from
29/12/2008
to
29/12/2009
Sicily at table
We know three kinds of Sicilian cookery: the Patricia or baronial, the folk one and the cookery of the street, the so-called “buffeters” (from the French “buffet”).
Pasta is also a part of the Sicilian history. The Arabs created at the beginning of the X century in a place called Trabia, near Palermo, the first system for the production of the “itrya”, the ancient spaghetti. When Marco polo brought them from Catai, the people of Sicily had already been eating them for three hundred years.
We would like therefore to invite you at this table, which is the best place to undertake a trip through the different civilisations that passed through this island.
We studied for our customers two different itineraries inside the Sicilian gastronomy.
The first one inside a lovely restored ancient Sicilian villa on the slopes of Mt. Etna where Eleonora Consoli lives and teaches: she’s a gastronomy journalist, a honorary member of the Italian Academy of Cuisine, a unique cook and authoress of excellent cookery books. “La Cucina del Sole” is a rare collection in two volumes of 486 Sicilian recipes: more than a book, an encyclopaedia and, in our opinion, the best way for Mrs. Consoli to explain and share her culinary philosophy. Her hospitality is the essential flavouring of each dish and to take part to her culinary courses means be invited for dinner in her beautiful garden.
Our second itinerary brings you inside the “Villa del poeta” in the Noto Valley, South East of Sicily. We offer you two different courses which, through the preparation of traditional dishes, aim to the knowledge of the Eastern and Western Sicilan flavours.
The Western Cookery, or “palermitana”, is tied to the court of the kings, contemplates sumptuous and solemn dishes scented with spices, full of contrast between the bitter and the sweet, to be presented at table in very showy and coloured forms.
The Eastern Cookery is tied to the ancient Sicily, drenched with the Greek culture, stranger to the pompous “corte palermitana”, a gastronomy essentially linked to the land. Dishes are simple, unsophisticated, with an archaic flavour scented by wild herbs, sun, fire, land and sea.
In order to ensure our customers a high quality service we will handle, for both offers, groups of minimum 4 to maximum 15 people.
Gallery
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Cassatelle of Sant' Agata
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