Italy food tours Archives - Dominique Rizzo

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What Should You Wear on a Food Tour?

Learning about a locale through the flavours of its cuisine can add a sublime texture to your cultural exploration. If you have been to Europe, for example, you’ll probably remember the grandeur of its cathedrals and palaces—but you’d also recall the those delicious meals which made you say “Wow”. Trips to golden Qatar can be filled with the warmth of people’s hospitality but also the slow-cooked, aromatic majboos they adore.

This magic can easily be whitewashed if the weather falls cold and you didnt bring any warm clothing, you have sore uncomfortable feet, and you have to keep looking for a laundry service. Packing is almost as important as the trip itself , people often ask me “What Should You Wear on a Food Tour”? Here are a few suggestions…

That’s why you should consider booking a food tour on your next holiday. The best ones grant you a comprehensive plan filled with the best food and entertainment of the location, plus a friendly tour guide that can take you through the in-depth history of a food site.

A Dominique Rizzo food tour can offer all that and more, as the resident guide has personally visited and designed the experiences she offers.

But what should you wear on these delectable food trips? When working through the delicious itinerary, you will, in a nutshell, want to be safe, snug, and stylish. The following is an overview of how to curate a great food tour outfit.

High-quality sunglasses

Your shades are for more than when you munch on arancini in sunny Sicily or eat shaved ice at a Hawaiian beach.

You’ll also need to shield your eyes from harmful UV rays that can cause eye illnesses or dizzying artificial light that can trigger headaches—both of which take away from the wonders of your food tour experience.

Stellar sunglasses brands like Oakley, Ray-Ban, and Puma address those issues. You’ll want to consider polarised sunglasses in particular, as they offer better visual clarity and additional protection from sun glare while topping off your look. While Ray-Ban and Puma carry these, you can try Oakley for its patented PRIZM lens technology that enhances colour, contrast, and detail—so you can see your food in all its mouthwatering glory whenever you dine al fresco.

Versatile layering

Bringing along an extra layer is good practice so the chill doesn’t mar your experience.

Dress depending on the local weather, though. Sampling the sour sinigang of the tropical Philippines? Consider taking a simple shawl or an Outdoor Research rain jacket for monsoon season.

Excited to try hot Kjøttkaker meatballs in freezing-cold Norway? Don’t forget to pack a toasty Arc’teryx Patera winter parka. If you want complete versatility—for example, if you’re willing to brave Alaska’s erratic weather patterns for a bite of their smoked salmon—consider the Flexwarm jacket, which can adjust the jacket to your ideal temperature.

Stretchy pants

What to wear for your bottoms has long been a dilemma for food tourists. On the one hand, you want to avoid feeling stuffed in your denim jeans midway through eating Indonesia’s succulent babi guling.

On the other hand, wearing form-fitting tights can seem disrespectful to more conservative food site locations, such as when sharing a Nihari meal with Pakistani locals. A great middle ground is flared leggings, also known as jazz pants.

Initially popular in the ’90s, these bottoms are experiencing a resurgence in popularity thanks to celebrity praise from the likes of Rihanna, Hailey Bieber, and Emily Ratajkowski and because they fill the need for a comfortable but relatively polished pair of pants. Brands like Nike and Glassons have their iterations, but you can get a great pair at Kmart.

Many customers attest to its butter-soft fabric and flexible, flattering cut—perfect to put on when you’re expecting to eat more than a few food portions.

Comfortable shoes

The promise of luxuriant fare doesn’t mean you’ll stay sedentary on your food tour. These experiences can double as walking tours, with your guide taking you through streets and sites to discover the best hole-in-the-wall restaurants and food stalls.

As such, you’ll want comfortable shoes. A pair of Hedgehog Fastpack Gore-Tex shoes from North Face is a great choice—they’re walking runners with cushioned Vibram soles, and thanks to their Gore-Tex technology, they’re weatherproof. You’ll be able to stomp through even the thick snowfall of Buffalo, New York, to get to their spicy wings.

You don’t want anything to detract from your delicious meals during a food tour, especially not your clothes. Remember to wear these essentials on your next food adventure.

*** Top Tip

Pack light – you will regret packing too much when you realise you can’t fit in any of your shopping while overseas

The Best of Sicily – Why Sicily Offers More Than Most Small Islands

0 Comments/in Blog/by Dominique Rizzo

Sicily, the largest island in the Mediterranean Sea, is a captivating destination that offers a wealth of experiences and attractions. While it may be classified as a small island in terms of geographical size, Sicily boasts an impressive array of historical, cultural, natural, and culinary treasures. Here are some reasons why Sicily stands out and offers more than most small islands

Sicilian food is insanely good.

I’m sure this is why I fell in love with Sicily even at an early age, but I know for a fact that every time I sit down and had yet another perfect meal, I knew there was something special about this island. Between the expertly prepared restaurant meals, and the fresh and authentic street food, you’ll never go hungry in Sicily.

While there’s a lot of crossover between Italian and Sicilian food, Sicilian dishes have some unique elements that set them apart. Due to Sicily’s geographical location at the southernmost tip of Italy, it has historically seen a lot of Mediterranean, Arab and North African influences. Because of this, in Sicilian cuisine you’ll find a lot of seafood, pistachios, fresh produce and more varied spices than you might in mainland Italian food.

That being said, Sicilian cuisine still quite similar to Italian food, so don’t feel like you’ll be out of your depth when looking at a menu! Think of it as similar, but different. Sicily is a very rich and diverse culture, so there isn’t one particular food that is able to be identified as the most famous Sicilian food. However, I have a few that I want to recommend very highly. Granita, Arancini, Panelle, Pasta alla Norma, Pasta con Le Sarde and Cannoli are just a few of the top Sicilian foods to try and which really encapsulate encapsulate the food that Sicily is famous for—and for good reason. They’re life changing.

