COOKING, TRAVEL

Eolian islands in early autumn – part 2

marzo 5, 2017
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Raw ingredients and cooking techniques work harmoniously as an orchestra: sweet-and-sour, fresh and dried spices, chocolate in salty preparations – as in the middle ages -, wild veggies join offal, rabbits, the well-known Nebrodi black pig, the fat piquancy of cheese. 

Aubergines, zucchini, “tenerumi” (leaves of a peculiar variety of zucchini, the snake one), celery, Salina/Filicudi/Pantelleria capers, olives, a generous choice of fresh and desiccated tomatoes (“buttichieddu”, seccagno pizzutello di Paceco “ciappa”), cauliflowers, broccoli, cavolo broccolo (“sparacello palermitano”), pumpkin (the tallest butternuts I’ve ever seen so far), fennel, Giarratana onions, Nubia red garlic, Ispica carrots, Leonforte fava beans, Modica chocolate, melons, lemons, oranges, grapes, anchovies, squid, cuttlefish, anchovies, sardine, swordfish, mullet (“naseddu”), rockfish (“chipped”), gurnard (“capone” or “lampuga”), boop (depending on where you are in Italy it could be Vop, Uopa, Boga, Oparedda, Papaia, Balajola…), “bollito alla siciliana”, stewed tripes, pani ca meusa (spleen), mint, wild fennel, oregano…not to mention pasta, cous cous, bread, cheese, desserts, wines…..
Pictures by myself, Riccardo Rama de Tisi

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Aubergines, zucchini, “tenerumi” (leaves of a peculiar variety of zucchini, the snake one), celery, Salina/Filicudi/Pantelleria capers, olives, a generous choice of fresh and desiccated tomatoes (“buttichieddu”, seccagno pizzutello di Paceco “ciappa”), cauliflowers, broccoli, cavolo broccolo (“sparacello palermitano”), pumpkin (the tallest butternuts I’ve ever seen so far), fennel, Giarratana onions, Nubia red garlic, Ispica carrots, Leonforte fava beans, Modica chocolate, melons, lemons, oranges, grapes, anchovies, squid, cuttlefish, anchovies, sardine, swordfish, mullet (“naseddu”), rockfish (“chipped”), gurnard (“capone” or “lampuga”), boop (depending on where you are in Italy it could be Vop, Uopa, Boga, Oparedda, Papaia, Balajola…), “bollito alla siciliana”, stewed tripes, pani ca meusa (spleen), mint, wild fennel, oregano…not to mention pasta, cous cous, bread, cheese, desserts, wines…..
Pictures by myself, Riccardo Rama de Tisi

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