The cradle: England La coppola is not a Sicilian invention. It is not even an Italian invention. History tells us that the hat dates back to Tudor times in England. When people over six were obliged to wear a wool hat. Produced in England, with English wool. A mere protective ruling so ensure the internal […] The post La coppola appeared first on NASUKI.GURU ..read more

Bread, bread and bread Bread crumbs have two possible mothers. A hard one and a soft one. Italians and Sicilians use hard wheat to make bread. And pasta. Northern countries use soft wheat. Sicilians use milled whole wheat, what they call semolina. This has a higher gluten content. But it results in a more elastic […] The post Bread crumbs appeared first on NASUKI.GURU ..read more

Sea urchin pasta Sea urchins are much more than a nuisance when going to the sea. Whereas stepping on them will make you mad, serving them with pasta will make you happy. Prep Time 15 Minutes Cook Time 20 Minutes Total Time 35 Minutes Serves 4 People Calories 275 kcal Ingredients 16 sea urchins 400 […] The post Pasta with sea urchins appeared first on NASUKI.GURU ..read more

Tonno con cipolla in agrodolce Tonno con cipolla in agrodolce. Or sweet sour tuna with onions. A monumental dish that is best eaten cold. The hardest part may be finding fresh tuna. Prep Time 10 Minutes Cook Time 20 Minutes Total Time 30 Minutes Serves 4 People Calories 375 kcal Ingredients 4 slices of fresh […] The post Tonno con cipolla in agrodolce appeared first on NASUKI.GURU ..read more

Agrodolce: a Sicilian treat Agrodolce is not an exclusive Sicilian treat. But it is surely on of its cornerstones. Though we will talk about the culinary aspect, it can be found in other situations as well. Where mere beauty is contrasted with striking eyesores. Sweet and sour.  As in Agrigento. Home of the temple valley. […] The post Agrodolce |Sweet Sour Sicily appeared first on NASUKI.GURU ..read more

1. If you can wrap it… What if you could eat the wrap of a gift? A double surprise. This is the idea of food wrapping. As it goes with gifts, technique is important. Finding that right balance between packaging and content. Don’t stick your gift in a cardboard box. As you don’t wrap food […] The post Wrap them up | involtini appeared first on NASUKI.GURU ..read more

Origins Lambs and Easter are indissolubly linked. It is all about Jesus being the Lamb of God. In the Christian tradition, having a piece of Christ is part of the rite. In the form of a host or as a lamb. Nuns in Sicily often prepare and sell pastry. Some of the most renowned sweets […] The post Easter lambs in Sicily appeared first on NASUKI.GURU ..read more

Involtini di pesce spada Swordfish is not the tastiest dish and involtini di pesce spada is probably the best it gets. As a main dish. The subtle taste of the fish contrasts wonderfully with the savoury filling. Prep Time 20 Minutes Cook Time 20 Minutes Total Time 40 Minutes Serves 4 People Calories 400 kcal […] The post Involtini di pesce spada | swordfish rolls appeared first on NASUKI.GURU ..read more

Black Sicilian Chocolate Rice Black Sicilian Rice is typically made to honour the Tindari Madonna. Local legend tells that the lagoon was created after a pilgrim who came to see the Madonna refused to pray to the Madonna because she was black. The woman accidentally dropped her baby into the ocean and the Madonna made the […] The post Black Sicilian Rice appeared first on NASUKI.GURU ..read more

1. Arancina Arancino When talking about Sicilian rice dishes, one starts with arancine. Or arancini. Female in Palermo, male in Catania. One of the silliest feuds in history. Boil rice in broth and some saffron. There are three traditional fillings. Burro: bechamel, ham and mozzarella. Carne: Bolognese like sauce with peas. Spinaci: spinach. Today only […] The post Sicilian Rice Dishes appeared first on NASUKI.GURU ..read more