If you’re wanting to soak up the sun and have an ideal beach holiday, Sicily can absolutely deliver for you.

Being an island, Sicily obviously has endless coastline, and there are beautiful, well kept beaches on basically every part of the coast!

Sicily surrounded on all sides by three different sea and the water temperature is ideal during the high season. One of the best parts about Sicily, though, is that being located just about as far south in Europe as it is possible to get, the realistic swimming season is much longer than in other parts of Europe. The water begins warming up a the end of April or May, and you can realistically expect to be able to take a dip well into November.

The endless opportunities for beach space means that you can have the exact kind of beach holiday you want. Whether you’re looking for a crowded party beach, a more secluded nature reserve, a luxurious beach club, or something family friendly—Sicily has something for you.

I have travelled so many times to the little islands around the coast of Sicily and they don’t disappoint, in fact they are a must to tag onto your Sicilian holiday and Sicily has made it very easy to travel to them all. You can even do day trips out to these little paradises if you want! Click here for details on my Aeolian Islands Tour 2024

Cefalù and Mondello are the most famous options on the northwest side of the Island, while Isola Bella, Calamosche and Portopalo di Capo Passero are the best options for the east side. There’s also the stunning and famous Scala dei Turchi, which is a bit out of the way of a lot of other things, but if you’ll be near the Valley of the Temples, is absolutely worth it.

Wine lovers, this one’s for you!

Sicily is a wine lovers’ paradise (which shouldn’t be a huge shock to anyone, given that it’s a part of Italy), but Sicily boasts so many of its own incredible wines.

Probably the two most well known and popular Sicilian wines are Marsala and Nero d’Avola – both of which are excellent. We also fell in love with Cerasuolo di Vittoria the last time we were in Sicily.

However, there’s actually a huge variety of Sicilian wines, including Frappato, Zibibbo, Cataratto Bianco, and even the very widely known (but not usually from Sicily!) Chardonnay.

Another great thing to do in Sicily is a wine tasting, so you can be sure to really get a wide sampling. The beauty of this is that almost all regions of Sicily produce wine, so you’ll find excellent tours whether you plan to visit the foothill vineyards of Mt. Etna, the stunning Val di Noto wineries (near Syracuse, Modica and Ragusa), the famed Marsala wine region, or the more off-the-beaten-track vineyards of the north coast and Madonie Park. Actually, you can even sample a range of Sicilian wines and cheeses without leaving Palermo

Now, most of us associate Greek ruins with, well, Greece of course. However, you can find a ton of ancient Greek history all over Sicily!

The Valley of the Temples site is probably the most famous in Sicily, and is one of the world’s best-preserved Greek temples outside of Greece. I’ve been to Athens, and I have been to The Valley of the Temples while in Sicily, and I have to say that it was completely on par with the things I saw in Greece, and in some ways a bit cooler because way less people come to see it!

There’s also Segesta, which is easiest to visit if you’ll be in and around Palermo—another really impressive ancient city with a well-preserved temple, and Selinunte, which has the added bonus of being right on the coast, which makes for quite the view.

Last but not least, there are a number of Greek theatres across Sicily, the most famous probably being in Taormina, but there are similar experiences in Syracuse and Palazzolo Acreide, to name a few!

If you want to dip your toes into some ancient history, Sicily is the perfect destination

Sicily really is the type of place to leave you in awe no matter where you look.

The east coast is an unbelievable display of baroque architecture, from Catania, to Ortigia, to Noto, there is no shortage of opulent and impressive baroque structures to marvel at.

The reason for such an abundance of baroque buildings on the east coast is a devastating earthquake in the late 1600s, which led to most of the east needing to be rebuilt from the ground up! Today, it’s an impressive and unique aesthetic that makes for the perfect backdrop to any vacation.

On the other hand, cities like Palermo showcase the many phases of domination that Sicily has experienced, and you’ll see Arab, Norman and Spanish influence all in one city.

I feel like architecture is really taken for granted when considering a vacation, but personally, I love nothing more than looking at some pretty buildings while sipping on an aperol spritz in the late afternoon, and Sicily delivers this dream ten-fold.

Like so many places in the Mediterranean, Sicilian culture is a breath of fresh air while on vacation.

Stereotypically, Mediterranean culture emphasizes hospitality, neighbourliness, relaxation, and connection—and in my experience, Sicily embodies these all perfectly.

Everyone we have come across in Sicily is so unbelievably friendly and helpful, which totally adds to the already amazing experiences we’ve had there. Even when it has been difficult to communicate due to language barriers (which are very real in Sicily!) I’ve found people to be patient and so kind while I struggle through my Italian and even harder… the Sicilian dialect.

Not only that, but the entire laid back atmosphere of Sicily is just ideal for a vacation. While it can be nice to fit a ton of things into your trip, sometimes it’s optimal to spend a day doing nothing but sitting at a cafe with a book, and Sicily makes that doable and acceptable.

The culture in Sicily is unmatched, and is definitely a top answer to the question “Why visit Sicily?”

Sicily is obviously mostly known as a summer destination, and with good reason—considering the beautiful sun and endless coast, but one amazing perk of Sicily is that the weather is never truly bad.

Even in the worst parts of the year, the average temperatures are around 53 F / 12 C, which is certainly not ideal for a beach vacation, but hardly too cold to still have a nice time traveling!

In the summer on average you’ll see temperatures up to 83 F / 28 C give or take, and I’ll be honest the heat can be brutal. But the coast and pristine sea water make it all worth it.

