or-barbecued-with-sicilian-dressings/) - Many people do not like the taste of sardines, they find them too fishy. Being an oily fish they are strong flavoured, and like other oily fish (for example salmon and mackerel) they are rich in omega-3s - this could provide enough incentive to begin eating them and learning to enjoy them. Because of their
- [ROASTED CHARRED PEPPERS](https://allthingssicilianandmore.com/roasted-charred-peppers/) - Grilled peppers are versatile and with their smoky, sweet, robust flavours add colour, flavour, fragrance and nutrition, and enhance almost any dish.
- [PESCE SALATO (Salted Fish in Sicily)and BOTTARGA revisited](https://allthingssicilianandmore.com/pesce-salato-in-sicilia-salted-fish-and-bottarga-revisited/) - Bottarga are the eggs in the ovary sacs of female tuna, pressed solid, salted and processed. Grated, it flavours dishes, or sliced finely is an antipasto
- [(TUNA BALLS ) and other tuna recipes](https://allthingssicilianandmore.com/tuna-balls-and-other-tuna-recipes/) - Tuna is widely eaten and appreciated in Sicily and in this post I have written about making tuna fishballs and I have also included other recipes for Tuna.
- [PEPERONATA(SICILIAN SWEET AND SOUR PEPPERS)](https://allthingssicilianandmore.com/peperonata/) - Classic Sicilian recipe for Peperonata, sweet and sour peppers, red and yellow peppers are sweeter and preferred. perfect for an antipasto with accompaniments
- [THREE MONTH ROAD TRIP](https://allthingssicilianandmore.com/three-month-road-trip/) - On our road trip we saw breathtaking scenery - landscapes, waterfalls, vibrant colours, extremes of dry and lush vegetation, shifting weather, flora and fauna
- [ZELTEN from the Trentino, Alto Adige region of Italy](https://allthingssicilianandmore.com/zelten-from-the-trentino-alto-adige-region-of-italy/) - Zelten is a traditional Christmas cake from the Trentino Alto Adige region of Italy, with large amounts of fruit – mainly figs in grappa, pine nuts and almonds.
- [THE AMAZING ARTICHOKE](https://allthingssicilianandmore.com/the-amazing-artichoke/) - Buying artichokes and what to look for. Types of artichokes in Australia, how to clean them and a number of recipes for cooking artichokes
- [FENNEL CAPONATA (Sicilian sweet and sour method for vegetables).](https://allthingssicilianandmore.com/fennel-caponata-sicilian-sweet-and-sour-method-for-vegetables/) - Fennel Caponata is an iconic Sicilian recipe with onion, olives, capers, a little tomato and an agro-dolce sauce. Fennel can be eaten in many ways, see links.
- [A MOUNTAIN OF CAPONATA - two days before Christmas](https://allthingssicilianandmore.com/a-mountain-of-caponata-two-days-before-christmas/) - Perfect for Christmas is a Caponata Catanese. This post also contains links for recipes for a caponata with different vegetables - potato or celery or fennel
- [SIMPLE SUMMER MEALS](https://allthingssicilianandmore.com/simple-summer-meals/) - Especially in summer, I like to prepare a number of small courses and always made with in season ingredients. These were recent meals: Feature Photo fried zucchini with roasted garlic. Roasted baby tomatoes - very fragrant. Whole figs stuffed with walnuts and feta and topped with a sprig of mint - then the figs are
- [THE MANY USES OF HONEY (MIELE), BISCOTTI DI MIELE (Honey Biscuits)](https://allthingssicilianandmore.com/the-many-uses-of-honey-miele-honey-biscotti-di-miele-honey-biscuits/) - A bee is called an 'ape' in Italian. I use honey when braising apples or pears for a tarte tatin – it adds a deep colour to the fruit and intensifies the flavour. For the same reason, I also like it when I slowly bake quinces and I like it drizzled over fresh figs which I
- [MERCATO, Adelaide, Friday Cooking Class](https://allthingssicilianandmore.com/mercato-adelaide-friday-cooking-class/) - MERCATO Some photographs of cooking demonstrations held at Mercato on Friday 9th November Friday 9th. MORE PHOTOS: MERCATO, Adelaide, Saturday Cooking Class More photos on Mercato's Facebook page. MA2SBAE8REVW
- [FISH BALLS with Sicilian flavours](https://allthingssicilianandmore.com/fish-balls-with-sicilian-flavours/) - Fish balls poached in a tomato salsa can be perfect as finger food. because they are coated in a salsa I presented these to guests on Chinese soupspoons.
- [FISH BALLS IN SALSA – POLPETTE DI PESCE (PURPETTI in Sicilian)](https://allthingssicilianandmore.com/fish-balls-in-salsa-polpette-di-pesce-purpetti-in-sicilian/) - Fish balls with Sicilian flavours in a tomato salsa. Popular in Sicily are balls (polpette) made with sardines. I have used white firm fish on this occasion.
- [PASTA RIMESTATA COI CAVOFIORI - Pasta with cauliflower, sultanas, pine nuts and anchovies](https://allthingssicilianandmore.com/pasta-rimestata-coi-cavofiori-pasta-with-cauliflower-sultanas-pine-nuts-and-anchovies/) - Pasta with cauliflower, sultanas or currants, pine nuts, anchovies and saffron is a Sicilian specialty with flavours that are unique to Sicily.
- [SICILIAN CAPONATA DI MELANZANE from Palermo (Eggplant caponata with chocolate)](https://allthingssicilianandmore.com/sicilian-caponata-di-melanzane-from-palermo-eggplant-caponata-with-chocolate/) - Eggplant caponata flavoured with dark chocolate is an exceptional version of this iconic sicilian specialty from Palermo. excellent when served with game dishes
- [ZUPPA INGLESE revisited](https://allthingssicilianandmore.com/zuppa-inglese-revisited/) - I’ve made the classic famous Zuppa Inglese countless times, and it’s one of those desserts that’s surprisingly easy to prepare while still managing to impress. When I’m pressed for time or in need of a transportable dessert that guarantees satisfaction and admiration, Zuppa Inglese never lets me down. I first shared this recipe back on
- [DELICIOUS ITALIAN SUMMER FAVOURITES - Zuppa Inglese etc](https://allthingssicilianandmore.com/delicious-italian-summer-favourites/) - Summer recipes for Zuppa Inglese, Caponata and two sauces -Egg Mayonnaise and Zogghiu, are delicious contributions to contribute for Christmas celebrations
- [CAPONATA of Potatoes (Recipe for Caponata di patate)](https://allthingssicilianandmore.com/caponata-of-potatoes-recipe-for-caponata-di-patate/) - The delicious Caponata di Patate, a versatile Sicilian side dish made with golden-fried potatoes and a vibrant mix of ingredients. Eat hot or room temperature!
- [PUMPKIN - Zucca (gialla) - and two Sicilian ways to cook it](https://allthingssicilianandmore.com/pumpkin-zucca-gialla-and-two-sicilian-ways-to-cook-it/) - Discover the versatility of Sicilian caponata, featuring unique variations like Caponata di zucca gialla, with sweet pumpkin and other delicious ingredients.
- [ARTICHOKES and how we love them - CAPONATA DI CARCIOFI](https://allthingssicilianandmore.com/artichokes-and-how-we-love-them-caponata-di-carciofi/) - The versitility of artichokes and recipes for how to clean and cook them. Cynar is an alchololic Italian Aperitivo and Amaro that is made from arichokes.
- [THE MANY VERSIONS OF CAPONATE and grilled food](https://allthingssicilianandmore.com/the-many-versions-of-caponate-and-grilled-food/) - Grilled squid and grilled summer vegetables accompanied with a celery caponata and one made with roasted vegetables are perfect accompaniments
- [CAPONATA FROM PALERMO (made with eggplants)](https://allthingssicilianandmore.com/caponata-from-palermo-made-with-eggplants/) - Make Caponata Palermitana with eggplants, onion, celery, capers, green olives and agrodolce sauce. This post has photos to illustrate the easy process.
- [CAPONATA Catanese (from Catania) made easy with photos](https://allthingssicilianandmore.com/caponata-catanese-from-catania-made-easy-with-photos/) - Caponata Catanese has a colourful mix of eggplants, peppers, celery, onions, chopped green olives, capers and agro dolce sauce. the recipeincludes photos.
- [CAPONATA SICILIANA (CATANESE - Caponata as made in Catania)](https://allthingssicilianandmore.com/caponata-siciliana-catanese-caponata-as-made-in-catania/) - Caponata Catanese is a vibrant iconic Sicilian dish - a rich blend of eggplants, peppers, and unexpected ingredients, embodies the spirit of Christmas season
- [CUCINA POVERA - REDISCOVERING SOUP](https://allthingssicilianandmore.com/cucina-povera-rediscovering-soup/) - The contadini (peasants)relied on their limited resources and simple ingredients, produce that they couldn't sell. The results were nutritious, flavourful soups.
- [UNVEILING KOHLRABI, a BRASSICA](https://allthingssicilianandmore.com/unveiling-kohlrabi-a-brassica/) - #kohlrabi# Sicilian cooking# UNVEILING KOHLRABI, a BRASSICA# all things sicilianand more# marisa raniolo wilkins# fresh pasta# Ragusa Sicily#
- [MATAROCCU, a Sicilian pesto](https://allthingssicilianandmore.com/mataroccu-a-sicilian-pesto/) - An iconic Sicilian dish, a pesto made with pounded ripe tomatoes, basil, garlic, extra virgin olive oil and almonds. Marvellous.
- [PASTA ALLA NORMA and a variation (Pasta with tomato salsa and fried eggplants... and currants, anchovies and bottarga)](https://allthingssicilianandmore.com/pasta-alla-norma-pasta-with-tomatoes-and-eggplants/) - Pasta Alla Norma is an iconic Sicilian summer dish with tomato salsa and fried eggplant.
- [A QUICK PASTA DISH for Spring: artichokes, asparagus, peas](https://allthingssicilianandmore.com/a-quick-pasta-dish-for-spring-artichokes-asparagus-peas/) - A flavourful and fragrant pasta dish for spring using artichokes, asparagus, peas or broadbeans. A dollop of butter, nutmeg, basil and ricotta extra flavour
- [KOHLRABI with pasta (Causunnedda )](https://allthingssicilianandmore.com/kohlrabi-with-pasta-causunnedda/) - My relatives in Ragusa cook kohlrabi with home made pasta (called causunedda) and they also put in strips of cutini (cotenne in Italian, pork skin in English)to flavour the broth.
- [IL FRUTTIVENDOLO](https://allthingssicilianandmore.com/il-fruttivendolo/) - A tribute to Gus and Carmel , champion green grocers and owners of Il Fruttivendolo in the Queen Victoria Market
- [PASTA CON FINOCCHIO (Pasta and fennel - preferably wild)](https://allthingssicilianandmore.com/pasta-con-finocchio-pasta-and-fennel-preferably-wild/) - Gus's Calabrese recipe - pasta, fennel, anchovies, breadcrumbs
- [WILD MUSHROOMS - Saffron Coloured, Pine Mushrooms and Slippery Jacks](https://allthingssicilianandmore.com/wild-mushrooms-saffron-coloured-pine-mushrooms-and-slippery-jacks/) - Foraging is a buzz activity lately (in Melbourne) and foraging for wild mushrooms has increasingly become very popular. In the last two years the frequency of groups that are conducting wild mushroom hunts have increased significantly and so too have the number of cooking classes or special menus in restaurants and wineries; Mornington Peninsula
- [KOHLRABI, as eaten in Sicily](https://allthingssicilianandmore.com/kohlrabi-as-eaten-in-sicily/) - As usual, I look forward to reading Richard Cornish’s regular column Brain Food in The Age on Tuesdays and today he is writing about Kohlrabi (September 7, 2021). Just as listening to music has the power to bring up memories and reading about Kohlrabi brings up memories of Sicily. Below are recipes from my blog
- [GNUCCHITEDDI (Making small gnocchi shapes using my great grandmother's device)](https://allthingssicilianandmore.com/gnucchiteddi-making-small-gnocchi-shapes-using-my-great-grandmothers-device/) - Maccarruna (maccheroni in Italian) is sometimes used as the generic word for pasta and is still common, especially in Naples and Sicily. It is also the term used in ancient recipe books. Most pasta, of whatever sort, was labelled maccheroni until 1850-70, after which local folk names were widely adopted by producers and consumers. Sicilian home made pasta
- [KOHLRABI and TENERUMI, shared between cultures of Sicily and Vietnam](https://allthingssicilianandmore.com/kohirabi-and-tenerumi-shared-between-cultures-of-sicily-and-vietnam/) - The Vietnamese eat kohlrabi as Sicilians do. This is how my Sicilian relatives cook them. No, this is not Sicily, I am in Hanoi, in Vietnam. And the Vietnamese eat kohlrabi and the green leaves just like the Sicilians do. I do not know how they cook kohlrabi in Hanoi, but I know how some of my Sicilian relatives cook them. My relatives who live in Ragusa (south-eastern region of
- [TRAVELLING, Melbourne to Darwin](https://allthingssicilianandmore.com/travelling-melbourne-to-darwin/) - Simple, fresh and healthy cooking for campers travelling in a basic van from Melbourne to Darwin and enjoying the scenery. Still more travelling to do.
- [CIOCCOLATA CALDA (Hot chocolate)](https://allthingssicilianandmore.com/cioccolata-calda-hot-chocolate/) - My first, thick hot chocolate was in Mantova and the consistency of a thin custard - milk, sugar, thickening and chocolate. Can be an alternative to dessert.
- [OVEN COOKED KID (capretto)](https://allthingssicilianandmore.com/oven-cooked-kid-capretto/) - Oven baked kid marinaded overnight with extra virgin olive oil, red wine, fennel seeds, bay leaves, rosemary, onion and sage. It is also used in the cooking.
- [PAPPARDELLE (Pasta with Hare or game ragù)](https://allthingssicilianandmore.com/pappardelle-pasta-with-hare-or-game-ragu/) - Sauces made with strong tasting meats (wild boar, hare,venison, rabbit, duck) are usually cooked slowly in a ragout (ragù in Italian) and eaten with pappardelle
- [HOW ONE FISH RECIPE CAN EVOLVE INTO A DIFFERENT DISH](https://allthingssicilianandmore.com/how-one-fish-recipe-can-evolve-into-a-different-dish/) - Somehow, I ended up eating fish for most of the week, and part of the first recipe lead into the second, and part of the second led into the third, but each dish was unique. Of course there were also left overs. I made Baccalà Mantecato on the weekend. The baccalà has to be soaked
- [WHAT TO DO WITH A ZUCCA (An overgrown zucchini – a marrow).](https://allthingssicilianandmore.com/what-to-do-with-a-zucca-an-overgrown-zucchini-a-marrow/) - Large Zucchini when shredded into matchsticks and marinaded for a short time in extra virgin olive oil, vinegar and oregano, they transform into a salad or a pickle.
- [PAPPARDELLE Continued…..](https://allthingssicilianandmore.com/pappardelle-continued/) - On 26/2/09, Fred wrote: Dear Marisa, I read your bit about pappardelle. We had pappardelle sulla lepre alla cacciatora at La Pentola dell'Oro in Firenze. It includes cinque cucchiai di aceto rosso ( 5 spoons of red wine vinegar). Fred Dear Fred, your recipe which includes five spoons of red vinegar does not surprise
- [BAKED FISH WITH POTATOES, VINEGAR and ANCHOVIES](https://allthingssicilianandmore.com/baked-fish-with-potatoes-vinegar-and-anchovies/) - Baked sustainable Snapper stuffed with anchovies. Marinade: chopped parsley, onion, grated lemon peel, extra virgin olive oil, wine vinegar and lemon juice.
- [TRADITIONAL FOOD - Festive Season](https://allthingssicilianandmore.com/traditional-food-festive-season/) - Italian traditional recipes for the festive Christmas and New Year season, old favourite recipes to cook
- [PARMIGIANA, uncomplicated](https://allthingssicilianandmore.com/parmigiana-uncomplicated/) - Eggplant is called melanzana in Italian and a baked eggplant parmigiana layered with tomato salsa, basil bechamel and cheese is a summer and autumn dish
- [FAIR SEAFOOD, Adelaide Central Market](https://allthingssicilianandmore.com/fair-seafood-adelaide-central-market/) - Fair Seafood in Adelaide Central Market, sustainable seafood to eat or take away, wine licence
- [NORTHERN ITALY, rye and buckwheat pasta and PIZZOCCHERI, REVISITED](https://allthingssicilianandmore.com/northern-italy-rye-and-buckwheat-pasta-and-pizzoccheri-revisited/) - I first wrote this post many years ago. It has a recipe for making buckwheat and rye pasta. Buckwheat spiralli are commercially available and are obviously a very easy choice. The post also contains information about some of the mountainous regions of northern Italy. Potatoes cabbage and buckwheat pasta when cooked by themselves are not Potatoes cabbage and buckwheat pasta
- [HERB-STUFFED MUSHROOMS: A CULINARY EXPERIMENT](https://allthingssicilianandmore.com/herb-stuffed-mushrooms-a-culinary-experiment/) - These Herb-Stuffed Mushrooms served hot or at room temperature are a delightful appetizer or a side dish that complements any meal.
- [NORTHERN ITALY, rye and buckwheat pasta and PIZZOCCHERI](https://allthingssicilianandmore.com/northern-italy-rye-and-buckwheat-pasta-and-pizzoccheri/) - Italian food is all about locality. Each region has unique heritage and celebrates its local produce and cuisine. In 2019, I stayed and travelled through parts of Tuscany, Emilia Romagna, Liguria, Veneto, Friuli Venezia Giulia, Trentino-Alto Adige and a few places around Mantova (Mantua) in Lombardy. I loved it all, but I particularly enjoyed spending The unique cooking of the mountainous regions in Northern Ital
- [DELVING INTO EGG PASTA](https://allthingssicilianandmore.com/delving-into-egg-pasta/) - The diversity of Italian regional cuisine, continues to inspire me and in this post I am unraveling some of the intricacies of Italian egg pasta, from tagliatelle to tortelli. I really like the texture and taste of pasta made with eggs; the number of eggs in the dough can significantly influence the texture, with a DELVING INTO EGG PASTA Regional Italian Cuisine
- [MUSSELS IN TRIESTE and Mussel recipes](https://allthingssicilianandmore.com/mussels-in-trieste-and-mussel-recipes/) - In the Italian language mussels are known as cozze. Those of you who have travelled to Italy or like Italian food would know that mussels are enjoyed in all regions of Italy. In Trieste, mussels are called pedoci in the Triestino dialect. The people in Trieste have a sense of humour, because pedoci (slang for Mussels are plentiful in the Bay of Trieste. Mussels as cooked in Trieste
- [LASAGNA OR LASAGNE? RECIPE FOR LASAGNA AL RADICCHIO](https://allthingssicilianandmore.com/lasagna-or-lasagne-recipe-for-lasagna-al-radicchio/) - Lasagna al radicchio , a baked pasta dish, from the Veneto region in northern Italy.
