The gutter in the guts...

The French may talk the most about sex and baking, but the Sicilians have the best renditions....

The bread called "coppiette" is made to resemble a couple involved in, shall we say, carnal knowledge. This is an apparent reference (we believe) to the ancient custom of a couple having sex in the wheat field in order to ensure its fertility.

There's a particular shaped pastry called "prucitanu", that seems to resemble a woman's genitals, which is often given by the wife to her husband at Christmas (the pastry that is). Conversely, she might give him the cream-filled phallus/biscuit called "viscotta di san martinu", named after the patron saint of the cuckolded husband.

The best tale relates to the "xuccarati", a hard circular pastry with a hole in the middle that well endowed grooms use to calm fearful brides. You put seven on your, ahem...penis and remove one for each night you're together. Other hot dishes draw inspirations from erogenous body part including the pistacchio-flavoured pastries, called "fedde" - they linguisitcally refer to, and physically resemble, buttocks!
The most common of these erotic mouthfuls is the "minni di virgini", or Virgin's breasts, a custard filled pastry shaped like a woman's breast and topped with an aroused cherry nipple. Also sold-sans niple-as genovesi. The story behind this delicious pastry, however is less than appetizing.: the pastry commemorated the martrydom of St. Agatha, who had her breasts cut off by Roman pagans for refusing to renounce Christ. This story, however, is thought to be simply a Christianiztion of of an ancient Egyptian rite in which priests carried about a golden breast-supposedly of Osiris-and poured milk libations for the devout.

Whether it is a phallus-shaped bisquit, sweet buttocks or a couple of breasts, we do not ask questions but simply enjoy the taste!

The following is based on the recipe created by the Monastery of the Virgins of Palermo, as described by writer June di Schino in her article, "The Waning of Sexually Allusive Monastic Confectionery in Southern Italy" in the book, "Disappearing Foods". Makes eight. Best enjoyed warm.

Minni di Virgini (Virgin's breasts)

Three cups of basic pastry dough.

½ cup Basic Pastry cream,

Candied pumpkin (succatta) or filling of your choice

Powdered Sugar and candied cherries cut in half.

Preheat oven to 425F (220C). Divide the dough into seven pieces and roll them into rectangles about 6x 4 x 1/4. Place two tablespoons of the filling made up of pastry cream on one half of the rectangle and sprinkled with chopped candied pumpkin and/or chocolate. Fold the other half over it. Seal it well and then cut out a circular shape about three inches round with a glass of pastry cutter. Put the halved candied cherry in the middle and bake for 6-8 minutes or until lightly browned. Sprinkle with confectioner's sugar and serve.

Blood Oranges - The Anti-Ageing Orange

Continuing our series on the health benefits of Sicilian food (see our recent story showcasing Olive Oil), we turn our attention to the Blood Orange.

The Blood Orange is believed to have appeared around 1600 as a product of natural mutation. Also known as its varietal names, Moro, Tarocco and Sanguinello, the Blood Orange is native exclusively to Sicily. In fact, it naturally occurs in and around Mount Etna in Catania Province. (This provides an even better reason for its name ;)

Blood Oranges contain a pigment called anthocyanin which is not typically found in citrus but more so in other red fruits and flowers.

Blood oranges are great for juicing and using as you would common orange juice. The dark red colour of the juice makes it a good cocktail ingredient. Use fresh blood orange segments in salads, sauces, sorbets, granitas and compotes.

While Blood Oranges have been imported and grow in many other countries, nothing beats the original Sicilian flavour and kick. With over 40% higher levels of Vitamin C content than standard orange varieties, Blood Oranges have been shown to provide a natural resistance to cancer as well as assisting in the prevention of ocular disease, obesity, heart disease and stress.

Recent studies have proven so effective that a pharmaceutical-grade product, called ROC (Red Orange Complex) has been released to the medical and health & beauty community as an anti-ageing product.

To read more on the medical properties of Blood Oranges here. To read more about someone's obsession with Blood Oranges go here.

