![]() They are masters in the traditional Brontese filletta, a sort of pistachio pancake with a recipe that from the late 1800s that’s been passed down for generations.Pope Benedict XVI is greeted by the faithful in Les Combes in 2005. In the heart of town, I stopped by Nove (which in Brontese dialect means “surprise”), a shop with locations in Bronte and Taormina that sells all things pistachio. On this day, the volcano seemed a little too quiet for comfort, but the drive provided some majestic views to soothe the worries of impending doom. Letting him get back to work, I said arrivederci to my new friend and thanked him for adding an unplanned stop to my itinerary: Bronte.īronte is a small village on the slopes of Etna, which has avoided destruction by its fierce eruptions three times. Nevertheless, he still took the time to joke around with everyone and pose for selfies. We got caught up in a long chat and his shop soon filled with hungry locals and tourists alike. ![]() When I asked him about his use of pistachios, he mentioned he sources them from Bronte, a town about 65 kilometres away. “It’s too bad you can’t capture the smell with your camera,” Roberto quipped as I took a photo of his tasty creations. It was the mafiosi, pistachio dough balls named after the infamous Sicilian mobsters, which had just come out of the oven. The only thing that woke me from my stupor was the aroma that hit me next. And I can verify this is true-one bite and I was in cannoli heaven. His secret to making great cannoli is to prepare them on the spot for each customer. Roberto filled them with ricotta and dipped them in powdered almonds. There were several sheets of fresh cannoli shells on the table. It’s said that pistachios were first imported and planted in Sicily during the Arab rule in the ninth century. Also known as “green gold,” the pistachio is a member of the cashew family with Middle Eastern origins. In Sicily, pistachios are added to everything-pasta, pastries, gelato, liquor. Other Sicilian classics include cannoli, arancini (fried and stuffed rice balls) and granite (sorbet that, to my delight, is encouraged for breakfast).īut as I quickly learned, it’s impossible to talk about Sicilian food without mentioning the Sicilian pistachio. In Sicily, you’re more likely to stumble upon fresh fish couscous than spaghetti or lasagna. And, yes, the food there is simply divine.Ĭlose to northern Africa and surrounded by the sea, it should come as no surprise that Sicilian cuisine is quite different from the pizzas and pastas that define Italy. It boasts world-class beaches, hiking trails and nature reserves, several lava-spewing volcanoes, traces of ancient Greek and Roman amphitheatres and temples, elaborate Baroque architecture and sprawling open air markets. But before diving into the mouth-watering topic, it’s important to note that Sicily is an all-around fantastic tourist destination. ![]() Sicily, an island southwest of Italy’s boot, is the stuff culinary dreams are made of. The Embedded Traveller | Story and Photos by Carla Bragagnini “The Embedded Traveller” follows Outpost columnist Carla Bragagnini across the world, where she learns different skills from artisans, artists and craftspeople. ![]()
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