|Cups by Sicilian ceramic artist,|
the late Giovanni de Simone and a Stella
(Arianna) espresso coffee pot
A full appreciation of Sicily’s food requires not only an understanding of its history, but also of its gastronomic traditions. As in all of Italy, there are very precise rules surrounding the consumption of meals in Sicily.
Breakfast generally consists of a demitasse of espresso or “caffè latte,” coffee with milk, and a “biscotto” which is the generic word for cookie. As children we were given a bowl of warm milk for breakfast, flavored with coffee and lots of sugar, and filled with pieces of crusty bread or cookies that were eaten with a spoon. If breakfast is consumed at the “bar,” what Italians call a cafe, one might order a “cornetto”, or “little horn,” a type of croissant filled with marmalade or pastry cream, along with an espresso or cappuccino. In Sicily the range of piping hot, fresh-out-of-the-oven morning pastries is as varied as the pastries are delicious.
|My son Carlo at Bar Enzo e Nino in Marsala |
where you can find classic, traditional Sicilian pastries.
|The Sciacca clan at a family meal with my late uncle|
Matteo Sciacca and my Zio Ciccio and Zia Dora Sciacca
along with numerous cousins
|Sciacca clan summer time family meal|
|My son Carlo "resting" after a family meal in my cousin|
Michele Sciacca's patio. Look closely
and you will see he is not the only one!