Tuesday, April 7, 2009

Easter delights for senses

It would be easy to say I made these small cute pastries but it wouldn't be true. These are masterpieces of the ancient tradition of the Sicilian convents and are made by the gentle and skilled hands of old nuns whose recipes will maybe disapper with them.

My good friend Aldo Grasso, I've already posted about him and about his Enoteca di Sicilia, did a great job. He is a taste hunter who travels aorund Sicily to seek and find out stories and recipes of our culinary traditions. Easter travel is undoubtly the most interesting one made to discover that great cutural heritage hidden into the kitchens of the convents. Pastries and desserts of Holy week come from cloisters located mostly in Western Sicily: Mazara del Vallo, Alcamo, Erice, Agrigento, Palam di Montechiaro, Mistretta. These pastries are true masterpieces of the culinary art, some of them dating back to the Midde-Ages. Made basically of Sicilian almonds, sometimes filled with pistach or citron, they offer a perfect balance of taste, fragrance and sugar. Aboslutely hand-made, there is no space for industrial production.
For those of you who see themselves as taste hunters I strongly suggest to order these unique Sicilian delicacies, a great delight for adults and children!

Enoteca di Sicilia
Viale Africa 31
95100 Catania (Sicily, Italy)
T + 39 095 7462210
E enotecaregionale@tiscali.it

Picture & text © Doriana Briguglio

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