Primavera means the spring season in Italian.  I call this dish frittata primavera because it contains the first vegetables that come to market in Italy in the spring-time – thin asparagus, peas, and baby artichokes.  If you’ve never had a frittata, it is basically a large egg omelet with lots of great stuff thrown in.  The […]

This recipe for tomato sauce is quick and easy, all you need is canned tomatoes, onions, olive oil, and basil.  Success in making a really good tomato sauce depends a good deal on the variety of canned tomatoes that you buy.  Some tomatoes are canned with way too much citric acid used as a preservative, […]

Involtini di Pesce Spada are swordfish rolls.  Involtini (rolls) are made using meat, poultry, fish, eggplant, and just about anything you can think of to fill and roll up.  These traditional Sicilian swordfish rolls are made of grilled thin swordfish slices stuffed with seasoned breadcrumbs, currants, and pine nuts.  They are simple to make and […]

Cazzili are Sicilian potato croquettes.  It is a popular street food in Palermo, where the dish originated.  The name of the dish – cazzilli – refers to a masculine body part they resemble.  I’ll leave it up your imagination to guess which that is.  I’ve got to keep it clean here!  One thing’s for certain, […]

March 19, la Festa di San Giuseppe (the Feast of San Joseph), is an important holiday celebrated by Roman Catholics throughout Italy.  In Sicily it’s customary to make certain dishes on a patron saint’s feast day to honor them.  Leave it to the Italians to venerate their saints with food dishes! Celebratory customs and the […]