“My first encounter with the bittersweet taste of the Moro, a Sicilian blood orange, was sitting outside under a gnarled olive tree, during the height of a June heat wave. Small puffs of cloud the only blemish in the otherwise perfect blue sky, the bloodred flesh yielding a juice so refreshing it felt as close to perfect as I've ever come. The second encounter came at a fish market in Catania, where a group of men in flat caps spooned red-orange mounds of Moro granita into their mouths between games of cards. I was back in my dad's world, and the memories of oranges were everywhere.” SicilyManuscriptBlood OrangeMoro Book:Just One Taste Source: Just One Taste
“Sicily--- Oranges, pistachios, and/or aubergine. Sicilian food a product of immense, diverse history. Have sardines! Try the orange cake. You'll find it all over, but there used to be a good one in Taormina. I shake my head in amazement. Somehow, it feels like Dad had been quietly guiding me. Tuscany--- Wild boar is good but tomatoes are better. Nothing else! Please say something with Chiara's tomatoes. I want to help her. Farm is a century old and sells some obscure varieties. Tomato salads, tomato bread soup, panzanella. And here too, Leo and I had organically found the path my father laid out for us. The notes on Liguria are less specific, but when I read his scrawled handwriting, I smile to myself. Liguria--- Was thinking about beans, but basil a good opinion. Oh boy, I cannot wait to show that note to Leo. Basil a good option! Leo. I sit and write with an open heart, not shying away from treacly memories of cut oranges shared in the sea. Pushing my cynicism to the side and allowing the love I have for food, for Italy, for my father, to run from my heart down my veins to my fingers and onto the page.” SicilyTuscanyManuscriptKey IngredientFatherly LoveLiguria Book:Just One Taste Source: Just One Taste