BREAKING BREAD

Leaving aside the religious significance of the phrase, “breaking bread”, I have been pondering, tonight, on its origin and upon why some types of bread are so much easier to “break” than others!

There must, I imagine, be a reason why the Mediterranean area has so many types of flat breads, just as there must be a reason why traditional British loaves are shaped as they are. I have , of course, looked up the doyenne, Elizabeth David, in English Bread and Yeast Cookery and what she tells us should be no surprise, ie., that it is all to do with the type of grain grown in the country. Yet I cannot help thinking that another reason for the shape of what most of us woud recognise as “British” bread today goes back to the need to “fuel” ourselves [remember “dripping sandwiches”? – I do!] until at least the 1960s.

Sicily, of course, has the Arab influence to thank for many of its breads to this day: add to this the fact that olive oil was the one ingredient not lacking in the poorest of households and you begin to understand its preponderance as an ingredient in the breads of the region. The tradtional hard bread of Sicily, as I’ve mentioned before, was originally made that way so that the shepherd could put it in his pocket and be away from home for many days, without the bread going “off”.

Anyway, I didn’t make the bread in the photo, but I was very glad to find it – still hot – in the supermarket a couple of hours ago. It is the simplest kind of pane condito – seasoned flat bread – containing, apart from its basic ingredients, just more olive oil, some origano and a goodly quantity of wonderful Sicilian seasalt. It’s so easy to share with friends, each just breaking off the quantity that they want!

This bread is related to sfincione [the name deriving from the Greek for “soft”] and for this bread the filling can be more complicated.

Do not, by the way, imagine that “flat” breads turn out so because there is no yeast: there is usually just as much yeast as in other types of bread, but most flat breads are prodded with a fork before baking so that over-rising is avoided.

Now, why not “break bread” with your best friends tonight?

SICILY QUIZ - 13

No particular theme tonight, readers.

G - - - - - - - - - , the "onion town" of this part of Sicily.

I - - - - - - , the nearest ski resort to Palermo.

A - - - - - - - - da Messina, Sicilian artist [c. 1430 - 1479].

R - - - - - - di ricotta, pasta dish containing sugar - a speciality of Ragusa.

R - - - - - - - Lombardo, President of the Sicilian Region. This first name is also that of my much-blogged-about hairdresser!

A Sicily became an - - - - - - - - - - region of Italy in 1946.

T - - - - - - - - , early Roman name for Sicily.

A The Spanish House of - - - - - - ruled Sicily for 4 centuries.

N 8 towns in the Val di - - - - are UNESCO World Heritage Sites.

A Nero d' - - - - - , Sicily's most popular red wine grape.

Highlight below for answers:
Giarratana; Isnello: Antonello; ravioli; Raffaele; autonomous; Trinacria; Aragon; Noto; Avola.

WHERE IN SICILY? - 9

Answer tomorrow.

SMALL WORLD

"Quant' è piccolo il mondo!" [= "What a small world it is!"] exclaimed my wonderful hairdresser, Raffaele, as I entered the salon this morning. It turns out that Raffaele has a friend whose daughter is studying in London and that she stumbled upon my blog. "Who's this famous Raffaele?" she asked her father, never dreaming for one moment that it was the very Raffaele she has known all her life!

Then my former boss in a Cardiff college suddenly turned up on Messenger.

And over in Vancouver, my blogging friends jmb, Leslie and Liz have met for lunch. How I wish I could have been there!

"Quant'è piccolo il mondo", indeed, yet it is a world that seems more divided than ever at the moment. Let us hope that little acts like blogging friends meeting up, across continents and cultures, can help save it.

A BEAUTIFUL NOISE

I love the sound these guys make!

The Aram Quartet - Per Elisa

A GOOD CUT

- Spotted whilst out and about today.

LEARN ITALIAN IN SICILY - 2

I am posting this on behalf of the English International School in Modica.

Since I last wrote about the School's services, we have received many enquiries regarding our prices, the cost of accommodation, transport and so on. I hope that the following information will be helpful:

ITALIAN COURSES FOR SPEAKERS OF OTHER LANGUAGES
The School offers individual, semi-individual [2 students] and group courses and can tailor a course to your needs. All teachers are mother tongue.

We organise our courses according to the level of students' knowledge of Italian: elementary, intermediate or advanced.

Courses last a minimum of one week (Monday to Friday) but we can extend the number of weeks at students' request.

Course structure
Semi-standard [2 hours per day]
Standard [4 hours per day]
Intensive [6 hours per day]

We can also organise personalised courses for students enrolling for individual lessons: students can decide, with the teacher, how many hours and how many days of tuition they require during the week. Students who enrol for semi-individual or group courses can also request some individual lessons to clarify certain points or for extra practice.

Lesson content
Conversation
Grammar
Lexis
Idioms
Analysis and comprehension of descriptive, narrative and poetic texts where appropriate.
Italian and Sicilian traditions and customs.

Students will also be able to see some Italian films and plays.

On request we will organise excursions so that students can see some of the architectural and natural wonders of Sicily, such as the Baroque heritage of the Val di Noto, the nature reserve at Vendicari, Greek monuments at Syracuse and Agrigento and those of the Arab-Norman period in Palermo.

Course fees
There is an enrolment fee ( which also covers the cost of course materials) of € 50 for all courses.

Fees for a one -hour lesson
Individual - € 25
Semi-individual - € 15
Group - € 10

Fees for one week of individual tuition
Semi-standard course [2 hours per day] - € 225
Standard course [4 hours per day] - € 500
Intensive course [6 hours per day] - € 750

Fees for one week of semi-individual tuition [2 students]
Semi-standard course [2 hours per day] - € 150
Standard course [4 hours per day] - € 300
Intensive course [6 hours per day] - € 450

Fees for one week of group tuition
Semi-standard course [2 hours per day] - € 100
Standard course [4 hours per day] - € 200
Intensive course [6 hours per day] - € 300

These prices do not include excursions, cinema or theatre tickets.

Booking procedure

The € 50 enrolment fee is payable upon registering for the course. The balance must be paid, by bank transfer, 3 weeks before your course commences.

GETTING TO MODICA
To get to Modica you need to fly into Fontanarossa Airport, Catania as Palermo is a 4- hour bus journey away. Direct flights are operated from the UK and you can also fly to Catania from Rome, Milan or Pisa. From the airport the AST company operates an efficient and direct bus service to Modica. A taxi to Modica for up to 3 people would cost € 130, whilst a minibus for 6 people would cost € 160 [prices valid until 31.12.08].

