Tag Archives: South Eastern-Sicily

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 understand the Italian dialogue, the visuals are sufficient to get the gist of what is being presented.

The soundtrack is also evocative.

Storie e luoghi di un Parco is striking and very comprehensive documentary mainly about the preservation and restoration of biodiversity in a nature reserve to be established in south eastern Sicily.

The park is referred to as the Parco Nazionale Degli Iblei. The Hyblaean Mountains (Italian: Monti Iblei) is a mountain range in south-eastern Sicily, Italy. It straddles the provinces of Ragusa, Syracuse and Catania.

I need to tell you that it is over an hour long, but you can fast forward  bits,  perhaps  the speaking parts , especially if you do not understand Italian.

Establishing and maintaining wildlife reserves and giving nature the space and protection it needs is an obvious solution to preserving biodiversity and healthy ecosystems. For each nature reserve, there are legislated rules, regulations and penalties established to restrict the types and amount of human activities or mismanagement by the community so as protect the habitats, fauna, flora and the geology of the natural area.

This documentary is made even more compelling by the representation of a group of diverse professions supporting and involved in the implementation of this project. The interviews with this group of specialists provide insights and observations on the archaeological, natural, scientific, cultural, historical and aesthetic features of this region of Sicily.  These individuals are continuing to conduct studies and research that aim to restore a healthy biodiversity and promote better understanding of our natural heritage.

The team of professional scientists that are exploring this ecosystem explain how biodiversity can only have occurred over millions of years of evolution and by the different cultural groups who settled in this part of Sicily.

Biodiversity and ecosystems that are undamaged, healthy and finely balanced, contribute to a healthy, sustainable planet.

We all have a responsibility to revitalize our planet and it is up to all of us to prevent widespread ecological damage.

Now for the disappointing bit.

After having given the project a glowing report I decided to do some research. Unfortunately, this worthy project is at a standstill. After all of the support from many noteworthy people and local residents in this area of Sicily, Sicilian bureaucracy has stalled the project.

I do hope there will be sufficient support to make it happen.

Storie e luoghi di un Parco (Stories and places of a Park).

Un documentario di Vincenzo Cascone.

https://vimeo.com/163017225

Some recipes from this part of Sicily:

SCACCE (focaccia-like stuffed bread)

KOHLRABI with pasta (Causunnedda )

CONIGLIO A PARTUISA (Braised rabbit as cooked in Ragusa)

RAVIOLI DI RICOTTA e MULINO DI CEREALI A PIETRA (Ricotta ravioli and stone ground flour in Chiaramonte)

Sicilian Cheese and more cheese

I was in Sicily in May and spent days in Ragusa  where my father’s family still live.

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While I was there, my aunt invited the extended family to go to a masseria – a farm where they make local cheese.

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We ate warm ricotta, sampled some of their other cheeses…

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…..and ate scacce with a variety of fillings – too many.

Recipes: See – SCACCE (focaccia-like stuffed bread)

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Ragusani ( people from Ragusa) are very fond of local cheeses and over my many visits to Ragusa I have eaten large quantities of cheese.

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I found an early post about Cheese and a visit to a masseria. Habits  do not change very much in Ragusa.

See: SICILIAN CHEESE MAKING. A VISIT TO A MASSARO (farmer-cheese maker) IN RAGUSA. and with a recipe for pan fried cheese with oregano, garlic, a bit of sugar and vinegar. Formaggio all’argentiera.

Ragusa steps to Ibla_

In Melbourne we have La Latteria.…now called That’s Amore  ……….worth a visit if you wish to eat cheese made by a  Sicilian.