Want to Live Longer? The Answer is Simple - Eat more Sicilian Food

A Sicilian orientated Mediterranean diet was one of the key factors to longevity; so says renown nutritional academic and endocrinologist at the University of Palermo in Italy, Dr Ligia Dominguez. She states that Mediterranean countries, in particular, Italy enjoy what she terms as "successful ageing" via the Mediterranean Diet.

Olive oil is the key to this beneficial diet, "An olive oil-based diet, together with physical activity, helps to avoid the development of age-associated diseases, such as cardiovascular disease, diabetes, atherosclerosis and neurodegenerative diseases." says Dr Ligia Dominguez. "Olive oil lowers blood cholesterol levels, lowers blood sugar levels and blood pressure, and prevents the formation of free radicals, offering protection from some types of cancer".

What makes Sicily the ideal place for olives is based on the fact that the olive tree is difficult to cultivate. You cannot plant it just anywhere, Professor Paolo Inglese of the Department of Horticulture at the University of Palermo, says.

"The olive is a specific plant. Even in Sicily, one of the biggest producers of olive oil in the world, each cultivar has its own specific place. It cannot be successfully grown elsewhere."

As a result, every olive oil-producing region of Sicily has its own cultivar. Nocellara del Belice, which produces oil with a nutty taste, for example, is grown close to the capital, Palermo; Nocellara Etnea favours the volcanic areas near Mt Etna, while Ogliarola messinese is planted in the Messina area in the northern part of Sicily.

Sicily has been cultivating olives since the 7th century BC, Prof Inglese said, showing photos of trees hundreds of years old. Sicilian olive oil tends to be strongly flavoured and spicy, and it usually has a pronounced grassy fragrance, he said.

Read more of this story in the Bangkok Post.

Sicily from Space

The Palermo Casanova Chef makes an Appearance on Aussie TV

One of our favourite chefs in Palermo, Vincenzo Clemente, owner of the Sicilian Baroque influenced, Ristorante Cin Cin in central Palermo has recently appeared on one of Australia's most popular lifestyle and travel programs, The Great Outdoors. In the segment, Vincenzo took the Aussie host through the food markets that make up the soul of Palermo.

"If you turn around and you don't find something delicious to eat. Then you are not in Palermo", so the saying goes.

Vincenzo is otherwise known as the "Palermo Casanova Chef" on account of numerous reports of foreign women swooning upon eating his famous, house-made, semifreddo (see photo). Next time you are in Palermo, pay a visit to Ristorante Cin Cin, which can be found down the steps at Via Manin 22, off Via Libertà near Piazza Croci and the Giardino Inglese (English Gardens), just a few blocks from the Politeama Theatre. Ask for "The Wolf" for a free glass of Prosecco.


Vincenzo also holds half day market cooking workshops too for those who really want the full Sicilian cooking experience.

A Foreigner's Passion For Arancine

Regular visitors to this blog will know that there is one Sicilian dish held high above all others. That is the Arancina, if you are in Palermo and western Sicily, or the Arancini, if you are in the eastern part of Sicily (no one really knows why there is a difference in spelling). Most foreigners who come to Sicily see the Arancina as just a street food. Few people understand that this food is such a part of the psyche of a Sicilians life. Many Sicilians refuse to leave Sicily because they are afraid they cannot survive without their daily dose of this "national dish".

These fried rice balls containing a delicious helping of meat sauce ragu in the centre have also taken the heart of a genuine Swiss foodie where in his gastronomical blog, there is an entry entitled "Arancini, The Cult Sicilian Dish", where he states that in Sicily, "everybody knows a person who makes the best arancinis"

How True.

The Mountain of Sweet Toothed Albanians

30 August 1488 is a little known date commemorating a little known event that would culminate in the creation and perfection of what would become the most popular single requested item on the dessert menu in Italian restaurants in North America and elsewhere.

It was on this day that a group of Albanian refugees fleeing from the Turks were given the permission to build a village high in the stunning yet harsh mountains of central Sicily. The Albanians were probably the only migrants arriving in numbers that weren't intent on conquering Sicily. Instead they created the Piana degli Albanesi (or Plane of the Albanians), which has survived for over five hundred years as a predominantly Greek/Albanian enclave in Sicily. Their traditions remain the same, their language little changed from the Greek Albanian dialect (Arbëreschë) initially imported with the first settlers, their religion still Orthodox and their look is still distinctively Balkan. All in all, it is a curiosity that remains today...