Because there’s really never a bad time to visit, why visit Sicily only in the summer? I went to Sicily this past March, and had a really lovely time. Honestly in some ways it was a nicer trip than when I went in August last year. I love the versatility that the weather lends to your planning, and it definitely makes for a great reason to visit Sicily.

No matter what kind of traveler you are or what kind of vacation you’re after, there’s something in Sicily for you.

If you’re going for the backpacking, city-break traveler vibe, Palermo and Catania have the perfect alternative vibes for you. If you’re looking for adventure and nature, Mount Etna and the surrounding park is perfect, as are all of the ruins you can find across the island.

If you want to explore small towns and enjoy the charms off the beaten path, Savoca, Noto, Ortigia and Cefalu are ready and waiting. If you want to sit on the beach and not move until it’s time to fly home, you have endless coastline to choose from.

And if you’re a foodie then it’s genuinely not possible for you to be disappointed. Even the fussiest traveler can find their perfect vacation experience in Sicily.

Want to learn more about this stunning and evocative Island of Sicily?

Join me on tour in 2024 travelling in June and September

Sicily your perfect holiday - Dominique Rizzo

5 Reasons Sicily Should Be Your Next Destination for 2024

0 Comments/in Blog/by Dominique Rizzo

Sicily, the largest island in the Mediterranean Sea, is a captivating destination that should be at the top of any traveler’s list.

With its rich history, stunning landscapes, vibrant culture, and mouthwatering cuisine, Sicily offers an unforgettable experience for all who visit. Let me take you on a virtual journey to discover why Sicily is a must-visit destination.

1. Sicily boasts a history that spans over thousands of years, making it a treasure trove of archaeological wonders.

From ancient Greek temples in Agrigento and Segesta to the remarkably preserved Roman mosaics of Villa Romana del Casale, Sicily is a living museum of civilizations past. The island’s strategic location in the heart of the Mediterranean has attracted numerous conquerors throughout history, resulting in a diverse cultural heritage that is visible in its architecture, art, and traditions.

2. Beyond its historical significance, Sicily’s natural beauty is awe-inspiring.

The island is blessed with breathtaking landscapes that range from picturesque coastal villages to rugged mountain ranges. The majestic Mount Etna, Europe’s largest active volcano, dominates the eastern skyline, offering a thrilling backdrop for adventure seekers and nature enthusiasts. The azure waters that surround the island provide excellent opportunities for swimming, snorkeling, and diving, with idyllic beaches such as San Vito Lo Capo and Taormina attracting sunseekers from around the world.

3. Sicily’s unique culture is deeply rooted in its Mediterranean heritage and is celebrated through its vibrant festivals, lively markets, and warm-hearted people.

The island’s cities, such as Palermo, Catania, and Syracuse, showcase a blend of architectural styles, reflecting the influences of the Phoenicians, Greeks, Romans, Arabs, Normans, and Spanish. Strolling through the narrow streets of these cities, you’ll encounter bustling markets, ornate cathedrals, and charming piazzas that come alive with the lively spirit of the locals.

4. No visit to Sicily would be complete without indulging in its gastronomic delights.

Sicilian cuisine is renowned for its robust flavours and fresh ingredients, showcasing the island’s fertile land and bountiful sea. From arancini (stuffed rice balls) and pasta alla Norma to cannoli and granita, each bite tells a story of Sicily’s culinary heritage. Exploring local markets and trattorias is a must to experience the authentic flavours of Sicilian cuisine.

5. The warmth and hospitality of the Sicilian people leave a lasting impression on visitors.

They take great pride in their traditions and are eager to share their love for their island with travellers. Whether it’s striking up a conversation with a local shopkeeper, participating in a village festival, or simply enjoying a leisurely stroll along the coast, the genuine warmth and friendliness of the Sicilians make every moment in Sicily unforgettable.

Want to learn more about this stunning and evocative Island of Sicily?

Join me on tour in 2024 travelling in June and September

Discover the Beauty of Sicily in June

0 Comments/in Blog/by Dominique Rizzo

Five reasons why June is the best month to Visit Sicily

“Are you looking for a vacation destination that combines stunning beaches, delicious food, rich culture, and beautiful weather?” Look no further than Sicily in June! The island of Sicily, located in the Mediterranean Sea, is a treasure trove of history, art, and natural beauty. June is the perfect month to visit as the weather is warm and sunny, the crowds are smaller, and the island is bursting with vibrant colours and flavours. From the ancient ruins of Agrigento to the crystal-clear waters of the Aeolian Islands, there is something for everyone in Sicily. So, pack your bags and get ready for an unforgettable June vacation in the heart of the Mediterranean!

Here are 5 reasons why June is the best month to experience all that Sicily has to offer:

The weather is perfect for outdoor activities:

With temperatures averaging between 25-30°C, June is the perfect time to take advantage of the warm weather and explore this breathtaking island . Whether you’re looking to hike through the island’s natural beauty, visit the many historical sites, swim in its crystal-clear waters, or lounge on its beaches, June is the ideal time to experience the beauty and diversity of Sicily.

Enjoy longer days

June is the start of the summer solstice, which means the days are at their longest. You’ll have more time to explore the island’s many sights and attractions. From the ancient ruins at the Valley of the Temples in Agrigento, to the sandy beaches of Cefalu, or the stunning baroque architecture of Noto and Modica, there is something for everyone.

Festivals and events:

June is a month packed with festivals and events celebrating Sicily’s rich cultural heritage. To name a few, there is the famous “Infiorata” flower festival in Noto, or the “Fiera di San Giovanni” market in Trapani featuring a colourful parade of floats and fireworks, or the vibrant markets in the capital Palermo. These are just some of the opportunities available to experience traditional Sicilian life and culture.

