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Sicilian sugar brioche

Sicilian sugar brioche At the beginning of September I went to Sicily for two days. My childhood home. Just two plentiful days, too few to do everything I wanted, enough to understand how the passing of time increases the distances inexorably. I live with a conflicted feeling, right there in my stomach. Something that pulls
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Coddure, a traditional Easter cookie

Every time I see coloured sugar sprinkles on the grocery shelves, my mind comes back to these traditional Easter cookies. The name “coddure”, crowns, comes from the Greek “Kollura” and indicades an Easter cookies with orthodox origins. These cookies were produced by shepherds, brought with them during their travels through the countryside and the crown
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Cassatelle di Agira

I grew up in the kitchen. The kitchen was the house’s room where I spent most of my childhood, doing my homework, reading or watching my favourite tv series, while my mothers was cooking our supper, a “crostata” or a cake. When I started cooking, first as a simple passionate, my family recipes, my family
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Rame di Napoli and some notes about Halloween

A soft spongy biscuits, rich in chocolate with a persistent scent of cloves, cinnamon and orange. All the smells that can bring to your mind that Christmas is near are closed in these delicious cookies. Here we are, Halloween is arrived and the girls are super excited. Alice will wear a black dress decorated with
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Pandarancio

Several years ago I was watching a Nigella’s TV series and, as usually happen, I was completely kidnapped by her words, her relaxed and confidential approach to food and cooking skill. I saw her making a clementine cake. With her personal way to look straight into the camera, like to tell you “ Yes, it’s
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Sicilian scacciata

The “scacciata” is a sort of flattened pizza, typical of Catania, my city. Omnipresent on the Christmas Eve dinner table, during my childhood this dish was a Saturday family dinner classic. The dough is crunchy outside and soft inside, with a rich and tasty filling… soo good. A proper scacciata catanese needs the “tuma”. The
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My never ending summer

It has been a strange summer, long, warm, dry;  on the professional front, a busy summer, plenty of new projects, cooking classes, private dinners, shopping for food made twice in a day, recipes writing , mails. A crazy period, sometimes caothic and stressful, interrupted just for 10 days, the time for a long drive home.
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Falsomagro, a Sicilian stuffed veal roast

Who knows me knows that I’m not a meat eater. When I was child my favorite dish was pasta, any kind of pasta. At family dinners I was known by cousins ​​and uncles for my habit of asking for bread and oil instead of the “secondo” or my ability to eat just the fried bread
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A Sicilian story, Maria Grammatico and the Genovesi pastries

Gluttony is one of the seven deadly sins, so it’s at least surprising to discover that mostly of the traditional Sicilian desserts saw the light inside the Convents. It seems that the Nuns alternated hours of meditation and prayers with an extraordinary activity inside spartan kitchens, grinding kilos of Sicilian almonds, boiling hot sugar syrup
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Sun dried tomatoes and almonds pesto

A short post and a quick dish perfect for this busy Monday. I love pesto and its several alternatives. I love playing with vegetables and nuts and herbs, changing colours, texture and taste. In this recipe you find two classic Sicilian ingredients: sun dried tomatoes and almond. I used small cherries tomatoes, and whole almonds,
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