- [A SOUP MADE WITH SICILIAN VEGETABLES and where to buy the seeds](https://allthingssicilianandmore.com/a-soup-made-with-sicilian-vegetables-and-where-to-buy-the-seeds/) - This soup tastes magnificent, but unless you have a Sicilian friend whose mother grows tenerumi you don't have a chance! I have only been lucky once and I was able to buy tenerumi from a Sicilian grower who was selling them at a Farmers' Market. This was a rare and lucky find! The tenerumi are
- [GLOBE ARTICHOKES AND JERUSALEM ARTICHOKES](https://allthingssicilianandmore.com/globe-artichokes-and-jerusalem-artichokes/) - Gluten intolerance - myth or misunderstood? Saturday, The Age, June 28, 2014 Andrew Masterson For complete article, see link at the bottom of this post. This is a very interesting article about gluten being the possible cause of intestinal problems (celiac disease) and the relationship of intestinal problems and FODMAP (The acronym stands for "fermentable
- [CULINARY JEWELS OF SICILY - A Spring event at Waratah Hills Vineyard](https://allthingssicilianandmore.com/culinary-jewels-of-sicily-a-spring-event-at-waratah-hills-vineyard/) - On Saturday, 20 September 2014 I will be at Waratah Hills Vineyard conducting a lunch time masterclass of Sicilian cooking . Waratah Hills Vineyard is located on the road to the iconic Wilsons Promontory National Park. It is one of the southern most vineyards on the Australian mainland. The cool, maritime climate wine region is
- [CANBERRA APPRECIATED - Wine, Produce and Pottery](https://allthingssicilianandmore.com/canberra-appreciated-wine-produce-and-pottery/) - This beautiful platter is by a friend, Sarit Cohen, a Canberra ceramicist. I love its functional shape and I selected this particular one because the motif reminded me of a fish. Sarit was born in southern Israel and is of Turkish and Indian decent. She explained that the simple dark shape is a verse from
- [MEKON RIVER AND DELTA](https://allthingssicilianandmore.com/mekon-river-and-delta/) - Here are some photographs of some of the produce and food I enjoyed in Vietnam. One big highlight of my trip was travelling to the Mekong Delta from Ho Chi Minh City. The company was Saigon River Express, the trip was by speedboat. The tour guide was very informative and eager to answer questions and
- [PASTA CON SPADA E MENTA (Pasta with swordfish and mint)](https://allthingssicilianandmore.com/pasta-con-spada-e-menta-pasta-with-swordfish-and-mint/) - Coinciding with the Long Weekend in October on Saturday Beachport had one of their regular Market Days, which are held at various times through the year. Beachport is a small seaside town in the South East of South Australia close to Robe and Millicent. Anyone familiar with South Australian wine would know about the Limestone
- [WANT NOT WASTE NOT- Chicken livers and chicory, twice](https://allthingssicilianandmore.com/want-not-waste-not-chicken-livers-and-chicory-twice/) - This week on Wednesday I was reading about Massimo Bottura's Italian upbringing: his never-throw-anything-away attitude in the kitchen and his - seasonal, humble and delicious food - and then I thought about my cooking and how I maximise how I use my produce. On Sunday night I pan fried some chicken livers with onions, sage, a
- [CICORETTA CON SALSICCIA (Chicory with fresh pork sausage)](https://allthingssicilianandmore.com/cicoretta-con-salsiccia-chicory-with-fresh-pork-sausage/) - This photo above is a photo of one of the courses I very much enjoyed in a Sardinian Restaurant in Bologna called Taverna Mascarella. It was listed on their the menu as Cicoretta con salsiccia (fresh pork sausage) Cicoretta is either young chicory or it can also mean wild chicory. The large featured photo
- [TORTELLI DI ZUCCA (Large tortellini stuffed with pumpkin) Ristorante Cartoccia in Mantova](https://allthingssicilianandmore.com/tortelli-di-zucca-large-tortellini-stuffed-with-pumpkin-ristorante-cartoccia-in-mantova/) - I met some very interesting people while I was in Italy. One such person is Sergio Manbrini and he has a restaurant called Cartoccia in Mantova (Mantua). Sergio founded and directed the first Legambiente of Mantua, a group dealing with issues aimed at investigating the relationship between health, nutrition, agriculture and the environment. He is now
- [The Queen Victoria Market](https://allthingssicilianandmore.com/the-queen-victoria-market/) - There are many who read my posts. Apart from Victoria, there are others from different Australian states, Italy and Europe, and many from the US. But I am not writing recipes this time. I live in an apartment overlooking the Queen Victoria Market. This time, I want to tell you about the birds that come
- [Sicilian Pumpkin with vinegar, mint, sugar and cinnamon](https://allthingssicilianandmore.com/sicilian-pumpkin-with-vinegar-mint-sugar-and-cinnamon/) - Fegato di sette cannoli It is autumn in Australia and there are plenty of pumpkins around. I like cooking pumpkin this way because it has unusual flavours and it can be made well in advance. I have presented it both as an antipasto and as an accompaniment to main dishes. I cook this dish quite
- [TORTA PASQUALINA?](https://allthingssicilianandmore.com/torta-pasqualina/) - I would not blame you if you thought that Torta Pasqualina could be a cake called Pasqualina or made by a woman called Pasqualina. But a torta in Italian isn’t just the word for a torte or cake that’s associated with a dessert, it can also be used to describe a tart or a pie. an Italian easter vegetable pie
- [SWEET MARJORAM AND WALNUT PESTO](https://allthingssicilianandmore.com/sweet-marjoram-and-walnut-pesto/) - This is Sweet Marjoram plant growing in a self-watering planter box on my balcony. I particularly like to use this herb to make PESTO DI NOCI (Walnut Pesto). This is my Oregano plant in the same planter box and although it is difficult to see the differences in the photo (below), the Oregano is much
- [RICOTTA RAVIOLI and STONE GROUND FLOUR](https://allthingssicilianandmore.com/ricotta-ravioli-and-stone-ground-flour/) - Stone ground flour and Ricotta Ravioli
- [PESTO DI NOCI (Walnut pesto/ sauce for pasta)](https://allthingssicilianandmore.com/pesto-di-noci-walnut-pesto-sauce-for-pasta/) - I was discussing travelling in Italy and regional food (frequent topics of conversation) with an acquaintance, who told me that she and her daughter had really enjoyed travelling in Tuscany and had eaten a wonderful pasta dish with walnuts. She had no idea what it was; she had tried to work this out from recipe Pesto made with walnuts
- [Trees Removed](https://allthingssicilianandmore.com/trees-removed/) - Despite our best efforts over a long time, the CityWide forestry crew felled 6 trees on the roundabout over two days, and although the residents have been disputing this issue over a long time, we were unable to stop them. The two large Eucalyptus have now been removed; these two trees were where the birds
- [EGGPLANT or ZUCCHINI PARMIGIANA](https://allthingssicilianandmore.com/eggplant-or-zucchini-parmigiana/) - #It may be apparent that I am very passionate about authentic recipes, especially the ones which claim to be Italian or Sicilian. One of the recipes is Parmigiana - Milinciani or cucuzzeddi a parmiciana (Sicilian) and Parmigiana di melenzane o di zucchine (Italian). I have read recipes in a number of sources, have eaten Parmigiana
- [SORREL, Italians call it acetosa](https://allthingssicilianandmore.com/sorrel-italians-call-it-acetosa/) - I once lived in Adelaide and I successfully grew and cooked sorrel. I used it liberally in hollandaise and egg mayonnaises (wilted or raw and cut very finely). I loved these sauces with asparagus, beans and potatoes. I added young leaves to mixed-leaf salads, cut leaves into chiffonade to decorate and add an intense lemony
- [PASTA CON LE SARDE (SARDINES)](https://allthingssicilianandmore.com/pasta-con-le-sarde-sardines/) - Pasta Con Le Sarde (sardines) can only be a Sicilian dish. Sardines are plentiful, so is the wild fennel (it is seasonal), and most Sicilians eat pasta in some form, every day. The flavours and ingredients of pine nuts, saffron and currants are said to have been introduced by the Arabs. Breadcrumbs toasted in a Pasta Con Le Sarde (sardines) can only be a Sicilian dish. Sardines are plentiful, so is the wild fennel (it is seasonal), and most Sicilians eat pasta in some form, every day. The flavours and ingredients of pine nuts, saffron and currants are said to have been introduced by the Arabs. Breadcrumbs toasted in a Pasta Con Le Sarde (sardines) can only be a Sicilian dish. Sardines are plentiful, so is the wild fennel (it is seasonal), and most Sicilians eat pasta in some form, every day. The flavours and ingredients of pine nuts, saffron and currants are said to have been introduced by the Arabs. Breadcrumbs toasted in a
- [I LOVE ARTICHOKES](https://allthingssicilianandmore.com/i-love-artichokes/) - My partner who does the shopping came home with these artichokes from the Queen Victoria Market. They were pretty big specimens and nearing the end of aritchoke growing season (when they turn woody and their fibrous chokes develop), but not having eaten artichokes for quite a while, I was excited about them. They did prove
- [CAMPING AND COOKING IN W.A.](https://allthingssicilianandmore.com/camping-and-cooking-in-w-a/) - For me, it is very important to eat well, wherever I am. I have recently returned from a nine week trip in Western Australia. It was in a very simple campervan with a basic pull out stove, but as always, I manage to eat well even if some supplies were difficult to purchase. I realize
- [New Year's Eve Baccalà Mantecato](https://allthingssicilianandmore.com/new-years-eve-baccala-mantecato/) - This is baccalà that has been soaking for two days. I kept it in the fridge in a sealed container and changed the water four times per day. This is baccalà that I am poaching in some water (to cover) and some bay leaves. I usually poach it in milk but the friend I was preparing this for is
- [PASTISSADA (and Equine meat)](https://allthingssicilianandmore.com/pastissada-and-equine-meat/) - I first ate horse meat as a young child living in Trieste because I was anaemic. Children were taken to a paediatrician, not a GP, and when my mother took me to see Dr. Calligaris he suggested that my mother buy horse meat steaks and singe them quickly in a hot pan and feed
- [RISOTTO made with Radicchio](https://allthingssicilianandmore.com/risotto-made-with-radicchio/) - These are the ingredients for a very simple risotto, but you have to like the bitter taste of radicchio that is accentuated by cooking and ensure that you have good quality Italian sausages on hand if you wish to add them. Some northern Italians use speck or pancetta cut into solid little pieces, but the
- [TAPENADE and cauliflower-Travelling in the South West of France](https://allthingssicilianandmore.com/tapenade-and-cauliflower-travelling-in-the-south-west-of-france/) - The restaurant is recommended in Stephanie Alexander’s Cooking & Travelling in the South-West France. I stayed with my partner and two friends in the same converted barn - La Vieille Grange in Mercadiol , a small hamlet in the South West of France. And all this to tell you about olive Tapenade which I love
- [MINESTRA DI TENERUMI (Summer soup made with the tendrils of a Sicilian squash)](https://allthingssicilianandmore.com/minestra-di-tenerumi-summer-soup-made-with-the-tendrils-of-a-sicilian-squash/) - When I was in Palermo last September there were bunches of tenerumi on sale at the markets - these are the stems, leaves and tendrils of those long, twisted green zucche (squashes) that grow in Sicily and Calabria. The long serpent like squashes are called zucche serpente and you can guess why. Those of you
- [PESCE IN BIANCO (Plain fish). MAIONESE (Mayonnaise)](https://allthingssicilianandmore.com/pesce-in-bianco-plain-fish-maionese-moyonnaise/) - Broth, boiled rice, boiled chicken, steamed white fish are considered to be mangiare in bianco – literally translated, food in white, in other words cooked plain, without colour and hence, without spices and is considered the perfect food for those of us who are feeling unwell. I can remember my then my teenage son
- [VITELLO TONNATO MADE WITH GIRELLO (cut of meat)](https://allthingssicilianandmore.com/vitello-tonnato-made-with-girello-cut-of-meat/) - Vitello Tonnato was a festive dish in my childhood home and it has remained so in mine. In my childhood home, it was presented as an entrée when we had guests. Nowadays, of course, very few of us have definite first and second courses. Anything goes! I am smiling as I write this – doing
- [BEING ELDERLY, TRAVELLING and COFFEE](https://allthingssicilianandmore.com/being-elderly-travelling-and-coffee/) - We have been travelling for the last four weeks around parts of Victoria and South Australia. Along the way we have stopped in cafes that looked like they served a good coffee. And I admit we’ve been pretty selective. It’s obvious to any of us who’ve driven around country Australia the number of cafes, pubs
- [COOKING ‘ON THE ROAD’](https://allthingssicilianandmore.com/cooking-on-the-road/) - I have not had time to do much writing as I have been travelling quite a bit , both in Victoria, New South Wales and South Australia and not like some of my friends who have been travelling overseas. I only take my iPad when I travel and writing posts is not something that I
- [Palermo and GoEuro competition](https://allthingssicilianandmore.com/palermo-and-goeuro-competition/) - Here are more photos of Palermo and Mondello and details of a GoEuro Travel Inspiration Competition that I have entered. Some time ago, I was contacted by a member of the marketing Team at GoEuro, a travel search engine/website that combines and compares rail, bus and air travel in one site. They are based in
- [SMALL FISHY BITES CELEBRATION EVENT AT THE MOAT, AND MEDIA](https://allthingssicilianandmore.com/small-fishy-bites-celebration-event-at-the-moat-and-media/) - My second book, Small Fishy Bites, was released by New Holland on 1 October 2013. To mark the occasion, on the evening before, friends joined me for a celebratory dinner at the Moat Bar and Cafe in Little Lonsdale Street below the Wheeler Centre. The Moat was the perfect place to launch the book, enjoy
- [GREEN TOMATOES - Pickled under oil](https://allthingssicilianandmore.com/green-tomatoes-pickled-under-oil/) - And now for something completely different. Tomatoes usually fail to ripen at the end of the season (in autumn) and usually Southern Italians wait till then to preserve green tomatoes. However if you can spare a few, pick some unripe tomatoes (or buy them as I did at the Queen Victoria Market) and make this
- [POLLO AL GUAZZETTO (Sardinian Chicken braised with Saffron)](https://allthingssicilianandmore.com/pollo-al-guazzetto-sardinian-chicken-braised-with-saffron/) - You may see a number of Italian recipes cooked al guazzetto. This is just another Italian style of cooking. A little bit of Italian grammar here in case you are confused: you may be familiar with other Italian culinary terms like alla romana (cooking style originating in the region of Rome, ie Roman style) alla
- [RIGATONI CON RAGU D'ANATRA (duck ragout)](https://allthingssicilianandmore.com/rigatoni-con-ragu-danatra-duck-ragout/) - Making a duck ragout/ragù with minced duck is not much different from making a good bolognese sauce. It is the same cooking method, they are both slow cooked and have the same ingredients: the soffritto made by sautéing in extra virgin olive oil minced / finely cut onion, carrot and celery. I use the same Making a duck ragout/ragù with minced duck is not much different from making a good bolognese sauce. It is the same cooking method, they are both slow cooked and have the same ingredients: the soffritto made by sautéing in extra virgin olive oil minced / finely cut onion, carrot and celery. I use the same Making a duck ragout/ragù with minced duck is not much different from making a good bolognese sauce. It is the same cooking method, they are both slow cooked and have the same ingredients: the soffritto made by sautéing in extra virgin olive oil minced / finely cut onion, carrot and celery. I use the same
- [SLIPPERY JACKS AND OTHER MUSHROOMS](https://allthingssicilianandmore.com/slippery-jacks-and-other-mushrooms/) - It is mushroom time again. This time, I only found Slippery Jacks, tiny compact ones. They are slimy and they take a bit of cleaning. Washing too. And them drying them with old tea towels. I cooked them with onions, garlic and herbs, braised them in extra virgin olive oil and a splash of white
- [EMIGLIA ROMAGNA and their love of stuffed pasta](https://allthingssicilianandmore.com/emilia-romagna-and-their-love-of-stuffed-pasta/) - In a restaurant in Modena we met a beautiful elderly woman who was the mother of one of the three chefs of a fabulous restaurant in Modena and her daughter is the owner. It is often the case that mothers and skilled mature women are responsible for making stuffed pasta in restaurants. They are after all very
- [NOT JUST A PRETTY PLANT - SUNFLOWERS AND JERUSALEM ARTICHOKES](https://allthingssicilianandmore.com/not-just-a-pretty-plant-sunflowers-and-jerusalem-artichokes/) - A plant with happy looking, golden yellow flowers that look very like sunflowers produces these clusters of knobbly tubers that can be eaten raw or cooked in many different ways - boiled, baked, sautéed, braised or steamed. This one plant was grown by my son and as you can see the number of tubers are
- [VARIOUS WAYS TO PICKLE OLIVES](https://allthingssicilianandmore.com/various-ways-to-pickle-olives-2/) - I never have any doubts about the success of the olives I pickle. They always seem to work and they taste different from year to year. This is a photo of the jars of olives in my pantry. There are last year’s olives (2020) and they are ready to eat having spent one year in
- [FIG LEAF INFUSED OIL](https://allthingssicilianandmore.com/fig-leaf-infused-oil/) - This is Kingfish crudo, fig leaf, mascarpone, grape, as presented at Chianti Restaurant in Hutt Street in Adelaide. The restaurant prides itself in serving fresh, seasonal food. This is exceptionally good, modern Italian food! As for seasonal produce, figs and grapes are in season. I did not know what to expect of the taste of
- [CAMPING and COOKING](https://allthingssicilianandmore.com/camping-and-cooking/) - When I go camping I enjoy cooking just as much as when I cook at home. I like to go camping as often as possible. I particularly enjoy the challenge of undertaking of cooking with limited resources – few ingredients, simple cooking methods and equipment. Each meal is further restricted by what ingredients and produce
- [CIME DI RAPE (or Rapa) with pasta, anchovies and lemon peel](https://allthingssicilianandmore.com/cime-di-rapor-rapa-with-pasta-anchovies-and-lemon-peel/) - It is the season to demonstrate again my recognition and enjoyment for Cime di rape (Cime di rapa is the singular). Also known as Rapini or Broccoli Rabe in some other parts of Italy and of the world. This exceptional, slightly bitter, mustard tasting, green vegetable is a brassica and a winter green and I
- [CARCIOFI (Artichokes)](https://allthingssicilianandmore.com/carciofi-artichokes/) - We are now well into autumn and the green artichokes have been in season for a few weeks now in Victoria (see photo above) and soon we will also have the purple tinged ones – all Victorian produce. Good news for carciofi lovers. They can be eaten in so many ways. Here are some of
- [PASTA CON BOTTARGA ( Pasta with Grated Bottarga)](https://allthingssicilianandmore.com/pasta-con-bottarga-pasta-with-grated-bottarga/) - Just recently I was speaking to a group of lovers of Sicily (TSAA-The Sicilian Association Of Australia) about recipes from my book Sicilian Seafood Cooking (Reprint edition, Released date 1 Dec 2014) that are easy to cook and very suitable for festive occasions. One of these recipes was Pasta con bottarga - it is special.
- [SALAME TURCO (Turkish salame)](https://allthingssicilianandmore.com/salame-turco-turkish-salame/) - It was not easy to buy Italian sweets in the late 60's in Australia and SALAME TURCO was a sweet that I used to help my mother make. We kept it in the fridge until it was ready to slice and it came in handy just in case someone dropped in unannounced. I bought a
- [GREMOLATA made with PRESERVED LEMON](https://allthingssicilianandmore.com/gremolata-made-with-preserved-lemon/) - Gremolata or gremolada is made of chopped parsley, lemon zest, and chopped garlic and is the usual accompaniment to Osso Buco Milanese, (braised, cross cut veal shanks). The freshness of the gremolata adds a zing to the rich taste of the slow cooked meat that is braised with white wine, tomatoes and a soffritto base.
- [MAKING RICOTTA, Paneer or curd cheese](https://allthingssicilianandmore.com/making-ricotta-paneer-or-curd-cheese/) - I think I have fallen in love with rich Jersey milk. It is so easy to make the curds to make ricotta. All it takes is full cream milk and some lemon juice. The only other things you'll need are a slotted spoon and a colander lined with cheese cloth (muslin) to strain the curds.
- ['NDUJA, SQUID, VONGOLE AND PAN GRATTATO with Spaghetti](https://allthingssicilianandmore.com/nduja-squid-vongole-and-pan-grattato-with-spaghetti/) - In a restaurant in London recently I ordered a plate of Spaghetti alla Chitarra - square cut spaghetti that was cooked with some very spicy pork sausage. Square cut spaghetti are popular in Abruzzo, but also in Molise, Lazio and Puglia and obviously can now be found elsewhere in the world. I had also found
- [TASMANIA, FOOD, ART, HOBART and Bagna Cauda](https://allthingssicilianandmore.com/tasmania-food-art-and-bagna-cauda/) - One week ago today I was having lunch in Templo, an Italianate, very small restaurant in Hobart. Duck Polenta. On the side some pickled red radicchio. Twelve days before that I was in Berlin. Four days before Berlin I was in Rome and before that Sicily, and prior that London and Nottingham. And why go
- [PASTA e FAVE (Pasta with broad beans - a wet or dry pasta dish)](https://allthingssicilianandmore.com/pasta-e-fave-pasta-with-broad-beans-a-wet-or-dry-pasta-dish/) - Pasta e fave (broad beans) is a spring-time, Italian, rustic dish. There are many Italian, regional combinations of pasta e fave, some add chicory or wild fennel, or tomatoes. Guanciale is an Italian cured meat made from pork’s cheek (guancia - cheek) and it is also a favourite flavouring. Thick bacon can be substituted, but
- [SPRING PICNIC - Frittata with artichokes and asparagus](https://allthingssicilianandmore.com/spring-picnic-frittata-with-artichokes-and-asparagus/) - Melbourne residents who have been in COVID lockdowns are now able to catch up under limited circumstances with friends. Restrictions have been lifted: Social gatherings are permitted outdoors between two people from a maximum of two households. Up to five people can socialise outdoors (excluding dependants), from two households, if every person over 18 years
- [PUTIZA, from La Cucina Tipica Triestina](https://allthingssicilianandmore.com/putiza-from-la-cucina-tipica-triestina/) - One of my readers has asked for this recipe and because she does not seem to be very familiar with the English language, I am providing a screen shot of the recipe from one of my books about La Cucina Triestina. It is from this book: The recipe is for Putiza. It is described as
- [A special Birthday menu for my friend, in the cloud](https://allthingssicilianandmore.com/a-special-birthday-menu-for-my-friend-in-the-cloud/) - It is one of my friend’s birthday today and I am wishing him well, there in the cloud. I have cooked him some of his favourite food. I hope that he will enjoy the homemade pappardelle dressed with a duck ragù. I I was not able to buy him boar (cinghiale) or hare (lepre) as you can in Greve from that
- [GELO DI MELONE (Jellied watermelon)](https://allthingssicilianandmore.com/gelo-di-mellone-jellied-watermelon/) - Summer is the time for watermelon.This post was first published 02/13/2009 and republished 01/08/2020 Watermelon is related to the squash family and there is a Sicilian saying that it does not matter whatever you do to a zucca (squash/pumpkin) it always remains such – tasteless. Frida Kahlo obviously did not think so. I saw the
- [THALASSA: Men and the Sea (Sustainable fishing practices in Sicily and Tuna fishing)](https://allthingssicilianandmore.com/thalassa-men-and-the-sea-sustainable-fishing-practices-in-sicily-and-tuna-fishing/) - In Greek mythology, Thalassa is a primordial sea goddess, and in Greek thalassa means 'sea'. I found a link to a very interesting documentary set in Syracuse in an online publication called Times of Sicily. The documentary is called Thalassa: Men of the sea. The fishermen and fishmongers in the documentary speak mainly in Sicilian ( complete
- [MELANZANE - eggplants - AL FUNGHETTO or TRIFOLATE](https://allthingssicilianandmore.com/melanzane-eggplants-al-funghetto-or-trifolate/) - Sometimes, some recipes are just so simple that I do not bother writing about them, but then I buy a new cookbook and notice that simple recipes are what we like and want...and besides, not everybody grew up in an Italian household and they may not be familiar with this style of cooking. One simple
- [MY ITALIAN KETTLE and "Russian tea"](https://allthingssicilianandmore.com/my-italian-kettle-and-russian-tea/) - This is a kettle. It is an Italian kettle and it is very stylish. I have a number of teapots of different sizes for different tea blends and to use at different times of the day. But I like to use a large tea pot in the morning, because that is when I have about
- [RISOTTO AL RADICCHIO ROSSO](https://allthingssicilianandmore.com/risotto-al-radicchio-rosso/) - I have not made a Risotto al Radicchio Rosso for a long time. So, why now? First of all, I had some red Radicchio in the fridge. It is more or less a regular staple which I use mainly for salads. However, I do enjoy it cooked as well . Secondly, I had some freshly
- [CASSOULET? Not quite](https://allthingssicilianandmore.com/cassoulet-not-quite/) - Did I use mutton? Pork rind? Pork hock? Not even goose? Breadcrumbs on top? Confit of duck? No, not any of these. Cassoulet? Not quite. Perhaps I can call my recipe Cassoulet inspired. Melbourne is in lockdown and I cooked this just for the two of us, and with no guests to impress, I took
- [PRESERVED LEMONS](https://allthingssicilianandmore.com/preserved-lemons/) - This week there was an article by Richard Cornish in his regular column: Brain food with Richard Cornish (Everything you need to know about…preserved lemon). The Age 20/7/20210. I made a jar of preserved lemons recently to take to Adelaide for when and if I'm able to visit my son . My daughter and he
- [RISOTTO AL TALEGGIO - risotto made with Taleggio cheese](https://allthingssicilianandmore.com/risotto-al-taleggio-risotto-made-with-taleggio-cheese/) - I had forgotten just how good risotto made with Taleggio tastes. Taleggio is is a Northern Italian cheese with a semi-soft, washed rind named after the Alpine valley of Taleggio. The cheese has a thin crust and a strong, distinctive aroma, but its flavour is comparatively mild when compared with other washed rind cheeses. It
- [In memory of Zia Licia, my aunt from Trieste - recipe for Fritole](https://allthingssicilianandmore.com/in-memory-of-zia-licia-my-aunt-from-trieste-recipe-for-fritole/) - My last surviving aunt, Zia Licia, died last week. She died in Adelaide and the funeral was a couple of days ago, but because I live in Melbourne I was unable to attend. I was visiting friends in Pambula, on the south coast of NSW when my brother rang last week to give me the
- [THE ADELAIDE CENTRAL MARKET](https://allthingssicilianandmore.com/the-adelaide-central-market/) - Recently, I made a very short visit to Adelaide and a brief dash to the Adelaide Central Market. It has been a while since I last visited this market. I am never disappointed. The historic, heritage listed Adelaide Central Market is unique and is one of the largest undercover, fresh produce markets in the Southern
- [BUDINO made of chocolate and Autumn fruit](https://allthingssicilianandmore.com/budino-made-of-chocolate-and-autumn-fruit/) - It all started with my purchases at the Queen Victoria Market and the fabulous autumn fruit. I love persimmons. I also bought, feijoas, rhubarb, pomegranates and quinces. And then I saw some small pears and bought them too. Friends were coming to dinner and I was unsure about what to make as a dessert. I
- [GELO DI LIMONE (Sicilian Jellied Lemon)](https://allthingssicilianandmore.com/gelo-di-limone-sicilian-jellied-lemon/) - As well as gelo di mellone (made with watermelon juice), Sicilians make gelo do mandorla (made with almond milk), gelo di cannella ( made with cinnamon and water) and gello di limone ( made with lemon juice). It can also be called, Biancomangiare. It is thickened with corn flour and stirred like custard till it
- [SALAME - all shapes and sizes](https://allthingssicilianandmore.com/salame-all-shapes-and-sizes/) - You will find salumerie (small goods shop) decked with all types of salame This is a photo in Tropea, Calabria. See what I mean? Many Australian-Italian families get together during winter for salami making . Once made, the salami are hung to ferment and age in cool dry spaces and usually in insulated home garages.
