The basics of Sicilian Cuisine


Il soffritto


La cotoletta


La pastella

 

Sicilian Ragù

3 comments:

  1. This is a gem of a blog held by a gem of a food connoisseur. Every single recipe and advice from Giorgia is from direct and real knowledge: no flashy Italian names behind a bunch of web marketing experts: the author of the blog is a real master of Sicilian cuisine, a local and a refined intellectual, besides being a skilled chef of regional recipes. Finally a great, real, honest blog in a small virtual world!!!yes, we love Sicily and Italy...don't you?

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  2. Thank you so much for visiting my blog and for taking the time to leave this amazing comment E.Tonazzi.
    I really appreciate it :)
    Come back soon to check the new recipes!

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  3. One of the churches in Baton Rouge, LA is having a Mass tonight and distributing St. Lucy Bread. One of my non-Italian friends looked up why bread. So, I asked my uncle why we boil wheat and eat that. All he could tell me was because it was a Sicilian tradition that my grandmother did. Your blog cleared up the reason why. Thanks so much!

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