Cooking in A Convent, Sicily

June 21, 2014

Happy summer!

My buddy Roberta and I welcomed the season with a luscious summertime lunch whipped up by the chefs-in-training at the Nosco Cooking School at Antico Convento Ibla in Ragusa Ibla. Talk about “Farm to Table” fresh! The chefs were out in the school’s garden picking our lunch a mere 30 minutes before we scarfed it down. Their assignment was to find something in the garden that inspired their creative fancy.

Chefs at the Nosco Cooking School in Ragusa Ibla, Sicily

The squash blossoms were out in full glory. (Can you guess what ended up in one of the dishes?)

Nosco Cooking School, copyright Jann Huizenga

This chef threatened to stab me if I didn’t stop taking his picture.

Nosco Cooking School, Sicily, copyright Jann Huizenga

The wizard behind the magic is Peppe Barone, below, a chef who has inspired and trained many top chefs in Southeast Sicily. (He also owns the restaurant Fattoria delle Torri in Modica.) You can watch him on TV here.Peppe Barone of the Nosco School, copyright Jann Huizenga

An illicit aside:

Right under that rock wall is a deep black hole. Peppe explains: “It is the tunnel that the monks dug. It leads all the way to the nunnery.” He was not kidding. (The convent and nunnery were vacated sometime in the 1950s.)

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Goodies in hand, the chefs traipse back to the kitchen and get to work.

Nosco School of Cooking, Sicily, copyright Jann Huizenga

Steam steam steam. Chop chop chop.

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Roberta and I went down to the dining room in high anticipation, studying the skulls, scrolls, and other frescoes, wondering why there were no more monks. Is gastronomy the new religion?

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Frescoes at the Nasco Cooking School in Ragusa Ibla, Sicily

And then the moment arrived. We were poured a local bubbly rose.  And then these marvels–and many others–were placed before us, like benedictions.

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Eggplant and tomato torte

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Tomato pasta with local cheese–and do you see it?–the squash blossom! Stuffed with mozzarella and deep fried.

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Pasta with great big green leaves picked in the garden. That’s all I know. Divine.

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Pasta with a leek, onion & potato broth. Shoestring potato garnish.

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A “convent cannolo” with sweet ricotta cream. Cute and amazing taste.

A big GRAZIE!!!!! Chef Peppe, to you and all your fine sous chefs!

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The Nosco Cooking School at Antico Convento Ibla can arrange custom cooking classes for you  You’d need to find nine friends, to make a minimum group of ten. Or visit Ristorante Cenobio to taste the student chefs’ creations. The convent is at the back of the Ibla Gardens.

 

Summer 2014, Bella Figura

June 15, 2014

I went to a wedding the other night on my church steps.  I wasn’t invited, of course, but what I love about Sicilian weddings is that tourists and others can stumble through the church while the wedding is underway and hang around afterwards. Weddings here are fashion shows. (And the bride wasn’t the only one in lace.)  Sicilians may be experiencing serious economic woes, but you’d never know it judging by their glad rags.

 

Sicilian Woman in Orange Dress, copyright Jann Huizenga

Sicilian Woman in Black Lace Dress, copyright Jann Huizenga

Yellow nail polish and gold rings on 6 fingers

Young Sicilian Woman in Lacy Dress, copyright Jann Huizenga

Sicilian Woman in Pink Shoes, copyright Jann Huizenga

Sicilian Woman in Red and Black, copyright Jann Huizenga

I’m sure her nails and lipstick are red too.

Sicilian Couple, copyright Jann Huizenga

Young Sicilian Couple All Dressed Up, copyright Jann Huizenga

 

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Aeolian Islands Romance: The Stuff of Fiction (& Real Life)

June 5, 2014

Have you seen the super-romantic Il Postino (The Postman)? This is where it was shot, 20 years ago.

Pollara, Aeolian Islands, copyright Jann Huizenga

The tiny port of Pollara on the islet of Salina, Aeolian Islands, Sicily

The film is fiction: it’s all about falling madly in love: a simple, shy Sicilian postman wins the heart of his voluptuous true love with a little help from Pablo Neruda and Neruda’s seductive poetry.