- [Kohlrabi, Fennel, Celeriac and Daikon make a good salad (and other recipes)](https://allthingssicilianandmore.com/kohlrabi-fennel-celeriac-and-daikon-make-a-good-salad-and-other-recipes/) - Not a bad salad. In season are celeriac, kohlrabi, fennel and daikon. Mint and parsley, red onion, no worries. Radicchio and rocket, seem to be around always. Daikon is not an Italian vegetable but in this case it goes. To cut the root vegetables I used my Borner Original V-Slicer that I have had for over 30
- [Staples in my fridge - olives, capers, anchovies and nuts](https://allthingssicilianandmore.com/16139-2/) - In my fridge you are likely to always find green and black olives, anchovies, capers and nuts, especially almonds, pine nuts, pistachio, hazelnuts and walnuts. I consider these as staples and frequently add these ingredients, common in Italian cooking, to much of my cuisine. In my freezer you will always find jars of stock and
- [COOKING WITH GRAPPA, cosce di gallina (chicken upper thighs)](https://allthingssicilianandmore.com/cooking-with-grappa-cosce-di-gallina-chicken-upper-thighs/) - I use alcohol in my cooking very frequently. Cooking with alcohol enhances the taste and smell of many dishes. In savoury foods I mostly add wine or wine-based beverages and spirits. Liqueurs are mostly for desserts, although I rather like the orange taste in Cointreau for pan fried duck breasts, duck or chicken livers and
- [Parco Nazionale Degli Iblei - a documentary - and recipes from this part of Sicily](https://allthingssicilianandmore.com/parco-nazionale-degli-iblei-a-documentary-and-recipes-from-this-part-of-sicily/) - Corrado, one of my relatives in Ragusa (in the south eastern corner of Sicily) has sent me a link to watch Storie e luoghi di un Parco (Stories and places of a Park) on Vimeo. It’s a documentary by Vincenzo Cascone. I sat for over an hour mesmerized, and although not all of you will
- [PICNIC FOOD - Potato salad with smoked fish, asparagus and green beans](https://allthingssicilianandmore.com/picnic-food-potato-salad-with-smoked-fish-asparagus-and-green-beans/) - Coronavirus Restrictions have eased in Melbourne recently and with it comes the freedom to see friends by having picnics. It sure beats Zoom. Easy and transportable food include smallgoods, smoked fish, cheeses , good bread, and as always vegetables - made with raw or cooked vegetables.I have made the occasional frittata, either with zucchini or
- [EATING AND DRINKING IN THE GOLDFIELDS in Victoria](https://allthingssicilianandmore.com/eating-and-drinking-in-the-goldfields-in-victoria/) - Richard Cornish beat me to it! I did not mind, I always like what he writes and I too appreciated some of the produce from Castlemaine. I visited The Mill in Castlemaine on November 15 and found two of the stars of Castlemaine's culinary scene (as Richard describes them) - Long Paddock Cheese, where French
- [MURRAY COD, AN ICONIC AUSTRALIAN FISH - information and fish recipes](https://allthingssicilianandmore.com/murray-cod-an-iconic-australian-fish-information-and-fish-recipes/) - I have just spent the weekend in Albury (Victoria). I will mention Wodonga (NSW) in the same breath as I see them as being one city. The Murray River separates the two locations. Inevitably some of the conversation was about fishing and it was good to hear that once again there seem to be some
- [CHRISTMAS DOLCI and DOLCETTI and Pistachio Shortbread Biscuits 2013](https://allthingssicilianandmore.com/christmas-dolci-and-dolcetti-and-pistachio-shortbread-biscuits-2013/) - It is Christmas at Dolcetti; these photos speak for themselves (see link at the end of this post). Marianna from Dolcetti is making so many traditional sweets for Christmas. There are too many to mention in this post but here are a few photos of what you can purchase from her Pasticceria (Italian for Patisserie)
- [SMOKED FISH ROLLED AROUND A LABNA(labnah) FILLING](https://allthingssicilianandmore.com/smoked-fish-rolled-around-a-labna-labnah-filling/) - It looks impressive and it is not too much trouble to make. For the Filling: Drained yogurt (labna or labnah), tarragon or dill, pink peppercorns, grated lemon peel, lemon juice, capers. In the centre are pickled baby cucumbers. Sometimes I have used cream cheese as the filling but I like the lightness of yogurt and
- [CAMPING, Pumpkin risotto](https://allthingssicilianandmore.com/camping-pumpkin-risotto/) - I go camping as often as I can and pumpkin is one of the vegetables (it is actually a fruit) that like potatoes and onions is easy to get, even in the most remote places.. It lasts, does not have to be stored in the fridge (at room temperature and away from moisture is ideal)
- [Harissa made with fresh Chillies](https://allthingssicilianandmore.com/harissa-made-with-fresh-chillies/) - My love of harissa began in Sicily many years ago. Harissa is a hot chilli condiment and the favoured national spice of Tunisia, but it is also popular in Algeria and Libya. I first tasted harissa about 30 years ago in the home of one of my cousins in Augusta, Sicily. He was then a
- [PESCE IN PADELLA (Pan fried fish, MURRAY COD)](https://allthingssicilianandmore.com/pesce-in-padella-pan-fried-fish-murray-cod/) - I have just purchased this beautiful print of a Murray cod. It is a dry-point etching, by Clare Whitney, a Melbourne based printmaker and painter. Murray cod is raised in fish farms and is rare in the wild, but this was not always so. John Oxley, an explorer of the Murray-Darling basin in inland New
- [SICILIAN LOCAL EXPERT AWARD](https://allthingssicilianandmore.com/sicilian-local-expert-award/) - I received congratulatory email today informing me that my website has been recognised in the Sicily Local Expert Award- Charming Lady. I feel very pleased and hope that you will look at some of the other websites that have been chosen for this award. Photo above: Marisa in Via Bellini, Catania. This is the email:
- [FRITTATA: SAUSAGE and RICOTTA](https://allthingssicilianandmore.com/frittata/) - My zia Niluzza who lives in Ragusa is an excellent cook and when I visit her she fusses over me and cooks constantly. Ricotta is one of the most common ingredients in her kitchen and she must eat it fresh – made on the day and preferably eaten warm. Any ricotta which is one day old
- [Sicilian Cheese and more cheese](https://allthingssicilianandmore.com/sicilian-cheese-and-more-cheese/) - I was in Sicily in May and spent days in Ragusa where my father's family still live. While I was there, my aunt invited the extended family to go to a masseria - a farm where they make local cheese. We ate warm ricotta, sampled some of their other cheeses... .....and ate scacce with a
- [GRILLED CALAMARI (CALAMARI ‘NTA BRACI (Sicilian) – CALAMARI ALLA BRACE (Italian)](https://allthingssicilianandmore.com/grilled-calamari-calamari-nta-braci-sicilian-calamari-alla-brace-italian/) - I first wrote and published this post 23/09/2011 and I continue to enjoy it. It is an unsophisticated way to cook squid but it is always enjoyable. The Sicilian dressing accentuates the taste of summer. Both calamari and cuttlefish (seppie) are very popular in Italy. Calamari is the Italian word for squid and it refers
- [THOSE OTHER BRASSICAS (Cabbages and Brussel Sprouts and how to cook them)](https://allthingssicilianandmore.com/those-other-brassicas-cabbages-and-brussel-sprouts-and-how-to-cook-them/) - I love all brassicas (brassicaceae or mustard family), not just the Italian cime di rape, the coloured (green, purple, pink) and cream cauliflowers, broccoli, cavolo nero, kale, kohlrabi, cabbages Brussels sprouts and all of those Asian mustard greens . If we are talking about favourite Sicilian brassicas, there are the cime di rape, coloured cauliflowers,
- [RISI E BISI (Risotto with peas)](https://allthingssicilianandmore.com/risi-e-bisi-risotto-with-peas/) - Today in Venice, Venetians are celebrating the feast day of their patron saint (25 April, the date of the death of San Marco). Risi e bisi the classic Venetian dish was traditionally offered to the Doge (do not know which one) on April 25, the feast of Saint Mark. This is not surprising, it is
- [SICILIAN SEAFOOD COOKING - Marisa Raniolo Wilkins](https://allthingssicilianandmore.com/sicilian-seafood-cooking-marisa-raniolo-wilkins/) - The suspense is killing me! Friends sent me this postcard from Holland. I feel like the woman in the picture…waiting…waiting …waiting! I’ve been expecting my personal copy of my book on Sicilian Seafood Cooking to be delivered from the publishers, New Holland in Sydney. Sicilian Seafood Cooking is due for release in the first week
- [SALAMURRIGGHIU – SALMORIGLIO  (Dressing made with oil, lemon and oregano)](https://allthingssicilianandmore.com/salamurrigghiu-salmoriglio-dressing-made-with-oil-lemon-and-oregano/) - I cannot believe that although I have suggested salmoriglio as a dressing many times I have never provided a recipe for this very simple, Sicilian dressing which is excellent with grilled food……. fish, meat and all types of grilled vegetables – and perfect for the hot weather. In the photo above there are zucchini, eggplants
- [VITELLO TONNATO](https://allthingssicilianandmore.com/vitello-tonnato/) - Vitello tonnato (vitello = veal, tonno = tuna, tonnato = refers to the style of cooking or preparation) is a perfect dish for this sort of occasion. It can be prepared the day before or assembled in the morning to allow the flavours to combine. But what I particularly like, is that I can drink
- [FUNGHI AL FUNGHETTO (Braised mushrooms)](https://allthingssicilianandmore.com/funghi-al-funghetto-braised-mushrooms/) - This recipe is for mushrooms (funghi) and for this I have used King mushrooms. FUNGHI AL FUNGHETTO is not quite Sicilian. Al funghetto is a cooking method which probably originated in Liguria and Toscana, but which is now embraced by all of Italy and not just used for mushrooms. In Italian, the use of al,
- [INSALATA RUSSA (Party time - Russian salad)](https://allthingssicilianandmore.com/insalata-russa-party-time-russian-salad/) - Helping my mother to make Insalata Russa was my job throughout my childhood and teenage years. It was a legacy from Trieste and a reliable antipasto served on special occasions. She kept making it well into the 80s and then it would re-appear intermittently throughout the years. She would present it before we would sit
- [BACCALÀ MANTECATO (Creamed salt cod, popular in the Veneto region and Trieste)](https://allthingssicilianandmore.com/baccala-mantecato-creamed-salt-cod-popular-in-the-veneto-region/) - Ortigia, Syracuse According to my Sicilian relatives, only Sicilians know how to cook baccalà. Having lived in Trieste (north Italy), I was very familiar with this fish that is cooked in a variety of ways in this region. I particularly like baccalà mantecato, (boiled cod fish and then whipped or beaten with oil and garlic
- [IN PRAISE OF SEASONAL VEGETABLES](https://allthingssicilianandmore.com/in-praise-of-seasonal-vegetables/) - I love eating vegetables and a meal without them is unimaginable. The photos in this post are of some of the produce I bought last Saturday at my regular vendors stall in The Queen Victoria Market. I did not bother to put in potatoes, celery, carrots, herbs and the other fruit that I bought –
- [BUDINO DI PANE, An Italian version of Bread And Butter Pudding](https://allthingssicilianandmore.com/budino-di-pane-an-italian-version-of-bread-and-butter-pudding/) - My partner loves bread and butter pudding. Most of the time he makes it with a good quality fruit loaf – sourdough with plenty of fruit. I found two small ponettoni (plural) in my cupboard (90g each). These are uneaten presents from Christmas and need to be used up and were used for this pudding.
- [Sweets: Tastes and Traditions from Many Cultures exhibition and the related one day festival event on 18th March 2012, The Immigration Museum](https://allthingssicilianandmore.com/sweets-tastes-and-traditions-from-many-cultures-exhibition-and-the-related-one-day-festival-event-on-18th-march-2012-the-immigration-museum/) - I have been part of a committee which has helped to develop Sweets: Tastes and Traditions from Many Cultures exhibition and the related one day festival event on 18 March 2012. Sweets: Tastes and Traditions from Many Cultures exhibition and the related one day festival event on 18March 2012 at The Immigration Museum. Represented in the exhibition
- [CAPPERI (Capers and caper bushes)](https://allthingssicilianandmore.com/capperi-caper-and-caper-bushes/) - Caper bushes are everywhere in Sicily, growing wild in small crevices on stone walls. I can remember my father being very excited when he found some caper bushes growing in the crevices of the wall of a very old church called San Giusto in Trieste (the patron saint) – my father never imagined that capers
- [OUT AND ABOUT IN SICILY](https://allthingssicilianandmore.com/out-and-about-in-sicily/) - It is always good to visit Sicily in May 2016 and this time I spent most of my time mainly in South-eastern Sicily. But we did wander elsewhere - distances are not that great. As usual, the relatives in Ragusa and Augusta made sure that I was well fed, but I do enjoy getting out
- [Sicily Culture and Conquest at The British Musem](https://allthingssicilianandmore.com/sicily-culture-and-conquest-at-the-british-musem/) - I am in London and I will be in Sicily next week. I have been to see the exhibition Sicily Culture and Conquest at The British Musem. The exhibition was excellent. The British Museum also offered a Sicilian Inspired menu to experience the flavours of the island. Here is some of the food. Stuffed
- [IL MIO FRUTTIVENDOLO, my fruit and vegetable stall at The Queen Victoria Market](https://allthingssicilianandmore.com/il-mio-fruttivendolo-my-fruit-and-vegetable-stall-at-the-queen-victoria-market/) - Carmel and Gus are my greengrocers. They are my fruttivendoli (plural as there are two of them). Frutti+ vendelo= fruit+ seller = fruttivendolo. Below are the grapes I bought from them. I have been shopping at their stall in The Queen Victoria Market throughout the thirteen years that I have been residing in Melbourne. Before
- [Pan fried radicchio with pickled pears, walnuts, beetroot and gorgonzola](https://allthingssicilianandmore.com/pan-fried-radicchio-with-pickled-pears-walnuts-beetroot-and-gorgonzola/) - You must admit the combination above sounds pretty good – the contrasts of flavours, differences in textures, the bitter taste with the sweet. You probably have eaten grilled radicchio. I was mentioning to friends that my mother was cooking grilled radicchio back in the 80’s and was presenting it with a tomato salsa and polenta.
- [VARIOUS WAYS TO PICKLE OLIVES](https://allthingssicilianandmore.com/various-ways-to-pickle-olives/) - I always know when it is picking olive season by the number of people looking at the posts on my blog about pickling olives. Yesterday there were 162 people looking at How To Pickle Olives, the day before there were 188; I can only assume that these readers are living in the southern parts of
- [HOW TO PICKLE OLIVES](https://allthingssicilianandmore.com/how-to-pickle-olives/) - Olive trees have become very common in many Australian gardens. In South Australia where I used to live, olive trees grow wild and prolifically, and I miss not being able to collect and marvel at the range of shapes, sizes and tastes of olives I had for free. I used to enjoy looking at my
- [BRODO DI GALLINA (Chicken Broth)](https://allthingssicilianandmore.com/brodo-di-gallina-chiken-broth/) - If you aren’t feeling well, especially if you have an upset stomach Italians say that you are debole di stomaco; this seems to be a common malady with Italians. The home cure is to eat in bianco - white food (bianco is Italian for white). In bianco is the culinary term used to refer to a
- [BAR IDDA AND PADRE PIO](https://allthingssicilianandmore.com/bar-idda-and-padre-pio/) - Idda is Sicilian for “she” or “her”. Iddu is the masculine – “him” or “his” – and this word sounds much more uncompromising and abrupt than the Italian equivalents, lei and lui. To name a café, Bar Idda, is perhaps the Sicilian equivalent of the French chez, but it is not nearly as common. It
- [PESTO GENOVESE CON TRIOFE, FAGGIOLINI E PATATE (Pesto with pasta, green beans and potatoes)](https://allthingssicilianandmore.com/pesto-genovese-con-triofe-faggiolini-e-patate-pesto-with-pasta-green-beans-and-potatoes/) - I visited friends recently who have a small, but very prolific vegetable garden - they have chooks, and that means fertilizer. I came home with huge bunches of basil and I made pesto. At this time of year it very handy to have pesto as standby in the fridge - in fact I have fed
- [Food in Japan and I particularly enjoyed  the pickles - tsukemono](https://allthingssicilianandmore.com/food-in-japan-and-i-particularly-enjoyed-the-pickles-tsukemono/) - I very much enjoyed all of the food I ate during my first and recent trip to Japan - I went to Kyoto and Tokyo. Like Italian Cuisine, Japanese cuisine has a huge diversity of regional and seasonal dishes and the Japanese people seem just as passionate about their food. Below is an oden dish, in
- [A NEW LIFE for shop bought MARINADED WHITE ANCHOVIES](https://allthingssicilianandmore.com/a-new-life-for-shop-bought-marinaded-white-anchovies/) - Out with the old marinade of vinegar, sunflower oil, tired sliced garlic and herbs. And in with the new marinade – extra virgin olive oil, fresh parsley, garlic and a little dry oregano (optional). Sounds better already. New life, fresh taste! These are handy to have in the fridge to dip into at anytime, or
- [KALE SALAD with Italian Flavours](https://allthingssicilianandmore.com/kale-salad-with-italian-flavours/) - Kale was everywhere in the places I visited in the US recently and I made this salad when I was visiting friends in Okemos, Michigan. I bought a bunch of kale at a Farmers’ Market – it was local, in season, very fresh, and so why not? When I make any salad I think of
- [EARTH HOUR, Planet to Plate: The Earth Hour Cookbook 2015](https://allthingssicilianandmore.com/earth-hour-planet-to-plate-the-earth-hour-cookbook-2015/) - EARTH HOUR ● Earth Hour will take place at 8:30pm local time, Saturday, March 28, 2015. ● In 2014 one in three Australians took part in Earth Hour, turning off their lights to show their support for cutting carbon pollution and tackling global warming. ● Earth Hour began in Sydney in 2007, initiated by WWFAustralia
- [SAINT JOSEPH'S FEAST DAY (La Festa di San Giuseppe) 19 March](https://allthingssicilianandmore.com/saint-josephs-feast-day-la-festa-di-san-giuseppe-19-march/) - Saint Joseph’s Feast Day (Festa di San Giuseppe) is celebrated in Italy on March 19. Because Saint Joseph is considered as a symbol of compassion and kindness and because he is the father of Jesus, Father's Day is 'Festa del Papa' is also celebrated in Italy on this day. The Feast day is celebrated big
- [SALSA VERDE ( Green Sauce - serve with boiled meats and corned beef)](https://allthingssicilianandmore.com/salsa-verde-green-sauce-serve-with-boiled-meats-and-corned-beef/) - My take on corned beef I have a Brazilian friend who is still discovering the delights of Anglo–Saxon food in our Australian food culture and a true blue, born and bred, Australian friend who misses his mother’s cooking. They are coming to dinner tonight, so as a surprise I am cooking them corned beef (I
- [SPAGHETTI CON PESCE E POMODORINI (Spaghetti with fish and cherry tomatoes)](https://allthingssicilianandmore.com/spaghetti-con-pesce-e-pomodorini-spaghetti-with-fish-and-cherry-tomatoes/) - “It will be maccheroni, I swear to you, that will unite Italy.” Giuseppe Garibaldi, on liberating Naples in 1860 When eating in Italy, the usual structure of the meal will consist of two courses. Il primo (the first ) will be a soup, risotto or pasta and in Sicily (and in the south of Italy)
- [IN PRAISE OF WINTER VEGETABLES](https://allthingssicilianandmore.com/in-praise-of-winter-vegetables/) - How I love winter vegetables. Come to think of it, I love all vegetables!!! These are some of the seasonal vegetables I bought last week from the Queen Victoria Market and I always make the most of them. Although the seasons have become blurred and are becoming even more so (changes in climate, new strains
- [SFINCI and CRISPEDDI DI RISU, for the Festa of San Giuseppe (Fritters for St Joseph's Feast Day)](https://allthingssicilianandmore.com/sfinci-and-crispeddi-di-risu-for-the-festa-of-san-giuseppe-fritters-for-st-josephs-feast-day/) - Saint Joseph’s Day (Festa di San Giuseppe) is celebrated in Italy on March 19. Italy double dips and combines this ancient and religious tradition with Father's Day – La Festa del Papà – the feast (celebration) for father, the event imported from America in the early 20th century. In the USA it is held on
- [LEPRE ALLA PIEMONTESE (HARE – SLOW BRAISE PIEDMONTESE STYLE)](https://allthingssicilianandmore.com/lepre-alla-piemontese-hare-slow-braise-piedmontese-style/) - This is a photo of a segmented hare ready to braise. The hare has been sitting in my freezer for about 6 weeks, but because it is very hard to find, I buy when I see it, irrespective of whether I am ready to cook it or not. I chose an Ada Boni recipe for
- [BOOK SIGNING OF SICILIAN SEAFOOD COOKING AT READINGS (and Fennel Frittata)](https://allthingssicilianandmore.com/book-signing-of-sicilian-seafood-cooking-at-readings-and-wild-fennel-frittata/) - EVENT | Thursday 17 November 2011 at 6:30pm Marisa Raniolo Wilkins Food, wine, book signing Readings Hawthorn: 701 Glenferrie Rd, Hawthorn, Victoria, 3122 The event was organised by Christine Gordon. After this event I went home and made a wild fennel frittata and had it with a bottle of Rocky Passes Estate syrah - a
- [La Trobe in the City – Ancient Mediterranean Lecture Series, FOOD AND CULTURE IN SICILY: MENU FOR EASTER COOKERY WORKSHOP](https://allthingssicilianandmore.com/la-trobe-in-the-city-ancient-mediterranean-lecture-series-food-and-culture-in-sicily-menu-for-easter-cookery-workshop/) - This was one of the workshops offered by La Trobe University as part of the 2013 lecture series. It was held on Saturday 23 March 2013. The session began with a very interesting lecture on the history of food and feasting in Sicily, Italy and the Mediterranean. Dr Gillian Shepherd is Lecturer in Ancient Mediterranean
- [SCACCE (focaccia-like stuffed bread)](https://allthingssicilianandmore.com/scacce-focaccia-like-stuffed-bread/) - These scacce were made by one of my cousins, Franca. She lives in Ragusa and these focaccia-like stuffed breads are typical of that region of Sicily (south east and the chief cities are Ragusa, Modica, Noto). There are many focaccia-like stuffed breads made all over Sicily. They have different names, they may be slightly different in
- [MINISTRA DI FINOCCHIO E PATATE (Soup – fennel and potatoes)](https://allthingssicilianandmore.com/ministra-di-finocchio-e-patate-soup-fennel-and-potatoes/) - Several of my friends are beginning to discover and appreciate the taste of fennel. It is prolific at present in Melbourne and most refreshing eaten raw. It can be cooked – braised, baked, made into a tortino (see recipe in blog tortino di finocchio) and as in this recipe, made into a soup (not a
- [FAVE ( Broad beans)](https://allthingssicilianandmore.com/fave-broad-beans/) - Fresh broad beans are only available for a short season in Spring, but walking around the Melbourne Victoria market in the last two weeks I have only seen them in a few stalls. In spite of my love for broad beans I do not always buy them unless the pods are fresh, bright green in
- [SALADE COMPOSÉE (A French mixed salad)](https://allthingssicilianandmore.com/salade-composee-a-french-mixed-salad/) - The French seem to enjoy salade composée either as an entrée as a light meal. I know I am stereopyping and I hate it when others discuss food preferred by the Italians or the Sicilians, so I will begin again. When I was in Paris in September and while in the South West of France
- [ALL ABOUT FRISÉE (Insalata riccia)](https://allthingssicilianandmore.com/all-about-frisee-insalata-riccia/) - Carmel is one of the favourite stall holders at the Queen Victoria Market where I buy most of my Italian vegetables. Apart from the usual range of vegetables she has the unusual greens that I cannot buy elsewhere: cime di rape, batavia lettuce, chicory, endive/escarole, kale and vlita (see previous posts for descriptions and recipes).
