Wednesday, September 12, 2012

A HIGH-FLYING DISH



I've always loved caponata and now this dish is set to become a real high-flyer when Luca Parmitano from Catania, who is to become the first Sicilian to journey into space, takes some with him on his International Space Station mission in May next year, reports the Palermo edition of La Repubblica.  

The recipe to be used is the brainchild of chef Filippo La Mantia and, as he uses neither garlic nor onions in his version, it was found to be very light when tested at Cape Canaveral three years ago. Thus this dish has been chosen to represent Sicilian cuisine on the mission.

Major Parmitano, who is currently training in Russia, will spend six months on the ISS after taking off from Baikonur in Kazakhstan.  The mission logo, designed by Ilaria Sardella from San Giorgio Ionico near Taranto [Puglia], features an image of the earth in the colours of the Italian flag, reports La Gazzetta del Mezzogiorno. Norberto Cioffi, an engineer from Pantigliate near Milan, came up with the mission's name which is, in homage to the Domenico Modugno song, Volare.

What other music could I post tonight?

Domenico Modugno - Nel blu dipinto di blu  [Volare]

8 comments:

the cuby poet said...

How exciting to have Sicily represented on the ISS. The food without garlic and oil will evoke senses of his home country, well almost.

Welshcakes Limoncello said...

Hi,Cuby. Yes, very exciting. I should have said "without garlic or onion" , not "oil". Corrected now.

James Higham said...

uses neither garlic nor onions

Oh dear - that's going to take some getting used to.

Winchester whisperer said...

Will it be renamed Caponata Canaveral?

LindyLouMac in Italy said...

Somehow I had missed the news that Sicily is to be represented on the ISS.

Welshcakes Limoncello said...

Hi, James. Yes, I like garòlic in mine! It should be, WW!

annechung said...

I love caponata too. I've made it at home after my visits to Sicily and it tasted as good.

THE GARDEN CAT COTTAGE said...

I am crazy for caponata also. I make batches and jar it up every year.

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