In Palermo Marsala wine and Art nouveau have only one name: FLORIO!

There is nothing better than sipping a fine Florio Marsala wine with a nice dessert or at the end of a rich lunch. The Vecchioflorio, the old dry one, is a wine of very ancient tradition, made from two qualities of grapes: grillo and catarratto, that grow in the province of Trapani. It is aged for 2 years in ancient oak casks to become one of the best incomparable wine of all times for sweets and desserts.

The Florio family is undoubtedly considered the most industrious and enlightened family of entrepreneurs in Palermo's modern times. Originally from Calabria, they arrived in Sicily at the end of the XVIIIth century starting the production of wine, the famous Marsala that took the name from the area in which the wine cellars were located: Le Cantine Florio.

Vincenzo Florio started the production in 1833 becoming the biggest competitor of the English companies that had started to produce and sell the Marsala wine some years before in the same region: Woodhouse, Ingham-Whitaker, Hopps.

Florio had their fingers in many pies: not only wine, but also tuna-fisheries, shipping company, a spinning mill, foundries and ceramics factory, and last but not least they created a car race across Sicily that still boasts their name: Targa Florio.

But this is not the end of the story. Infact, they were so important that made build many mansions for their family: from Villa Igiea to the precious Villino Florio (in the picture). This villa was commissioned by the head of the family Vincenzo Florio, an art lover, to the famous architect Ernesto Basile who started the construction between 1900 and 1902. 

The building is situated near corso Olivuzza and is an exceptional testimony of the Art Nouveau style and architecture. It has a garden, a pond and is surrounded by trees. Besides at the entrance there is a wrought iron gate. It is still considered one of the best jewel of architecture and originality of the Palermitan "Stile Liberty" (the name we call the Art Nouveau in Italy.) 

After an arson in 1962 it had several restorations both in the building and in the decorations.

So now it's easier to understand why the Florios became symbols of a wealthy Sicily, centre of culture; modern, proactive and extremely civilised, and it is definetely for these reasons that their legend was so well consolidated during centuries and it remains strong until today.

Homemade fig jam and walnuts, the sweetest pie you have ever had

Do you know how to make a fig jam and walnuts pie? This delicious dessert is not traditional in the way that you find it in local bakeries here, but it was a tradition in my family.

My mom loved to prepare it when we were little, usually after summer, when the fig jam was fresh and ready to be used. 

I recall in particular one nice episode: I was about 16 years old and I had 2 class mates coming home for the afternoon. We had organized to watch "Dirty Dancing" for the first time and we were so excited!!!


My mum didn't tell me anything about the pie, she just took it out after the movie for our afternoon snack and we all loved it!

Ingredients & preparation:
2 & 1/2 cups of all purpose flour (250 gr.), plus extra for rolling - 1 & 1/2 cup unsalted butter (150 gr.) - 3/4 cup sugar (100 gr.) - 1 egg - 1 teaspoon salt - lemon zest - walnuts - fig jam (homemade or from the shop)


In a bowl mix the sugar with the egg, the butter and the salt. Slowly add the flour and finally the lemon zest. Knead the dough until smooth, wrap it in plastic and place it in the fridge for about an hour.

After that roll out the pastry, not too thin (about 12 to 14 inches), then put it in a pie pan, pressing gently bottom and sides to give it the right shape. Now you can add a thin layer of fig jam and finally the walnuts.


Bake it in the oven for 30 minutes at 180°degree (in fahrenheit should be 356*). Serve still warm with a lovely cup of tea.


I like the combination between the soft fig jam flavour and the crunchy walnuts and the crust. I suggest you try it. It will definetely sweeten your afternoon. Enjoy!

Music & food: "a Gershwin recipe", is there something better?

There is something I love as much as food. It's music! So when the two passions meet one another the world sounds more interesting, even poetic..... just like happens in this wonderful George Gershwin song performed by Louis Armstrong and Ella Fitzgerald that was going through my mind yesterday.
You may listen to it and even sing it along... that's why I put the lyrics ;) Enjoy and have fun!

Let's call the whole things off

Things have come to a pretty pass
Our romance is growing flat,
For you like this and the other
While I go for this and that,
Goodness knows what the end will be
Oh I don't know where I'm at
It looks as if we two will never be one
Something must be done:


First Chorus
You say either and I say either, You say neither and I say neither
Either, either Neither, neither, Let's call the whole thing off.


You like potato and I like potahto, You like tomato and I like tomahto
Potato, potahto, Tomato, tomahto, Let's call the whole thing off


But oh, if we call the whole thing off Then we must part
And oh, if we ever part, then that might break my heart


So if you like pyjamas and I like pyjahmas, I'll wear pyjamas and give up
pyajahmas
For we know we need each other so we , Better call the whole off off
Let's call the whole thing off.


