There are still a few spots left on my Sicilian cooking classes….
I’ve just been on Radio NZ with Jim Mora talking about Sicily and Marsala. I’ll be giving a Marsala tasting on the classes – it’s always a revelation because Marsala is well known in cooking but it is not so common to serve it as an aperitif or digestive. It is delicious! I love the richer sweeter ones in cooler weather at the end of a meal, around the fire. Bliss.
Sicily is fascinating. Through history it has been invaded and plundered over a dozen times, but with each round invaders came new ingredients. The Greeks brought honey, wine and olives, three essentials of the Sicilian table. The Romans brought grains and pulses. The Arabs and Spanish Moslems, known as the Saracens, brought citrus fruits, eggplants, spices…
And the Normans left their mark with blue-eyed children.
The Biuso family are most likely traceable back to the 11th century Normans!
The result of all these ingredients, and cooking methods, too, such as spit-roasting, is a cuisine of great contrasts, of simple, peasant food sharing the table with elaborate baroque dishes.
Sicily is larger than life – it’s as if someone is shining a great spotlight on it, and everything appears more colourful, more fragrant, more powerful. It wakes up your palate and your senses, in a really good way. Come along to the class and experience a taste of Sicily for yourself.