...And thankfully so, because not only is Piana Degli Albanesi one of the most picturesque and beautifully authentic villages in Sicily but is the home of the best Cannoli in all of Sicily. Those of you familiar with Italian desserts (which probably includes most of you) will know that the Cannoli is the King of them all.

The Cannoli (Cannolo for singular) originated in Palermo in the time when the Arabs controlled Sicily. Delicious Italy.com states that the Greeks left their grand temples and amphitheatres, the Normans left their red hair gene (ever wondered why there are so many Sicilian red heads?), but the Arabs left a great big sweet tooth.

When the Albanians arrived and set up shop in the Piana Degli Albanesi they must have taken one look at the Cannoli and said, "We can do better". And did they ever. Where a regular Cannolo is the size of two fingers, the version found (still today) ONLY in the Piana Degli Albanesi is the size of two fists containing a local version of sweetened Ricotta made to a secret recipe, known only to a few families.

Ask any Palermitan, or any Sicilian, for the best Connoli and the answer will be to head for the hills, about 60 minutes from Palermo, to the Piana Degli Albanesi.

Remember this when you next order Connoli for dessert.

Sicily Named In Another "Top 10 for Travel"

Yet again, the travel destination of Sicily has scored another "Top 10 position" with a ranking in the esteemed travellers' website, BootsnAll.com's, "Top 10 Destinations for Independent Travellers in 2008". It describes a trip to Sicily as a more intensely Italian (and noticeably cheaper too!), with an abundance of seafood, both exotic and deliciously simple.

You really haven't lived until you have been to Sicily.

DO NOT COME TO SICILY IF....

Have you ever wondered what brings tourist to the other side of the world just to hang around other tourist?

I truly don't know and it is a controversial theory. On one hand I think that there are far more un-adventurous people who are too keen in feasting around fish and chips in Thailand or pizza Margherita in India than Real travellers who aim to sample the Real essence of the country they are visiting. On the other hand I wonder if this mass-migration of tourists who converge into a particular area or resort actually occurs by pure chance all over the world.

The point is that both myself and my husband feel extremely blessed when we travel to Sicily, where even the most touristy place like Taormina offers the real authentic flavour of Sicily and certainly does not promote Fish and Chips to the Brits, Sausage and Sauerkraut to the Germans and McDonald's to the kids.

This is the evident sign of an unspoilt and authentic culture that is undeniably preserving its own identity.

I am actually writing this post from Thailand as I am on my 5 weeks holiday leave (therefore I apologise for not having updated this blog lately) and after having travelled all over the world – literally - I do get extremely disappointed to see crowds of tourists hanging around westernised environments in South East Asia.

Perhaps this is the down-side of globalization, but I still believe in authenticity and that certain things must be preserved.

In Sicily you won't find big shopping malls but small, often family run boutique shops. You won't find such things like English-style pubs but colourful trattorias and cafes. And if you will be driving around the island independently, you are much less likely to find another co-national if not by pure chance!

So, if you are the kind of tourist who is expecting “your-country-style-menu” and touristy entertainment, please DO NOT come to Sicily!

Pasta Sfoglia Ripiena (Stuffed puff pastry)

Ingredients:

2 pre-rolled puff pastry sheets
1 Kg ground seasoned Italian sausage
olive oil
1/2 onion, finely chopped
1 cup ground Provola (or gouda cheese)
1 cup ragout sauce (your own recipe)
salt and pepper

Pre-heat the to degrees Celsius.
Golden the onion in olive oil and stir fry with the sausage, adjusting with salt and pepper.
Add ragout sauce, let the mix thicken, cool down and set aside.
Unroll the lower layer of pastry out on a baking tray (usually pastry comes interleaved with plastic, which I leave on as baking sheet.)*
Spread ground sausage mixture on pastry to form a flat rectangle, then sprinkle the ground provola cheese on top, leaving some room for the folding edges of pastry.
Unroll the upper layer of pastry and place on top of the ground sausage mixture.
Trim and seal edges carefully.
Bake at 180 degrees Celsius for 20 minutes.
Let it cool and cut in large squared portions. Best served warm

* Beware that puff pastry needs to be kept refrigerated and unrolled chilled. By doing so, you will prevent excessive softening of the texture.