- [CARCIOFI (Artichokes and how to clean them and prepare them for cooking)](https://allthingssicilianandmore.com/carciofi-artichokes-and-how-to-clean-them-and-prepare-them-for-cooking/) - Last time I was in Sicily in winter I we saw masses of artichokes everywhere – in markets, growing in fields, sold by the roadside from the back of utes, in restaurants, and in the homes of relatives. When my family first came to Australia, we used to notice that some Italians collected wild artichokes
- [KALE (Winter green vegetable and how to cook it)](https://allthingssicilianandmore.com/kale-winter-green-vegetable-and-how-to-cook-it/) - This is Gus. Kale is not an Italian vegetable, I could not even find the name of it in my very large Italian dictionary. I can remember telling Carmel, Gus' wife, about having to cook the kale the day that I buy it because I cannot fit the plant in my fridge. She told me
- [SFINCIONE DI PALERMO (A pizza/focaccia type pie)](https://allthingssicilianandmore.com/sfincione-di-palermo-a-pizzafocaccia-type-pie/) - One of my regular readers (from Philadelphia) is passionate about Sicily. She has sent me some wonderful photographs from her trip (mainly from Palermo) and she has very kindly given me permission to use them on my blog. I asked her about this particular photograph because I could not identify what was being served. The
- [Eggplant salad, INSALATA DI MELANZANE (with Saint Anthony and other saints)](https://allthingssicilianandmore.com/eggplant-salad-insalata-di-melanzane-with-saint-anthony-and-other-saints/) - I ate at Bar Idda again last night and this time I was directly in the gaze of Sant’ Antonio. On the table, sitting in a glass was a small holy picture with the image of Sant’ Agata, (the size to fit into one’s prayer book). She is the patron saint of Catania. On the
- [SIMILARITIES BEWEEN THAI AND SICILIAN FOOD](https://allthingssicilianandmore.com/similarities-beween-thai-and-sicilian-food/) - My blog is called All Things Sicilian And More, but how about if the 'more' is Thai, and not in Sicily or Australia, but in London. My friend who is living in London for a while seems to be eating her way around the city. Last week she went to Australian chef, David Thompson’s Nahm
- [EDIBLE WEEDS: Orecchiette e Broccoletti Selvatici (and cime di rape)](https://allthingssicilianandmore.com/edible-weeds-orecchiette-e-broccoletti-selvatici-and-cime-di-rape/) - These plants are what I have always known as broccoletti selvatici. They are part of the group of edible plants called piante selvatiche (wild plants) or piante spontanee or erbe spontanee (spontaneous herbs) in Italian For the photo, I collected two whole plants and the photos took place in my dining room (this is why they look so
- [CARDOONS, What are they? (Cardoni or Cardi in Italian)](https://allthingssicilianandmore.com/cardoons-cardoni-what-are-they-cardi-in-italian/) - The featured photo was taken in a market in Paris but cardi are sold in every market in all regions of Italy.. The photo below is not a photo taken in one of the markets in Italy – it was purchased from Gus and Carmel’s stall in the Queen Victoria Market (Carmel is holding the
- [LA LATTERIA, Carlton and freshly made Italian cheeses](https://allthingssicilianandmore.com/la-latteria-and-freshly-made-italian-cheeses/) - Sicilians are very enthusiastic about their local cow and sheep's milk cheeses. Goat's milk is generally drunk rather than made into cheese, and as always there are exceptions. Each Sicilian region is proud of their local product and many of the cheeses are named after the region, for example: Madonie provola, from the Madonie Mountains
- [ROSE LIQUEUR (Rosoliu/Liquore di rose)](https://allthingssicilianandmore.com/rose-liqueur-rosoliuliquore-di-rose/) - I am partial to a cup of rose flavoured tea, add rose water in some of my cooking and I particularly like my Sirop de roses (Rose syrup, mine is made in Lebanon) which I sometimes use to give a pink tinge and rose flavour to some of my desserts: home made ice creams, panna
- [SPAGHETTI ALLE VONGOLE (Spaghetti with cockles)](https://allthingssicilianandmore.com/spaghetti-alle-vongole-spaghetti-with-cockles/) - Vongole is the Italian word for cockles and pipis. When I lived in South Australia there were large succulent cockles that come from Goolwa, Middleton and the Coorong. In Victoria we call them pipis and they are found around the southern Victorian coastline. Before you get excited about harvesting cockles from beaches you need to
- [CAZZILLI (POTATO CROQUETTES) and Marlin Potatoes](https://allthingssicilianandmore.com/cazzilli-potato-croquettes-and-marlin-potatoes/) - Ingredients for making cazzilli and cooked Marlin potatoes In Sicily, these are one of the common dishes of the cucina popolare — popular food or street food. The cazzilli are fried in vats of hot olive oil and sold in the streets, usually in the evenings; they are wrapped in a little grease proof
- [ROSE PETAL LIQUEUR COCKTAIL (From one of my readers)](https://allthingssicilianandmore.com/rose-petal-liqueur-cocktail-from-one-of-my-readers/) - I always feel very honoured when readers try my recipes. Georgina has made rose petal liqueur and has sent me this comment, photo and her recipe for a rose petal liqueur cocktail. Thank you. I have followed your recipe to make a lovely rose petal liqueur but have been too impatient to wait 3 months before using it!
- [PISCI ALL’ AGGHIATA – PESCE ALL’AGLIATA (Soused fish with vinegar, garlic and bay)](https://allthingssicilianandmore.com/pisci-all-agghiata-pesce-allagliata-soused-fish-with-vinegar-garlic-and-bay/) - In the period before Christmas my fishmonger at the Queen Victoria Market seemed to be stocking a large quantity of what I call festive fish – mainly lobsters (called crayfish incorrectly), bugs, prawns, scallops and sashimi grade tuna – not the type of fish that I am interested in purchasing. He always seems to have
- [TENERUMI (and I did not have to go to SICILY to buy it). The Melbourne Showgrounds Farmers Market](https://allthingssicilianandmore.com/tenerumi-and-i-did-not-have-to-go-to-sicily-to-buy-it-the-melbourne-showgrounds-farmers-market/) - I get very excited about fresh produce and doubly excited about new produce. I live very close to the Queen Victoria Market and I rarely shop anywhere else, but last Sunday morning I went to The Melbourne Showgrounds Farmers Market. The market is open every Sunday 9am - 1pm in Federation Hall, Melbourne Showgrounds.
- [FRAPPATO WINE from Feudi del Pisciotto, Sicily](https://allthingssicilianandmore.com/frappato-wine-from-feudi-del-pisciotto/) - It is a bottle of Frappato (a red Italian wine grape variety planted primarily in Sicily) from the winery called Feudi del Pisciotto. It is a very enjoyable light, but full-bodied wine. I love the wine label on the bottle as well, and it is not just to give the bottle a pretty face. The
- [THANKSGIVING AND CHRISTMAS (Log of smoked trout wrapped in smoked salmon and silverbeet)](https://allthingssicilianandmore.com/thanksgiving-and-christmaslog-of-smoked-trout-wrapped-in-smoked-salmon-and-silverbeet/) - It is close to Thanksgiving and I have been thinking of my friends Beverly and Mark who are now living once again in the US. This post was first published on Nov 28, 2012 and I am updating it. I never thought that I would go to a Thanksgiving dinner but here I am in
- [EASTER SICILIAN SPECIALTIES …. Cuddura cù ll'ova, Pecorelle Pasquali](https://allthingssicilianandmore.com/easter-sicilian-specialties-cuddura-cu-llova-pecorelle-pasquali/) - Cuddura cù ll'ova These are typical traditional Sicilian Easter pastries – variations of these are made all over Sicily. They are called cestini (Italian for baskets) or if you are Sicilian you are likely to call them cuddura cù ll'ova (there are some slight variations in what they are called in other regions of Sicily).
- [AGGHIOTTA DI BACCALA` IN BIANCO La Trobe in the City - Ancient Mediterranean Lecture Series, Christmas](https://allthingssicilianandmore.com/agghiotta-di-baccala-in-bianco-la-trobe-in-the-city-ancient-mediterranean-lecture-series-christmas/) - Food And Culture in Sicily: Christmas Cookery Workshop, 7 December 2013 Presented by Dr Gillian Shepherd and Marisa Raniolo Wilkins Gillian began the presentation with short history of food and feasting in Sicily. Gillian focused on the literary and archaeological evidence for food production and consumption in the ancient world of Sicily with particular emphasis
- [MILLEFOGLIE or Millefeuille and CREMA PASTICCIERA or crème pâtissière](https://allthingssicilianandmore.com/millefoglie-or-millefeuille-and-crema-pasticciera-or-creme-patissiere/) - Millefoglie – a thousand leaves – is better known in Australia perhaps by its French name, Millefeuille. As you can see in the photo, a Millefoglie is a magnificent and very fancy looking cake (a grand- finale- dessert), made with layers (or leaves) of thin and airy, flaky pastry. This one has three layers of pastry
- [SWEETS: Tastes and Traditions from many cultures, Immigration Museum 2012 Melbourne Food and Wine Festival](https://allthingssicilianandmore.com/sweets-tastes-and-traditions-from-many-cultures-immigration-museum-2012-melbourne-food-and-wine-festival/) - The majority of people love SWEETS and even those who are not gluttons for all sweet things are tempted by some sweets. For example I am not a great fan of cakes nor large quantities of puddings but I do like dolcetti (Italian for little sweet things) like biscuits, especially Sicilian almond biscuits and torrone.
- [FESTA DI SAN GIUSEPPE (SAINT JOSEPH) and sweets called Sfinci di San Giuseppe](https://allthingssicilianandmore.com/festa-di-san-giuseppe-saint-joseph-and-sweets-called-sfinci-di-san-giuseppe/) - Those of you who have been to Ragusa Ibla will recognize these shots. The baroque church is that of San Giuseppe, a much loved saint in Sicily (not as much loved as San Giorgio who is the patron saint of Ragusa and has a church which is much larger Duomo- cuppola in photo above- more
- [PASQUA in Sicilia - EASTER IN SICILY (post 2)](https://allthingssicilianandmore.com/pasqua-in-sicilia-easter-in-sicily-post-2/) - Monreale Cathedral Here are some recipes from posts I have written in the past of foods you may enjoy preparing and eating over Easter. EASTER IN SICILY (mainly from some of my relatives who live in Ragusa) CASSATA (Post 1) CASSATA (Post 2) PASTA DI MANDORLA (Marzipan, traditional recipe) PASTA DI MANDORLA (Marzipan, also called Pasta Reale)
- [SMOKED SALMON PASTA (Pasta al salmone affumicato)](https://allthingssicilianandmore.com/smoked-salmon-pasta-pasta-al-salmone-affumicato/) - I was given a slab of Tasmanian smoked salmon recently, the type of brand that says grown in the pristine waters of Tasmania (there are several brands) but which fail to add that their method of farming (aquaculture) pollutes the pristine waters of Tasmania. We ate much of the smoked salmon rolled and stuffed with herbs or plain
- [DOLOMITI (Menu/ Melbourne Food and wine Festival)](https://allthingssicilianandmore.com/dolomiti-menu-melbourne-food-and-wine-festival/) - On Monday, 15th March I attended a dinner at Society Restaurant, Melbourne. Massimiliano Ferraiuolo is a chef (originally from Naples) who is visiting from Italy for a week's residence at Society Restaurant and cooking each evening. The event is part of The Melbourne Food and Wine Festival and is called Around Italy in 7 Days
- [OLIVE FRITTE (Lighly fried, fresh black olives)](https://allthingssicilianandmore.com/olive-fritte-lighly-fried-fresh-black-olives/) - I first made Olive Fritte (fried olives) after I bought The Taste of Italy in 1984. Bugialli became a big hit in Australia and I still have several of his books. These are ripe, fresh olives (not pickled) that are sautéed in extra virgin olive oil, course- grained salt and freshly ground black pepper. (Bugialli’s
- [ARTICHOKES from the growers](https://allthingssicilianandmore.com/artichokes-from-the-growers/) - I collected 30 fresh artichokes from a grower in Werribee ....freshly picked. To my kitchen bench.... Into a container... To Waratah Hills Vineyard Tasting Room for a culinary event on Saturday 20th September 2014 I am so looking forward to it. For recipes, use the search button on the blog and key in "artichokes" Marisa
- [PISCI AMMARSALATU – PESCE ALLA MARSALA (Fish baked with marsala and rosemary)](https://allthingssicilianandmore.com/pisci-ammarsalatu-pesce-alla-marsala-fish-baked-with-marsala-and-rosemary/) - Ammarsalatu is the Sicilian culinary term meaning with marsala; rosemary particularly compliments the caramel tastes of the marsala. I really enjoy cooking savoury foods with dry marsala - buy the marsala fina or secca variety from Marsala, in north west Sicily. I have used Kingfish for this recipe and on this occasion, I have chosen
- [SHARKS IN PERIL. Recipe: Pesce in Pastella - fish in batter](https://allthingssicilianandmore.com/sharks-in-peril-recipe-pesce-in-pastella-fish-in-batter/) - In the weeks before Christmas, I received an email headed Sharks in Peril. It was sent by Tooni Mahto, Marine Campaigner from The Marine Conservation Society and was a call to action to reduce shark fishing. The gruesome practice of catching sharks purely for their fins was a special focus of Tooni Mahto’s message. Having watched documentary footage
- [SEAFOOD cooked simply, Sicilian style, Sciacca (Misto di pesce in tegame con pomodoro)](https://allthingssicilianandmore.com/seafood-cooked-simply-sicilian-style-sciacca-misto-di-pesce-in-tegame-con-pomodoro/) - Part of extensive fishing fleet in Sciacca Often readers who wish to travel to Sicily ask me for suggestions about places to visit. One place I am particularly fond of is Sciacca, a small and attractive town in the south of Sicily located west of Agrigento. Sciacca has very ancient origins and throughout the ages it was
- [GULASCH (Goulash as made in Trieste)](https://allthingssicilianandmore.com/gulasch-goulash-as-made-in-trieste/) - I bet that you have never seen gulasch spelt like this…unless you are from Trieste. Trieste was part of the Austro- Hungarian empire and much of its cooking reflects this. Gulasch in Trieste is made with meat, onions and paprika. It does not contain tomato or potatoes or peppers or other spices. I have seen
- [ENPA (National Protection of Animals)](https://allthingssicilianandmore.com/enpa-national-protection-of-animals/) - Nice to see this. For those of you who do no read English, in the province of Catania, Ristoworld (a network of people who are interested in food production and cuisine) is supporting ENPA in their objection to kill baby lambs, traditionally eaten at Easter. I know my family in Ragusa used to make 'Mpanata
- [RICH FISH SOUP FROM SYRACUSE COOKED IN THE OVEN](https://allthingssicilianandmore.com/rich-fish-soup-from-syracuse-cooked-in-the-oven/) - Review of Sicilian Seafood Cooking from PSnews by Christine Salins: http://www.psnews.com.au/dinepsn325.html A Sicilian-born Australian cook creates a deliciously hearty winter soup, writes Christine Salins... Seafood feast by Christine Salins www.foodwinetravel.com.au I’ve only just discovered Marisa Raniolo Wilkins’ blog, All Things Sicilian and More, but I’ve had great fun reading about her passion for food,
- [GIORGIO LOCATELLI'S SICILY RE-PACKED - Sarde a Beccafico, Caponata, Maccu](https://allthingssicilianandmore.com/giorgio-locatellis-sicily-re-packed-sarde-a-beccafico-caponata-maccu/) - Those of you who live in the UK may have already watched Sicily Unpacked with London based historian Andrew Graham-Dixon and chef Giorgio Locatelli. We have viewed two episodes in Australia and have one to go. I always find great pleasure in seeing Sicily promoted. In these two episodes we have seen some beautiful scenes
- [ASPARAGI DI BOSCO and FRITTATINA (Wild Asparagus continued, and Frittata)](https://allthingssicilianandmore.com/asparagi-di-bosco-and-frittatina-wild-asparagus-continued-and-frittata/) - Wild asparagus is strongly associated with spring and as an Italian I am continuing with my appreciation and fascination of wild asparagus and seasonal produce. I bought these wild asparagus in Varese, close to Milan and once again they are totally different in appearance, taste and texture. These are from the woods, i.e. “bosco”. Their
- [RAPE (Turnips)](https://allthingssicilianandmore.com/rape-turnips/) - This photo shows a fresh bunch of small turnips. Turnips (the bulb), even if small are not popular to eat in Italy, but the leaves are eaten. You can see that the ones I buy are a sold with their leaves – green, fresh and tasty. They are excellent to eat either wilted in salted
- [MERCATO, Adelaide, Saturday Cooking Class](https://allthingssicilianandmore.com/mercato-adelaide-saturday-cooking-class/) - MERCATO Some photographs of cooking demonstrations held at Mercato on Saturday 10th November 2012: More photos on Mercato's facebook page. MA2SBAE8REVW
- [FOOD AND CULTURE IN SICILY: EASTER COOKERY WORKSHOP](https://allthingssicilianandmore.com/food-and-culture-in-sicily-easter-cookery-workshop/) - La Trobe in the City is designed for anyone with an interest in history, literature and / or ancient cultures. Click on the link bellow for full details of the Lecture Series. FOOD AND CULTURE IN SICILY: EASTER COOKERY WORKSHOP This is one of the workshops offered as part of the lecture series. Details of
- [MARINATED OLIVES, OLIVE SALADS, MORROCAN FLAVOURS](https://allthingssicilianandmore.com/marinated-olives-olive-salads-morrocan-flavours/) - My first serious Moroccan cookbook was A Taste of Morocco by Robert Carrier. It was published in 1987. I already had Claudia Roden’s Middle Eastern Food and Arto der Haroutunian’s North African Cookery. I lived in Adelaide then and with three friends once a month we celebrated different ethnic cuisines by cooking in our own
- [Vegetables in Season- winter, Melbourne, Victoria, September](https://allthingssicilianandmore.com/vegetables-in-season-winter-melbourne-victoria-september/) - In Melbourne (Queen Victoria Market Stall no 61-63) Some Links to Previous Posts Make the most of: Celeriac Cavolo nero Fennel = many posts on All Things Sicilian and More Artichokes = many posts on All Things Sicilian and More Radicchio Witlof Get ready for Spring: Cardoons More cardoons Asparagus Broad beans Radishes
- [STOCKFISH and SALT COD -The differences between stoccafisso and baccalà and recipes.](https://allthingssicilianandmore.com/stockfish-and-salt-cod-the-differences-between-stoccafisso-and-baccala-and-recipes/) - I have had a request from a reader for how to cook stockfish (stoccafisso or pescestocco in Italian and piscistoccu in Sicilian). She plans to cook it for Good Friday. There are two recipes for how to cook salt cod (baccalà) on the blog already (see links below) and these recipes can also be used
- [BRACIOLINI or INVOLTINI DI PESCE – Small fish braciole stuffed with herbs, cooking demonstration at the Adelaide Showground Farmers Market](https://allthingssicilianandmore.com/braciolini-o-involtini-di-pesce-small-fish-braciole-stuffed-with-herbs-cooking-demonstration-at-adelaide-showgrounds-farmers-market/) - Braciolini di pesce are easily picked up with fingers and are ideal for the festive season when guests are standing around with drinks in their hands. These make wonderful little morsels on an antipasto platter. Because they are small bracioIe and the stuffing is light – only herbs and garlic are used –fillets of small
- [CARDOONS (Cardoni or CARDI Sicilian recipe)](https://allthingssicilianandmore.com/cardoons-cardoni-or-cardi-sicilian-recipe/) - This photo of cardi (cardoons); it was taken in France in LaPlace St-Michel, Bordeaux in the square in front of the Eglise St-Michel". We were there on a Saturday morning. There are grower market stalls, live chickens and rabbits, bread and pastry stalls as well as textile, clothes and secondhand stalls (bric a brac) -
- [PICKLING OLIVES- More About](https://allthingssicilianandmore.com/pickling-olives-more-about/) - Some of the most popular posts on my blog are about pickling olives or how to dress them once they are pickled. And I have also had many conversations with people about how to pickle olives so it is time to reveal another pickling method that has worked for my olives for the last couple
- [SBRISOLONA, SBRISOLOSA OR SBRISOLINA (Biscuit- like crumble cake)](https://allthingssicilianandmore.com/sbrisolona-sbrisolosa-or-sbrisolina-biscuit-like-crumble-cake/) - This has to be one of the easiest and fun desserts that I have made in a long time. This post was written in 2012. I was in Mantua recently (May 2019) and although I did not see Massimo Bottura, I did see Sbrisolona everywhere - on menus, shop windows, stalls, bakeries, pasticcerie……you name it.