ACCOMMODATION
Here are 2 examples of bed and breakfast prices in Modica: Bed and breakfast at the Luna Blu, in historic Modica Bassa would cost € 25 per person per night. Bed and breakfast at The Garden, Modica [within walking distance of the School] would cost € 40 - 50 per person per night. It is also possible to rent a modern, self-catering apartment for 2 people in Modica Bassa from € 25 per person per night.

CAR HIRE
You can find information about car hire and other services in Modica here.

CONTACT US
Please do not hesitate to contact us for more information.

Contact: Catherine Ciancio, Director of Studies
Tel: +39 0932456613
Fax: +39 0932456613
Email: english_int.school@virgilio.it

SICILIAN KEBABS

I enjoyed these spiedini of pork and roasted peppers, followed by this cleverly colour-coordinated ice cream, at the Altro Posto today.

SICILY QUIZ - 12

An historical theme, tonight:

S - - - - - - - - - - , the first Neolithic culture in Sicily.

T - - - - - - - , ruler of Siracusa from 343 BC. He brought stability to the whole of Sicily.

E The - - - - - - - - settled in Siracusa and Segesta, building the temple at Segesta.

N The - - - - - - - conquered Sicily in 1061.

T - - - - - - [there is an extra letter in Italian], an illegitimate grandson of Roger 11, was crowned King of Sicily in 1189.

I In World War 11, the - - - - - - - Campaign was launched by the Sicily Landings.

N - - - - - was created Duke of Bronte in 1799.

E When - - - - erupted in 1669, much of Catania was destroyed.

L - - - - - , island off Sicily first inhabited in the 5th millennium BC.

L - - - - - - , where Frederick 11 's falconer , Iacopo [to give his surname would be to give you the answer!] was born. Dante credits him with the invention of the sonnet form.

O - - - - - -, historic island of Siracusa.

Highlight below for answers:

Stentinello; Timoleon; Elymians; Normans; Tancred / Tancredi; Italian; Nelson; Etna; Lipari; Lentini [Iacopo da Lentini]; Ortigia / Ortygia.

SEA OF SORROW

There was another tragedy in the Sicilian Channel yesterday morning: at 7 am, an 11-metre boat crammed full of clandestini [would-be illegal immigrants] was spotted by the Maltese authorities off Portopalo. The Italian police and coastguard went to its rescue but already, during a 10-day nightmare voyage, 13 of the 72 passengers had died of dehydration and their bodies had been thrown overboard.

Some of the survivors were in a pitiful state, having suffered bleeding caused by knocking against the frames holding the keel. 2 pregnant women, a 2-year-old child and a man were admitted to hospital.

I am often asked, on this blog, which countries these poor souls come from: in this case I can tell you that they were from Nigeria, Niger, Ghana, Sierra Leone and Sudan. Their sad voyage began in Libya and they had paid $1000 each for the "privilege" of travelling in this maritime coffin. One of the Nigerian men has said that he was forced to work for the criminal organisation that planned the trip; this may seem far-fetched but I have taught asylum seekers in Britain and know from their stories that such things happen. Many remain traumatised for a long time or have become brutalised by these experiences.

At least I can tell you that, in this case, 3 of the odious people smugglers have been arrested.

Once again, my heart goes out to those without hope and I am thinking about the way in which, through no fault of your own, your life can be destined to be potentially successful or tragic, simply because of where you are geographically in a certain period of history.

My source for this story is the Giornale di Sicilia, which is unavailable online.

MORE LINGUISTIC MUSINGS

This article, about the Italians voting for their least favourite English incursions into their language, has amused me.

I have always rather admired the French for their fervour in trying to protect their language but the Italians, though concerned, do not take themselves so seriously: “OK” or “buon weekend” are shorter and snappier than the Italian equivalents, so that is “OK” with them! All languages have their fascinating characteristics and the genius of English often lies in its economy. Perhaps the Italians have an inner confidence , too, knowing full well that the language of Dante, Petrarch, Boccaccio and of most opera would be hard to eradicate.

It is, of course, utterly mad to attempt to control language: the Dante Alighieri Society, which commissioned the poll, ironically exists precisely because what we now recognise as modern Italian evolved from Latin. These days, language is changing so fast that dictionaries have to be updated every 2 years.

Esperanto and other “invented” languages never really took off because “real” language contains thousands of cultural overtones which they cannot hope to reproduce: English, for instance, is full of references to Shakespeare which most of us do not realise we are using on a daily basis.

A friend of mine back in old Cardiff disapproves entirely of “text” language, though I keep trying to persuade her that this is just an adapatation of language for a specific purpose. What else are all abbreviations, codes and job-specific jargon? [I would agree, though, that it all gets a bit much when teachers have to “instruct” students not to use “text style” in their GCSE English exams!]

Language, as I am always telling my students, is a living form, always changing and evolving with its users. It changes first and later – usually much later – someone writes the rules! No one just “decided“ that a “book” would be “masculine” and a “pen” “feminine” in Italian and French: people started using whichever definite or indefinite article seemed easier to them and afterwards the grammatical rules were written as a way of explaining the usage.

Incidentally, long ago my Italian professor told me that his favourite English word was “conglomeration”!

WHAT IN SICILY? - 4

And who would have used it?

Answer tomorrow.

IL MIO PENSIERO

I just love this. Hope you enjoy it, too

LUCIANO LIGABUE - IL MIO PENSIERO

UN TRIONFO

That's what this dish turned out to be, though I say it myself and it is a trionfo brought to you much later than planned, tonight. My keyboard has gone funny, acting as though it is encypted or something. Yes, I know I have pressed some silly button, but I don't know which! All advice welcome. [Doing this now on the older, slower computer.] Back to the dish, which is from Claudia Roden's Arabesque so I can't give you the copyright recipe, but I can describe it! Basically the dish consists of chicken pieces cooked slowly in a sauce containing ginger and saffron. There is something homely and comforting about the aroma of chicken cooking with saffron, you know.
I have 3 other reasons - or excuses - for including this dish here:

1. Those are my very own bashed olives in there! [I didn't grow the olives, but I sure bashed and preserved them!]
2. I have prepared Middle Eastern preserved lemons many times, but did not get around to it this week. So I chucked in some lovely strips of Sicilian green lemons and they made a very good substitute indeed.
3. CR suggests adding frozen artichoke hearts and, as these are readily available here, I did. You sort of tuck them below the chicken and sauce and they are an extra surprise!

DECISIONS, DECISIONS...