But reality is just as fine. In November 2005, Libby Lush, a Sydney native who was on holiday from her job as a physiotherapist was traveling sola on the island. (Sola–Did you catch that, ladies???)

In Libby’s words:

Getting off the hydrofoil alone, with nowhere to stay and no contacts, there was the strangest sensation of ‘returning home’. Something about the place felt so familiar and comfortable. Salina had a magical, mystical and romantic feel to it. A full moon added to the atmosphere. There seemed to be more stars in the sky here than I’d ever seen before…  The island was peaceful, quiet, slow moving, yet definitely not boring. As if it belonged to another era but lacking nothing. The locals were warm, fun loving, generous, tolerant and hospitable. They seemed to have found the balance for a perfect life style with family life, social interaction, work and play all in harmony. 

Libby was sitting at the bus stop one day when handsome Santino roared up and offered her a ride. How could she refuse? But that was the extent of her “holiday romance,” and when Libby left the island after 5 days, she thought her days there were over. However….

Aeolian Islands Couple, copyright Jann Huizenga

Libby and Santino with the village of Pollara in the background.

As fate would have it my next visit to Salina would be six months later, followed by another trip that Christmas. Destino! Santino and I were married on Salina in November 2007 on another mild mid- November day. A perfect day.

Libby has learned perfect Italian, and she’s exchanged a busy urban life for a slow rural one.

Everyday seems to bring a new surprise. Salina is a place that enters your heart and soul and never leaves. The mistake would have been not to board the hydrofoil on that mid-November day in 2005. 

She now spends her days “cooking, sweeping, writing and living ‘la dolce vita’ on the island of Salina” with Santino.

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There is a difference between existing in a place and living in a place. (Elizabeth Lush)

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Thank you, Libby, for the inspiring story of your life.

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A Story of Sicilian Bread

May 25, 2014

Sicilians revere bread. The never lay it upside down. If they drop it by accident, they kiss it. They never throw it away. Well, if it’s moldy they can, but not before apologizing to Jesus.

Since becoming gluten-sensitive, I idolize bread too. This is the round loaf sold by a man in a little truck who comes merrily tooting his way up the street everyday. Look what 80 cents will buy. I pinch it and sniff it and then prop it up on my sideboard, just so, to remind me of the good ole days when I could wolf down the entire loaf in one sitting, slathered in sweet butter and Sicilian orange marmalade.   Round of Sicilian Bread, copyright Jann Huizenga Buon Pane a Tutti! is the bread man’s mantra. “Good bread for one and all!”  It’s baked in a forno a pietra, wood-burning oven. Bread Truck in Sicily, copyright Jann Huizenga My favorite part about bread shopping is watching my sweet across-the-street neighbor Lina, who lives on the second floor. She tosses some coins in a basket and lowers it.

Lowered Basket for Bread in Sicily, copyright Jann Huizenga

Giorgio loads in the bread.

Hauling up bread in a basket in Sicily, copyright Jann HuizengaAnd up it goes with a tug of the wrist, just in time for lunch.

Hauling up Bread in a Basket in Sicily, copyright Jann Huizenga

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Mid-May Peaches, and Other Thoughts

May 15, 2014

Eeek! It’s already mid-May. I don’t know where the days go. It’s hard, changing careers at this stage of my life–tackling photography, translation, and writing after so many years of teaching. Figuring out how to afford a life in a new country. I’m slooooooooow, everything takes hours–and then more–to seep into my thick head. So with apologies: I have only enough time today to post peaches. (Compliments of my local market.)

Each juicy peach is filled with the perfume of Sicily. And with love, for you. Thank you for visiting my blog.

Sicilian peaches, copyright Jann Huizenga

Sicilian Peaches, copyright Jann Huizenga

PS I’ve been posting on Facebook everyday. I’d love you to visit me there!

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