- [MINESTRA ESTIVA CON ZUCCA LUNGA SICILIANA, Sicilian Summer soup made with the long, green variety of squash](https://allthingssicilianandmore.com/minestra-estiva-con-zucca-lunga-siciliana-sicilian-summer-soup-made-with-the-long-green-variety-of-squash/) - In Sicilian this squash is called a cucuzza and in Italian I will call it a zucca lunga (long squash), which is what it is, a long serpent like squash. The tender leaves and tendrils of this plant are called tenerumiand I have written about these previously because both are typically loved by Sicilians
- [IOTA (Recipe, a very thick soup from Trieste) Post 1](https://allthingssicilianandmore.com/iota-recipe-a-very-thick-soup-from-trieste-post-1/) - Time to write about Trieste again. Now and again I feel nostalgic for this city where I spent my childhood before coming to Australia. Today is my son’s birthday and lately he has been cooking iota (he does not live in Melbourne), but he tells me that it is not as good as mine. Iota
- [IOTA FROM TRIESTE, Italy, made with smoked pork, sauerkraut, borlotti beans - Post 2](https://allthingssicilianandmore.com/iota-from-trieste-italy-made-with-smoked-pork-sauerkraut-borlotti-beans-post-2/) - It is winter in Melbourne and time to cook Iota again. Smoked pork, sauerkraut, borlotti beans? Italian you say? Yes, and it demonstrates just how regional Italian cuisine can be. Iota is an extremely hearty soup from Trieste, the city where I grew up as a child until I came to Australia. Details and recipe
- [RADICCHIO, TUNA AND BORLOTTI SALAD and BRAISED FENNEL WITH TAPENADE](https://allthingssicilianandmore.com/radicchio-and-borlotti-salad-and-braised-fennel-with-tapenade/) - Continued from: IN PRAISE OF WINTER VEGETABLES The red radicchio was made into a salad with canned tuna, cooked borlotti and red onion (Recipe from my book: Small Fishy Bites, Marisa Raniolo Wilkins, New Holland publisher). The fennel was braised and topped with tapenade. INSALATA DI TONNO, FAGIOLI E RADICCHIO (Tuna salad with borlotti beans
- [PRESNIZ and GUBANA (Easter cakes in Trieste)](https://allthingssicilianandmore.com/presniz-and-gubana-easter-cakes-in-trieste/) - In Trieste, while the Sicilian relatives were eating their celebratory desserts at Easter, we were either eating presniz or gubana (also called putiza) – both are made with similar pastry (gubana has yeast) and fillings containing different amounts of a mixture of nuts, sultanas, peel and chocolate. A little grappa or a little rum always
- [STRUCOLO DE POMI (Apple strudel from Trieste, common at Christmas and Suitable for our autumn)](https://allthingssicilianandmore.com/strucolo-de-pomi-apple-strudel-from-trieste-common-at-christmas-and-suitable-for-our-autumn/) - I grew up in Trieste. Trieste is in the Friuli Venezia Giulia region of Italy. It is close to Venice, but it is also close to the Slovenian border. In 177 BC Trieste was under the control of Roman Empire. As well as Italy, Trieste also once belonged to Austria and then Austria-Hungary for more
- [VANILLE KIPFERL or CHIFELETTI as called in Trieste](https://allthingssicilianandmore.com/vanille-kipferl-or-chifeletti-as-called-in-trieste/) - My friend called them Vanille Kipferl, I recognised them instantly as Chifeletti ('ch' sound is pronounced as k in Italian and 'letti' at the end of words in Italian means small.). Same recipe, different name. But it is not surprising that we share the same recipe - my friend is from Vienna and I came
- [APPLE STRUDEL (TRIESTE: Strucolo de pomi)](https://allthingssicilianandmore.com/apple-strudel-trieste-strucolo-de-pomi/) - This is a recipe for an apple strudel as made in Trieste. Unlike the very thin pastry common in the Austrian strudel and other European countries that once belonged to the Austrian- Hungarian empire, the pastry in a Triestine strudel is not as thin and therefore easier to roll. Autumn is a good time for
- [CHICKEN GOULASH (Gulasch di pollo from Trieste)](https://allthingssicilianandmore.com/chicken-goulash-gulasch-di-pollo-from-trieste/) - Free-range birds are supposed to have room to roam and space to grow and therefore I may be incorrectly assuming that because they move they should not be accumulating as much fat as conventional chickens. Nevertheless, I seem to be spending more and more time removing large amounts of fat from the free-range organic chickens
- [USING EARTHENWARE COOKING POTS, Roast chicken in a Römertopf and walnuts and nettle sauce](https://allthingssicilianandmore.com/using-earthenware-cooking-pots-roast-chicken-in-a-romertopf-and-walnuts-and-nettle-sauce/) - In the 90s I frequently used earthenware cooking pots of various sizes (also called clay and terracotta pots) mainly for baking. Some had lids and were perfect for braises. Some were glazed, partially glazed, or unglazed and most of them were Italian. Some were French. There are various names in Italian for t earthenware
- [MARY TAYLOR SIMETI and her new book:SICILIAN SUMMER An adventure in cooking with my grandsons.](https://allthingssicilianandmore.com/mary-taylor-simeti-and-her-new-booksicilian-summer-an-adventure-in-cooking-with-my-grandsons/) - Many of you would be familiar with the writings of Mary Taylor Simeti, one of the greatest authorities on Sicilian food. You may have a copy of her classic, in-depth, definitive book of the culinary history, traditions and recipes of Sicily called Pomp and Sustenance: Twenty Five Centuries of Sicilian Food. This was published in
- [PAIN D'EPICES ARTISANAL in Alsace](https://allthingssicilianandmore.com/pain-depices-artisanal-in-alsace/) - I am in Alsace and I have bought some Pain d'épices. Apart from the Natural or original Pain d'épices , the Rum and Raisins, Figs and Orange and Cointreau varieties appealed to me. My first choice was the one with Orange and Cointreau but it was too sweet. As you can see there were a
- [MODICA and HONEY and Sicilian biscuits called nucatuli](https://allthingssicilianandmore.com/modica-and-honey-and-sicilian-biscuits-called-nucatuli/) - Ancient writers (Greek and Latin) referred to honey from the Iblean Mountains (south eastern Sicily) as the best they had ever tasted; honey from this area of Sicily has maintained its merits throughout the centuries. This is a very old Sicilian Honey Press, now in the Buscemi Museum (south eastern Sicily). Lately I have been using
- [Ways to cook leafy green vegetables. Purslane and Malabar spinach](https://allthingssicilianandmore.com/ways-to-cook-leafy-green-vegetables-purslane-and-malabar-spinach/) - I have just returned from being away over Christmas and New Year and am pleased to find that purslane plants have sprouted in my various pots on my balcony. Purslane (Portulaca oleracea) is a weed in Australia. It grows in many parts of the world including southern Italy and is very much appreciated in various
- [IN PRAISE OF FRESH LOCAL PRODUCE NEW ZEALAND, WAIHEKE ISLAND and the NORTH](https://allthingssicilianandmore.com/in-praise-of-fresh-local-produce-new-zealand-waiheke-island-and-the-north/) - I do like New Zealand and every time I visit I praise and enjoy its extraordinary food culture. Not to mention the amazing scenery. There is so much fresh and flavoursome produce in shops, farmers markets and roadside stalls – 'gate to the plate', so as to speak. Kumera (Sweet Potato ) baked in local
- [WILD ASPARAGUS IN SICILY AND TUNIS (ASPARAGI SELVATICI)](https://allthingssicilianandmore.com/wild-asparagus-in-sicily-and-tunis-asparagi-selvatici/) - Found this bunch of wild asparagus at Marché Central de Tunis and was very excited. I have eaten wild asparagus in Sicily but only on a few occasions because I have not always visited Sicily in spring. It is a spring vegetable and obviously the wild asparagus is appreciated in Tunis as well. Wild asparagus all over
- [WILD FENNEL and photos](https://allthingssicilianandmore.com/wild-fennel-and-photos/) - Wild fennel is frequently used in Sicilian food to add a particular aniseed taste to many dishes. It can be cooked (see recipes for Pasta con le sarde and Ministra di finocchio e patate ) or added raw like any chopped herb, for example as in an olive or an octopus salad. The seeds are
- [SALSA ROMESCO (Romesco sauce, this recipe is made with roasted peppers, tomatoes and almonds)](https://allthingssicilianandmore.com/salsa-romesco-romesco-sauce-this-recipe-is-made-with-roasted-peppers-tomatoes-and-almonds/) - I had some left over cooked prawns I wanted to use up and thought that a sauce would liven them up. Salsa Romesco is said to have originated from Tarragona, a town close to Barcelona in north-eastern Spain. It is an old Roman town so you can be partly forgiven if you thought that the
- [PIGEON BREAST cooked simply, from Borough Market in London](https://allthingssicilianandmore.com/pigeon-breast-cooked-simply-from-borough-market-in-london/) - I will be travelling again and I have not even finished writing about the food and produce I experienced during my last overseas trip: Nottingham and environs- London - Oxford – Sicily – Rome - Berlin. I have written a little about Nottingham and of the last trip to Sicily but nothing about the other
- [WATERMELON, LABNEH and DUKKAH salad](https://allthingssicilianandmore.com/watermelon-labneh-and-dukkah-salad/) - Sometimes the simplest things can be fabulous especially when revisited. Compliments time after time after time and great for summer! This is what I have presented as a starter - labneh, dukkah and watermelon with a sprinkling of fresh mint and a dressing made mainly with pomegranate molasses. It has been a while since I
- [AND THEN THERE WAS PERFECTION - Making bread](https://allthingssicilianandmore.com/and-then-there-was-perfection-making-bread/) - "Put very simply, sourdough is made by mixing flour milled from the whole grain – dark rye or wholemeal, say – with water and leaving it for a few days until you see the first pinhead-sized bubble of life, as the yeast cells and bacteria exhale and start to puff tiny pockets of carbon dioxide
- [SMALL FISHY BITES, MERCATO COOKING CLASS](https://allthingssicilianandmore.com/small-fishy-bites-mercato-cooking-class/) - Small Fishy Bites celebrates the diversity and versatility of seafood. These recipes recognize the popularity of serving small helpings with easy, casual and varied dishes. Small morsels are convivial fare that can be shared at social gatherings or as an accompaniment to drinks. They are an easy and pleasant way to sample a range of
- [TONNO AL AGRO DOLCE - Sweet and sour tuna, Sicilian - ALBACORE TUNA](https://allthingssicilianandmore.com/tonno-al-agro-dolce-sweet-and-sour-tuna-sicilian-albacore-tuna/) - In Australia we have different types of tuna: Albacore, Bigeye, Southern Bluefin and Yellowfin tunas. Bonito and mackerel as well as tuna are part of the same family (Scombridae). Albacore tuna is sustainable, cheap in price and much under-rated in Australia. It is not sashimi grade so the Asian export market does not want it
- [SMALL FISHY BITES, press release](https://allthingssicilianandmore.com/small-fishy-bites-press-release/) - An imaginative fusion of cultures and experiences that celebrates the diversity and versatility of seafood. Meals in today’s modern, busy households tend to focus on easy, casual but varied dishes, and Small Fishy Bites follows this tapas trend, showcasing simple, fresh meals that are perfect to share with family and friends. Each chapter reflects the cosmopolitan life of the author, who,
- [VONGOLE (COCKLES PIPIS OR CLAMS) WITH SPANISH FLAVOURS](https://allthingssicilianandmore.com/vongole-cockles-pipis-or-clams-with-spanish-flavours/) - Usually when I buy vongole I have them with spaghetti (garlic and parsley and white wine), but now and again I like to play around with different flavours and because I had some Chorizo in the fridge, the vongole ended up being more Spanish than Italian. You can see the ingredients that went into this
- [VONGOLE (COCKLES PIPIS OR CLAMS) WITH SPANISH FLAVOURS](https://allthingssicilianandmore.com/vongole-cockles-pipis-or-clams-with-spanish-flavours-2/) - My mother always said that meat and fish should never be mixed. Well, she was wrong and may I say that she had never visited Spain. The following recipe is nothing new, cooks have played around with it over time using the usual Spanish type ingredients that most of us would have in our pantries.
- [TAPAS AND SPAIN](https://allthingssicilianandmore.com/tapas-and-spain/) - Not a bad space to be walking into. Salchichon, loganiza everywhere and the Jamon hanging from the ceiling. It is Spain of course. Spain equals tapas –a flourishing industry since the Middle Ages. There are plenty of other delights to be found in Spain, but food is always a large part of my enjoyment and
- [MICHIGAN, DETROIT, GRAND RAPIDS food and produce. Beef Spare Ribs Recipe.](https://allthingssicilianandmore.com/michigan-detroit-grand-rapids-food-and-produce-beef-spare-ribs-recipe/) - This is our second port of call in the US. After New York we went to Michigan and stayed with friends in Okemos. They took us to see many places mainly around Detroit and Grand Rapids and we have met many of their friends. We covered some considerable distances in Michigan including a trip in
- [ZUCCA LUNGA SICILIANA - long, green variety of squash](https://allthingssicilianandmore.com/zucca-lunga-siciliana-long-green-variety-of-squash/) - This squash, the green leaves and magnificent sprigs of basil were a gift from a Sicilian friend: her father grew them in his garden. I feel very privileged to be given these precious vegetables. They are not a vegetable that can be easily sourced; I have seen them only once at a market in
- [PASTA ALLA FAVORITA (Pasta with artichokes, broad beans, peas alla favorita)](https://allthingssicilianandmore.com/pasta-alla-favorita-pasta-with-artichokes-broad-beans-peas/) - The recipe and the name of this dish is taken from the menu of one of Sicily's outstanding restaurants called Charleston found in Mondello. Mondello is a very beautiful beach community on the outskirts of Palermo - an easy bus trip. The restaurant is probably called by this name, because of its grandeur and its
- [VESPERS and a celebration of chickpeas in BACCALÀ CON CECI alla fiorentina (Salt Cod with Chickpeas as cooked in Florence)](https://allthingssicilianandmore.com/vespers-and-a-celebration-of-chickpeas-in-baccala-con-ceci-alla-fiorentina-salt-cod-with-chickpeas-as-cooked-in-florence/) - Both my grandmothers always added baking soda (bicarbonato) to the soaking water when cooking chickpeas (ceci in Italian). Mind you, they also dissolved bicarbonato in water to help their digestion. Old habits die hard: just because her mother had done this, my mother also did this, but by the time I was old enough to
- [STUFFED DATES (With marzipan or nougat)](https://allthingssicilianandmore.com/stuffed-dates-with-marzipan-or-nougat/) - Believe it or not but some people can do without dessert and I am one of them. This could be a reflection of the way I was bought up –as an Italian child there was always fresh fruit after any meal and very special desserts were saved for special occasions. I think that they were
- [PESCE CON FINOCCHIO E ROSMARINO (Fish with fennel and rosemary)](https://allthingssicilianandmore.com/pesce-con-finocchio-e-rosmarino-fish-with-fennel-and-rosemary/) - I want to make the most of the fennel while it is in season and have chosen a very simple fish dish using wild caught barramundi. Rosemary is one of the few herbs which does well in winter and compliments the sweetness of the fennel. Those of you who shop at the Queen Victoria Market
- [ALMOND AND RICOTTA CAKE (Torta di mandorle e ricotta)](https://allthingssicilianandmore.com/almond-and-ricotta-cake-torta-di-mandorle-e-ricotta/) - One of my friends made this cake and it is called a Rich Almond and Ricotta Cake. The recipe was a photocopy from a magazine of a couple of years ago. She has made the cake a few times and it has always been successful. The cake is nice eaten on its own but just
- [QUEEN VICTORIA MARKET (Carmel and Gus's stall in B Shed, Stall 61- 63)](https://allthingssicilianandmore.com/queen-victoria-market-carmel-and-guss-stall-in-b-shed-stall-61-63/) - I buy freshly picked vegetables and fruit that are in season – it is more likely to equate to optimum flavour and nutrition. Many cooks are not familiar with particular vegetables or do not know how to cook them. For example: artichokes, chicory, fennel, cavolo nero, cime di rape, prickly pears, broad beans, cardoons, endives,
- [ONE OF MY FAVOURITE VEGETABLES - Cime di Rape](https://allthingssicilianandmore.com/one-of-my-favourite-vegetables-cime-di-rape/) - I call these greens (as my parents did) Cime di rape - literally translated as turnip tops. You may also see them named as Cime di rapa. This is not a mispelling: rapa is the singular and rape is the plural and I guess in my family we called them rape because we ate the
- [CARCIOFI FARCITI (Stuffed artichokes: with meat and with olives and anchovies)](https://allthingssicilianandmore.com/carciofi-farciti-stuffed-artichokes-with-meat-and-with-olives-and-anchovies/) - Stuffed artichokes, I can’t get enough of them. Carciofi are artichokes; farciti, imbottiti and ripieni all mean STUFFED in Italian. If you are invited at my place for dinner during artichoke season it is very likely that one of the courses will be stuffed artichokes. I braise stuffed artichokes in stock and white wine and all
- [N'ZALATA VIRDI in Sicilian – INSALATA VERDE in Italian (Green leaf salad)](https://allthingssicilianandmore.com/nzalata-virdi-in-sicilian-insalata-verde-in-italian-green-leaf-salad/) - In my fridge you will always find some green vegetables that can be used in salads. I grow herbs on my balcony but regretfully do not have room for salad greens. My history of eating salads goes back a long way. The best salads that I ate as a child in Italy were made from
- [STUFFED ARTICHOKES WITH RICOTTA AND ALMOND MEAL](https://allthingssicilianandmore.com/stuffed-artichokes-with-ricotta-and-almond-meal/) - My favourite Italian vegetable is the carciofo - artichoke. These have been eaten in Italy from ancient times and especially appreciated during the Roman period. They were then grown extensively in Sicily and Naples particularly around the 9th century. Italians still love artichokes; they stuff them, boil, braise them, roast them in ashes, fry them
- [BIGOLI NOBILI (Bigoli pasta with red radicchio, borlotti and pork sausages)](https://allthingssicilianandmore.com/bigoli-nobili-bigoli-pasta-with-red-radicchio-borlotti-and-pork-sausages/) - Bigoli are very similar to spaghetti – long strands of pasta once made at home and later commercially made and extruded through a bronze die with a rough edge so as to trap the sauce better. It is from the Veneto area of Italy where they eat polenta and risotto and not as much pasta
- [JEWELS OF SICILY: A celebration of SPRING](https://allthingssicilianandmore.com/jewels-of-sicily-a-celebration-of-spring/) - Spring in Sicily is welcomed 'big time' and spring produce is embraced. Sicilians make a fuss about the preparation and eating of seasonal spring produce: asparagus, artichokes, broad beans, fennel and ricotta. It is the time when the island comes alive - flowers bloom, vines sprout and vegetables ripen. The menu at Waratah Hills Vineyard
- [ARANCINI (where else... but in Hong Kong!)](https://allthingssicilianandmore.com/arancini-where-else-but-in-hong-kong/) - The Trinacria (a three-legged figure) is the emblem of Sicily and I spotted it on a restaurant’s window in all places, in SOHO, Hong Kong. The bar and restaurant is called Posto Pubblico. Before spotting the Trinacria, I had no intention of going to an Italian (or Sicilian) restaurant in Hong Kong! The strange thing
- [HOW TO MAKE A POLPETTONE (in Sicilian Purpittuni – a meat loaf)](https://allthingssicilianandmore.com/how-to-make-a-polpettone-in-sicilian-purpittuni-a-meat-loaf/) - My relatives say that in Sicily even dogs eat pasta every day. And they do. This is one of those dishes that doubles up as a first course and second course - use the sauce to dress the pasta (first course) and then slice the polpettone and eat it as the second course. Simple!
- [ITALIAN DRUNKEN CHICKEN - GADDUZZU 'MBRIACU or GALLINA IMBRIAGA - depending on the part of Italy you come from](https://allthingssicilianandmore.com/italian-drunken-chicken-gadduzzu-mbriacu-or-gallina-imbriaga-depending-on-the-part-of-italy-you-come-from/) - In Trieste my zia Renata used to make what she called Gallina Imbriaga (in dialect of Trieste- braised chicken in red wine), but as a child I thought that she called it by this name to make me laugh, and it did. I thought that the concept of a drunk chicken was hilarious. Recently I
- [EATING WELL, Camping in Tasmania, BBQ chicken-Pollo alla Diavola](https://allthingssicilianandmore.com/eating-well-camping-in-tasmania-bbq-chicken-pollo-alla-diavola/) - I always mange to eat well, even when camping. I have just spent 12 day a camper van visiting remote places mainly on the West, North and North-east coast of Tasmania. I have been to Tasmania on a number of occasions but was not very familiar with the number of lakes in the centre
- [SCACCE and PIZZA and SICILIAN EASTER](https://allthingssicilianandmore.com/scacce-and-pizza-and-sicilian-easter/) - It always seems a time for scacce in Sicily, but particularly at Easter. I have already written about scacce (focaccia-like stuffed pastries) and for suggestions of fillings and the recipe and ways to fold the pastry, see the post called: Scacce (Focaccia-like Stuffed Bread). One of the most difficult things if you are a novice at
- [SALADS FOR ANY OCCASION](https://allthingssicilianandmore.com/salads-for-any-occasion/) - The largest component on my table for any meal consists of vegetables - especially salads…and I am not talking about just one vegetable component, two to three contorni (side plates) are the norm. A vegetable side dish is called a contorno. It helps to shape and define the meal and is intended to complement the
- [TURKISH EGGS and UOVA AL SALMONE](https://allthingssicilianandmore.com/turkish-eggs-and-uova-al-salmone/) - As a child I always enjoyed eating what my mother called uova al salmone - and no, she did not add smoked salmon, they were really scrambled eggs in a tomato salsa, made in summer with fresh tomatoes, and the same salsa that was used to dress a summer pasta. The colour of salmon
- [FRITELLE DI ZUCCHINE (ZUCCHINI FRITTERS with smoked fish)](https://allthingssicilianandmore.com/fritelle-di-zucchine-zucchini-fritters-with-smoked-fish/) - Versions of vegetable fritters are found all over The Middle East, Greece and in Southern Italy and I have made different versions of these zucchini to take to different friends’ places on different occasions – they have come in very handy lately as starters with drinks over the silly, festive season. They are simple to
- [SALSA VERDE - ITALIAN GREEN SAUCE](https://allthingssicilianandmore.com/salsa-verde-italian-green-sauce/) - To Good Friends! Just recently one of my Adelaide friends made a salsa verde to accompany some lightly roasted sirloin and roasted vegetables. Most enjoyable. Making salsa verde was one of my tasks as a teenager in the family kitchen. There always seemed to be some salsa verde in our fridge; it was used specifically
- [PASTA FANTASIA CON FRUTTI DI MARE, Multicolored Pasta with Seafood](https://allthingssicilianandmore.com/pasta-fantasia-con-frutti-di-mare-multicolored-pasta-with-seafood/) - This is a very small serve of pasta with seafood, but we all had seconds. In Italy less seafood would be used - it is pasta with a condiment (seafood sauce) and not seafood with pasta. The packet of dry pasta was bought in Amalfi where my friends were holidaying recently. The packet was packed
- [PIZZA DI NATALE, Christmas Pizza from Le Marche](https://allthingssicilianandmore.com/pizza-di-natale-christmas-pizza-from-le-marche/) - How would you like a wood oven like this in your back garden? My son sent me this photo. He found it in the house across the road from where he lives; the house was up for sale and he took a peak during one of the open inspections. And there it was! I can
- [San Francisco, Marin County - a large selection of organic produce](https://allthingssicilianandmore.com/san-francisco-marin-county-a-large-selection-of-organic-produce/) - I loved all of the bits of San Francisco and Marin County I saw; Marin County is located in the North San Francisco Bay Area of the State of California. I loved the buses in San Francisco - very stylish. I loved the houses in San Francisco. And once again as in NYC and Michigan,
- [RED CABBAGE- CAVOLO ROSSO- with black olives, garlic, red vinegar and anchovies](https://allthingssicilianandmore.com/red-cabbage-cavolo-rosso-with-black-olives-garlic-red-vinegar-and-anchovies/) - Red cabbage, sautéed or braised with apple, red wine vinegar, juniper berries, caraway seeds and cloves is the most common way I cook it in my kitchen. Sometimes I add walnuts and at other times some raw bacon - all delicious, but same old, same as. Shredded red cabbage is also good uncooked in a
- [STUFFED MUSHROOMS with pine nuts and fresh breadcrumbs – Funghi ripieni](https://allthingssicilianandmore.com/stuffed-mushrooms-with-pine-nuts-and-fresh-breadcrumbs-funghi-ripieni/) - I am not one for measuring ingredients when I am cooking – Italians call this method of cooking all’ occhio,( occhio is an eye) that is, I use my eyes and roughly culculate the weights and measures of what I want and employ all my senses (except hearing) to proceed with the preparation and cooking.
- [APPLE CAKE FOR BREAKFAST - TORTA DI MELE](https://allthingssicilianandmore.com/apple-cake-for-breakfast-torta-di-mele/) - Whenever I visit my relatives in Sicily they cannot do enough for me. They fuss and fuss over my well-being and happiness and like all Italians they are constantly preoccupied about food. For them, maintaining me in a blissful state has to include the constant preparation of food. It is common for Italians in
- [PEPPERS WITH BREADCRUMBS- PIPI CA MUDDICA – PEPERONI CON LA MOLLICA](https://allthingssicilianandmore.com/peppers-with-breadcrumbs-pipi-ca-muddica-peperoni-con-la-mollica/) - This Sicilian recipe - Pipi ca Muddica - begins with roasted peppers. I made a large batch of these recently for a gathering (I used 4 k of peppers) but when I am busy I do not always have time to take photos. These are the leftovers so as you can see, they were popular.