Recipe: Crema di ricotta al caffé (Ricotta & coffee cream)

Sicily is famous for its sweetened ricotta desserts, like the wonderful and elaborate cannoli or the cassata.

Crema di ricotta al caffé is one of the easiest desserts to make : This delicious combination of ricotta and coffee takes just minutes in the food processor. It may be made a day ahead. (In fact, it tastes even better once the flavours have mellowed.)

Ingredients : (serves 6-8)

1/4 cup very strong espresso

2 teaspoons vanilla extract

2 tablespoons sugar

1 pound high-quality whole-milk ricotta

1/3 cup sugar

unsweetened chocolate powder and coffee beans for decorations.

In a food processor or blender combine the ricotta, coffee or espresso, vanilla and sugar.

Process for 2 minutes until the mix appears smooth.When done, spoon the ricotta mousse into 6-8 small glass goblets or dessert bowls, cover with cling-wrap and refrigerate 8 to 24 hours.

Before serving the cream, sprinkle with some chocolate powder and decorate each bowl with 1 or 2 coffee beans.

Glamourama : Siciliamo's guide to the most exclusive "treats" in Sicily

Siciliamo introduces its first guide to the most exclusive Sicilian "treats" : Boutique Hotels, intimate restaurants, celebrity hot spots and all the components to those travellers seeking glamourous, luxurious and über-cool entertainment in Sicily.

Glamourama is for those who do not mind spending some extra money for a get-away in total bliss and intimacy.

This week in Glamourama, Siciliamo discovers Caol Ishka Hotel in Syracuse.

Caol Ishka is one of a kind. This boutique hidden gem only features 10 bedrooms to better spoil its guests, while the warm mix of materials, designer furniture and antique pieces have all been blended in a rustic environment.

The garden merges with the surrounding nature: a wide lawn beside the splendid swimming pool with Mediterranean plants and aromatic herbs gives way to bamboo, wild grass and spontaneous vegetation.

Rooms are stylishly designed and equipped with all modern comforts; bathrooms are spacious and comfortable, characterised by designer washbasins and large walk-in showers with Iroko decking and glass walls. Oversized doors have been crafted by local artisans with various finishes: bisazza mosaic, mirrors, fabrics, gold leaf.

For food lovers, the Zafferano Bistrot offers creative menus based on Sicilian traditional flavours. The chef only proposes recipes in harmony with seasonal and high quality local ingredients and flavours.

Info & Reservations

Not only tarantella

This post might be of interest to all those Italo-Americans or just those simply curious about Sicilian folklore and tradition.

Call me a perfectionist, but being Sicilian I like to make my traditions straight : Tarantella is indeed the most known Southern Italian dance, but not necessarily Sicilian.

In fact, in Sicily, Tarantella acquired special characteristics in different regions of the island, resulting in a wide range of colourful dances, steps and choreographies.

Some examples :

BALLO DELLA CORDELLA

The roots of this traditional dance stem from ties to Cerere (Ceres), goddess of agriculture and abundance, in gratitude for the harvest at year's end.

It is performed by 24 dancers divided in 12 couples representing 12 months of the year. Each dancer hands a coloured silk ribbon linked to a pole. They dance swirling around the pole and combining the ribbons choreographically in four figures that will represent the four phases of the seeding, the sprouting, the cropping and harvesting of wheat throughout the year.

LA MORESCA

It was brought to Sicily by the Moors. You can see the influence of the Moors in the use of the shawls (to cover the heads of the women), the small lady-like steps taken, and the use of bells to emphasis the beat. It is composed only of women with a focus on the elder of the group.

BALLO DEL TARATATA'

The Feast del Taratatà in Casteltermini (Agrigento) is probably less known but it’s a great event too, with Arab influences in terms of rhythms, costumes and scenes.

The dance is only performed by men that dance holding and clinging long swords to each other, without losing the rhythm of the beating drums.

Casteltermini (AG) - every last Sunday of May.