Low crowds:

As June is considered the shoulder season, there are fewer crowds in Sicily compared to July and August. This means you can explore the island’s many historical and cultural sites at a more leisurely pace. It’s the ideal time to visit Sicily’s famed active volcano Mt Etna, which is a popular destination with travellers during peak times.

Local Cuisine:

No list is complete without mentioning the culinary delights on offer!

The favourable weather conditions mean June is peak season for local produce. There is an abundance of the tastiest seasonal fruits and vegetables, and of course locally caught seafood. Enjoy Sicily’s traditional dishes such as arancini or caponata, made with the freshest ingredients or sample mouth-watering seafood, there is no doubt that Sicily’s food will be the highlight of your visit.

Whether you are fascinated by Sicily’s rich and varied history, are wanting a gastronomic experience like no other, or simply looking for a relaxing beach vacation, June is the ideal time to experience the beauty and culture of Sicily. Don’t miss out on this amazing destination – plan your trip now and discover for yourself why June is the best month to visit this Mediterranean paradise.

Why not join me on my Savouring Sicily – A Tour for the Senses Travelling in June. For more information and to view the itinerary visit https://dominiquerizzo.com/sicily-food-tour/

Don’t Go It Alone: Why Organized Tours are Perfect for Solo Travelers

0 Comments/in Blog/by Dominique Rizzo

Don't Go It Alone: Why Organized Tours are Perfect for Solo Travelers

Traveling on your own can be an exhilarating and liberating experience. The freedom to go where you want, when you want, and do what you want. As much as we may love the idea of solo travel, it also comes with its own set of challenges.

What if I told you that there’s a way to enjoy the best of both worlds?

The answer is simple: book an organized tour!

Here is 8 reasons why booking an organised tour will save you more

and ensure a more enjoyable trip for solo travellers.

You’ll feel safe and secure:

Organized tours prioritize the safety of their guests. We have established protocols in place to ensure that you feel secure throughout your trip.

You’ll save time and energy:

Let the tour operator/me handle the logistics of transportation and accommodation, while you relax and enjoy your trip. With our local knowledge and connections, we can help you make the most of your time in a new destination.

You’ll have a stress-free itinerary:

Planning an itinerary can be a daunting task, but booking into an organized tour means all the details and every details can be organised for you. Enjoy a comprehensive itinerary that highlights the best of your destination without having to worry about where to go or what to see.

You’ll save money:

Organized tours often offer an all-in-one package at a lower cost than if you were to plan everything independently.

You’ll make new friends:

Traveling with a group of like-minded individuals on an organized tour is a great way to make new friends and create lasting memories.

You’ll make the most of your time:

Organized tours are ideal for those with limited time who want to see and do as much as possible. With a pre-arranged itinerary, you can make the most of your trip.

You’ll gain a unique local perspective:

Local guides often accompany organized tours. They provide a unique and valuable perspective on your destination. They will take you to places that you may not have discovered on your own and give you a deeper understanding of the local culture.

You’ll have peace of mind:

With an organized tour, you can rely on the tour operator/me to fix any issues that may arise, ensuring you have peace of mind throughout your trip.

So, if you’re considering traveling on your own, then booking an organized tour is a great way to make the most of your solo travel experience. With all the details taken care of, you can focus on what really matters – enjoying your well-deserved time off! I would love for you join me on one (or more) of my bespoke Food and Wine Tours.

Head over to https://dominiquerizzo.com/food-tours/ for more information.

You can select an itinerary and immerse yourself in the experience. If you have any questions, feel free to email me at info@dominquerizzo.com.

The Short Version – History of Puglia

0 Comments/in Blog/by Dominique Rizzo

The History...

Puglia, also known as Apulia, is a region located in the southern part of Italy. Its history dates back to ancient times, with settlements by the Illyrians and Greeks in the 8th century BCE. The Romans also had a significant presence in the region, and many ruins from their civilization can still be found in Puglia today.

During the Middle Ages, the region was ruled by various powerful families and kingdoms, including the Normans, Hohenstaufens, and Angevins. In the late 19th and early 20th centuries, Puglia saw a large wave of emigration to the Americas and other parts of Italy as many people sought better economic opportunities. Today, Puglia is known for its beautiful coastline, historic towns and villages, and delicious traditional cuisine.

Puglia, located in the heel of the boot of Italy, has a rich and complex history dating back thousands of years. Here are some key historical highlights:

Prehistoric and ancient history: Puglia has been inhabited by humans since prehistoric times. The region was home to a number of ancient cultures, including the Messapii, an indigenous people who built fortified settlements and developed an advanced system of agriculture.

Roman period: Puglia was a key region for the Roman Empire, with the city of Bari becoming an important port and center of trade. The Romans built many monumental structures in Puglia, including the famous Trulli houses, which are still standing today. The trulli are traditional conical-roofed houses made of limestone, which are found mainly in the region of Valle d’Itria.

Medieval period: Puglia was conquered by the Normans in the 11th century and then the Hohenstaufen in the 12th century. They left behind many beautiful examples of their architecture, such as the Cathedral of Otranto and the Castel del Monte.

Renaissance period: During the Renaissance, Puglia became an important center of art and culture, with artists such as Michelangelo and Raphael visiting the region. Many beautiful palaces and churches were built in Puglia during this time.

Modern history: Puglia was ruled by the Bourbon dynasty in the 19th century and later became part of the newly-formed Kingdom of Italy. The region has a long history of agriculture, particularly olive groves and vineyards, which continue to be the backbone of its economy today.

Puglia is also known for its Baroque architecture, with notable examples in cities like Lecce and Martina Franca.