- [CALAMARI CON MELANZANE (Sautéed squid with eggplants)](https://allthingssicilianandmore.com/calamari-con-melanzane-sauteed-squid-with-eggplants/) - A common recipe throughout Italy is braised calamari (usually called calamari in tegame - a tegame is a shallow sauté pan with a lid). The squid are sautéed and then simmered with some liquid – usually wine and/or tomatoes. In Italy small sized squid or cuttlefish is the norm: Australian regulations ensure that our squid
- [TONNO E PISELLI (Tuna and peas)](https://allthingssicilianandmore.com/tonno-e-piselli-tuna-and-peas/) - Finally, Albacore tuna is available again in one stall at the Queen Victoria market. This tuna is sustainable, it is a lean fish and it can be quite dry if served without a sauce. You can buy albacore tuna cut as a fillet or as slices from the centre of the fish – this cut
- [CHICKEN LAYERED WITH A TUNA AND EGG MAYONNAISE - A cold Chicken dish](https://allthingssicilianandmore.com/chicken-layered-with-a-tuna-and-egg-mayonnaise-a-cold-chicken-dish/) - Christmas for me is not just cooking for Christmas eve (as is more traditional in my household) or Christmas day. It is more to do about having a range of simple ingredients on hand so that I can prepare the odd meal quickly, just in case I end up feeding some one. It is the
- [SALSA D'AGRESTO](https://allthingssicilianandmore.com/salsa-dagresto/) - I ate at du Fermier in Trentham recently. The chef is Annie Smithers. It was a set menu and the first course was a pasta dish of orecchiete with broad beans and fresh peas with abundant shavings of parmigiano. This was followed by a loin of beef - char grilled and served with Salsa Agresto
- [POLLO OR GALLINA ALLA CONTADINA, ALLA PAESANA. Braised Chicken with Olives, Sicilian style.](https://allthingssicilianandmore.com/pollo-or-gallina-alla-contadina-alla-paesana-braised-chicken-with-olives-sicilian-style/) - Any time you see Italian dishes described as alla contadina, alla paesana, alla campagnola…......do we really know what is meant by these terms? These all translate as of the peasantry – peasant style – and as those who live on the land would cook these dishes. They imply to be dishes that are healthy, nourishing,
- [MASCARPONE and its many uses. How to make it at home.](https://allthingssicilianandmore.com/mascarpone-and-its-many-uses-how-to-make-it-at-home/) - I have been making different batches of mascarpone at home and I have been using it in all sorts of dishes. I have stuffed fresh figs with it (as a non sweetened savoury cheese), added zabaglione to it and used it to accompany stuffed peaches with raspberries scattered on top (stuffing made with amaretti and
- [The last of my pickled olives](https://allthingssicilianandmore.com/the-last-of-my-pickled-olives/) - This year's olives...... hardly worth it. Larger than last year's crop, but probably just as few. I think that my tree is refusing to produce many olives because it is objecting to being in a pot. It gets root bound and every year we pull it out of the pot and trim the roots -
- [New Look, All Things Sicilian and More blog](https://allthingssicilianandmore.com/new-look-all-things-sicilian-and-more-blog/) - Below is a view of Ragusa Ibla. If you've visited my site in the past few weeks, whether you are one of my regular followers or a casual visitor, you'll have noticed that the blog has been inactive and is now stripped of images. That's because I have been caught up in the traumatising process of changing
- [CARCIOFINI SOTT’ OLIO (Preserved artichokes in oil)](https://allthingssicilianandmore.com/carciofini-sott-olio-preserved-artichokes-in-oil/) - If you live in the Southern hemisphere (as I do in Melbourne, Australia,) you may have noticed small artichokes for sale. Carciofi is the word for the normal sized artichokes and carciofini are the small ones. Carciofini are also the baby artichokes that never develop to full size and grow at the end of the
- [POLLO ALLA MESSINESE (A cold chicken dish similar to Vitello Tonnato from Messina)](https://allthingssicilianandmore.com/pollo-alla-messinese-a-cold-chicken-dish-similar-to-vitello-tonnato-from-messina/) - I bought a book called Le Ricette Regionali Italiane by Anna Gosetti della Salda in the 1980’s; this large and heavy book was the first of many books which I transported back from Italy over my many visits. In the Sicilian section of this book, there is a recipe for Pollo alla Messinese, a dish
- [THE CHARLESTON Restaurant in Mondello (near Palermo)](https://allthingssicilianandmore.com/the-charleston-restaurant-in-mondello-near-palermo/) - Having been there on a previous trip to Sicily, we finally made it back to the famous Charleston Restaurant on the beach at Mondello. We did not enjoy our food as much as we expected. However I did find the conversation that I had at the end of the meal with the waiter very interesting.
- [ZUPPA DI PISCI A SIRAUSANA - ZUPPA DI PESCE ALLA SIRACUSANA (Fish soup from Syracuse)](https://allthingssicilianandmore.com/zuppa-di-pisci-a-sirausana-zuppa-di-pesce-alla-siracusana-fish-soup-from-syracuse/) - You can see from the photo taken when I was last in Syracuse, that fish is plentiful in their markets. I ate zuppa di pesce as often as I could in Syracuse – rich and fragrant and made with a great variety of fish; one zuppa had a greater variety of molluscs and also included
- [MACCU (a thick, broad bean soup, made at the end of winter to celebrate spring)](https://allthingssicilianandmore.com/maccu-a-thick-broad-bean-soup-made-at-the-end-of-winter-to-celebrate-spring/) - This is a photo of mature broad beans taken in the Palermo Market. If you were keen, you would extract the beans from the pods, dry them and store them. Now days you would buy them dry. 'You must try the maccu,' urged my host as we perused the menu in a small restaurant in
- [TONNO (Tuna, albacore)](https://allthingssicilianandmore.com/tonno-tuna-albacore/) - The sustainable albacore tuna (better choice category in the Marine Conservation Seafood Guide). As you might expect many Sicilian fish recipes are for the aristocrats of Sicilian fish – the blue-fin tuna and swordfish – but these species have been overfished and are no longer sustainable, not just in Sicily, but worldwide. A century ago
- [CARRUBA (Carob) and its uses](https://allthingssicilianandmore.com/carruba-carob-and-its-uses/) - This is a carob pod- dark brown and leathery and they range in length between 10-30cm in length. There is also a carob pod in old Sicilian plate with the lemons in the feature photo. The photo of carob trees was taken in the province of Ragusa (south-east of Sicily and where my fathers
- [SEDANO RAPA (Celeriac and how to eat it)](https://allthingssicilianandmore.com/sedano-rapa-celeriac-and-how-to-eat-it/) - What do you do with it? Other purchasers usually ask me this question when I am standing at a stall at the Queen Victoria Market buying a celeriac. I am usually asked the same question when I buy cavolo nero, kale, artichokes and fennel – but not as frequently for fennel these days. Sedano rapa
- [PARMIGIANO-REGGIANO, Parmesan and Poppy seed lollipops](https://allthingssicilianandmore.com/parmigiano-reggiano-parmesan-and-poppy-seed-lollipops/) - Recently I attended part of the ENOTECA OPEN DAY celebration, the company's 60th anniversary. John Portelli, is one of the proprietors and is very passionate about Italian produce food and wine in Australia. When I lived in Adelaide I used to visit the original Enoteca Sileno in Amess Street and we used to load up
- [SPAGHETTI CA SARSA MURISCA (Sicilian) - Spaghetti with Moorish sauce](https://allthingssicilianandmore.com/spaghetti-ca-sarsa-murisca-sicilian-spaghetti-with-moorish-sauce/) - Salsa moresca is an interesting name for a pasta sauce. The sauce is eaten in and around the town of Scicli, a beautiful baroque town not far from Modica (also beautiful) which is close to Ragusa (where my father’s relatives live). The ingredients are a combination of the sweet and the savoury and include bottarga
- [CAVOLO NERO and three ways to cook it](https://allthingssicilianandmore.com/cavolo-nero-and-three-ways-to-cook-it/) - Cavolo nero is also called black Tuscan cabbage. I have also seen it called Black kale. It is not black in colour, it is a very deep green, the leaves long, thin and curly. I constantly find myself in situations where I end up explaining to others how to clean and how to cook it.
- [CIME DI RAPE (A winter green)](https://allthingssicilianandmore.com/cime-di-rape-a-winter-green/) - This is an other one of my favourite winter greens. And it is not a bad bunch!! In Italian they are called cime di rape – literally translated as turnip tips (cime di rapa is the singular). They are sometimes also called broccoli di rape and are characterised by their strong bitter taste. They are
- [RICOTTA how to make it](https://allthingssicilianandmore.com/ricotta-how-to-make-it/) - Ricotta is much loved by Italians particularly Sicilians who like to eat it very fresh (made on the day). It is eaten on its own and is an essential ingredient, both in savoury and in sweet dishes. In Sicily the more prized ricotta is made from sheep's milk. It is creamier, sweeter and more fragrant
- [RICOTTA FRISCA‘NFURNATA – RICOTTA FRESCA INFORNATA (Baked, fresh ricotta)](https://allthingssicilianandmore.com/ricotta-friscanfurnata-ricotta-fresca-infornata-baked-fresh-ricotta/) - I love baked ricotta, but not the bastardized versions blended with eggs and herbs I have seen for sale. I do not know where these originated – not in Italy and definitely not Sicily! I like to make the authentic, baked ricotta – unadulterated, white and fresh tasting in the centre, with a golden-brown crust.
- [RISO NERO (Black rice, Sicilian dessert)](https://allthingssicilianandmore.com/riso-nero-black-rice-sicilian-dessert/) - A rice pudding is something I have always associated with English cooking – the very simple type of rice pudding my English mother-in law used to make with milk, a little rice, sugar and butter, topped with a sprinkling of cinnamon and then baked in a slow oven. But there are variations to this recipe
- [SPAGHETTI WITH CRAYFISH OR CRAB (Spaghetti con Aragosta o Granco)](https://allthingssicilianandmore.com/spaghetti-with-crayfish-or-crabs-spaghetti-con-aragosta-o-granco/) - Fishing boats at Mondello (close to Palermo) In the festive season most cooks feel like cooking something different and seafood is often cooked for friends when they come for a meal. Lobsters are very popular around Christmas time. Many think that they are buying crayfish for Christmas (because that is how they are labelled), but
- [BAKED STUFFED TOMATOES – POMODORI RIPIENI (PUMARORI CHINI in Sicilian)](https://allthingssicilianandmore.com/baked-stuffed-tomatoes-pomodori-ripieni-pumarori-chini-in-sicilian/) - These stuffed tomatoes were cooked by my friends. They are hydroponic tomatoes and I was very surprised to find that they were very flavoursome – in fact, they tasted almost as good as real tomatoes. Of course, the stuffing helped. I am even more surprised by the quality of the photo, which was taken with
- [TOMATO SALAD WITH GORGONZOLA (INSALATA DI POMODORI E GORGONZOLA)](https://allthingssicilianandmore.com/tomato-salad-with-gorgonzola-insalata-di-pomodori-e-gorgonzola/) - One of my readers sent me a recipe for a tomato salad and gorgonzola and as you can see from the photos I made the salad twice. On both occasions I presented the salad as an antipasto. The reader who sent me the recipe has just returned from a holiday to Italy; although she visited
- [ROSE PETAL ICE CREAM (GELATO DI ROSE)](https://allthingssicilianandmore.com/rose-petal-ice-cream-gelato-di-rose/) - I have made more rosolio di rose (rose petal liqueur) and this time I used rose petals from some scented roses from my friends’ extensive garden at Euroa (Victoria). Although my friends have many roses, not many are scented or of a dark red colour, which is useful to tint the vodka to a deep, rose
- [SARSA DI CHIAPPAREDDI (King George Whiting presented with a sauce made with capers and anchovies)](https://allthingssicilianandmore.com/sarsa-di-chiappareddi-king-george-whiting-presented-with-a-sauce-made-with-capers-and-anchovies/) - I like to buy local, sustainable fish and my fish vendor tells me that these King George Whiting are from the coastal Gippsland village of Port Welshpool. The delicate texture of King George Whiting requires careful handling. These fish only need a little cooking, either on a grill or lightly pan-fried over medium to high
- [RADISH (RAVANELLO OR RAPANELLO)](https://allthingssicilianandmore.com/radish-ravanello-or-rapanello/) - This photo of this bunch of radishes was taken in France. I was in France with friends and stayed in Mercadiol (a small hamlet) in the South West of France. It is the same restored barn that Stephanie Alexander stayed (with Maggie Beer and Colin her husband) when she researched material for her book Cooking
- [RADICCHIO (Treviso) with polenta and tomato salsa](https://allthingssicilianandmore.com/radicchio-treviso-with-polenta-and-tomato-salsa/) - Surprisingly I bought this head of radicchio this week. Although it is spring and nearly the end of October in Melbourne, we have been experiencing winter temperatures and this has prolonged the season for radicchio – it prefers cooler temperatures and is generally at its best from May to September. My vendor says that radicchio
- [PIZZAIOLA (fettine di manzo, steak cooked alla pizzaiola)](https://allthingssicilianandmore.com/pizzaiola-fettine-di-manzo-steak-cooked-alla-pizzaiola/) - Pizzaiola, my mother called it, no need to use the term bistecca or fettine alla pizzaiola because experienced, Italian cooks all knew, that this traditional dish was only made with yearling or beef steak. My son visited me last weekend and I cooked pizzaiola for him – it was one of his favourites as a
- [PIZZAIOLA (Steak cooked alla pizzaiola with tomatoes and herbs)](https://allthingssicilianandmore.com/pizzaiola-steak-cooked-alla-pizzaiola-with-tomatoes-and-herbs/) - Pizzaiola is a classic and very simple Neapolitan dish: young beef, ripe tomatoes, extra virgin olive oil, oregano, garlic, seasoning and parsley. These are the simple flavours of Naples, the home of pizza (Campania region of Italy) and like a well made Neapolitan pizza the ingredients are simple and few. There may be some
- [BRACIOLE (Meat rolled around a stuffing)](https://allthingssicilianandmore.com/braciole-meat-rolled-around-a-stuffing/) - A braciola generally is a cutlet in Italian, but in the south of Italy (and In Sicily) a braciola is also a slice of fish or meat usually rolled around a stuffing. The smaller in size bracioli (Sicilian and plural) are sometimes referred to as braciulini and braciulittini. The most common cooking method is to braise them in a tomato salsa. Some of you may
- [MEAT BALLS or POLPETTE (PURPETTI CU' SUCU, Sicilian)](https://allthingssicilianandmore.com/meat-balls-or-polpette-purpetti-cu-sucu-sicilian/) - I love the Italian language – polpettine, polpette, polpettone, much better than small meatballs, meatballs and meatloaf. (Polpette from polpa, meaning flesh). The Sicilian word for meatballs is purpetti, and even better. I had bought some beef mince (my butcher selects the meat, shows it to me and then puts it through his mincing machine
- [PASTA CON CARCIOFI (Pasta with artichoke sauce)](https://allthingssicilianandmore.com/pasta-con-carciofi-pasta-with-artichoke-sauce/) - Shoppers seem to be more familiar and discerning when selecting what used to be referred to as a ‘challenging vegetable’, and this could be contributing to the good quality of artichokes on sale. As we are heading into spring (in Australia), artichokes are becoming more plentiful. Lately I have seen and purchased some very good artichokes at
- [ALL ABOUT EXTRA VIRGIN OLIVE OIL](https://allthingssicilianandmore.com/all-about-extra-virgin-olive-oil/) - I opened a small bottle of extra virgin olive oil, which I recently purchased, and it tasted very bitter – very disappointing. Nor can you tell from its colour (photo of three samples of extra virgin olive oils in my pantry), and this is the point, you can never ascertain how good it is going
- [CALAMARETTI IN TEGAME - in Sicilian it is CALAMARICCHI ’N’TIANU (Small calamari braised with tomatoes and potatoes)](https://allthingssicilianandmore.com/calamaretti-in-tegame-in-sicilian-it-is-calamaricchi-ntianu-small-calamari-braised-with-tomatoes-and-potatoes/) - Calamaretti is the diminutive of calamari and Italians do mean small. This is a common recipe for braised calamaretti. In Australia it is often difficult to purchase small sized squid or cuttlefish, but do your best. A tegame, is a shallow pan. The photo of this squid was taken in the fish market in Catania,
- [EVERYTHING YOU SEE I OWE TO SPAGHETTI (A tribute to Sofia Loren, pasta alla puttanesca and pasta alla ciociara)](https://allthingssicilianandmore.com/everything-you-see-i-owe-to-spaghetti-a-tribute-to-sofia-loren-pasta-alla-puttanesca-and-pasta-alla-ciociara/) - This post is written for a special friend who is living in London for a short time. Today is her birthday and I have sent her this card ‘Everything you see I owe to spaghetti’. The art work is by Angela Brennan, an Australian artist born in Ballarat, Victoria, Australia. The quote ‘Everything you see
- [SUSTAINABLE FISH MENU, Food and Wine Festival](https://allthingssicilianandmore.com/sustainable-fish-menu/) - At an event at The Melbourne Food and Wine Festival I was telling a person how I try only to eat sustainable fish. She could not imagine this - her favourite fish are tuna, swordfish (these fish are overfished), Atlantic salmon and Ocean trout (both are farmed in aquaculture cages and are of conservation concern).
- ['MPANATA (A lamb pie, Easter treat)](https://allthingssicilianandmore.com/mpanata-a-lamb-pie-easter-treat/) - Having relatives in Ragusa who celebrate Easter in a big way, I am very familiar with the ‘mpanata ri agnieddu – a focaccia type pie made with very young lamb (unfortunately) complete with bones and enveloped with a bread dough crust. This is the traditional specialty for the Easter Sunday lunch in Ragusa and it
- [OLIVE SCHIACCIATE (Fresh Cracked Olives)](https://allthingssicilianandmore.com/olive-schiacciate-fresh-cracked-olives/) - I love olives, especially those that still taste slightly bitter. Many Sicilian recipes also include olives as an ingredient. Whenever a recipe calls for olives I try to include good quality ones, and usually these are not the type of olives sold pickled in jars. And sold at a cheap price. In Australia we seem
- [PURPU VUGGHIUTU – POLPO BOLLITO (Italian). Boiled octopus or octopus salad.](https://allthingssicilianandmore.com/purpu-vugghiutu-polpo-bollito-italian-boiled-octopus-or-octopus-salad/) - In most Sicilian restaurants it is common to see octopus salad on menus. Generally it is in the antipasto section, and in many restaurants this is presented as a whole octopus on a plate. On some occasions I have eaten it as a warm salad simply dressed with oil, lemon juice, chopped parsley and spring
- [ARANCINI, Rice Balls at Caffé di Lido](https://allthingssicilianandmore.com/arancini-rice-balls-at-caffe-di-lido/) - I’d been told by that the best place to eat arancini in Melbourne is at Caffé di Lido. It sounds grand, but it is a beachside kiosk on Beaconsfield Parade in Port Melbourne. Sounded strange, but I went with Rita, my Sicilian friend whose tastes I trust, and she introduced me to Teresa and Diana,
- [GRILLED CHICKEN: POLLO ARROSTO (Sicilian) and POLLO ALLA DIAVOLA or POLLO AL MATTONE](https://allthingssicilianandmore.com/grilled-chicken-pollo-arrosto-sicilian-and-pollo-alla-diavola-or-pollo-al-mattone/) - Recently I had a conversation with friends who had just been to Italy for the first time and they were telling me how difficult they found ordering food in restaurants because of their lack familiarity with the language. They eventually found a restaurant where they felt comfortable and returned each night to eat various versions
- [SICILIAN MEAT OLIVES (Alivuzzi di carni-Olivette di carne)](https://allthingssicilianandmore.com/sicilian-meat-olives-alivuzzi-di-carni-olivette-di-carne/) - Braciola (singular) Two of my most visited posts are the recipes for Braciole (Meat rolled around a stuffing) and Polpettone (large meat roll made with mince meat and with a stuffing). There are many similar recipes of meat rolled around a stuffing, for example the Sicilian farsumagru (falsomagro, in Italian), involtini – or you may know
- [RED MULLET OR GARFISH with all the usual Sicilian suspects, and yet another PESCE AL FORNO (Fish Cooked In The Oven).](https://allthingssicilianandmore.com/red-mullet-or-garfish-with-all-the-usual-sicilian-suspects-and-yet-another-pesce-al-forno-fish-cooked-in-the-oven/) - Garfish are found right around the coast of Australia and in the freshwater reaches of some rivers. They have a sweet and delicate flavour, low oil content and a fine texture. They are best cooked whole and cooked quickly so the retain their moisture. Unfortunately, numbers appear to have declined in certain parts of Australia
- [PESCE SAN PIETRO AL MARSALA (JOHN DORY IN MARSALA)](https://allthingssicilianandmore.com/pesce-san-pietro-al-marsala-john-dory-in-marsala/) - PISCI SAN PETRU A LU MARSALA What I particularly like in Sicilian fish recipes is the use of whole fish. In Sicilian kitchens it is common to either fillet the fish before cooking it and use the bones to make the stock (for the accompanying sauce) or what is more common, the whole fish is
- [SICILIAN COOKBOOK: Sicilian Seafood Cooking, photography and food styling](https://allthingssicilianandmore.com/sicilian-cookbook-sicilian-seafood-cooking-photography-and-food-styling/) - The book will feature recipes for fish (primi and secondi) and vegetables and will be called Sicilian Seafood Cookbook. The photography is by Graeme Gillies and food styling by Fiona Rigg, but the book will also have photos that were shot in Sicily over my many travels. There were approximately 70 dishes, cooked and photographed
- [FISH BRAISE WITH TOMATOES, GARLIC, RED CHILLIES AND ANCHOVIES](https://allthingssicilianandmore.com/fish-braise-with-tomatoes-garlic-red-chillies-and-anchovies/) - Left over braises make excellent pies. Over many years I have cooked with one of my friends who now lives in Queensland. I help her cook, she helps me, and we respect each other’s taste in food and manner of working in the kitchen. We can chose to work together or ignore each other completely
- [THE SICILIAN ASSOCIATION OF AUSTRALIA (TSAA) and Penne with pesto alla siciliana](https://allthingssicilianandmore.com/the-sicilian-association-of-australia-tsaa-and-penne-with-pesto-alla-siciliana/) - I receive quite a number of emails from readers and in September last year I received one from Rita Price who was happy to have found my blog about Sicilian food. A few emails later, Rita told me that she was a member of a newly formed group in Melbourne who wish to promote all things
- [RICOTTA and FRIED PEPPERS (Peperoni fritti). The Butter Factory at Myrtleford](https://allthingssicilianandmore.com/ricotta-and-fried-peppers-peperoni-fritti-the-butter-factory-at-myrtleford/) - Her name is Naomi and she is very skilled at what she does. But Naomi wishes to expand her expertise and she is travelling to Europe in the near future. She is a champion butter maker at The Butter Factory at Myrtleford, a restored historic building. She sources the cream locally and the butter is