LA PEPPINELLA

Characterised by the rapid whirling of couples, this dance originated in the Agrigento area.

It is an exciting combination of graceful slow movements and peppy, quick steps.

The Tambourine is used.

TARANTELLA CATANESE

Includes a backward skipping step called the Saltarello. There are some flirtatious mannerisms found in this dance.

BALLO DI SAN CALOGERO

Another typical of 6/8 or 4/4 time dance originating in Agrigento and dances on the occasion of the feast of San Calogero (from 01/07/2007 to 08/07/2007).

Recipe : Cuccía

Cuccia is a traditional dessert, served only on Santa Lucia's day (December 13th) in Sicilian households.
All the mothers in every Sicilian neighborhood make cuccia, each in her own unique way. Some are sweeter, some have chocolate, some have citron, some had both. The mothers would prepare bowls of their cuccia for their neighbours and the children are asked to distribute the food.
Who can resist the fresh warm tastes of whole wheat kernels with honey and ricotta? At least, I could not. When my mother was preparing cuccia the night before St Lucia's day, I used to sneak in the kitchen in the middle of the night and eat a large part of the dessert even before it was ready.

As the legend goes, Lucia was a young Sicilian girl from Syracuse who vowed to live as a virgin in devotion to Christ. Her mother, however, arranged a marriage for her to a pagan suitor. To dissuade her mom by way of a miracle, Lucy prayed at the tomb of St. Agatha that her mother's hemorrhage would stop. When the miracle happened, her mother agreed to leave aside the topic of marriage. Lucy's suitor, however, had other ideas, and denounced Lucy as a Christian to the pagan authorities. The authorities went to arrest her, planning on forcing her into prostitution -- but they were unable to budge her, even after tying her to a team of oxen.


She was then tortured by having her eyes torn out. They'd planned on torturing her by fire, too, but the fires kept going out. She was then killed by being stabbed in the throat with a dagger.


Because of the above, St. Lucy is the patron of those with eye problems, and is often depicted carrying her eyes (often on a plate), being tied to a team of oxen, with St. Agatha, or before her judges.


Her remains lay in Syracuse for hundreds of years, were transported to Constantinople, and then to Venice where they were venerated at the Church of San Geremia. Her head was sent to Louis XII of France, and placed in the cathedral of Bourges.


Her name, "Lucia," means "Light," and light plays a role in the customs of her Feast Day.


In Sicily, torchlight processions and Sicily mark her day, and bowls of a cooked wheat porridge known as cuccia are eaten because, during a famine, the people of Syracuse invoked St. Lucy, who intervened by sending a ship laden with grain to the starving population.


Recipe :

1 cup (5 ounces) hard wheat kernels (wheat berries)
Water
1/2 teaspoon salt
1 1/2 cups high-quality whole-milk ricotta (made without gelatin or stabilizers)
Honey to taste
1/2 cup currants or raisins
generous pinch cinnamon (optional)

1. Soak wheat in cold water to cover overnight in the refrigerator. Drain and place in a 3-quart saucepan along with the salt and enough water to cover by 2 to 3 inches. Cook at a slow simmer, partially covered, about 1 hour, or until tender. Kernels will open up slightly.
2. Drain the wheat and combine it with the ricotta. Blend in honey to taste, and the raisins or currants. Turn into a deep serving bowl and dust with cinnamon. Serve warm or at room temperature in small bowls.

Variations
Cuccia with Chocolate: Some Sicilians like warm Cuccia with ricotta, honey, and shaved semi-sweet chocolate to taste. We add, too, 1 to 2 tablespoons chopped candied orange rind.

Scenic drives: A salty journey

In proximity to Trapani, the saltpans are located a few kilometres to the south of the town and form part of the Riserva Naturale delle Saline, where panels of mirror-like water, held by thin strips of earth, synchronise to form an irregular and multicoloured scene.

At Paceco/Nubia the picturesque Museo del Sale can be found inside an old windmill overlooking the lagoon, (via delle Saline Tel. 0923/867442) detailing the history of the salt extracting industry. Although the importance of this local industry has waned since the 19th century, windmills are still used to supply the energy required to pump seawater from one basin to another.