Love what you have read and want to experience Puglia? Click here for details of my 12 Day Puglia Tour travelling in 2024

A Brief History of Sicily Starting with the Greeks

0 Comments/in Blog/by Dominique Rizzo

When Sicily was Greek

Sicily is the largest island in the Mediterranean Sea and has a rich history dating back to ancient times. The island was originally inhabited by the Sicani and Siculi tribes, who were later conquered by the Greeks in the 8th century BC. During this time, Sicily became a major center of Greek culture and civilization, with cities such as Syracuse and Akragas thriving. In the 3rd century BC, Sicily was conquered by the Romans and became an important province of the Roman Empire. After the fall of Rome, Sicily was ruled by a succession of different powers, including the Byzantine Empire, the Arabs, the Normans, the Swabians, the Angevins, the Aragonese, and the Bourbon monarchy.

In the 19th century, Sicily became a key center of the Italian Risorgimento and was eventually unified with the rest of Italy in 1861. Today, Sicily is an autonomous region of Italy with a unique culture and history.

The Greeks In Early Sicily

Sicily’s entwined history, culture and food is about settlers and invaders –

650 B.C. – 850 200 years The Siculi – who the island is named after were in the East, the Sicani in the West, and the Elymi coming from Asia Minor and escaping from Troy are the first known inhabitants of Sicily.

· Then came the Greeks – arriving on the fertile shores of Eastern Sicily establishing such popular provinces such as Giardini Naxos and Taormina, Siracusa , Catania and Agrigento which display some of the most noted and extraordinary Greek ruins out side of Greece.

· the Greeks began what is now considered the first mass colonization of Sicily and becomes “Magna Graecia” or “ the Greater greece”

· Thanks to the Greek invasion many of the great minds of antiquity that we normally associate with Greece were actually born on Sicilian soil and lived on the island most of their lives.

· Archimedes, the greatest scientific mind of antiquity

· Gorgias of Lentini – a master of public speaking who brought the art of public speaking to Rome

· Empedocles, naturalist, philosopher, orator, poet, physician, scientist and first volcanologist. He fell or jumped into Mt. Etna, was swallowed by the volcano, and legend has it that the mountain expelled one of his sandals intact. and regarded as a god to the people of Agrigento

· Sicilians contributed substantial innovations to Greek theatre in the ruins of Segeste, Taormina and Siracusa elevating Greek comedy to a high level of drama

· They introduced mime, laws , they developed poetry and treating mythological and epic Tales in a lyrical way

· Most importantly was Archestratus – a famous Sicilian Cook credited for the first cook book “ The Sweet Taste” who later travelled to Greece giving lessons on cooking to the greeks.

· The colonists introduced grapes, figs, pomegranates, wheat, walnuts, and hazelnuts. They planted vineyards, building a considerable reputation for Sicilian wines. Native bees were making honey that the Greeks used as offerings to their goddess Aphrodite. Fresh Fruit , dried figs and Honey

· The Greeks sponsored the rearing of cattle to increase the manufacturing of dairy products.

· They planted olive trees – Kalamata were the earliest domesticated olives and they produced some of the best olive oil preferring the Sicilian Olive oil to their own

· They introduced horti: vegetable gardens fenced in with stone walls that were the predecessor of the present day kitchen gardens called orti. From here the local Sicilians employed by the wealthy aristocrat Greeks took the place of slaves in the kitchen and the ‘cook” was born – They made pickled vegetables, adding capers, olives, honey, spices and fried artichokes thus producing an archaic version of caponata.

· Writings from this period document sweets called dulcis in fundo, made of honey, nuts, milk, and flour, served with baskets of fresh fruit and sweet wine at the end of a meal.

· The Greeks made a very sweet wine called Malvasia using dried and fresh grapes crushed together. They also made custard of ricotta; honey and eggs called tyropatinum, a sweet version of the modern Greek cheese pie known as tyropita.

To be continued…

Love what you have read and want to experience Sicily? Click here for details of my 14 Day Sicilian Tour travelling in 2024

Understanding the Hand Gestures of Italians

0 Comments/in Blog/by Dominique Rizzo

The Other Italian Language

Sicily is known for its unique culture and traditions, and one aspect of this culture is the use of hand gestures, or “gesture language,” in communication. The Italian language is not only renowned for its melodic words but also for the hand gestures that accompany them. About 250 hand gestures have been identified and are used by Italians on a daily basis. Naturally, the question arises: where does this unique custom come from?

Theories suggest that the iconic hand gestures are a result of a long history of Italy being invaded by many nations that imposed their languages, cultures and mannerisms. From the Ancient Greek colonization along the Mediterranean coast to subsequent invasions by the Carolingians, Normans, Visigoths, Arabs and Germans, these hand gestures developed as a means of communication among people with no common language – and have stuck around ever since.

There is a vast variety of hand gestures, but here are the top 8 recommendations which may come in handy when you want to add emphasis to what you are communicating in Italian. Some of the most commonly used Sicilian hand gestures include:

“THE CORNUTO” (also known as the “malocchio”):It is used to ward off the “evil eye” or as an insult meaning “cuckold.”

ACTION – This gesture involves forming a fist with the thumb sticking out between the index and middle fingers.

NUN SINNI PARRA – It can not be done

Literally it translates as ‘don’t even mention it’, something that absolutely can not be considered. When a Sicilian is not quite willing to do something, the issue should not be mentioned in front of him, or the reactions can be unpredictable. It is something that totally upsets the person who is listening.

ACTION – The Sicilian shows this mood by putting the high part of the hand folded between the chin and the neck and then moving it forward.

TANTICCHIA – A BIT

Generally the gesture is accompanied by a sad expression, in order to emphasize the contrast between the lack and the desire of abundance.

ACTION – The thumb and middle finger touch each other to express a serious lack of something.