- [SICILIAN VESPERS and MINESTRA DI CECI (Chickpea Soup)](https://allthingssicilianandmore.com/sicilian-vespers-and-minestra-di-ceci-chickpea-soup/) - Pulses for sale in Palermo (chickpeas on the left) Giuseppe Verdi composed the music for the opera I Vespri Siciliani (Sicilian Vespers) and along with the common operatic themes of love, guilt and duty; it commemorates the Sicilian revolt, which began at Easter in 1282, when the citizens of Palermo rose up against their oppressive
- [CASABA (or CASSAVA) Melon and FICHI D'INDIA (Prickly pears)](https://allthingssicilianandmore.com/casaba-or-cassava-melon-and-fichi-dindia-prickly-pears/) - In the photo is a casaba (or cassava) rock melon and I have bought it for the last two years from just one stall at the Queen Victoria Market. I am not sure of its correct name, but if it is casaba it could get its name from Kasaba, Turkey. It is very sweet and juicy and
- [FRIED ZUCCHINI - ZUCCHINE FRITTE (Zucchini are called CUCUZZEDDI in Sicilian)](https://allthingssicilianandmore.com/fried-zucchini-zucchine-fritte-zucchini-are-called-cucuzzeddi-in-sicilian/) - One of the delights of my childhood was to eat a panino stuffed with slices of fried zucchini. Truly, this tastes amazing. I found this variety of round shaped zucchini at my favourite vegetable stall in the Queen Victoria Market; last year Gus and Carmel also had this variety and I had seen them previously
- [A MEMORABLE MEAL (at Libby’s)](https://allthingssicilianandmore.com/a-memorable-meal-at-libbys/) - My dear friend Libby who lives in Adelaide has always been my greatest supporter and tester of recipes; I often think that without encouragement from my friends that my book Sicilian Seafood Cooking would never have happened. I was in Adelaide recently and was invited to dinner at Libby’s. I wish you could see all
- [PESCE ALLA GHIOTTA (Sicilian Fish, a recipe to satisfy the gluttons)](https://allthingssicilianandmore.com/pesce-alla-ghiotta-sicilian-fish-a-recipe-to-satisfy-the-gluttons/) - Wendy is a friend who lives in Ardrossan, a small town on the east coast of the Yorke Peninsula (about 150 km from Adelaide). She and her husband have a boat and they often go fishing. I too have gone fishing on their boat and watched them catch fish, mainly King George Whiting, Squid and
- [GAMBERI AL COGNAC (Prawns cooked with cognac or brandy)](https://allthingssicilianandmore.com/gamberi-al-cognac-prawns-cooked-with-cognac-or-brandy/) - When we first come to Australia my mother did a lot of cooking using Vermouth and Cognac. These were used to deglaze the pan when she cooked meat, fish and vegetables and made excellent sauces. She also doused cakes with both of these before filling them with crème anglaise – she never used cream or
- [PASTA con SALSICCE (Pasta with pork Italian sausages and broccoli)](https://allthingssicilianandmore.com/pasta-con-salsicce-pasta-with-pork-italian-sausages-and-broccoli/) - Salsicce di maiale (those Italian pork sausages, made with good quality ground pork) help make great pasta sauces. Some butchers also add fennel seeds and /or chillies to Italian pork sauces, these are also good to use When eating in Italy you will find (have found) that sauces do not 'drown' the taste of the
- [TROTA CON SALSA SARACINA (PAN FRIED TROUT with Saracen, green olive sauce)](https://allthingssicilianandmore.com/trota-con-salsa-saracina-pan-fried-trout-with-saracen-green-olive-sauce/) - Once upon a time in Australia, Tartare sauce was about the only sauce that was served with fish and usually this was battered. Generally the ingredients for Tartare sauce included gherkins, chives, parsley and mayonnaise. If you were lucky, there may have been capers and or tarragon. These days Tartare sauce continues to be very
- [RED PEPPER (Capsicum) SOUP](https://allthingssicilianandmore.com/red-pepper-capsicum-soup/) - This is an intensely flavoured and heavily fragrant soup that can be served warm or chilled. In some recipes the peppers (also called capsicums) are charred or grilled and then cooked in the soup. There are many variations to this soup, some use butter or cream to thicken and enrich the soup. Different herbs like
- [OLIVE NERE FRITTE (Fried Black Olives)](https://allthingssicilianandmore.com/olive-nere-fritte-fried-black-olives/) - Sometimes a small bowl of olives are all that one needs for an antipasto or as a nibble with one's first drink. These are processed black olives (have been pickled in brine), tossed into a hot frypan and presented warm. I used kalamata olives, but you could use any black olives including the wrinkled sun/salt-dried
- [SICILIAN ROMANCE AT HOME Epicure, The Age](https://allthingssicilianandmore.com/sicilian-romance-at-home-epicure-the-age/) - Epicure, The Age A friend suggested I share this with readers. http://www.theage.com.au/entertainment/restaurants-and-bars/sicilian-romance-at-home-20120716-225h9.html Sicilian romance at home Date July 17, 2012 Jane Holroyd Marisa Raniolo Wilkins, author of Sicilian Seafood Cooking. Why did you start a blog at the age of 60? My long-time friend Janet Clarkson (of blog The Old Foodie) suggested blogging as
- [PASTA E FAGIOLI (Thick bean soup with pasta)](https://allthingssicilianandmore.com/pasta-e-fagioli-thick-bean-soup-with-pasta/) - These colourful beans are fresh borlotti; their pods look even more amazing. They are not in season in Victoria, they are coming from Queensland, but I bought some last week at Stall 61-63 in The Queen Victoria Market – this is where I buy all of my Italian vegetables. In Italy, when the fresh beans
- [NOT QUITE PORCHETTA - Rolled belly pork](https://allthingssicilianandmore.com/not-quite-porchetta-rolled-belly-pork/) - Porchetta is common in certain parts of central Italy and those of you who have travelled to Umbria, Lazio, Abruzzo and the Marche may have had slices of Porchetta in a panino or between two slices of rustic bread. Porchetta is a whole baby pig, boned, stuffed and roasted and it is common fare in
- [FUSILLI ALLA SICILIANA (Pasta alla Siciliana - whatever that means)](https://allthingssicilianandmore.com/fusilli-alla-siciliana-pasta-alla-siciliana-whatever-that-means/) - My daughter found this clipping. It was printed in the Herald Sun (Melbourne) on Friday 5th August 2011. The accompanying text is: Samantha’s sister spotted this interesting pasta on a menu in a London Restaurant. I hope No.10 is actually 'aubergines' and not what it says ( grilled aboriginies). I wonder how many noticed the
- [CUP CAKES BUTTERFLY CAKES and FAIRY CAKES, Sicilian style](https://allthingssicilianandmore.com/cup-cakes-butterfly-cakes-and-fairy-cakes-sicilian-style/) - My friend John bought these little beauties around to my place when I invited him for dinner recently. I love the little silicon cups: this was the first time that he had used them; the cups not only look attractive and are functional, but they are also 'cup' cakes. And like his mother he placed a teaspoon
- [POTTED CHEESE, like in the olden days](https://allthingssicilianandmore.com/potted-cheese-like-in-the-olden-days/) - Just recently I made a chicken liver pâté and it tasted great. I made it with the leftover chicken livers that I cooked on the previous night for our dinner (saute' livers in extra virgin olive oil and some butter, add herbs such as sage, thyme or rosemary, salt and pepper. Remove the livers, add
- [FRICASSE DE SETAS CON ANCHOAS (Spanish, Wild Mushroom and Anchovy Fricassee)](https://allthingssicilianandmore.com/fricasse-de-setas-con-anchoas-spanish-wild-mushroom-and-anchovy-fricassee/) - Easter and Anzac day in Victoria are good times to collect wild mushrooms. I am amazed at how popular slippery jacks and the saffron coloured mushrooms have become over the last few years. I have seen them in greengrocers and a number of stalls at the market and they are certainly appearing on many restaurant
- [ZEPPOLE,  FRIED SWEETS](https://allthingssicilianandmore.com/zeppole-fried-sweets/) - What is it about zeppole that has everybody drooling? Lidia, Marianna’s mother from Dolcetti, had customers lining up for hers at the Sweets Festival held recently at the Immigration Museum. She began mixing her first batch of dough with ricotta – this is very traditional when making the sweet version of zeppole. The next batch
- [SICILIAN SEAFOOD COOKING, book review, SA Life](https://allthingssicilianandmore.com/sicilian-seafood-cooking-book-review-sa-life/) - From the publication: SA Life, Adelaide, April 2012 SICILIAN SEAFOOD COOKING By Marisa Raniolo Wilkins Published by New Holland RRP $45 (hbk) As a passionate Sicilian-born foodie (evident in her popular food blog, All Things Sicilian and More) Melbourne resident Marisa Raniolo Wilkins has produced a veritable encyclopedia of authentic Sicilian seafood recipes - 400
- [VIETNAMESE FOOD - MODERN AND FUSION](https://allthingssicilianandmore.com/vietnamese-food-modern-and-fusion/) - On the whole the places I have eaten in Vietnam have been of high standard. There are many restaurants to choose from and as in Australia or when I am in other parts of the world, I am very selective before deciding where to eat – this can take some researching and sometimes even checking
- [ROASTED SAUSAGES, PEPPERS, POTATOES AND ONIONS (Salsicce di maiale al forno)](https://allthingssicilianandmore.com/roasted-sausages-peppers-potatoes-and-onions-salsicce-di-maiale-al-forno/) - I love a good Italian pork sausage (Salsiccia di maiale). There are regional variations, some add white wine, some red, other common ingredients are fennel seeds, chilli flakes, orange peel, black pepper…but no additives to bulk up the meat, and it should have the right balance of fat and lean meat. I first encountered what
- [COOKING CLASS, SMALL FISHY BITES, MERCATO](https://allthingssicilianandmore.com/cooking-class-small-fishy-bites-mercato/) - Small Fishy Bites Cooking Class with Marisa Raniolo Wilkins Friday 22nd November 2013 Mercato 625-627 Lower North East Road, Campbelltown SA 5074 | ph. 08 8337 1808 | fax. 08 8337 8024 | The Menu and Wine list Starter Spuntino platter (a selection of smallgoods) Tomato and Gorgonzola salad We Drank: Martinez Marsala Superiore Secco Variety
- [INVOLTINI DI PESCE (Rolled fish: Fish fillets rolled around a herb stuffing)](https://allthingssicilianandmore.com/involtini-di-pesce-rolled-fish-fish-fillets-rolled-around-a-herb-stuffing/) - There is a sense of celebration associated with eating fish and this recipe for rolled fish could be a good starter to a meal – great for any of these festive occasions. It is Christmas eve and I intend making these as a starter tonight. It will be a menu of all fish in keeping
- [CHATHAM ISLANDS BLUE COD, cooked in cartoccio (in a bag in English or en papillote in French)](https://allthingssicilianandmore.com/chatham-islands-blue-cod-cooked-in-cartoccio-in-a-bag-in-english-or-en-papillote-in-french/) - I bought this fish at the Queen Victoria Market. What motivated me to buy it was the sustainable label. My fish vendor does not usually label his fish as sustainable and I was quite impressed. In fact I shook his hand. I chose to ignore the fact that it comes from New Zealand - flown
- [VINCOTTO - its uses and is it another fad?](https://allthingssicilianandmore.com/vincotto-uses-and-is-it-another-fad/) - Do not assume that as an Italian I use Vincotto. I knew about grape "must" but not Vincotto and I wonder if Italians in Italy are using it and promoting it as widely as it seems to be in Australia. You may have noticed bottles of Vincotto are appearing in gourmet delicatessens and Italian produce stores.
- [GUANCE DI MANZO BRASATE (BRAISED BEEF CHEEKS)](https://allthingssicilianandmore.com/guance-di-manzo-brasate-braised-beef-cheeks/) - Red wine and beef seem to be very compatible, and not just for drinking. Beef cheeks are the facial cheek muscle of a cow. They may look ugly but the meat is lean and tender once it is slow cooked in liquid, and in this case wine and marsala. Some cooks marinade cheeks in red
- [MERCATO 625-627 Lower North East Road Campbelltown, SA. Sicilian Cooking class, Marisa Raniolo Wilkins](https://allthingssicilianandmore.com/mercato-625-627-lower-north-east-road-campbelltown-sa-sicilian-cooking-class-marisa-raniolo-wilkins/) - La Cucina Tradizionale Siciliana with Marisa Raniolo Wilkins at MERCATO 625 - 627 Lower North East Road Campbelltown SA ph: 08 8337 1808 fax: 08 8337 8024 e: marketing@mercato.com.au book online: www.mercato.com.au About Marisa Raniolo Wilkins... Like a true Sicilian, Marisa Raniolo Wilkins is a lively fusion of cultures and experience. She was born
- [CATANIA and RISTOWORLD](https://allthingssicilianandmore.com/catania-and-ristoworld/) - I have had the most wonderful seafood meal in Catania at the "La Vecchia Quercia" in the Garden Hotel in San Giovanni la Punta. I was a guest of Ristoworld an online not-for-profit organization dedicated to the restaurant and food production industry whose aim is to showcase Italian food internationally. Ristoworld has organised many congregations
- [STUFFED FRESH FIGS, with cheese and mint](https://allthingssicilianandmore.com/stuffed-fresh-figs-with-cheese-and-mint-2/) - Made in 10 minutes - dead easy. Not a bad antipasto...or after dinner as it is a mixture of fresh fruit and cheese. Looks good, tastes good. Compliments.... Plenty. INGREDIENTS: Fresh, good quality figs Stuffing: feta cheese, or drained ricotta, bocconcini or pecorino fresco. Optional- walnut pieces. Decoration and for fresh taste: Fresh mint leaves
- [POLASTRO IN TECIA - POLLASTRO IN TECCIA in Italian (Chicken cooked as in the Veneto Region of Italy)](https://allthingssicilianandmore.com/polastro-in-tecia-pollastro-in-teccia-in-italian-chicken-cooked-as-in-the-veneto-region-of-italy/) - Foods cooked ‘in tecia’ are from the Veneto and the Friuli-Venezia Giulia regions of Italy. A tecia is a saucepan in the Venetian dialect (teccia in Italian). It is wide and of medium height, usually called a casserole in English and it is perfect for cooking this dish. Pollastro or gallina is chicken in Italian.
- [PESCE ALLA PIZZAIOLA (Fish Braise Cooked Pizzaiola Style)](https://allthingssicilianandmore.com/pesce-alla-pizzaiola-fish-braise-cooked-pizzaiola-style/) - There are many Italian recipes cooked alla pizzaiola and If you cook something “alla pizzaiola’ it will have tomatoes, garlic, and parsley; in this case there are also anchovies and chillies. This mixed fish braise is very easy to cook and although the recipe may appear to have too much garlic and chillies, the flavours
- [QUAGIE ALLA GRIGIA CON SALVIA (Grilled quail with sage)](https://allthingssicilianandmore.com/quagie-alla-grigia-con-salvia-grilled-quail-with-sage-2/) - Most of the time when I marinate quail for a BBQ I either use the traditional Greek /Italian mixture of oil, lemon juice, salt, pepper and oregano, or if I particularly crave for the middle eastern flavours, I may use preserved lemons, cumin, pomegranate molasses; sometimes I may add walnuts, red onions and parsley. I
- [ZOGGHIU (Sicilian pesto/dressing made with garlic, parsley and mint)](https://allthingssicilianandmore.com/zogghiu-sicilian-pestodressing-made-with-garlic-parsley-and-mint/) - Sicilians, unlike other Italians in different regions of Italy frequently use mint as a culinary herb. And parsley in Italy is never used only as decoration, it is added for flavouring cooked and uncooked foods and is always eaten. Both of these herbs are included in Zogghiu. Zogghiu is used in some parts of Sicily
- [TORTA DI VERDURA (A vegetable flan or pie)](https://allthingssicilianandmore.com/torta-di-verdura-a-vegetable-flan-or-pie/) - So what else can you do with all these wonderful winter leafy greens? In Italian a torta is a cake, but it can also be a savoury type, for example as in this case a TORTA DI VERDURA (A vegetable flan or pie). Verdura means vegetable and in this case green, leafy vegetables. There are
- [STUFFED ZUCCHINI FLOWERS](https://allthingssicilianandmore.com/stuffed-zucchini-flowers/) - A friend come around to my place for dinner recently and brought me the most wonderful and unexpected original gift – produce from her greengrocer. There were zucchini flowers with zucchini still attached, flat green beans, a very attractive dark green (almost black) coloured capsicum and a pomegranate. What else could you ever wish for!
- [TAPAS MET VIS - Small Fishy Bites: CROCHETTE DI PATATE (Potato Croquettes)](https://allthingssicilianandmore.com/tapas-met-vis-small-fishy-bites-crochette-di-patate-potato-croquettes/) - My second book Small Fishy Bites is now translated into Dutch (Tapas Met Vis) and this set me thinking about my friend Lily and how the Dutch like potato croquettes. The French call them croquettes, Italians know them as crocchette. When I was in primary school and living in Adelaide I used to have a
- [PASTA WITH MUSHROOMS - Pasta ai funghi](https://allthingssicilianandmore.com/pasta-with-mushrooms-pasta-ai-funghi/) - I invited some friends for dinner last Saturday evening and in walks one friend with this box. I had no idea of the contents, but I knew that they could not have been chocolates – the box was far too large! Besides, the other friend bought chocolates. Inside the box were a range of mushrooms;
- [SOME FOOD SHOTS in New York City and Radish Carpaccio](https://allthingssicilianandmore.com/some-food-shots-in-new-york-city-and-radish-carpaccio/) - Life is just a bowl of cherries. I have been meaning to write a post from NYC during the last two weeks but have had no time to do this - too much to do, friends to see, many art galleries to visit and so much good food to eat. We ate at many good
- [PETRAFENNULA also called PETRAMENNULA, a Sicilian sweet with possible Arabic origins](https://allthingssicilianandmore.com/petrafennula-also-called-petramennula-a-sicilian-sweet-with-possible-arabic-origins/) - Shelves are being stacked with Christmas sweet goodies at Dolcetti. There will be plenty more delectable and interesting sweets to come. Many of her sweets will have Sicilian origins. Dolcetti is now open from Wednesday to Sunday in December One of the things that I really like about Marianna (the pastry chef and owner of
- [SKORDALIA - the Sicilian scurdalia](https://allthingssicilianandmore.com/skordalia-the-sicilian-scurdalia/) - The skorthalia (skordalia) I am familiar with, is Greek in origin (originally called scoradalme, from scoradon, Greek for garlic). The modern versions are made mainly with potatoes, oil and garlic. The garlic with salt is placed in a mortar and using a pestle it is pounded into a paste. This Sicilian scurdalia is made with
- [SICILIAN CONTORNI IN SPRING ( A Sicilian potato salad, artichoke salad, braised peppers)](https://allthingssicilianandmore.com/sicilian-contorni-in-spring-a-sicilian-potato-salad-artichoke-salad-braised-peppers/) - Lidia is one of my cousins who lives in Augusta (south of Catania in Sicily) and is an excellent cook. Lidia has taught me many things about Sicilian cooking. She is an innovative cook and like any good cook she improvises and uses basic Sicilian traditional methods and recipes and embellishes them with new ingredients.
- [VIETNAM, LANTERN TOWN, HOI AN](https://allthingssicilianandmore.com/vietnam-lantern-town-hoi-an/) - This post is well overdue – I travelled in Vietnam for most of February and enjoyed Vietnamese food from both the simple street stalls and the more sophisticated “fusion” food served in many restaurants. This post is a tribute to the kindness of strangers. It concerns a proprietor and Chef called Son Tran. His restaurant
- [OLD BLOG, NEW BLOG - ALL THINGS SICILIAN AND MORE](https://allthingssicilianandmore.com/old-blog-new-blog-all-things-sicilian-and-more/) - I have changed the appearance of my blog ( All Things Sicilian And More) several times. The images are by Nikki Ciottola. She also designed this little logo which I still use. Thank you Nikki. Regards Marisa MA2SBAE8REVW
- [SELZ, GRATTACHECCA and GRANITA (Icy drinks) )](https://allthingssicilianandmore.com/selz-grattachecca-and-granita-icy-drinks/) - This photo is of the drink kiosk in Sicily directly opposite The Duomo (cathedral) in Palermo The cathedral was founded by the Normans (1184) on the site of a Muslim mosque. There had been a Christian basilica on the site before that. If visiting Palermo it certainly is worth seeing to appreciate the various architectural styles
- [ORTIGIA FOOD MARKET, SYRACUSE (Sicilian Seafood Cooking)](https://allthingssicilianandmore.com/ortigia-food-market-syracuse-sicilian-seafood-cooking/) - A Visit to the colourful, Ortigia food market in Syracuse Introduction. My Australian friend Sandi was going to Sicily. Her first big stop was Syracuse and she asked if there was anything she could do for me while she was there. I gave her some photos of some of the stall holders in
- [PICKLING SICILIAN GREEN OLIVES using wood ash (OLIVE SOTTO CENERE)](https://allthingssicilianandmore.com/pickling-olives-using-wood-ash-olive-sotto-cenere/) - These olives in the photograph were picked from the same tree on the same day. Olives do not have the good manners to ripen all at the same time on the one tree; they will range in colour from green to violet to black (different degree of ripeness) and be of varying sizes. There
- [PESCE AL CARTOCCIO (Fish in a bag)](https://allthingssicilianandmore.com/pesce-al-cartoccio-fish-in-a-bag/) - Al cartoccio in Italian is the culinary term for cooked in a paper parcel or a paper bag and versions of this dish are cooked all over Italy. You may also have eaten pasta al catoccio and in fact, recently in a restaurant in Melbourne, I ate a version of pasta cooked in a bag
- [PESCE CUCINATO AL CRUDO FISH COOKED SIMPLY WITH TOMATOES AND MINT](https://allthingssicilianandmore.com/pesce-cucinato-al-crudo-fish-cooked-simply-with-tomatoes-and-mint/) - I love Flathead. My fishmonger prefers to sell it as fillets, but I prefer to cook it whole especially if I am braising it; it is an ugly looking fish, but the bones and head add taste to the braising liquid. Many eaters dislike picking out bones from whole fish, however if the spine is
- [CIPOLLATA (Sicilian onion jam)](https://allthingssicilianandmore.com/cipollata-sicilian-onion-jam/) - Most of us are familiar with onion jam. Cipollata is very similar and in Sicily it is regarded as a condiment for fish, especially fried fish, but it goes well with baked fish or meat, and cold fish or meats. Allow the flavours to develop by storing it at least for a few hours before serving. INGREDIENTS
- [SALAD GREEN: matovilc, also called lamb’s lettuce and mâche](https://allthingssicilianandmore.com/salad-green-matovilc-also-called-lambs-lettuce-and-mache/) - My father used to grow matovilc in his garden in Adelaide. Some may know this salad green as lamb's lettuce or mâche as it is known in France. I have also found references to it being called corn salad, apparently because it grows wild in cultivated fields in temperate climates. I know this salad green
- [Ristoworld](https://allthingssicilianandmore.com/ristoworld/) - A short time ago I became a member of an organisation called Ristoworld. This is an organisation that was first formed in Sicily, under the direction of Chef Andrea Finocchiaro who is based in Catania. This is different to my other posts and I wish to explain why I am doing this. Originally the group
- [BRESAOLA (Air-dried beef, a specialty from Lombardia)](https://allthingssicilianandmore.com/bresaola-air-dried-beef-a-specialty-from-lombardia/) - Bresaola is not Sicilian; it is a specialty of Lombardy. It is beef that has been salted and air dried and then eaten dressed with good quality extra virgin olive oil, lemon juice and pepper.Air-dried beef is hard and dark, and like prosciutto it needs to be sliced paper-thin. A little goes a long way.
