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I love Palermo: gennaio 2009

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Living in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavors. Giovedì 15 gennaio 2009. These are pictures taken at the natural reserve of Capo Gallo, near Barcarello (Sferracavallo). A very nice path between Monte Gallo and the sea, near Palermo (10/15 minutes by car). When we want to relax a bit, let's go for a walk in this beautiful place to dream, makes us feel in touch with nature and with ourselves. Wash the toma...

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I love Palermo: Spaghetti with cuttlefish ink

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Living in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavors. Mercoledì 28 ottobre 2009. Spaghetti with cuttlefish ink. Ingredients for 4 people:. 500 g spaghetti, 250 g of cuttlefish, 3 cloves of garlic, 500 g of peeled tomatoes, half a glass of white wine, extra virgin olive oil, parsley, red pepper, salt. Clean and chop the cuttlefish , be careful to pick the bag with black and put it in a dish apart. The experienc...

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I love Palermo: Portella della Ginestra, near Piana degli Albanesi

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Living in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavors. Mercoledì 27 maggio 2009. Portella della Ginestra, near Piana degli Albanesi. In Sicily there are beautiful places to visit because of the nature expresses itself in all its charm and people have left traces of great value. The place I will tell about here is Portella della Ginestra, a land in the province of Palermo near Piana degli Albanesi. Portella dell...

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I love Palermo: febbraio 2009

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Living in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavors. Mercoledì 4 febbraio 2009. The Cannolo. Sweet of Carnival. In italiano su Agave blog Palermo. One of the most famous Sicilian sweets is the Cannolo. Born as sweet typical carnival, now is in the pastry shops in all the days of the year, even in smaller size "the Cannulicchi". Photo of Jude Witts. For the wafer (scorcia):. Mix the flour with lard, the Marsal...

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I love Palermo: "Pasta c'anciova". Pasta with anchovy and tomato extract

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Living in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavors. Mercoledì 28 ottobre 2009. Pasta c'anciova". Pasta with anchovy and tomato extract. Of course now we can cook this pasta in all seasons, thanks to the freezers that allow to freeze and thaw the necessary ingredients all year, although the flavor of fennel freshly picked remains unsurpassed. Another hypothesis is that this pasta was invented by the laborers,...

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I love Palermo: Boiled octopus, "Purpu vugghiutu".

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Living in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavors. Sabato 30 maggio 2009. Boiled octopus, "Purpu vugghiutu". Among the foods most loved by people of Palermo in the summer when they go in the maritime areas surrounding the city, is the boiled octopus that we say "purpu vugghiuto". Returning to the "purpari" of Mondello, some of these have moved within the restaurants to continue their historical activities.

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I love Palermo: giugno 2009

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Living in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavors. Domenica 28 giugno 2009. The watermelon, "u muluni" and "gelo di mellone". The dialect term “muluni”, or "Mellone" which in Italian is said anguria, is the watermelon. In Sicily, simply turn to the countryside and see the great production, to understand the great love that is devoted to this fruit. Etichette: gelo di mellone. Iscriviti a: Post (Atom). We di...

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I love Palermo: Recipes

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Living in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavors. Spaghetti with cuttlefish ink. Pasta c'anciova". Pasta with anchovy and tomato extract. There is a first dish among the most important in the cuisine of Palermo, one of the most typical for its special taste that blends the sweet and salty. (continua). A pasta chi sardi". Pasta with sardines". Pasta with sparacelli assassunati". It is an ancient dish of the...

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I love Palermo: Cookie policy

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Living in Palermo, a city always to be rediscovered. The desire to share its essence and its secrets. Beyond appearances. Its most authentic flavors. Questo sito utilizza cookie, anche di terze parti, per migliorare la tua esperienza e offrire servizi in linea con le tue preferenze. Andando avanti nella navigazione acconsenti all’uso dei cookie su tutte le pagine di https:agavepalermo.wordpress.com. Il presente blog è ospitato gratuitamente dalla piattaforma wordpress.com. MA COSA SONO I COOKIE? La maggi...