Serious stuff tonight, folks, as yet again I need to decide how to redeem my supermarket card points! A new "gift" catalogue was thrust into my hands as I left the establishment yesterday and ever since then I have been pondering [not that the bedcover I ordered last time has yet appeared - there is a notice apologising for the delay in the delivery of "gifts" and we are assured they will arrive within 6 months, as required by Italian law]. There is the best part of a year to go before the current catalogue expires but, as I have over 2000 points already, a girl might as well be prepared!

Well, the first item to catch my eye is one of those friezes for a child's room, from which you can hang things. This one has Winnie the Pooh motifs! Yes, I am well aware that I am 58, not 8, but to see such a thing might cheer me up in the mornings [which takes some doing!]

Next up, at 3000 points plus 16 euros is a spaghetteria [special pot for cooking spaghetti]. I can, of course, cook spaghetti in an ordinary saucepan like everybody else but here we are talking about the Ritz Hotel of spaghetterie: it is made of stainless steel and is elongated, so that you can lay the spaghetti down in it immediately, has a gadget for measuring the salt [though I'd probably just chuck it in anyway, as always] and a lid which doubles as a drainer. The problem would be storage space for the thing.

Then there are various pretty terracotta pans, starting at 1500 points. Again, the problem would be storage.

If I were to save 4000 points and pay 28 euros, I could have an electric pizza maker. There would be storage problems here, too, and I don't think I would use it that often. Besides, I would probably be wanting the oven on for other dishes when I did use it and you must remember that we can only use 3 kw of electricity at a time here.

There is a battery-operated parmesan grater for 1750 points, but I usually use my procesor for this job, and a very elegant ice bucket for 3750 [or 2750 plus 16 euros]. Elegance always appeals!

For 1000 points I could have an antipasto server set consisting of heart-shaped little dishes on a sort of "lazy Susan" wheel and a glass teapot - very elegant - for 750. Oh! And a set of really pretty cheese plates for 1250.

Hmmm... Winnie the Pooh still tempts... What do you think, readers?

FATTI DI CRONACA - 10

I will start with my very own fatto di cronaca, for I, at least, deem it newsworthy: I am late posting because I have spent the last 3 hours having a fight with the glass doors in my bedroom. These, for some reason known to glass-door-gremlins, are resolutely stuck and will not open – and you need them open in the evenings in this heat [still 36 C at lunchtime and 30 C as I walked home from work last night at 7]. This could not, of course, happen during all the weeks when I had a man, in the form of James, staying with me – oh, no! The doors had to pick their moment. Yes, I have made with the screwdriver, had the lock off and back on but nothing will budge the things! I am reminded of some lines by U A Fanthorpe:
"There is a kind of love called maintenance
Which stores the WD40 and knows when to use it."
["Atlas"]

Let us move on:

The Agrigento water shortage continues and the splendid woman mayor of the town of Naro has, in the company of law enforcement officers, visited the water plant herself, to find that the gate had been tampered with. It has now been sealed. The townsfolk, it seems, have now been without running water for 2 weeks.

In June, I mentioned the initiative in Castelbuono [Palermo province] to have rubbish collected by a team of donkeys, now numbering 5. They collect the different types of rubbish from door to door and the town has achieved the national recycling target and saved money. I am delighted to tell you that now that comune has won a government prize.

Finally, just to reassure you that the credit crunch is hitting everywhere, there was this in the Telegraph the other day, informing us that the Mayor of Salemi [Trapani] is offering houses for 1 euro. So why aren’t I at the front of the queue? [1] I’m sure Salemi is charming but it is not the area in which I wish to live. [2] I might be able to come up with the 1 euro but I do not have the many more thousands of euros that it would take to restore such a dwelling. [3] Even if I did, I can’t sort the bedroom doors, let alone supervise a team of workmen on a restoration project!

SICILY QUIZ - 11

An easier and "saintly" one tonight!

A Sant' - - - - - . Catania's saint.

G San - - - - - - - , the saint of Modica, Ragusa Ibla, Ferrara, Genova [Genoa] and England! In addition , about 58 Italian towns are named for him.

A San - - - - - - - , the saint of Trapani.

T San Pancrazio is the saint of - - - - - - - - .

A La notte di san Lorenzo, the night of shooting stars, happens on 1oth - - - - - .

Highlight below for answers:

Agata; Giorgio; Alberto; Taormina; April.

WHERE IN SICILY? - 8

An easier one for you this week, I think.

Answer tomorrow.

DONE, DUSTED AND DIAGNOSED!

And the first two words are more than I can say about my living room at present!

Visit a Sicilian hospital at about 8.45 am and you will find many more people milling about than you would in a British one at that time: relatives have arrived to bring food for their loved ones who are in-patients, extended family have come to keep an eye on the closer relatives and absolutely nobody attends an out-patient appointment unaccompanied.

Thus it was with me yesterday morning and I shall be eternally grateful to the friend who came along to offer moral support. First of all, you walk past the Moroccans selling useless goods at the door - why would you need a gas lighter in hospital? - and then you go to pay your "ticket" for your out-patient investigation, in my case, forty euros. [I have explained before that you do not have to pay if you are rushed in or subsequently admitted, so I don't mind paying this fee at all, as it helps to keep the health service going. People on very low incomes are exempt.]

In the relevant department, I am the first to be seen and am treated with immense courtesy and kindness. Just ten minutes or so to wait after the procedure and then I am called in and a doctor talks me through his findings, after which I am presented with the report inside a smart, colourful folder. "Don't forget your photos!" exclaims the doctor, beaming, as I leave and he proudly hands me two rather psychedelic images of bits of me which I'd rather not know about, let alone see. But he is so pleased with this art-work that I manage to smile back and look as if I will promptly display these above the mantelpiece.

Oh! I almost forgot to say that all is well and I only need some medication to sort out this particular condition.

Many thanks to you all for your concern. It is appreciated more than you will ever know.

OF ELECTIONS AND PORCELAIN SQUASH

1st September and the south of Italy is beginning to get back to normal: people are returning from their long sojourn at the sea, the streets are busy again and the smaller shops are reopening after siesta [a lot of them don't bother during August]. My neighbour across the way has arrived back and is enthusiastically hosing everything - but everything- down as I write.

I saw the first fichi d'India [prickly pears] of the season on sale today so decided to personally declare autumn [although it was still 36 C at lunchtime] by displaying my porcelain squash and giving Leonardo the plantholder his autumn load.

Talking of prickly pears, I am quite pleased with the rate of growth of the one on my balcony, planted as a leaf a couple of years ago. And may I introduce you to Simonetta and Claude Cochon, who keep it company out there?