Drive across the romantic "Strada del Sale" - Salt Way Road, that include a complex of brackish wetlands (Stagnone di Marsala), saltpans (Saline di Trapani) and islets (Isole dello Stagnone di Marsala) along the west coast of Sicily, south of the town of Trapani. Enjoy this scenic drive along citrus scented trails, swaying vines, and glistening salt pans.

This is a tricky road though and if you miss the right turn you might find yourself stuck into awful concrete towns and smoky industrial areas so you better bring a map or guide with you.

The Stagnone di Marsala is one of the last remaining lagoons in Sicily. It measures 10 km (north-south) by 3 km. It has an average depth of 1 m (maximum is only 2.5 m). where you will admire the contrasting bright white saltpans against the blue waters where pink flamingos, storks and grey herons bath among.

Part of the Stagnone Islands is Motya, (Mozia in Italian) an archaeological park occupies an entire island, where the 8th-century BC Phoenician and later, Carthaginian, city thrived. Dionysus I of Syracuse destroyed Motya in 398 BC, leaving ruins of intricate fortifications, docks, homes decorated with mosaic flooring, and other structures. The extensive archaeological collections of the Museo Whitaker - Open 9am–3pm (until 7pm Jun–Oct) - are displayed as Whitaker intended – the highlight is the outstanding Greek marble statue of a youth in a diaphanous pleated tunic (c.440 BC).

You can reach Motya with a short boat ride across the lagoon (10 minutes)

Our favourite drive :

Approx 29 km excursion between Trapani and Marsala along the SP 21: allow a whole day to include a visit to the Island of Mozia.

From Trapani, follow the coast road (SP 21) to Marsala which provides a succession of fine views over the saltpans of Trapani and those at Stagnone. The first stop is Nubia.
Nubia – The headquarters of the Worldwide Fund for Nature (138 Via Garibaldi) manages the Riserva Naturale Salma di Trapani e Paceco, a saltwater nature reserve habitat where 170 species of bird – resident and migratory – have been recorded. Indeed, it is not unusual to see migrating flamingos, storks, cranes and herons.

From Nubia, return to the main road and continue towards the Stagnone Lagoon, where the most spectacular saltpans are located. A sign indicates the way to the Ettore e Infersa saltworks.

There are many embarcaderos (small boat) to Mozia departing from different location along the Lagoon. After a visit to the island of Mozia you can get back to the coastal road that weaves its way to Marsala along a very pleasant route, which can be breathtakingly spectacular at sunset.

Sicilian item of the day : Balcony scene with a twist.

Every typical Sicilian house or villa often displays a harmonious blend of Sicilian ceramic decors, together with scented jasmine or coloured bougainvillea plants strategically placed on balconies, facades or backyards.

With a closer look, some of the pottery in display may reveal a strange series of brightly coloured hand-painted decorations resembling human heads.

Responding to all phases of Sicilian history, Sicilian ceramicists borrowed from the Spanish, the Moors, the Norman and the Baroque, but to the Moorish phase belongs the fascinating tale I am about to tell...

Some of you might have already noticed a coloured ornamental vase representing a dark mustached moor's head in white turbans and gold earrings, but few of you will be aware of the grotesque and bloody legend behind this ornamental Sicilian classic.

The story takes place in the heart of the Kalsa, the Arab quarter of Palermo around the year 1000. There lived a beautiful Sicilian young girl with long silky black hair and eyes that recalled the colour of Mediterranen sea.

As every honourable Sicilian girl was not allowed to walk alone in the streets, the girl spent great part of her days gardening the exotic plants and flowers of her luscious balcony.

The Balcony scene played a crucial role in every woman's social life at that times, as it was the only way of experiencing a tantalising glimpse of freedom, a furtive look toward an open theatre on every day's hustle and bustle of the flourishing Palermo.

One day, a young wealthy Moorish merchant was passing by the girl's balcony and could not help falling in love with such unbridled beauty.

With no hesitation the man decided to declare his love to the beautiful girl.

Impressed by the merchant wealth and flattered by his apparently sincere love, the girl gave herself and her "virtue" away cultivating not only her plants, but a passionate, intense relationship with the Moorish.

