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 Sicilian.

I am now a member of this group and have asked Rita to write about the Association, which regularly sends to its members an informative newsletter; I am including one of the recipes from the first newsletter (November 2010). Recipe as told by Emma La Rosa from a recipe by Flora Corsello-Marino.

The Sicilian Association of Australia

On 24 October 2010, a group of mainly second-generation Australians with a common vision met in Melbourne to formally establish the Sicilian Association of Australia (TSAA). Their aim was to primarily promote and preserve the culture of Sicily in Australia.

Through its regular Newsletter, functions, courses and events TSAA is focussed on disseminating the unique culture of Sicily – its art, architecture, history, literature, tourism, cuisine, commerce, etc.

TSAA has also established links with the numerous Sicilian Clubs in Australia and with cultural and educational institutions that promote Sicily to the world.
Currently, TSAA has over 200 members of all ages and walks of life and invites people with a passion for Sicily to become members and therefore experience a Sicilian cultural journey through its many events, courses, trips and Newsletter. And of course you don’t have to be of Sicilian descent to join.
For more information on TSAA’s current events (Wine Appreciation Group, Sicilian Vespers Dinner, Book Club, Gala Dinner and Special Cultural Event) please contact: or refer to the Facebook page: The Sicilian Association of Australia

Rita Price, Secretary of TSAA

Penne with pesto alla siciliana
Serves 4
500g penne
1-2 cloves of garlic
1 bunch of basil
1/2 cup extra virgin olive oil
100g grated parmesan cheese
50g pine nuts
500g peeled tomatoes
150g ricotta
Pepper and salt
Cut tomatoes in half, squeeze pulp and discard excess juice. Blend remaining pulp in food processor.
Add basil, pine nuts, garlic, cheese, ricotta and oil. Blend until smooth.
Add salt and pepper to taste.
Bring a pot of salted water to the boil. Cook penne until al dente.
                                                                Drain and return to pot.  Add pesto and mix well.  Serve immediately with a sprig of basil.
Origins of the Trinacria

Homer referred to Sicily as Thrinakie (or Thrinakrie), which means Isle with a triangle’s shape. The name then changed to Trinakria, a reference to the three promontories on the island: Capo Peloro (Messina) in the north-east, Capo Boéo or Lilibéo (Marsala) and Capo Passero (an island 75 kilometres from Siracusa) or Capo Spartivento in the south-east. The name later became Trinacria, which the poet Dante Alighieri used to refer to Sicily in his Divine Comedy. It is also the name of the three-legged figure (and TSAA logo), which is now the symbol of Sicily.

Marisa Raniolo Wilkins

Trinacria bob photoshop