Sicilian pesto typically has basil, garlic, olive oil, and uncooked (crudo) tomatoes in it. The main difference between the traditional pesto and Pesto Trapanese is that it contains almonds. Sometimes mint, pine nuts, and anchovy are also added. Pesto Trapanese originated in the province of Trapani, an ancient seaport where …
Mandarin orange marmalade is one of the staples I try to have on hand in my pantry. Not only do I love slathering it on my toast in the morning but I also use it to make Italian desserts. Mandarin orange marmalade goes into the fig filling for making Sicilian …
Busiate are long corkscrew shaped pasta noodles. The province of Trapani, Sicily gave birth to this unique pasta. The classic way to serve these noodles is with pesto Trapanese. The name comes from the long, thin wood or metal rod (busa or buso) that is used to shape the pasta. …
My grandfather Vincenzo was a baked onion aficionado. He just loved baked onions. It’s one of the things I remember most about his eating habits. They didn’t seem too appetizing as a kid, but later in life I came to realize what I was missing. Onions are surprisingly sweet when …
Poached pears are an easy dessert to prepare. They can also be made ahead of time, freeing up more time for you to prepare that scrumptious dinner. I find it’s always a good idea to serve a fruit dessert if the entree you’re serving is on the heavy side. You …
Pasta with peas is one of the simplest dishes to make in Italian cuisine. There is something earthy and comforting in eating a dish of pasta with peas. Forget about adding anything other than onion – like pancetta or herbs. I’m a purist when it come to my pasta and …
Food stylist & photographer. Loves nature and healthy food, and good coffee. Don’t hesitate to come for say a small “hello!”
You have a lot of choices when it comes to cooking and eating well: we’re here to help you navigate them.
