“Our holidays began here in Catania, this loud, bustling city pulsing with memories. I know these scenes, like a movie once adored and now almost forgotten. I know the large square lava-stone pavers that line the footpaths. I can smell salty, fishy air coming from the fish market I think is just down the far end of the square. I remember this intense heat, the sea breeze flowing like water between the buildings, down the alleyways, never quite cooling enough.” MemorableItalySicilyCatania Book:Just One Taste Source: Just One Taste
“Taormina sits on a natural platform above the coast, its small streets and tiny staircases climbing to the summit of Mount Tauro, where an ancient Greek theater looks out across the sea. Stunning views aside, its coral-colored stone houses with wrought-iron balconies climb above elegant piazzas lined with cafés and filled with people. Deep green bushes with their bright pink flowers seem to grow everywhere, straight from the baking-hot stone. The town is beautiful, the pearl of the Ionian Sea, recently made famous by the show The White Lotus.” Natural BeautySicilyComuneTaormina Book:Just One Taste Source: Just One Taste
“Although Sicily in July can be a furnace, there can be cool nights by the sea, and up in the hills of Mount Etna. I allow myself to feel a tantalizing hope we might head up there. There is something thrilling about the pull of the volcano towering over the Sicilian coastline, constantly puffing steam and fiery red ash like a sleeping dragon, while farmers and villagers quietly live and work, aware that she can wake at any moment.” SicilyVolcanoMount Etna Book:Just One Taste Source: Just One Taste
“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