SI TI PIGGHIU! – If I catch you!

During your trip to Sicily you will often hear a mother screaming this sentence to his son suggesting dire consequences. Literally it translates as ‘If I catch you’, and it is a sort of reaction to something negative that has been committed by someone and has to be punished somehow.

ACTION – To represent the threat, Sicilians place the entire hand, inside the mouth, between the teeth, after finishing the sentence.

ACCURA – BEWARE / OCCHIO (“WATCH OUT”)

Literally translated as ‘beware’, in the sense of ‘keep your eyes open’, This is a warning gesture, meaning ‘STAI ATTENTO’, “beware” or “watch out”. It is a real invitation to pay special attention, as an apparently peaceful situation could turn into something bad or because something could turn out to be disadvantageous.

ACTION – It is performed by lightly placing the index tip on the cheekbone under the eye and pulling slightly to open up the eye a little wider.

BONU – APPETIZING

With this gesture Sicilians indicate that something is appetizing in terms of taste or sight.

ACTION – The index is at the center of the cheek and makes some swinging movements, pushing on the skin.

‘NZE/ NONZI – NO

And finally here is one of the most popular features in the world, the way in which the Sicilians raise their heads upwards, producing a sound that may be transcribed with ‘nze’ to say no to something.

NON MI INTERESSA (“I DON’T CARE”)

One of the most famous gestures, the so-called “chin flick” means “Non mi interessa!” – I don’t care.

ACTION – This is formed by flicking the back of one’s fingers under the chin.

L’OMBRELLO (“ABSOLUTELY NOT!”)

L’ombrello (“the umbrella”) is a common gesture which mimics hanging an umbrella on a hook. This is a “colourful” (and rather rude) way to tell people to get lost if they ask for huge favours, like borrowing money. Considered uncouth.

COSÌ COSÌ (SO AND SO)

This gesture is used to communicate when something hasn’t quite hit the mark. If you are asked whether you like a meal, a movie or anything else, and you are quite unimpressed this is a great non-verbal way to express it.

ACTION – It is performed by alternatively turning the hand palm up and palm down.

MA VA VA (“GET LOST”)

It’s commonly used, and once the irony of the gesture is mastered, feel free to deploy it at will! But be warned, it can turn nasty – particularly when the swinging arm looks as if it’s about to turn into a slap.

ACTION – This usually involves an outstretched arm that is chopped up and down, the message is unequivocal: “Get lost.”

SI VABBE’! (“YEAH, RIGHT!”)

This mocking gesture is used to express mistrust in someone who is exaggerating or making up a story.

ACTION – It involves the movement of the forearm in circles accompanied by raised eyebrows and bottom jaw slightly pulled down.

MI STAI QUI (“I CAN’T STAND YOU”)

It simply means: “I can’t stand you.”

ACTION – While this gesture involves a forearm held horizontally against the stomach, it’s neither a gesture expressing hunger nor an invitation to lunch.

CHE CAPOLAVORO! (“WHAT A MASTERPIECE!”)

Last but not least is the gesture which has become the symbol of Italian-level quality. This is the best way to show appreciation when words aren’t enough. Usually used in relation to food, it can be used in any context expressing appreciation for a true masterpiece, or as the Italians would say – UN VERO CAPOLAVORO!

ACTION -When someone puts their 5 fingertips together and brings them to their mouth for a symbolic kiss you know you have outdone yourself.

Check out the videos below for more on Italian Hand gestures and their meanings.

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The Gastronomic Traditions of Puglia

0 Comments/in Blog/by Dominique Rizzo

The Gastronomic Tradition of Puglia

The Apulian cuisine is a simple cuisine linked above all to the work of the land, which has been able to elaborate typical dishes with many flavors and aromas. There are four main ingredients in this gastronomy: oil, wheat, vegetables and fish. From the numerous olive groves we obtain that oil which represents about a third of the total Italian production. Durum wheat is also grown in Puglia, which is the origin of innumerable types of pasta and the tasty Apulian bread. Very widespread and of high quality are the fruit and vegetable productions, the basis of very original dishes. In fact, Apulian cuisine boasts a rich variety of vegetables and products grown in the lands overlooking the sea or in those in the interior of the region. Finally, overlooking the waters of the Adriatic Sea on one side and the Ionian Sea on the other one, the region can enjoy freshly caught fish and seafood that is always available.

Rich in flavors and aromas, Apulian cuisine is renowned throughout the world for its special authenticity. It is a cuisine made of love and passion, of tradition and wisdom handed down from mother to daughter. Flavors and colors blend on the table, but a contribution to the flavor and its success is provided by the raw material: from the Polignano carrot to the Torre Guaceto or Lucera tomato, from the Galatina chicory to the white one from Otranto, up to the renowned red onion of Acquaviva, there are several vegetables and fruits characteristic of the cultivations in the region.

Simple dishes coming mostly from the poor and peasant tradition. Each season is characterized by its aromas and its typical recipes. Starting with the beloved orecchiette with turnip tops, or orecchiette with horsemeat sauce. Walking through the narrow streets of some cities such as Polignano a Mare, Ostuni, Lecce or Gallipoli, it is possible to meet housewives at work dedicated to the preparation of cavatelli, strascinati, troccoli and orecchiette. In Puglia, handmade pasta is seasoned above all with vegetables: pasta and broccoli florets, pasta and cabbage, macaroni and aubergines, pasta and broad bean purée, spaghetti and chicory. In addition to the delicious first courses, Puglia is renowned throughout Italy for its special products such as bread from Altamura, or the tasty focaccia from Bari, vegetables in batter and many other delicacies with an unforgettable flavour.