- [ULIVI CUNZATE, INSALATA DI OLIVE - Sicilian Green olives/ Olive salad](https://allthingssicilianandmore.com/ulivi-cunzate-insalata-di-olive-sicilian-green-olives-olive-salad/) - I do not usually buy dressed olives – some combinations can be very salty, others taste what I refer to as “synthetic” i.e. the quality and taste of the oil could be better, the blend of spices and herbs fresher or the combination of flavours are not to my taste. I would much rather
- [SICILY, PARIS and SOUTH WEST FRANCE](https://allthingssicilianandmore.com/sicily-paris-and-south-west-france/) - The converted barn La Vieille Grange in Mercadiol I have been overseas for four weeks. Australia is indistinct, and I have eaten far too much in Sicily and France. These are photos of the converted barn La Vieille Grange where I stayed with my partner and two friends in Mercadiol (a small hamlet) in the
- [MY FAMILY FEAST SBS ONE, my recipes have been selected](https://allthingssicilianandmore.com/my-family-feast-sbs-one-my-recipes-have-been-selected/) - I have some good news. A few months ago I submitted three family recipes to the SBS Food website as part of a promotion for the upcoming SBS TV series MY FAMILY FEAST, which begins on Thursday, 27 August at 7:30pm on SBS ONE. MY FAMILY FEAST is a weekly half hour television show that
- [PARIS](https://allthingssicilianandmore.com/paris/) - I will not be writing the blog for a while (for about a month). This is because shortly after I arrived in Paris from Sicily, one of my travel bags was snatched just outside the station. Along with our passports, the bag also contained my laptop with all of my information and notes and most
- [N'ZALATA CAPRICCIOSA – INSALATA CAPRICCIOSA (Fennel,olives etc)](https://allthingssicilianandmore.com/nzalata-capricciosa-insalata-capricciosa-fennelolives-etc/) - This is a very simple and colourful salad, full of different flavours and it includes fennel –very prolific and in season in Australia at the moment. I always find this vegetable very refreshing and cleansing. Capricciosa means whimsical or fanciful in Italian and the salad lives up to its name. I found this salad in
- [FENNEL - male and female shapes](https://allthingssicilianandmore.com/fennel-male-and-female-shapes/) - Although fennel bulbs may look similar in shape there are two differently shaped bulbs and each is identified by its sex (or so the Sicilians and southern Italians say) – the round are known as the maschi (the male fennel) and the slightly flattened shapes are the femmine (females). My father always said that the
- [Sicilian Wine and Food Experience and The Wine Depository](https://allthingssicilianandmore.com/sicilian-wine-and-food-experience-and-the-wine-depository/) - My next Sicilian cooking class will be: Sicilian Wine and Food Experience, Thursday 1st October 7pm An intimate event that will see you not only eat and drink in a Sicilian manner but learn as you go. The event will be conducted by Phil Smith, owner and creator of The Wine Depository. The Wine Depository
- [TRIGLE (Red Mullet) AND ORECCHIETTE (pasta)](https://allthingssicilianandmore.com/trigle-red-mullet-and-orecchiette-pasta/) - In this recipe I am using Red Mullet, also known as Goatfish; they are called Trigle in Italian. In Australia this little fish is very underrated, but travel to any country around the Mediterranean and southern Europe and you will find that it is highly esteemed. Orecchiette, (pasta shaped like little ears) are popular in
- [PESCE GRATINATO (Baked fish topped with almonds and pistachios)](https://allthingssicilianandmore.com/pesce-gratinato-baked-fish-topped-with-almonds-and-pistachios/) - Almonds and pistachios as often used in Sicilian cooking as both are grown extensively in Sicily. The parsley and capers accentuate the attractive green colour of the pistachios. The breadcrumbs are made with 1-2 day old bread – use good quality bread, for example sour dough or a pasta dura. Remove the crusts and make
- [FISH SLIDERS WITH FRESH HERB PASTE](https://allthingssicilianandmore.com/fish-sliders-with-fresh-herb-paste/) - If you prefer to present them warm, the patties can also be warmed either in an oven or a microwave before your place them into small hot rolls, warmed in an oven beforehand. For the burgers presented at room temperature, you can add soft green salad leaves in the roll (young arugula/rocket leaves or cress or
- [FISH IN MINI CASSEROLES WITH SICILIAN FLAVOURS](https://allthingssicilianandmore.com/fish-in-mini-casseroles-with-sicilian-flavours/) - Two of my friends live on Waiheke Island in the Hauraki Gulf of New Zealand, located about 17.7 km from Auckland. They both have kayaks and when time and weather permits one or two of them go fishing and it seems that every time they do, they catch fish. They catch mainly snapper off Oretangi Beach

## Pages

- [Media](https://allthingssicilianandmore.com/media/) - MARISA RANIOLO WILKINS AND SICILIAN SEAFOOD COOKING, MEDIA COVERAGE MARISA RANIOLO WILKINS and SICILIAN SEAFOOD COOKING (New Holland Publication). Media coverage Radio: Sicilian Seafood Cooking, 20011 Prime Radio Network w Laurie Atlas Nov 2 Radio 3AW/1593am w Tony Tardio Nov 4 Rete Italia Radio w Pino and Lina (Ivano Ercole) Nov 4 Joy FM ‘Cravings’
- [Cooking Demonstrations](https://allthingssicilianandmore.com/demonstrations/) - Locations and theme of classes Mercato - Campbelltown (Adelaide), South Australia Small Fishy Bites: a selection of recipes from the book Saturday morning Cooking Class: Quick and Easy dishes Friday evening Cooking Class and Sicilian Seafood Cooking: a selection of recipes from the book Cooking demonstration at the Adelaide Showground Farmers Market Braciolini or
- [SBS The Ugly Ducklings of Italian Cuisine (Scarrafoni in Cucina)](https://allthingssicilianandmore.com/sbs-the-ugly-ducklings-of-italian-cuisine-scarrafoni-in-cucina/) - Massimiliano Gugole from SBS Radio invited me to contribute to an SBS program on Season 2 of The Ugly Ducklings of Italian Cuisine. The idea of the program is to showcase nice tasting but nasty looking Italian dishes. Massimiliano wanted to interview me about a particular dish from South
- [*SUBSCRIBE TO ALL THINGS SICILIAN AND MORE](https://allthingssicilianandmore.com/subscribe-to-all-things-sicilian-and-more/) - Subscribe to this blog
- [Book: Sicilian Seafood Cooking](https://allthingssicilianandmore.com/sicilian-seafood-cooking-3/) - 383 pages, published by New Holland Publishers. Hardback edition November 2011 Paperback edition December 2014 From the publishers: Like all true Italian cooking, Sicilian cuisine is intensely regional. Sicilian Seafood Cooking takes readers on a culinary journey around Sicily, using seasonal produce and traditional cooking methods and techniques. The book is layered with fascinating information
- [Books](https://allthingssicilianandmore.com/books/)
- [Book: Small Fishy Bites](https://allthingssicilianandmore.com/small-fishy-bites/) - 208 pages, published by New Holland Publishers Oct 2013 From the publisher: Small Fishy Bites celebrates the diversity and versatility of seafood. Small plates are a pleasant way to sample a range of meals without the commitment to one entrée or several different courses. There are 100 recipes. Each chapter covers a different
- [Recipe from Sicilian Seafood Cooking](https://allthingssicilianandmore.com/sicilian-seafood-cooking-3/baked-fish-with-potatoes-vinegar-anchovies-recipe-from-sicilian-seafood-cooking/) - Agghiotta di pisci a Missinisa - Fish alla ghiotta from Messina This recipe contains Sicilian flavours in excess, and it is sure to satisfy the gluttons. It is intended for piscispata (Sicilian for swordfish; pescespada is the Italian) but any cutlets or thick fillets of fish are suitable (and preferable because swordfish is not sustainable).
- [About me and this blog](https://allthingssicilianandmore.com/about-me/) - This blog has recipes, observations, memories and information collected over my many visits to Sicily and Italy. I came to Australia with my family in the late 1950s and settled in Adelaide; I moved to Melbourne in 2002. Naturally, living in Australia, and travelling to other countries has influenced my cooking. My blog reflects this,
- [Other books and publications](https://allthingssicilianandmore.com/other-books-and-publications/) - I am included in the following inaugural cook books: Planet to Plate: The Earth Hour Cookbook is a collection of 52 amazing recipes from Australia’s biggest culinary names. March 2015 In 2015 WWF, Earth Hour is about celebrating Australian food and farming. It is a collection of the very best recipes from the country’s
- [GREAT BRITISH CHEFS, GREAT ITALIAN CHEFS, Feature articles by Marisa Raniolo Wilkins](https://allthingssicilianandmore.com/great-british-chefs-great-italian-chefs-feature-articles-by-marisa-raniolo-wilkins/) - GREAT BRITISH CHEFS GREAT ITALIAN CHEFS websites Sicilian arancini: a complete guide by Marisa Raniolo Wilkins 21 March 2017 Whether you know them as arancine or arancini, these delicious, quintessentially Sicilian snacks are a fantastic example of how cultural influence has shaped the Italian island. Marisa Raniolo Wilkins charts their history and shares where
- [About this blog](https://allthingssicilianandmore.com/1576-2/) - Sicily has a rich history and is the melting pot of many cultures, the result of numerous trade routes, crossovers and conquests and I am interested in in its cuisine - authentic and traditional recipes. For all the changes in food Sicilians are still preparing many of the dishes they have always eaten. I appreciate
- [Sicilian Seafood Cooking](https://allthingssicilianandmore.com/sicilian-seafood-cooking/) - Published by New Holland November 2011 Media release: Sicilians love life and love their seafood. • Sicilian Seafood Cooking offers an exciting collection of recipes bursting with authentic flavours, evoking the colours and smells of the island and celebrating the rich variety of a cuisine shaped by Greek, French, Arab and Spanish influences, by
- [Recipe from Small Fishy Bites](https://allthingssicilianandmore.com/small-fishy-bites/octopus-salad-with-middle-eastern-flavours-recipe-from-small-fishy-bites/) - Octopus Salad with Middle Eastern Flavours I usually make a variety of simple salads using octopus. The following combinations are quite different from one another and reflect the different cuisines from three different Mediterranean cultures. Use the recipe below to prepare your octopus. Then use the cooked octopus in the salad of your choice. Serves

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- [Buscemi Museum (south eastern Sicily)](https://allthingssicilianandmore.com/tag/buscemi-museum-south-eastern-sicily/)
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- [Christmas Eve fish recipes](https://allthingssicilianandmore.com/tag/christmas-eve-fish-recipes/)
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- [Cinnamon](https://allthingssicilianandmore.com/tag/cinnamon/)
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- [Cotechino and lentils](https://allthingssicilianandmore.com/tag/cotechino-and-lentils/)
- [Cotechino sausage](https://allthingssicilianandmore.com/tag/cotechino-sausage/)
- [Cotognata](https://allthingssicilianandmore.com/tag/cotognata/)
- [Crab](https://allthingssicilianandmore.com/tag/crab/)
- [Cracked olives](https://allthingssicilianandmore.com/tag/cracked-olives/)
- [Crayfish](https://allthingssicilianandmore.com/tag/crayfish/)
- [Crema Pasticcera](https://allthingssicilianandmore.com/tag/crema-pasticcera/)
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- [Crostini](https://allthingssicilianandmore.com/tag/crostini/)
- [Croxetti pasta](https://allthingssicilianandmore.com/tag/croxetti-pasta/)
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- [Cucina Tradizionale Siciliana by Anna Pomar](https://allthingssicilianandmore.com/tag/cucina-tradizionale-siciliana-by-anna-pomar/)
- [Cuddura cù ll'ova](https://allthingssicilianandmore.com/tag/cuddura-cu-llova/)
- [Culinaria Italy](https://allthingssicilianandmore.com/tag/culinaria-italy/)
- [Culinary Jewels of Sicily](https://allthingssicilianandmore.com/tag/culinary-jewels-of-sicily/)
- [Cultered cream](https://allthingssicilianandmore.com/tag/cultered-cream/)
- [Cultivated mushrooms](https://allthingssicilianandmore.com/tag/cultivated-mushrooms/)
- [Cumulus (Melbourne Restaurant)](https://allthingssicilianandmore.com/tag/cumulus-melbourne-restaurant/)
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- [Cuttlefish](https://allthingssicilianandmore.com/tag/cuttlefish/)
- [Cynar](https://allthingssicilianandmore.com/tag/cynar/)
- [David Thompson](https://allthingssicilianandmore.com/tag/david-thompson/)
- [De-glaze with Vincotto](https://allthingssicilianandmore.com/tag/de-glaze-with-vincotto/)
- [Demeter](https://allthingssicilianandmore.com/tag/demeter/)
- [Department of Primary Industries in Victoria (Fisheries)](https://allthingssicilianandmore.com/tag/department-of-primary-industries-in-victoria-fisheries/)
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- [Different methods for preserving olives](https://allthingssicilianandmore.com/tag/different-methods-for-preserving-olives/)
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- [Peas](https://allthingssicilianandmore.com/tag/peas/)
- [Peas or broadbeans](https://allthingssicilianandmore.com/tag/peas-or-broadbeans/)
- [Pecorelle pasquali](https://allthingssicilianandmore.com/tag/pecorelle-pasquali/)
- [Pecorino](https://allthingssicilianandmore.com/tag/pecorino/)
- [Pecorino sardo](https://allthingssicilianandmore.com/tag/pecorino-sardo/)
- [Pellegrino Artusi](https://allthingssicilianandmore.com/tag/pellegrino-artusi/)
- [Penne](https://allthingssicilianandmore.com/tag/penne/)
- [Penne with pesto alla Siciliana](https://allthingssicilianandmore.com/tag/penne-with-pesto-alla-siciliana/)
- [Peperoni con la mollica siciliani](https://allthingssicilianandmore.com/tag/peperoni-con-la-mollica-siciliani/)
- [Peppers](https://allthingssicilianandmore.com/tag/peppers/)
- [Perfect for winter dish](https://allthingssicilianandmore.com/tag/perfect-for-winter-dish/)
- [Persephone](https://allthingssicilianandmore.com/tag/persephone/)
- [Perslane](https://allthingssicilianandmore.com/tag/perslane/)
- [Pescestocco](https://allthingssicilianandmore.com/tag/pescestocco/)
- [Pesto](https://allthingssicilianandmore.com/tag/pesto/)
- [Petrunnula (Rock made of honey)](https://allthingssicilianandmore.com/tag/petrunnula-rock-made-of-honey/)
- [Phil Smith](https://allthingssicilianandmore.com/tag/phil-smith/)
- [Photography](https://allthingssicilianandmore.com/tag/photography/)
- [Piante spontanee](https://allthingssicilianandmore.com/tag/piante-spontanee/)
- [Pickled](https://allthingssicilianandmore.com/tag/pickled/)
- [Pickled artichokes](https://allthingssicilianandmore.com/tag/pickled-artichokes/)
- [Pickles](https://allthingssicilianandmore.com/tag/pickles/)
- [Pickling olives](https://allthingssicilianandmore.com/tag/pickling-olives/)
- [Picnic food](https://allthingssicilianandmore.com/tag/picnic-food/)
- [Piedmontese food](https://allthingssicilianandmore.com/tag/piedmontese-food/)
- [Pig's head](https://allthingssicilianandmore.com/tag/pigs-head/)
- [Pignolata](https://allthingssicilianandmore.com/tag/pignolata/)
- [Pigs' feet](https://allthingssicilianandmore.com/tag/pigs-feet/)
- [Pimenton](https://allthingssicilianandmore.com/tag/pimenton/)
- [Pimms](https://allthingssicilianandmore.com/tag/pimms/)
- [Pine nuts](https://allthingssicilianandmore.com/tag/pine-nuts/)
- [Pinenuts](https://allthingssicilianandmore.com/tag/pinenuts/)
- [Pino Correnti](https://allthingssicilianandmore.com/tag/pino-correnti/)
- [Pinza](https://allthingssicilianandmore.com/tag/pinza/)
- [Pipi ca Muddica](https://allthingssicilianandmore.com/tag/pipi-ca-muddica/)
- [Pipis](https://allthingssicilianandmore.com/tag/pipis/)
- [PIsa](https://allthingssicilianandmore.com/tag/pisa/)
- [Pistacchio and Almond topping for fish](https://allthingssicilianandmore.com/tag/pistacchio-and-almond-topping-for-fish/)
- [Pistachio Shortbread Biscuits](https://allthingssicilianandmore.com/tag/pistachio-shortbread-biscuits/)
- [Pitted green olives](https://allthingssicilianandmore.com/tag/pitted-green-olives/)
- [Pizza](https://allthingssicilianandmore.com/tag/pizza/)
- [Pizza D'Asporto Rifle Range Shopping Centre](https://allthingssicilianandmore.com/tag/pizza-dasporto-rifle-range-shopping-centre/)
- [Pizza/focaccia type pie](https://allthingssicilianandmore.com/tag/pizzafocaccia-type-pie/)
- [Planet to Plate Cookbook](https://allthingssicilianandmore.com/tag/planet-to-plate-cookbook/)
- [Poached](https://allthingssicilianandmore.com/tag/poached/)
- [Poached eggs](https://allthingssicilianandmore.com/tag/poached-eggs/)
- [Poaching liquid /green prawns](https://allthingssicilianandmore.com/tag/poaching-liquid-green-prawns/)
- [Polenta](https://allthingssicilianandmore.com/tag/polenta/)
- [Pollo al mattone](https://allthingssicilianandmore.com/tag/pollo-al-mattone/)
- [Pollo alla diavola](https://allthingssicilianandmore.com/tag/pollo-alla-diavola/)
- [Pollo alla Messinese](https://allthingssicilianandmore.com/tag/pollo-alla-messinese/)
- [Pollo or Gallina?](https://allthingssicilianandmore.com/tag/pollo-or-gallina/)
- [Pollo Tonnato](https://allthingssicilianandmore.com/tag/pollo-tonnato/)
- [Pollo ubriaco](https://allthingssicilianandmore.com/tag/pollo-ubriaco/)
- [Polpette](https://allthingssicilianandmore.com/tag/polpette/)
- [Polpette di pesce](https://allthingssicilianandmore.com/tag/polpette-di-pesce/)
- [Polpettone Italian meatloaf](https://allthingssicilianandmore.com/tag/polpettone-italian-meatloaf/)
- [Pomegarante Molasses salad dressing](https://allthingssicilianandmore.com/tag/pomegarante-molasses-salad-dressing/)
- [Pomegranate molasses](https://allthingssicilianandmore.com/tag/pomegranate-molasses/)
- [Porchetta](https://allthingssicilianandmore.com/tag/porchetta/)
- [Pork](https://allthingssicilianandmore.com/tag/pork-2/)
- [Pork Chops](https://allthingssicilianandmore.com/tag/pork-chops/)
- [Pork fennel sausages](https://allthingssicilianandmore.com/tag/pork-fennel-sausages/)
- [Pork or beef spare ribs](https://allthingssicilianandmore.com/tag/pork-or-beef-spare-ribs/)
- [Pork sausages](https://allthingssicilianandmore.com/tag/pork-sausages/)
- [Pork's Head](https://allthingssicilianandmore.com/tag/porks-head/)
- [Portsea](https://allthingssicilianandmore.com/tag/portsea/)
- [Possible origins of this dish](https://allthingssicilianandmore.com/tag/possible-origins-of-this-dish/)
- [Posto Pubblico SOHO hong Kong](https://allthingssicilianandmore.com/tag/posto-pubblico-soho-hong-kong/)
- [Potato](https://allthingssicilianandmore.com/tag/potato/)
- [Potato and garlic dip](https://allthingssicilianandmore.com/tag/potato-and-garlic-dip/)
- [Potatoes](https://allthingssicilianandmore.com/tag/potatoes/)
- [Potatoes with Onion](https://allthingssicilianandmore.com/tag/potatoes-with-onion/)
- [Powerhouse Farmers’ Market Brisbane](https://allthingssicilianandmore.com/tag/powerhouse-farmers-market-brisbane/)
- [Prawn salad](https://allthingssicilianandmore.com/tag/prawn-salad/)
- [Prawns](https://allthingssicilianandmore.com/tag/prawns/)
- [Prawns (Spencer Gulf)](https://allthingssicilianandmore.com/tag/prawns-spencer-gulf/)
- [Pre dinner](https://allthingssicilianandmore.com/tag/pre-dinner/)
- [Pre-Renaissance recipe](https://allthingssicilianandmore.com/tag/pre-renaissance-recipe/)
- [prepared tapas-type foods](https://allthingssicilianandmore.com/tag/prepared-tapas-type-foods/)
- [Preparing artichokes to stuff](https://allthingssicilianandmore.com/tag/preparing-artichokes-to-stuff/)
- [Preparing the base of artichokes](https://allthingssicilianandmore.com/tag/preparing-the-base-of-artichokes/)
- [Preserve](https://allthingssicilianandmore.com/tag/preserve/)
- [Preserved olives](https://allthingssicilianandmore.com/tag/preserved-olives/)
- [Preserves](https://allthingssicilianandmore.com/tag/preserves/)
- [Presniz](https://allthingssicilianandmore.com/tag/presniz/)
- [Presniz and Gubana](https://allthingssicilianandmore.com/tag/presniz-and-gubana/)
- [Prickly pear paste](https://allthingssicilianandmore.com/tag/prickly-pear-paste/)
- [Prickly Pears](https://allthingssicilianandmore.com/tag/prickly-pears/)
- [Primavera](https://allthingssicilianandmore.com/tag/primavera/)
- [Primo and Secondo in Italian dining](https://allthingssicilianandmore.com/tag/primo-and-secondo-in-italian-dining/)
- [Primo e Secondo](https://allthingssicilianandmore.com/tag/primo-e-secondo/)
- [Process for pickling olives](https://allthingssicilianandmore.com/tag/process-for-pickling-olives/)
- [Processes for pickling olives](https://allthingssicilianandmore.com/tag/processes-for-pickling-olives/)
- [Profumi Di Sicilia.](https://allthingssicilianandmore.com/tag/profumi-di-sicilia/)
- [Provence](https://allthingssicilianandmore.com/tag/provence/)
- [Province of Ragusa Sicily](https://allthingssicilianandmore.com/tag/province-of-ragusa-sicily/)
- [Provola](https://allthingssicilianandmore.com/tag/provola/)
- [Publications](https://allthingssicilianandmore.com/tag/publications/)
- [Pudding](https://allthingssicilianandmore.com/tag/pudding/)
- [Puff pastry](https://allthingssicilianandmore.com/tag/puff-pastry/)
- [Puglia](https://allthingssicilianandmore.com/tag/puglia/)
- [Pulses](https://allthingssicilianandmore.com/tag/pulses/)
- [Pumpkin stuffed ravioli](https://allthingssicilianandmore.com/tag/pumpkin-stuffed-ravioli/)
- [Punta Secca in Porto Empedocle](https://allthingssicilianandmore.com/tag/punta-secca-in-porto-empedocle/)
- [Puntarelle](https://allthingssicilianandmore.com/tag/puntarelle/)
- [Purple Cauliflowers](https://allthingssicilianandmore.com/tag/purple-cauliflowers/)
- [Putiza](https://allthingssicilianandmore.com/tag/putiza/)
- [Queen Vic Market](https://allthingssicilianandmore.com/tag/queen-vic-market/)
- [Queen Victoria Market](https://allthingssicilianandmore.com/tag/queen-victoria-market/)
- [Queen Victoria Market ( B Shed](https://allthingssicilianandmore.com/tag/queen-victoria-market-b-shed/)
- [Queen Victoria Market Produce](https://allthingssicilianandmore.com/tag/queen-victoria-market-produce/)
- [Quince paste](https://allthingssicilianandmore.com/tag/quince-paste/)
- [Quinces](https://allthingssicilianandmore.com/tag/quinces/)
- [Rabbit](https://allthingssicilianandmore.com/tag/rabbit/)
- [Radicchio](https://allthingssicilianandmore.com/tag/radicchio/)
- [Radio coverage](https://allthingssicilianandmore.com/tag/radio-coverage/)
- [Radish](https://allthingssicilianandmore.com/tag/radish/)
- [Radishes](https://allthingssicilianandmore.com/tag/radishes/)
- [Ragù Bolognese](https://allthingssicilianandmore.com/tag/ragu-bolognese/)
- [Ragù made with game](https://allthingssicilianandmore.com/tag/ragu-made-with-game/)
- [Ragú or Ragout](https://allthingssicilianandmore.com/tag/ragu-or-ragout/)
- [Ragusa](https://allthingssicilianandmore.com/tag/ragusa/)
- [Ragusa Ibla](https://allthingssicilianandmore.com/tag/ragusa-ibla/)
- [Ravioli](https://allthingssicilianandmore.com/tag/ravioli/)
- [Ravioli di Ricotta](https://allthingssicilianandmore.com/tag/ravioli-di-ricotta/)
- [Raw](https://allthingssicilianandmore.com/tag/raw/)
- [Raw kale](https://allthingssicilianandmore.com/tag/raw-kale/)
- [Raw Marinated fish](https://allthingssicilianandmore.com/tag/raw-marinated-fish/)
- [Raw sardines](https://allthingssicilianandmore.com/tag/raw-sardines/)