Caffe’ Sicilia’s Nougats

The torrone from Caffe’ Sicilia is special. It is certainly a Christmas MUST HAVE, and it is wonderful any day of the year! One reason it is so special is because unlike other nougat traditions coming out of Italy, this torrone is soft and malleable without being gummy or tacky. Another reason why it is…

If You Are a Serious Cook, These Almonds Are for You – From Noto, Sicilia

Last week, in the NYTimes, Florence Fabricant compares Sicilian Noto Almonds to “other” almonds and writes: “Fat, buttery Marcona almonds have become the stars of the nibble bowl. But serious cooks, and those with sophisticated taste buds that welcome bitterness, might consider distinctive almonds from Sicily. These are dry in texture, not oily, slightly wrinkled…

From Danielle: EV Olive Oils and Green Almonds

Our friend Danielle (left), who lives in Palermo and loves authentic Italian foods, takes me to explore Capo Market in Palermo (Beautiful!) and writes this lovely article, below. From Sicilian EV Olive Oil to Sicilian green almonds, in season now and in abundance at Capo! “At Gustiamo, we pair our Extra Virgin Olive Oil (EVOO)…

We Go Nuts for Pistachos from Bronte and Almonds from Noto

Pistachos from Bronte and Almonds from Noto are protected by Slow Food because they are in danger of extinction. They grow a few miles apart in southeast Sicily and production is very limited. To give you an idea, in California, the production of pistachos is 4 million tons per year, and in Iran it is…