Lighter than ice cream but just as flavorful and refreshing, water-based sorbets and granitas are the perfect escape from summer heat. Try slushy, sweetened espresso granita from Sicily, pastel orange sorbet made of puréed melon, fruity white wine granita, and more.
Traveling to Sicily for Easter week is a special time: there's a special energy in the air. You feel it in the markets, where butchers are busy trimming baby lambs for all the family feasts; at bakeries, where shoppers stock up on colorful breads adorned with eggs; and in the streets, where at any given moment you might catch a chord of distant music from one of the many processions moving through town.
Sicily is home to one of the most fascinating, and delicious, cuisines in all of Italy. Nancy Harmon Jenkins pays tribute to the talented home cooks who make everything from cannoli to caponata on this unique island.
From SAVEUR Issue #136by Roberta Corradin Sicily may appear to be the place that time forgot, but it actually lays claim to some of Italy's most creative chefs. It all began in the mid-1990s, when a handful of winemakers in the Mount Etna region, who had long sold their wine to be blended with French and Piedmontese reds, started focusing on their own bottles. Before long, international wine buyers and journalists began finding their way to the southeastern part of the island, where a quiet culinary revolution was under way.Keep reading »