My voting card arrived today. Some of you may remember that I had quite a palaver getting registered to vote in the local elections and was finally issued with a piece of paper, which was torn up by the presiding officer as soon as I'd cast my vote! I couldn't be bothered going through the rigmarole again when we had the subsequent run-off for the position of Mayor so did not vote in that round. Anyway, now I have my permanent tessera [card], which was delivered to me by hand although there are no pending elections. [However, this is Italy so I probably won't have to wait long before using it!] Pazienza.

Blognote: I will probably be offline tomorrow as I have to have a non-serious [I hope!] medical procedure and may be even dopier than usual when I come back.

A WELSH ONE

This is for my Mum, who died fifteen years ago today. She always said that the song gave her peace. The Welsh, of course, deem it to be the most beautiful love song in the world but let us be diplomatic here and say that it is certainly among the most beautiful. I do not post this in sadness - only with love. Pace, mamma.

I have been talking to some of my Siclian students about the music of Wales this week and explaining how there is nothing to compare with the swell of sound of a Welsh male voice choir at its most robust or the way in which, in gentle mood, it can fill your heart with the hiraeth [longing].

Myfanwy

FRANK "LA VOCE"

Was Frank Sinatra Sicilian or Ligurian? Both, according to this report in La Sicilia today. The singer's father was from Lercara Friddi in Palermo province [though Frank once claimed that his father was from Catania], whilst his mother, from whom he inherited those stunning blue eyes, was from Lumarzo in Liguria. When Frank's father was one year old, the family emigrated to the USA.

Well, the two Italian towns have decided to share Francis Albert and a festival in his honour has already been held in Palermo. The Ligurian location will honour Ole Blue Eyes during the week beginning 6th September and a delegation of politicians from Lercara Friddi will attend, on their own initiative and at their own expense.

How nice to see cooperation here and not a "war", as in this case , which I wrote about some time ago. [You will need to scroll down to the last paragraph of the post.]

Three Coins in the Fountain

SICILY QUIZ - 10

A literary quiz tonight. Look away from the photo now if you don't want help!

Q - - - - - - - -, Modica's own Nobel Laureate .

U Barry - - - - - - - - , author of The Ruby in her Navel, novel set in Norman Sicily.

A The - - - - - - Picker, novel set in Sicily by Simonetta Agnello Hornby.

S Dacia Maraini's novel about the lives of the 18th century Sicilian aristocracy, La lunga vita di Marianna Ucrìa, was published in English as The - - - - - - Duchess.

I- Fu Mattia Pascal, novel by the Sicilian playwright Luigi Pirandello.

M - - - - - - - - - , fictional detective created by Andrea Camilleri.

O - - - - - di Capra, collection of Sicilian proverbs collated by Leonardo Sciascia. Clue: Eye!

D - - - - - Dolci, author who became known as "The Gandhi of Sicily".

O Complete the following line of poetry from Quasimodo:
- - - - - - sta solo sul cuor della terra

Highlight below for answers:
Quasimodo; Unsworth; Almond; Silent; Il; Montalbano; Occhio; Danilo; Ognuno.
>

WHERE IN SICILY? - 7

Answer tomorrow.

MARE DI FRONTIERA

Thus has the Mediterranean been named by an Italian UN spokesperson, the reason being that the tragic, often pathetically unseaworthy, boatloads of sorrow keep arriving: 356 clandestini [would-be illegal immigrants] reached Lampedusa in the early hours of Monday and the "Welcome" centre there is again at crisis point: 2000 poor souls were reported to be there on Sunday night, although the place only really has room for 750.

"Enough!" cries the Mayor, who, understandably, believes that the island cannot go on hosting all who are rescued at sea. A volunteer force consisting of residents and tourists is now patrolling the perimeters of the centre, as the army cannot manage the whole area.

As soon as some clandestini are removed from Lampedusa to other such centres in Italy, more arrive to take their place, it seems.

No one, particularly in Catholic Italy, is arguing that the saving of human life is not a duty; just that, this done, the aftercare should be shared.

It is a very difficult issue that tears this blogger, for one, apart. Meanwhile, 71 people, among them 8 women, 4 of whom were pregnant, are reported missing after a boat got into trouble off Malta this evening.

God help them and may all of us who sleep in our beds be grateful for that tonight.

LA GENTILEZZA

Forgive me if I begin this post on what seems a negative note: after a difficult few days during which I have “bewept my outcast state” [for troubles, as many of you will know, do not often come singly], I really am leading up to something positive!

About a year ago, I wrote of a young man who joined some friends and me for a celebration , although he was very ill at the time and could swallow nothing but ice cream. The young man died last weekend and of course I have not stopped thinking of him. Nor have I forgotten the New Year’s Eve festa of 2005, where he was also present. At the stroke of midnight, just as the bells were ringing for a new year which he had not expected to see, the young man burst into tears in the arms of the relative who had been taking care of him. It was a poignant moment and one which I have never forgotten.

So today, when I was invited to an impromptu lunch by a dear friend, I thought about how lucky I am, to be here, to have been able to accept the invitation and to enjoy the wondrous fare: cold beef, well-matured Parma ham, grana cheese, lettuce and tomatoes from my friend’s garden, her own sun-dried tomatoes, fresh figs and the good bread of Sicily. Later there were grapes from a 200-year-old vine and what more could one require on what is perhaps the last day of the extreme heat? [For there are signs that the weather is about to break.]

Later still, my lovely hairdresser massaged my shoulders because he can read my mood and my tensions, before, as always, sorting out my head and that which covers it!

And I have received, from my friend, Nigel Slater’s Eating for England to read.

A day full of the gifts of life indeed, and there is no virtue more godly, if I may use such a word, than kindness. We must treasure the everyday kindnesses of each moment, for if we do not, it seems to this unreligious soul who is writing here, we are truly lost.

BISTECCA ALLA PIZZAIOLA

Bistecca alla pizzaiola: a classic of Neapolitan cuisine, yet these days it is hard to find a recipe for it, among all the rubbish featuring complicated dishes that gets published under the clasification, "Italian cookery". What so many of these authors and their publishers forget is that the primary characteristic of most Italian cookery is that it is simple.

The doyenne of cookery writers, Elizabeth David, of course gives us a pizzaiola recipe, in Italian Food, the volume that, famously, woke the British up to the fact that good food still existed in the postwar era. Valentina Harris [a cook whose earlier books I prefer to her later tomes] also has one, in Italian Regional Cookery. I have mixed the two recipes and added some "Welshcakes" touches!

