Saturday, August 10, 2013

"Do you want pane e panelle?" My first interview to an Italian newspaper

Dear readers and food lovers,
as I had happily announced few days ago on my Official Facebook page, this summer I had the honour of being interviewed for my blog by
an Italian National newspaper, always interested in finding new Sicilian bloggers to talk about. How exciting!!!

Here it is a recap of my interview translated just for you :-)

What is your blog about?
The blog combines three passions of mine: food, writing and English language. So it talks about Sicilian recipes but not only. For instance, I have written of Sicilian expert Gaetano Basile's new book about food, about the Sicilian chef Natale Giunta fighting against organised crime and about one of the favorite place of judge Paolo Borsellino: the Focacceria San Francesco in Palermo. Obviously common denominator are always Sicily and food.

Why are you writing in English?
Many reasons. I wanted to export Sicilian cuisine, connect with all the numerous Sicilians that live abroad and that miss the colours and parfumes of our wonderful cuisine, and also let other people in the world know about our food and tradition as well.

It's a mortal sin leaving Sicily without trying...
A lot of stuff: panelle, pasta al forno, cous cous, grilled primosale cheese with black pepper, fresh ricotta cheese, brociolone, caponata, fried sardines.
Arancine and the whole rotisserie, pistaches ice cream flavor from Bronte, gelo di mellone, marzipan (pecorelle or frutta di martorana) and everything coming from our patisserie, starting with cannoli and cassata.

Three blogs that you like. because I like the fact that combines fashion and food. L’ora del libro, an Italian blog for those who love reading and Cliomakeup which is all about beauty products and make up.

Three stereotypes about Sicilian cuisine.
The caponata is made only with aubergine/eggplants and not with bell peppers.
The parmigiana has fried aubergine/eggplants and has nothing to do with the city of Parma or with the famous Parmigiano Reggiano.
The ricotta cream for desserts is made with fresh ricotta, sugar and dark chocolate chips only. Some people think there are also pieces of candy fruits, it was an old use, but not anymore.

Which adjective would you use to describe the following things:
Bronte's pistaches: precious
Pane ca meusa/spleen sandwich: poor
Modica's chocolate: historical
Sfincione: with strong character
Caponata: multi-cultural

Tastes and parfumes.
Palermo: pane e panelle and street food in general
Trapani: cous cous with fish and caldofreddo
Messina: pignolata bicolore, lemon and choc.
Siracusa: slushes of any flavours.
Catania: Nerello Mascalese wine.
Ragusa: caciocavallo cheese dop.

Sicilian Chefs. Who do you prefer?
On this matter I have to improve my knowledge, among those who I have appreciated the talent so far there are:
1. Angelo Treno
2. Giuseppe Di Cristina
3. Natale Giunta

Name, origins, job, what you read and what you watch on tv.
My name is Georgia and I am from Palermo. I am a web content editor, I work with social media and web communication. Basically I write, not only for work but for pleasure as well, infact few months ago I published my first novel in Italian entitled: “L’Equilibrista”.
I love Sergio Bambarèn's books, but also the ones that tell true stories. Recently I read two amazing books that every human being on earth should read: Ruta Sepetys' “Between shades of gray” and Immaculè Ilibagiza's “Left to tell”.
On tv I like watching movies that make me laugh and relax, and depending on what happens in Italy, I may also watch programs on current affairs.

Your favorite aphorism.
Carpe diem. It's from the latin poet Horace and means "seize the day". 

Recipe and wine for this summer.
For this torrid summer I would suggest the cous cous with vegs. It's healthy and fresh, and perfect for any occasion. It can go with both a white or a red wine.
I am not a sommelier but I will try a combination with either Corvo Glicine or Cerasuolo from Vittoria. Both rigorously Sicilians!!! 

You can read the original interview here.

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