Second Chorus
You say laughter and I say larfter, You say after and I say arfter
Laughter, larfter after arfter, Let's call the whole thing off,


You like vanilla and I like vanella, You saspiralla, and I saspirella
Vanilla vanella chocolate strawberry, Let's call the whole thing off


But oh if we call the whole thing of then we must part
And oh, if we ever part, then that might break my heart


So if you go for oysters and I go for ersters, I'll order oysters and cancel
the ersters
For we know we need each other so we, Better call the calling off off,
Let's call the whole thing off.


Third Chorus
I say father, and you say pater, I saw mother and you say mater
Pater, mater Uncle, auntie, let's call the whole thing off.


I like bananas and you like banahnahs, I say Havana and I get Havahnah
Bananas, banahnahs Havana, Havahnah, Go your way, I'll go mine


So if I go for scallops and you go for lobsters, So all right no contest we'll
order lobseter
For we know we need each other so we, Better call the calling off off,
Let's call the whole thing off.

(Video by Nocaro)

"Calamari panati", grilled squid in breadcrumbs

Do you know how to cook grilled squid in breadcrumbs? As we live in an island, eating fish and seafood is quite normal. Fried calamari are extremely popular, but I do love a "less famous" version which is also healthier and very easy to prepare. It's calamari in breadcrumbs.


Here comes the recipe: you will need: fresh squids - olive oil - lemon - salt - pepper - oregano - breadcrumbs


Rinse the squid under cold water. In a bowl we do the "marinata": a mix of extra virgin olive oil,salt, a pinch of pepper and lemon juice. If you like you can also add some oregano. Then dip the squid in the marinata and coat it abundantly in breadcrumbs on both sides. Grill on a high heat until golden brown. Transfer on a serving plate with a wedge of lemon. Squid must be eaten soon, possibly with a nice glass of white wine. Enjoy!

I like cooking and I like Jamie Oliver

Yesterday I was zapping from a tv channel to another when I found and watched a very interesting show with the talented English chef Jamie Oliver, who was travelling through Italy on his own. He stopped in a monastery in Farfa, Lazio and stayed a few days with the monks, cooking for them and tutoring them on how to cook fresh ingredients and prepare delicious healthy meals.


He cooked many things: a risotto with zucchini flowers, a soup with lentils, some grilled meat, but what I like the most about Jamie Oliver is not the dish he makes, but the fact that he is so passionate about what he does, you can feel that cooking is such a fondamental part of his life and he is also contagious in this passion, 'cause he is always smiley and happy to cook for others and to explain what he is preparing.
I really love that!


I think everyone can learn from him not only the simple recipes but his great attitude to work, so... thanks very much Maestro.

"Biancomangiare", the Sicilian white pudding

Do you know how to cook Biancomangiare, the Sicilian white pudding? And why is it called that way? The origin of this delicious dessert is told by the expert journalist and writer from Palermo Gaetano Basile. The recipe dates back to the middle age period and the word "Biancomangiare" (literally white food) comes from the French expression blant manger, which meant mild simple dishes, something that patients in hospital or people with stomachache could eat: like rice and chicken.

However, when the recipe was imported here people started to call it blanc manger because of the assonance between bland (simple) and blanc (white) thinking that the name blanc manger was actually referred to the color of the dish. So in Italian the expression now in one word became: "Biancomangiare" and started to spread as a sweet pudding done with all white ingredients: milk, cornstarch and sugar... and we still prepare it this way!

Ingredients & Preparation: 1lt milk - 6 tbs cornstarch - 4 tbs sugar - cinnamon (both powder and bark) - grated orange zest - Use pistaches and almonds or orange leaves for garnish

In a saucepan mix the cornstarch with the sugar. Slowly add the milk, stirring constantly better if using a whisk to eliminate possible lumps, then add a tea spoon of cinnamon powder and 3 or 4 pieces of crumbled bark. 

Place the saucepan on a medium heat, add the orange zest and keep stirring until the mixture becomes creamy and smooth and starts to boil. 

Then remove from heat and place it in a silicon baking tray or in small individual bowls. Let them chill half an hour (one hour if you pour the pudding into one big tray) and put them in the fridge. Once they are cold and firm you can transfer them in plates for dessert and garnish however you like: using chopped pistaches and almonds, just with some more cinnamon and orange zest on top or simply with orange leaves. In any case it will be absolutely yummy. Enjoy!

PS - It's good to know that there are some people who do a richer version of this recipe adding almond flour and fish-glue, but we never did it in my family. I definetely prefer this pudding because is lighter and easier to prepare. Hope you like it! ;)

It's pizza time!

A couple of evenings ago I went out with some friends and we ate in a very nice Pizzeria in Palermo called "Goodness". I had this pizza with mozzarella cheese, cherry tomatoes, Parma ham, parmisan flakes and fresh basil. It was so tasty and delicious.

On the whole I would say: quick service and lovely food. Besides, price was good as well, so I was very pleased with that and I highly recommend it! ;)