But with every passionate drama there is often a twist, the girl soon discovered an awful truth : The Moor was about to return to his country, where wife and children awaited him.

Her "virtue" had been deflowered, her honour lost forever and her heart broken. Things that to every Sicilian woman only recall one simple word : Revenge.

As the two lovers spent the last night of passion together, the girl sneaked into the kitchen, took out a butcher knife and cut the Moors throat, then carried on cutting off his whole head.

The morning after, the Moorish head was on display on the girl's balcony, using the skull as a vase where she planted some basil seeds.

With the passing of time, that basil plant grew so beautifully and scented, raising the envy of every other woman in town, which asked their artisans to have molded a terracotta vase just like the one of the beautiful girl...

So, in brief : Never mess with a Sicilian girl!

The "teste di Moro" - Moorish heads are quiet popular among Sicilian ceramists and make beautiful ornamental vases for gardens and balconies.

If you are planning to come to Sicily they are usually sold in every ceramics shop, but if you would like to buy one online, there is an artisan in Syracuse that also sells online.

Ceramiche La Faience has a wide range of beautifully hand-painted ceramics and "Teste di Moro" under the "Collection Pieces" link.

Little slice of sunshine in the UK

Homesick Sicilians, Sicilian wannabes, supporters and food adventurers, if you live in London you can now fulfill those stomach-rumbling, Sicilian cravings at a cozy Notting Hill Café, jam-packed with the flavours of Palermo on its shelves.
Arancina Cafe was created and founded by Carmelo Franchino together with the Mortari brothers, who as homesick Sicilian were tired of witnessing office workers being served rubbish masquerading as food at lunchtime.
And so they are on a Sicilian mission : Improving quality of life with a slice of sunshine in rainswept London. Their secret recipe? Arancina, of course : That grainy mouthful of Italian risotto with a tasty surprise at its heart!
Their pricing is also refreshingly fair: £1.50 for an arancina, 70p for an almond mignon. "I want the café to be an ambassador for modern Sicily: fresh, witty and stylish," says Carmelo.
Carmelo and his friends' desire is to make the arancina just as widespread in Britain. They hope that one day office workers on their lunch breaks will be scoffing warm risotto balls rather than cold sandwiches.
Tessa Boase writes in Telegraph.co.uk about helping these guys achieve such important gastronomic mission.

Arancina Café is at 19 Pembridge Road, London W11 (020 7221 7776)
http://www.arancina.co.uk/

Glamourama : Panasia Beach & Lounge bar

Chill out on sofa beds, sip a cocktail at sunset or dance 'till dawn at PanAsia Beach & Lounge Bar in Taormina's Mazzarò beach.
This is one of the most glamorous and original seaside establishment , where Sicily meets the Montecarlo party-scene.
Panasia is chic and exotic at the same time. All the interiors (and exterior) design comes directly from outstanding Milan hottest designers.
Crowd at Panasia is hip and trendy and mainly youngish - Cool chic is the unofficial dress code for this place.

Via nazionale-spisone
Taormina (ME)

Glamourama : La Giara club and restaurant

Sexy and stylish, La Giara club and restaurants perfectly resembles all the essence of the Sicilian "Dolce Vita" in Taormina.

A piano bar supreme, where locals and well-to-do tourists dress in their best to order fine wines and dine al fresco.

It is an elegant classy yet electric place, with its stunning terrace overlooking Taormina's bay. La Giara is steeped in history with a clientele that has over the years included the many millionaires just passing by...

Booking essential

+39 0942 233 60

Vico Floresta 1 - Taormina (ME)

Sicily among top 10 scrummy retreats

From the Guardian, another pressie highlights Sicily as a must-go destination.

Kevin Gould traveled from Sweden to France and the southern coast of Sicily, to discover a lovely home set in a olive farm : Azienda Fattoria Mose.

Everything you eat here tastes of the sun, and comes from the immediate vicinity - including the Agnellos' glorious bright, peppery olive oil (as sold at Fortnum and Mason, no less). Three nights from £466pp (sharing) including return flights from Gatwick and car hire. Sunvil Italy (020-8568 4499, sunvil.co.uk).

Read the full article