Cheeses also play an important role: they have strong flavors such as cacioricotta, canestrato, ricotta, or some typical regional dairy products such as mozzarella, stracciatella or burrata.
And the meat? As in all of southern Italy, beef is scarce, even if the Sunday dish of brasciole with sauce excels; on the other hand, game, poultry, pork, wild rabbit and above all sheep meat are widely used, where the region is in third place in national production, after Sardinia and Lazio.

Let’s not forget that fish is very abundant on the entire Apulian, Adriatic and Ionian coast. From Bari octopus, to anchovies that are eaten raw; from seafood to oysters cultivated according to a custom that dates back many centuries; from the mussels of Taranto, which are often cooked “arracanate” (that is, covered with breadcrumbs and parsley, with garlic, oil, oregano and tomato), to the rock mullets of Polignano.

Let’s see in particular some of these dishes of the Apulian culinary tradition:

Orecchiette are the typical Apulian dish and symbol of traditional pasta. They are a true icon of Apulian cuisine and are now renowned throughout the world. Made with fresh handmade pasta with flour, water and salt, their small ear shape goes perfectly with any type of sauce. The most famous are orecchiette with turnip greens and anchovies, orecchiette with meat sauce and orecchiette with tomato, ricotta and basil. Orecchiette are typical of Bari, but their historical origins are uncertain: some claim they were introduced during the Middle Ages, others trace them back to the Jewish community residing in the area during the Norman-Swabian domination. The fact is that even today this pasta is among the most appreciated Apulian first courses both by the local population and by visitors and can be found cooked with different seasonings. Of course, the most classic is orecchiette accompanied by turnip tops, oil, salt and anchovy fillets.

Broad beans and chicory is another dish of traditional Apulian cuisine, certainly the most representative dish of Apulian peasant culture. It is smoothly blended broad beans combined with olive oil and seasoning and chicory, served with croutons. Perfect combination of legumes and wild vegetables, simple but nutritious ingredients, with a really tasty result.

Bombette, another Apulian dish, is a meat-based specialty born and widespread throughout the Itria Valley.
Made from thin slices of pork neck which enclose a filling of abundant caciocavallo cheese, bacon and spices. Typically cooked on a skewer / spit in a wood oven, they are eaten in one bite. A unique culinary experience, which can also become cultural if you eat them during the village festivals.

Pancotto is a simple and poor winter dish that arises from the need to use stale bread in a peasant civilization that could not and did not want to waste bread that was no longer fresh. A dish seasoned with a mixture of wild vegetables, called “ammischk”. A dish that is typically Apulian with small variations from town to town.

Octopus “alla pignata” is also among the specialties of Apulian food. In Salento, octopus alla pignata is an original dish that has its roots in popular tradition. It is prepared with the addition of potatoes, tomato, onion and celery to enhance the flavor of the octopus. The cooking of the octopus in the pignata, a terracotta container with very thick walls, which makes it ideal for slow cooking, is not accidental.

Among the most loved typical Apulian foods there is certainly the Tiella, a sort of Apulian paella that takes its name from the pot in which it is traditionally cooked. It is precisely in the tiella that rice, potatoes and mussels are placed to be mixed with onion, tomatoes, garlic, parsley and breadcrumbs and finally baked. It was once enjoyed on holidays while today it is one of the most consumed recipes both hot in the cooler seasons and in summer as a cold and complete dish.

Stuffed aubergines are a dish that the Apulians love madly. They are incredibly tasty, especially when filled with minced meat or pasta and bread.

Brasciole are horsemeat rolls cooked in the sauce, which must be tasted. Widespread especially between the provinces of Bari and Brindisi, brasciole are a preparation considered among the poor but incredibly succulent dishes, from whose slow cooking a thick and delicious sauce is also obtained, perfect for seasoning pasta.

For street food lovers, the Panzerotto can be found in the stalls and rotisseries of every alley in Puglia. It is the classic mezzaluna made with pizza dough and generally filled with mozzarella and tomato. It’s fried and crunchy on the outside and soft and gooey on the inside. This delicious food dates back to the seventeenth century and was also born thanks to the diffusion of tomatoes imported from America.

The Rustico, typically found in the city of Lecce is a round-shaped savory, flakey pastry filled with béchamel sauce, a little bit of tomato sauce, and mozzarella, although the latter does not always make an appearance.

After delicious first courses and very tasty second courses, it is impossible not to mention some of the best traditional Apulian sweets: Cartellate (or “carteddate” in the local dialect) are puff pastry pancakes sprinkled with vincotto, honey, spices and almonds, which are typical of days of celebration and enrich the Apulian tables especially at Christmas. Their particular shape is said to recall the halo of the Child Jesus or the crown of thorns of the Jesus on the cross.

The Apulian sweets then reserve the same great surprises with dishes of extraordinary goodness including Casatiello, Zeppole, Rosata of almonds, Boconotti, Pasticciotto Leccese, taralli with vincotto and many other delicacies.

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What’s so special about “Minni Di Virgini” from Catania

0 Comments/in Blog/by Dominique Rizzo

What are “Minni Di Virgini”

Minni di virgini, cassata di Sant’Agata, or minni di Sant’Agata typically are made of a round marzipan shell moulded into a smooth half sphere. Looking like the shape of a small breast they are often served with white porcelain sheen icing topped with candied cherries. There are a couple of varieties you will find particularly in Catania where they are celebrated on the 5th of February for St Agatha’s saint day. According to experts, there are a couple of versions of these little cakes most of them have an outer layer of short crust pastry but their fillings change, one is filled with pastry cream or a type of vanilla custard, covered in pink icing and topped with a candied cherry, the other is traditionally filled with sweet sheeps milk ricotta cheese, chocolate, and candied citron or candied squash. Not to be confused with the “Sicilian cassata” with is of a similar combination although using sponge cake and covered with marzipan. The other Minni di Virgini you will find is filled with a type of cream filling flavored with chocolate and candied orange peel.