Here we can buy a pizzaiola cut of beef steak, but if you can't, you need to ask for the widest, thinnest cut possible. Yesterday I was lucky enough to get 4 enormous pieces [which would probably serve 6] for 5.68 euros and they really were so big that I had to cut them in half again!

When I make a pizzaiola, I like to deal with the sauce first: if you want to be a purist, you may use skinned and deseeded tomatoes or your own passata, but for this I find a couple of cans of cherry tomatoes, with their juice, much less trouble and perfectly adequate. Chuck these in a saucepan along with about a tablespoon of olive oil, 2 cloves sliced garlic, some seasalt and ground black pepper and a good handful each of not too finely chopped basil and parsley. You can add some dried oregano too, if you like [and I do!] plus some olives [my touch]. Swirl all this around while it cooks for a few minutes, then take it off the heat.

Now season the meat and cook it in a couple of tablespoons of olive oil in a wide pan or griddle. [I like to griddle mine.] Whatever you do, do not overcook it. I throw the pieces into the sauce as they are done but authentic recipes will tell you to serve up the meat, then add the sauce. Most Italian cooks would probably let it all cool a little at this point but I serve the dish immediately.

Buon appetito!

CONNECTIONS

My Italo-Australian boss, Cathy, returned from holiday today and came round bearing this liquore liquirizia and coffee from Calabria. Her thoughtfulness cheered me up no end.

I thought I’d take this opportunity to show you three other pleasant surprises I’ve received in recent weeks: a CD of the Vancouver Welsh Male Voice Choir from jmb, a Portuguese tile fridge magnet from my commenter Sally and the pretty souvenir of St Petersburg from James.

So you may picture me tonight, reader, sitting in my Sicilian apartment sipping Calabrian liqueur, listening to a Welsh choir from Canada and thinking of a lady over there whom I have never met but whom I regard as a good friend, another whom I don’t know personally but who has always encouraged me in my writing and of a certain English teacher who flew in from Russia and who tonight finds himself back on UK soil for the first time in many years. And of the blogging miracle that has made all these connections possible.

Cincin!

COLOURFUL

I enjoyed the colours as much as the flavours of this ice cream at the Altro Posto today: melon, pineapple [a new flavour] and forest fruits. The "Ciao" biscuits always make me smile.

SICILY QUIZ - 9

A foodie one for you tonight, readers:

S - - - - - - , thick tomato paste.

T Anna - - - - - Lanza, authority on Sicilian cuisine and owner of a famous cookery school.

R - - - - - - , a pizza from Trapani flavoured with oregano.

A - - - , dialect word for a type of chard. Help is here.

T - - - , dialect word for vermicelli, deriving from Arabic itriya.

T - - - - - - di gola, or "Triumph of Gluttony", decadent Sicilian convent cake made for the nobility in the 16th and 17th centuries.

U - - - . Can't make an omelette or frittata without breaking these! [The Italian word has no plural.]

Please highlight below for answers:

'strattu; Tasca; rianata; aita; tria; trionfo; uova.

WHAT IN SICILY? - 3

I think this may be rather difficult, but every time I imagine that, someone gets it immediately! So what is this and how would you use it?

Clue: Not a perfumery product.
Answer tomorrow.

BANKLOOK

Never mind your bankbook; it's your bank look you have to worry about here, ladies. Let me explain:

Today I had to visit the bank and my outfit was determined by this fact. No, not dressing up smartly for the manager to get a business loan or anything like that. I was, on the contrary, just tying to carry out a normal transaction that could not be dealt with via the ATM.

All banks in Italy have lockers in the foyer [or what passes for a foyer] in which you are supposed to leave everything except the essential documents that you will require inside, including your handbag. You then ring a bell and pass through a glass door, which immediately closes behind you. Provided you are deemed to be OK, another door then opens automatically and lets you in - though not in my bank, where the clerk [there is only ever one clerk on duty] leaves his client to take a peek at you while you are sandwiched between the two doors, then presses a button to let you in if he knows you or likes the look of you.

In my particular branch, also, most of the lockers are really tiny and I have ruined many a handbag trying to squash it into one. [I am not a fan of small handbags at the best of times.] There are two slightly larger lockers and two briefcase-sized ones, but these last never have a key in them. This cannot be because of the number of customers as there is normally just the person already at the counter and then me waiting. [The wait, though it can be long, is never as frustrating as that at the Post Office as the place is spacious and airy, and when you do get served you exchange some pleasant banter.]

Anyway, to return to the point, dear reader, what I wear to go to the bank takes much planning, as first I have to decide on a small handbag, then which shoes will go with that and finally which outfit will look all right with both. Get it, chaps?!

OLIVES AND G&T

Give me a plate of olives and I am as satisfied as I would be with a three-course meal. So, when my beloved Altro Posto reopened at lunchtime today, I was more than happy with this complimentary dish of antipasti; grissini [breadsticks] wrapped in Parma ham and cheese, a chunk of freshly-baked bread filled with tomatoes and a little mozzarella, all drizzled with olive oil, plus plenty of lovely, salty olives.

In addition, I have been to Raffaele the hairdresser's and feel human for the first time in 10 days, not only because I now feel I can face the world, but because at Raff's I can pour my heart out to the best psychoanalyst in town!

PIOVE SEMPRE SUL BAGNATO

Piove sempre sul bagnato = "It always rains on wet ground"

- Italian proverb.

This is a follow-up to my previous post about the dire water supply situation in that loveliest of cities, Agrigento:

Soldiers and night-watchmen have so far failed to solve the problem of "theft" of water coming from the pipeline at Gela, so now the police have been brought in. It is estimated that 80 litres of water "disappear" per second and often ingenious methods and equipment are being used to siphon it off. One arrest has been made today. As I mentioned before, it is often local farmers, desperate to save their crops, who are reported to be involved. The pipeline is made of fibreglass and is said to be easy to tamper with.

The poor citizens of the town have to make do with "refills" for their dwellings every 10 days and it seems that they have had to put up with this for 20 years or so, in summer. Here the longest I've been without water is 6 days, 2 summers ago, and that drove me crazy, so I cannot imagine ever having the pazienza of the folk of Agrigento!

GREEN LEMON LAND

These are not large limes, as you may imagine at first glance [you rarely find limes on sale in Sicily and when you do they are imported] but green lemons and they are sold all year round. In fact, there was no other kind to be found anywhere yesterday. And yes, they are already ripe!

The skin is a little thicker than that of their yellow relatives and you may get less juice from them, but their flavour is divine for culinary purposes, especially, I feel, in savoury dishes.

Now, how about Green Lemon Land as a book title? What do you think? [A girl can dream!]

