Sicily presents itself to the novice visitor as a magnificent Sicilian cassata.  

Thick layers of variegated consistency, rich and grainy filling, very sweet heart, luxuriant surface of fruits, refined ornaments and different shapes, products of industrious hands and conscious minds.  

With a detailed look and taste buds in full of their functions, you can taste the fully bitter taste of the classic cake, perceiving the sour taste of fresh ricotta and the pungent scent of the harvested almond.  

Walking among the shrubs to reach the coast, do not bring ricotta with you. Better prickly pears (fichi d’India) peeled with method* and water melon, maybe already in pieces. And a lot of water, because there is something in Sicily, but it is difficult to find it. And that's another story.*  

Man, pushed by the desire for knowledge, in Sicily has left contradictory traces over the millennia.  To know this island, with its islets, volcanoes, hills, ravines, overhangs, flora and fauna, timeless alleys, decorated squares, abandoned farms, roofs above the roofs, the moon more great of the sun, the reflection of the waves, the desire and the fear, the ancestral and the primordial, the Romanesque and the Baroque, the Saracen and the Senegalese, the temples and the cathedrals, the sarde al beccafico and the sesame crunchy (croccante di sesamo), the capers of Salina and the almond Pizzuta of Avola, the steaming chimney and the fireflies in the evening, will not be enough indications to follow.  

Consider it a hook to surprise a path to find something else.  Have a good trip!

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