A Mediterranean Way of Living Has Something More to Say Today this dish is widely known as the Broth of St. Stephen’s Day, traditionally eaten on December 26th, the day after Christmas. Yet long before it became associated with a specific…
This recipe comes from the Palermo area and the west coast of Sicily, and it’s one of those dishes you don’t really learn just by reading—it’s something you learn by making it with someone. This is one of those recipes you’re unlikely to come…
Why This Harvest Changed Everything This year the olive harvest stretched longer than usual. Spending so many weeks among the trees — moving from the areas we usually work to corners of the farm we rarely reach — shifted our…
Loquat, oh yes, we love Nespole! What is Loquat? The loquat is a small orange fruit that grows on evergreen trees native to Asia but widely cultivated across the Mediterranean region known as Eriobotrya japonica. Originally native to Asia, the tree…
Ingredients Cooking Instructions
The cucuzza longa (Lagenaria siceraria var. longissima), Gagoots sometimes in Sicilian/American have so many different names: Snake gourd, Snake melon, Snake squash, Serpent gourd, Bottle gourd, Calabash gourd, Long squash, Italian long squash, Sicilian zucchini, Sicilian snake zucchini, Snake cucumber…
Between seaside holidays and hard work in the countryside In Sicily, summer seems to never end. The sun rises early in the morning and stays high until late in the evening, lighting up the fields and warming the stones of…
Today, the tomato is the very soul of Italian and Sicilian cuisine, yet its story began far away. Native to the Americas, it arrived in Europe in the 16th century, brought by the Spanish. At first, it was not considered…
Suggestions and tips “things to do” close to Noto and our Farm Travelers who come to southeastern Sicily often explore historic towns, baroque cities and the landscapes of the countryside. But some visitors are also curious about something quieter: the…
We’ve been wanting to do this for years… and finally, this summer, we made it happen! For the very first time, we’ve preserved our caper leaves in brine – and we’re already obsessed. Honestly, we’re already thinking of making a lot more…