ESL / EFL TEACHER REQUIRED

I am posting this on behalf of the English International School, Modica.

The English International School [established 2003 ] in Modica, Sicily urgently requires an enthusiastic teacher of ESL.

We can offer you interesting and varied work in a lively, happy atmosphere, in one of the most fascinating and exotic locations in the world.

Our students come from all walks of life, all age ranges and are preparing for the following examinations: Trinity Speaking levels 1 – 12, Cambridge PET, FCE and CAE. TOEFL courses are offered on request and we also train business students.

If you are interested in joining our team, please email your details to Catherine Ciancio at:

english_int.school@virgilio.it

BUON FERRAGOSTO!

It's the ferragosto holiday today and and most people are in the country or at the sea. The two-week closure of nearly everything drives me mad, as ever, but you can't begrudge the Italians, who work so hard all year, their break in cooler air. Next week we begin to get back to normal and guess who'll be the first customer at Raffaele the hairdresser's when he reopens? I need him not only to "magic" my hair into behaving, but to sort my mind out!

Here is Gino Paoli with a 2006 version of the greatest Italian summer song of them all. It's a song that has meant a lot to me over the years and I dedicate it to all Italians today.

SAPORE DI SALE

WHERE IN SICILY? - 6

Answer tomorrow.

WHY I LOVE SICILY ...

Scenes like this never cease to gladden my heart.

HONEY STILL FOR TEA

Long ago, when I was young and even more foolish than I am now, a man left me feeling very sad: I cried, I grieved, I lost 3 stone in 6 weeks and thought of nothing but my own misfortune. Then, one day, a friend literally dragged me along to her house and fed me honey sandwiches. Ever since, I have regarded honey as a primary comfort food.

The honeys of Sicily are many and varied and a delight for the taste buds they all are. But I think my favourite has to be this pale one made from the sulla plant [a kind of red-flowered honeysuckle] which was known to the ancients. It smells heavenly and very good on a fetta biscottata at teatime it is.

CERCA LU BENI ...

"Cerca lu beni e aspetta lu mali"

= "Look for the best but expect the worst"

- Sicilian proverb.

Our water problems here in Modica seem as nothing compared with what the poor folk of Agrigento are going through, according to this report: The water supply there is compared to a "colander" and water is being delivered to each district only every 10 days. Now, every 10 days is about the norm for here, but the report does not state how much water is being delivered at a time over in Agrigento. Here at least when the lorry does appear, we get our 10 cubic metres, enough to keep us going till the next time [barring leaks in the tank and other disasters which I have written about before].

The citizens of Agrigento were promised an extra supply from the desalinator at Gela, but farmers along the route have apparently damaged the conduit by breaking into it in order to water their crops. And who can blame them, in a way?

The Mayor has asked for help from the Army in patrolling the conduit and states that the citizens cannot even be guaranteed a wash every day. How my heart goes out to them as I remember the problems we have had with water in this building during the summer period in past years.

Last week, the kindly water lorry driver rang my bell to say that our cistern was full [at least it was on Friday] but that, if I would sign the receipt there and then, he himself would keep an eye on the supply and fill us up when necessary. [I don't suppose he wants to come out on the bank holiday, the 15th, if he can help it!] So I trust him but if we run out on the 15th I shall be writing a grumbly post!

Meanwhile, back in beleaguered Agrigento [and such a beautiful city it is] the seawater has been polluted by sewage let loose by the breaks in the conduit - right in the middle of the tourist season!

YET ANOTHER SALAD!

It's been at least 43 C here again today, but about half an hour ago, I looked out and saw some sweet, wonderful rain! It was hardly enough to wet the rooftops but it has cleared the air for now and I couldn't resist dancing a little "rain jig" on the balcony!

In such weather, I am always on the lookout for new salad ideas and yesterday this chicken and courgette inspiration came to me: it is really an adapation of the chicken and artichoke salad recipe I posted here, but I think it works just as well, if not better:

Use 1 chicken escalope per person and marinate these for at least 2 hours in some balsamic vinegar. Griddle the escalopes. Let these cool, season them with black pepper and sprinkle some lemon juice over. Meanwhile make a dressing from about 4 tablesp olive oil, 1 tablesp balsamic vinegar, 1 tablesp flavoured honey, some dried oregano and the juice of half a lemon. Chill this. Now, here we can get jars of grilled courgettes which have been preserved in olive oil and wine vinegar. Hopefully you can obtain this ingredient, too, and if so, drain the courgettes and sprinkle lemon juice over these, as well. After a couple of hours, cut the chicken into pieces, place in a serving bowl, add the courgettes and dressing and mix well. This tastes good immediately and even better after 24 hours in the fridge!

SICILY QUIZ - 8

Last night's photo, as clever nunyaa guessed, is of a tradtional water-cooler.

Phew! It's hard thinking up a quiz in 43 C and answers beginning with the letter "I" are the most difficult!

Nevertheless, without further ado, I present tonight's quiz:

C - - - - - - - - - , a type of pasta deriving its name from the indentations made in the dough. Help is here.

A Modica - - - - , the oldest part of the town. Clue: High!

L - - - - - , the largest of the Isole Eolie [Aeolian Islands].

T - - - da Morire, satirical film about the Mafia.

A - - - Finocchiaro, opposition senator born in Modica.

N - - - - , the first Greek colony in Sicily.

I Mare - - - - - , one of Sicily's seas and one of the most seismic areas in the world.

S - - Giorgio, famous Baroque cathedral in Modica.

S - - - - - - - - , city of Greek temples and celery!!

E - - - - , where Aphrodite had her temple. Clue: "of the heather".

T - - - - - - , type of nougat eaten at Christmas.

T - - - - - - - , town where the author of A House in Sicily made her home.

A - - - - , town near Noto which was also destroyed in the 1693 earthquake. It was rebuilt on a new site.

Highlight below for answers:
cavatieddi; Alta; Lipari: Tano; Anna; Naxos; Ionio; San; Selinunte [Italian derives the word "sedano" and we derive the word "celery" from this]; Erice; torrone; Taormina; Avola.

WHAT IN SICILY? - 2

I bought this in Erice some years ago [much to the amusement of my Sicilian friends, who roared with laughter at my efforts to get it into my suitcase!] Since then, it's been to the UK and back again. I use it as a vase but what was its original purpose?

Answer tomorrow.

ON CERTAIN NIGHTS...

I've always liked this one ...