The story behind these pastries is that they were inspired by Saint Agatha, who is embraced as the patron saint of Catania. St. Agatha had her breasts cut off in martydom and is depicted forever carrying them on a plate. The pastries called ‘virgin’s breasts’ were created in her honor by the sisters of the Monastero della Vergine in Palermo and later adapted by the Catalians who, in the interest of anatomical correctness, added the cherry on top. For reasons of modesty, minni di virgini were called cassatine by the nuns. At one time, minni di virgini were baked in monasteries, now they are available in the pasticcerie or pastry shops though out Sicily but particularly in Catania.

The Story of St Agatha

St. Agatha, also known as Agatha of Sicily, is one of the most highly venerated virgin martyrs of the Catholic Church. It is believed that she was born around 231 in either Catania or Palermo, Sicily to a rich and noble family.

From her very early years, the notably beautiful Agatha dedicated her life to God. She was living as a Christian in Catania during a period of intense religious persecution, she became a consecrated virgin, a state in life where young women choose to remain celibate and give themselves wholly to the Church in a life of prayer and service. That did not stop men from desiring her and making unwanted advances toward her.

One of the men who desired Agatha was Quintianus, a high diplomatic. He thought he could force her to turn away from her vow and force her to marry. His persistent proposals were consistently spurned by Agatha, so Quintianus, knowing she was a Christian during the persecution of Decius, had her arrested and brought before the judge. He was the Judge.

He expected her to give in to his demands when she was faced with torture and possible death, but she simply reaffirmed her belief in God by praying.

To force her to change her mind, Quintianus had her imprisoned in a brothel. Agatha never lost her confidence in God, even though she suffered a month of assaults and efforts to get her to abandon her vow to God and go against her virtue. Quintianus heard of her calm strength and ordered that she be brought before him once again. During her interrogation, she told him that to be a servant of Jesus Christ was her true freedom.

Enraged, Quintianus sent her off to prison instead of back to the brothel a move intended to make her even more afraid, but it was probably a great relief to her. Agatha continued to proclaim Jesus as her Savior, Lord, Life and Hope. Quintianus ordered her to be tortured. He had her stretched on a rack to be torn with iron hooks, burned with torches, and whipped. Noticing Agatha was enduring all the torture with a sense of cheer, he commanded she be subjected to a worse form of torture, that her breasts be cut off with pincers – often seen with her in painting and religious images of the saint.

He then sent her back to prison with an order of no food or medical attention. But the Lord gave her all the care she needed. He was her Sacred Physician and protector. Agatha had a vision of the apostle, St. Peter, who comforted her and healed her wounds through his prayers.

After four days, Quintianus ignored the miraculous cure of her wounds. He had her stripped naked and rolled over naked over hot coals and fragments of broken pottery. When she was returned to prison, Agatha prayed, tradition has it that, although her breasts were miraculously restored by Saint Peter, she died on February 5, 251,

She is commonly featured in religious art with shears, tongs, or breasts on a plate.

The History of the Nuns and Sicilian Sweets

Minni di virgini have been a specialty of Sicilian convents for hundreds of years, but in recent history, they’ve become associated with Catania’s celebrations. It might seem odd that convents or Catholic festivities would embrace breast-shaped cakes. In Giuseppe di Lampedusa’s 1958 novel The Leopard, the narrator recoils in horror as he beholds minni di virgini, which he calls “a profane caricature of St. Agatha.”

One of the easiest ways to access the saint is by eating minni di Sant’Agata, especially since they’re available year-round in Catania. It’s impossible to pinpoint when, exactly, these anatomical cakes went from pagan treat to saintly sweet, but Sicilian nuns are credited with popularizing them. Before they became associated with Agatha, early versions of the cakes were simply known as minni di virgini, which may imply that they were a specialty of the nuns of the Monastero di Vergini in Palermo.

Plato, plumbing, and pastry might not be around today if not for Italian monks and nuns, who are credited with saving Western culture in the tumultuous centuries known as the Dark Ages. As barbarian hordes conquered and reshaped western Europe, monasteries and convents became safe havens. Classical literature was protected, studied, and translated by scholar monks.

They preserved medicinal knowledge from the ancient world and used Roman plumbing systems to pull water through their cloister fountains. Nuns took in orphans and raised them. (Esposito, meaning “exposed,” is a common Italian surname given to babies left on the doorsteps of convents.) They also baked elaborate, labor-intensive pastries from ancient recipes that they sold to the public to support themselves.

Not only were the convents bastions of tradition; they were (and are, where they remain) the most authentic source for classic Sicilian sweets. Some monastries still producing sweets are monastery of Sant’Andrea in Palermo making cannoli. In Agrigento, the Santo Spirito monastery of cloistered Cistercian nuns, famed for the sweet couscous with crushed pistachios that’s made there. But perhaps the most famous baker is Maria Grammatico, in the mountain peak town of Erice. Grammatico’s life story has been recounted in the book Bitter Almonds, which she coauthored with Mary Taylor Simeti (William Morrow & Co., 1994). She was raised in an orphanage run by Franciscan sisters, where she helped in the preparation of sweets. Deciding against the nun’s life, Grammatico opened a modest pasticceria, which has since grown into one of the largest pastry businesses in Sicily.

Grammatico, who is now 70, makes an amazing assortment of traditional cookies and small pastries, but her true talent lies in frutta di Martorana (marzipan fruit, named after the Palermo convent where they originated) shaped from almonds she grinds into a paste daily and paints in realistic colors.