Look how long this took.
A few weeks ago, on the Sicily post, I promised you Part Two. Between that promise and this post, life edged in sideways, the sneaky thing. But here it is. Part Two, slow-roasted like little Sicilian tomatoes. Tell me if you can taste it.
Sicily – a photo journal
I’ll let the photographs do most of the talking this time, and I hope they’ll tell you little secrets, show you little nooks, take you away for a while. Happy weekend, my friends!
A cottage out of a fairytale, hidden in the wild Madonie mountains, in Northern Sicily. We spent weeks searching for the perfect place – away from everything, without a frill, rustic and simple. We wanted birdsong and walks in the woods, and not much else. That was what Casa Bianca was in a nutshell.
For more information on Casa Bianca, you can get in touch with the lovely Pamela here.
We loved the contrasts Northern Sicily threw up at every turn. I’m going to show you three places we loved. The old, cobbled alleys of Cefalu, a town tumbling into the Mediterranean. The fishing village of Scopello, with its glittering hamlet. Castelbuono, a beautiful commune hugging a medieval cathedral. And Palermo, a city I thought I wouldn’t like, but which I loved. We went to Palermo on a Monday morning when many of its shops are shut; it gave us a chance to see a different side of the city. Unhurried; with daily lives being led, crumbling balconies holding the sun, couples sitting under giant banyan trees.
Nothing I say about Sicilian food can do it justice, but there are a few things that you can’t leave the island without tasting.
Cannolo – a crisp tube of fried dough filled with sweet ricotta.
A no-fuss, grilled swordfish.
Spaghetti alle vongole – spaghetti with a simple tumble of clams.
Pasta alla norma – pasta with fried eggplant, ricotta salata, pine nuts, basil and garlic.
Pasta con le sarde – pasta with sardines, wild fennel, pine nuts, raisins and saffron.
The fish couscous, which made its way to Sicily from Northern Africa, and is a specialty in the Trapani area.
When in season, a pizza with artichokes, which I love.
And in between your meals: a cool, crunchy granita and glasses of fresh orange juice.
What can I say, I could go on with the food. So, before I go, I’ll leave you with a meal we cooked at home, with fresh ingredients from the market, and ate sitting at the table outside our cottage, in the midst of magic Sicilian mountains.