Ligabue - Certe Notti

TEAR-JERKER TUESDAY

James moved on ths afternoon so it’s been a bit of strange day, with both of us trying to maintain the old British, stiff upper lip at lunchtime. Of course, we failed miserably and he looked such a brave, travelling man when he left at 5 pm! I’m sure you all wish him well, as I do.

Now, I’m not a TV person, except for news and analyses in both languages and I rarely have a good word to say for BBC Prime [ a sort of UK Gold channel for ex-pats] as it usually repeats the same age-old programmes ad nauseam, even “stacking” them at weekends, so that up to 6 episodes of a series you used to like can be shown conscecutively on the same evening. Nobody seems to check the running order, either, so you can become rather confused as to what happened when. By the end of it, you hate the thing!

Despite all this, tonight I got really excited because the channel finally decided to continue Holby City [a hospital drama full of stuff designed to put you off your food but also centred on the goings-on between the staff – I wish someone would tell me how they find the time or maybe I am getting old?] Well, UK readers may be surprised to learn that I’ve waited over a year to find out who gave certain patients unnecessary insulin, thus bumping them off a bit too soon, and after tonight I still don’t know! Did that cocky new staff nurse do it? Does caring but foolish Dr Rick solve his gambling problem? Does Mr Campbell-Gore, the consultant with a dark past, last seen walking onto a US-bound flight with his lady-love the psychiatrist, come back? Does ward sister Chrissie go back to hubby Owen [for whom I have a soft spot as he looks like a Welsh rugby player, though does not talk like one]? Don’t you dare tell me, now! Anyway, tonight’s episode was a tear-jerker quite apart from these issues.

The next programme was Born and Bred, a series which I loved in the UK as I’m so sentimental about the 1950s, but I didn’t realise they’d killed off handsome Dr Gilder! So still sobbing over that one!

Oh, dear! I don’t think I’d better watch any more TV tonight!

RICE SALAD

The temperature is again nearing 40 C and we are into cold food. I have talked about my rice salad before but didn't show you a picture at the time and it changes slightly each time I make it! Here's what I did last night:

Cook c. 1 lb long-grain rice according to the instructions on the pack or for 15 minutes or so, adding half a lemon and some seasalt to the water. Drain well and immediately run cold water over it whilst still in the sieve. Set aside but not for long, as rice deteriorates fast in the heat.

Peel and deseed half a cucumber, chop, salt and leave for about 10 minutes. Rinse, drain well and dry the pieces on kitchen paper. Chop some black olives. Chop the following ingredients finely together: 1 or 2 red peppers [I find the elongated sort better than bell peppers for this recipe], a couple of shallots or very small onions, some celery and lots of flat-leaved parsley and basil. [I chuck the lot in a processor.]

Now put the rice in a serving dish, dress it with about 6 tablesp olive oil, 1 tablesp white wine vinegar, some freshly ground black pepper and nutmeg. Toss well. Add all the vegetables, herbs and the contents of a can of sweetcorn. Mix everything well together once more and chill.

I got this idea for preparing the cucumbers and the whole idea in principle from the excellent and much-missed Jennifer Paterson, in her book Feast Days [published before her Two Fat Ladies incarnation]. She would not approve of the peppers or sweetcorn but I hope she would forgive me.

And yes, here is another salad for you and the not-wife, Jams!

... AND LUNCH IN ANOTHER

With the temperature nearing 40 C, we were once again glad to sit in the shade of our favourite olive tree at the Caffè Consorzio yesterday lunchtime:

The plate of complimentary antipasti was again stunning to behold, consisting of panelle [chickpea fritters], slices of fritatta [a firm kind of omelette, much beloved of the Sicilians and probably introduced to them by the Spaniards], various breads and, of course, marinated olives. This time, James had the pork medallions [which I am showing you again because the presentation is different to that in a previous photo] accompanied by his favourite fagiolini [green beans - this man would run a marathon in the heat for green beans!] whilst I partook of this wonderful chicken salad. And the way the mango slices were wrapped around the ice cream to create a flower effect just made my day!

SUPPER IN A SICILIAN GARDEN

A lovely, relaxing supper last night in the garden of friends Linda, Gino and Chiara. The gin and tonic was ready to be mixed on its own little table and then we were served: San Daniele ham with the first figs of the season; homemade pizza and scacce [focaccia bread]; cheese and onion bread; omelette filled with chicken and spinach; fruit including my favourite anguria [watermelon]; and take a close look at the last photo, for these are not little cakes but little ice creams, from a bar in Modica Alta which James and I are determined to find!

SICILY QUIZ - 7

Last night's photo was of a bust of the archaeologist Sir William Hardcastle, in the Valley of the Temples at Agrigento.

Here's this week's quiz:

S - - - - - - - - , volcanic island of the Aeolian group [Isole Eolie].

T Mare - - - - - - - , sea which can be exited through the Strait of Messina.

R- - - - - - 11 , King of Sicily.

O- - - - - - - di Dionisio [the Ear of Dionysus], ancient cave in Siracusa.

M- - - - - , film directed by Giuseppe Tornatore and set in World War 11 Sicily.

B- - - - - - - , the 18th and 19th century retreat of the palermitano Sicilian nobility.

O- - - dei Morti ["Bones of the dead" ], biscuits prepared for All Souls' Day.

L- - - - - - , town near Catania which was the second oldest Greek colony in Sicily [after Naxos].

I Fico D'- - - - - , the prickly pear.

Highlight below for answers:

Stromboli; Tirreno; Ruggero; Orecchio; Malèna; Bagheria; ossa; Lentini; India.

WHERE IN SICILY? - 5

Answer on tomorrow's post.

ORANGE SALAD

This is the simplest dish to serve as an antipasto or contorno and my friend Gina first introduced me to it: all you do is take some oranges, peel and cut them in the Sicilian way [a slice off the bottom, a slice off the top, then cut the peel and pith off by directing your knife around the inner part of the orange. Then segment it by cutting downwards.] Put the slices in a bowl and chill. When ready to serve, grind some black pepper over [add salt if you like] and drizzle with olive oil. Gina sometimes adds chopped red onion to her orange salad and some friends like to add olives. I prefer to use just oranges, and if you can mix "orange" oranges and Sicilian blood oranges you will have a very pretty dish indeed to present. This salad can also be served between courses to clear the palate.

I don't have a picture to show you as I just scoffed the lot!

FOCACCIA

Here is some focaccia bread that I made this afternoon. The last time I posted this recipe [a couple of years ago] I didn't have a picture to show you, so that's my excuse for reposting it here. This recipe will work with British bread flour and easy-blend yeast.

