Il Blog di Fabrizia

Racconti di di viaggi e ricette della cucina siciliana

Nessuna Categoria  27 ago 2010
This Year's Estratto by admin Commenti (0)

I truly think that the making of estratto is a real epopee! We worked on 220 kilos of tomatoes and what resulted from two 10-hour work days were 30 kilos of tomato paste, plus great fun, lots of intensity, lots of heat…but I can assure you it was a wonderful experience. Melissa, here in the photos, helped us doing the estratto.


Nessuna Categoria  26 ago 2010
A New Love by admin Commenti (0)

Monsù has a fiancé. Her name is Babà, and she is an unbelievably ugly Basset. She has a wonderful smile and beautiful eyes, but she is not the princess I would have dreamed of for my Monsù. Anyway, they get along very well and love each other. She is my cousin’s dog, but my cousin has a difficult moment right now, so Babà is always with us and now together with Monsù she has a passion for my father and me…


Nessuna Categoria  26 ago 2010
Tomatoes! by admin Commenti (0)

I am sorry to be monotonous, but my collection of tomatoes is so glorious this year I have to show them! Some of those are from seeds that my mother and I brought back from America. Others are local. There is a mixture, a truly spectacular mixture.


Nessuna Categoria  23 ago 2010
A Taste of Summer by admin Commenti (0)



At Case Vecchie it is definitely summer.
The vegetable garden curated by Pompeo and Salvatore is now producing lovely zucchini flowers and little eggplants that we call "perlina".
Together with leaves of sage and fried with a light batter of semolina and beer, they make a wonderful antipasto.
It is difficult to resist, they are so delicious!


Nessuna Categoria  23 ago 2010
A Return to Polizzi Generosa by admin Commenti (0)

With the two Larissas (mother and daughter) who came over for a cooking class in July, we went to Polizzi Generosa. I love Polizzi--there is always some surprise in these wonderful little medieval towns totally neglected by tourists. I always think that if Polizzi were on a Tuscan hill it would be crowded with tourists and little fussy shops, selling nonsense. Polizzi instead is beautifully cozy and domestic, with wonderful gardens peeping out from old walls, beautiful doors hiding ancient palaces and lovely pergolas of grapes hanging around the town.



This time we went to visit the laboratory of my ceramist friend Michele D’Angelo. He is a charming man and makes wonderful ceramics, but the most amazing thing is that he still produces everything by hand and he works in the old oven where all his family until 1994 used to make thousands of bricks. The techniques he told us about are amazing. The oven is a large tunnel, 40 meters long and 3 meters high, where they used to light a fire with olive pits. It was all a matter of controlling the heat and the cooking of the bricks--this means an incredible skill! I am always amazed to see such prodigious know-how, and I think they should bring schools to visit this place and treat it as a monument. Just like a Greek temple!


Nessuna Categoria  20 lug 2010
Hula hoop by admin Commenti (0)

This is my new passion! Kathi came to the cooking school with her wonderful hula hoop--she is a champion at it, and I was simply thrilled at the idea of trying it myself! Here I am, hula hooping my way with the inseparable Monsu IN the hoola hoop. I ordered my own from the UK, and it should be arriving next week...cooking is not everything in life!


Nessuna Categoria  5 lug 2010
Villalba by admin Commenti (0)
Yesterday evening we wanted to try the pizza in Villalba, 20 minutes from Case Vecchie. Villalba is a cute little village with oleander trees and ficus magnolia along the edge of the main road, a pretty ancient church and lots of old men sitting on chairs outside the coffeeshops, chatting and staring at you since you are a foreigner (even though you arrive from only 20 minutes away!).

We wanted to have a pizza, but the Chalet pizza restaurant was closed (I wonder why in Italy pizza is always associated with Switzerland, so even if it is not named chalet, the furniture is always in a sort of Tyrol style!). altOn our way back, we bumped into a man, Michele Valenza, who was working on a marble sculpture. My friends Kate and Guy had told me about this incredible sculpture lost in the middle of Sicily, so we stopped and here is his story: He normally works for the Comune, but has always loved doing sculpture which he does in his time off. Several years ago, from some mysterious connection, he was invited to Seoul. He organized a container of 50 sculptures to bring, spending at the time eight million liras. He was terrorized because he didn’t really know what he was going to find and he had spent all of his money on that trip. If things went wrong, he said, he didn’t have the money to come back. Luckily for him things went well and he sold all of his works of art. Now he is a well-known sculptor, and his next plan is to go to Russia for a month to sculpt a Polifemo head two metres high!
Nessuna Categoria  2 lug 2010
Summer Wind by admin Commenti (0)

altAt Case Vecchie, the hot and dry summer winds have arrived. In some days one can feel the Sahara winds getting very close in this part of the country! The landscape is now golden, and most of the hay has been cut and collected in beautiful rounds which dot the surrounding fields. The wheat is nearly ready, and the peasants are waiting for it to be bright gold before harvesting. So now there is an ocean of golden wheat waving into the wind. Pompeo is intensively working on the vegetable garden, and the first eggplants and peppers and zucchini are coming out. I am anxiously waiting for the various tomatoes to be ready—Americans, Sicilians, a sort of potpourri of different tomato nationalities!


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Nessuna Categoria  2 lug 2010
Polizzi Generosa by admin Commenti (0)
altYesterday we went to Polizzi Generosa, which is, as the name tells us, a “generous” city—there is so much to see. If you want to see inside the churches, you need either a little luck or to know someone in town. Fortunately, I had the phone number of the parroco of the cathedral, so with Kathy and Richard we got to see the incredible masterpiece painted apparently by Memling which arrived in Polizzi at the beginning of the 19th century. That was quite a treat, but the church also hides incredible treasures like the “urna”, a fabulous silver box where the body of San Gandolfo, the saint patron of Polizzi is kept.

After having cheered our souls we went to cheer our bodies! And Polizzi is generous even then, offering one of the most delicious cakes I have ever had, the Sfoglio di Polizzi, a cake made with tuma cheese and sweetened with candied squash, cinnamon, chocolate drops…can you imagine anything more exotic?

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Nessuna Categoria  8 giu 2010
Boston University students by admin Commenti (0)
Maybe one of the most interesting things I have ever seen in a pastry laboratory was the rustic puffed pastry they make in Caltanissetta for the ravioli di ricotta (you can see pictures in the previous blog entry). I was so excited by the technique that I didn’t even get some good photos of the finished ravioli. But I promise I shall go back and film the entire process!

They used to make this sweet ravioli only for Carnival, but it is now made all the time. The dough is made like a rough puff pastry but simpler and with lard instead of butter, which gives the ravioli an amazing crunchiness.
We watched Salvatore make his pastry while his uncle was literally kneading some almond shells to be filled up with homemade ice cream. And one will only cost 1.50 euros! I am constantly amazed by the variety of solutions and creativity of local Sicilian food makers (I don’t like to call them chefs), especially when it comes to sweets. I fear the modern creativity of chefs, which has to be sublime otherwise it can be very sad!

And finally, a group picture of all the Boston University students.

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