Tomato and Onion Focaccia
8oz strong white flour [you can use plain flour but the texture will be crisper]
1 sachet easy-blend yeast
pinch sugar
warm water [start with c. 5 fl. oz but you may have to add more]
1 egg yolk
5 tablesp extra-virgin olive oil
1 large onion, chopped
4 plum tomatoes, peeled, seeded and chopped
handful fresh basil leaves, torn
rosemary sprigs
coarse seasalt and freshly ground black pepper

Put the flour, yeast, egg yolk, sugar, 2 tablesp of the oil and as much warm water as you need to form a dough into a food processor bowl and process till the dough comes together. Oil the bottom of a glass or plastic bowl and put the ball of dough in, covering the bowl with a clean, damp tea towel. Leave to rise in a warm place for about an hour. Meanwhile, fry the onion in another 2 tablesp of the oil until it is transparent but not brown. Let it cool. When the dough is ready, preheat the oven to 180 C / gas 4 and oil a baking tray. Roll out the dough fairly thinly; you want it about the width and length of the tray. Lift it onto the tray - the only way to do this is quickly! - in such a way that half of it is on the tray and half is protruding onto your work surface. Spread the onion onto the dough on the tray, then spread the tomatoes on top. Season. Scatter the basil leaves over. Fold the rest of the dough over the filling. Dampen the edges and press to seal well. Brush the top with the last tablesp of oil and prick all over with a fork. Sprinkle with coarse seasalt and rosemary sprigs. Bake for c. 35 minutes. Cut into squares and serve hot or cold. [It is best made not too far in advance.]

CLASHES IN THE CATHEDRAL

Angry immigrants today occupied the Cathedral in Naples after spending three nights on the street following a fire which had forced them to leave their homes. Their main grievance was that they believed that Italian citizens who had also been affected were offered decent alternative housing immediately.

It seems that the immigrants were initially waiting to see a member of the Catholic Curia but the trouble started at around 12.30 pm when they were asked to leave, as that is the time when the Cathedral closes for the afternoon. At that point, the immigrants lay down on the pews. Many of them were terrified of being identified because their documents were not in order.

Then things got ugly and scuffles broke out. Three arrests were made and one man was treated for cuts and bruises. The immigrants’ cause was supported by several groups, including Italy’s No Global.

This incident raises so many questions, many of them uncomfortable ones: Does a country have a right, or even a duty, to look after its own citizens first? On the other hand, surely everyone has a right to be treated with some human dignity? What would any of us do if we suddenly found ourselves homeless through no fault of our own? And if you are seeking a little compassion when you most need it , is it unreasonable to suppose that you might find it in a church?

POLITICS AND TRAGEDY

The State of Emergency regarding illegal immigration previously applying only to Sicily, Puglia and Calabria was extended to the whole of Italy on Friday. In addition, some very tough measures were introduced by the Italian Parliament last week, among them jail sentences up to a third longer than those handed down to Italians for illegal immigrants convicted of a crime. Property rented to such immigrants can now be confiscated, too. The opposition Senator Anna Finocchiaro has said that these latter measures are contrary to the “principle of equality” laid down in the Italian Constitution, whilst the Vatican reminds the government of human rights and points out that linking crime to immigration in people’s minds could encourage racism.

Roberto Maroni, the Interior minister, must defend the measures before Parliament on Tuesday and he states that the number of clandestini who have landed in Italy in the first half of this year is double that for the same period in 2007. A Médecins sans Frontières spokesperson meanwhile puts the figure at 30% more.

Despite all this, 350 clandestini landed on Saturday, 227 of them at Lampedusa. The police are currently investigating the case of 2 Nigerian children, aged 2 and 4, who died during the journey. Their father says that he threw their bodies overboard but questioning continues. Such vulnerable victims of a terrible situation: may they rest in peace, whatever happened.

HAPPY HOURS

Here are the lovely staff of the Caffè Consorzio along with some photos of the delicious fare they serve:

Today James had chicken fillet wih roasted vegetbles whilst I chose tagliata [a thick cut] of veal with tortino of roasted vegetables. Our usual fruit and ice cream to finish and we were replete.

TAGLIATELLE WITH CHERRY TOMATOES

I got this recipe from the gambero rosso TV channel last week and today I decided to try it out for lunch. It was a success!

You need:
about 20 cherry tomatoes
some pistacchi and pumpkin seeds
a small dried chilli pepper
2 unpeeled garlic cloves
olive oil
basil and mint leaves
250 gr egg tagliatelle

Here's what you do:
Slice the cherry tomatoes as best you can.
Heat a scant tablespoon of olive oil in a pan deep enough to eventually take the pasta, too.
Add the tomatoes to the pan with the crushed chilli pepper [I used my beloved chilli spray instead] garlic and a good handful of basil and mint leaves.
Stir it all around and let it cook slowly.
When the aroma is absolutely heavenly, the tomatoes have softened and the garlic has more or less melted into them [10 minutes or so] turn off the heat.
Now cook the pasta according to the instructions on the pack.
Meanwhile, pound some pistacchio nuts and pumpkin seeds in a mortar. [I didn't have any of the latter and dislike them anyway, so used just pistacchi.] You can grind them in a processor instead but be careful not to overdo it.
Spread the base of a serving dish with some of the ground mixture and more basil and mint leaves.
Drain the pasta, put the pan with the tomatoes in back on the heat and add the pasta to it. Turn it all over a few times and when you think everything is warm again, spoon the lot into the serving dish. Decorate with the rest of the pistacchi mixture and more basil and mint leaves.

Buon pranzo!

SICILY QUIZ - 6

The objects in last night's post are called cavagne and they were used as containers for freshly-made ricotta so that mice could not get at the cheese. [A mettle lid would be screwed onto the bottom of the filled containers.]

Here is this evening's quiz:

T- - - - - - . The sweetest melons come from this province.

R Punta - - - - - , Palermo's airport.

A- - - - - , the month when everything stops or closes, causing this blogger to despair. It is the "silly season" in Sicily!

P- - - - - - - - - - . The best salted capers come from here.

A- - - - - - - - - , small town in Messina province whose name means "sweet waters".

N Pasta alla - - - - - , a Catania dish inspired by one of Bellini's operas.

I- - Hamdis, Sicilian Arab poet who was forced into exile after the Norman conquest of Sicily.

Highlight below for answers:


Trapani; Raisi; agosto/August; Pantelleria; Acquedolci; Norma; Ibn

WHAT IN SICILY?

A "What?" rather than a "Where?" for you to work out this week: what are these called and what would they have been used for? [Yes, I've mentioned them on the blog several times before!]

Answer on tomorrow's post.