Quotessence
Home / Quotes / Quote by Lily Prior

Quote by Lily Prior

“The gardens at Acquasanta was the nearest place to paradise that I had ever seen. Well-trimmed palm trees and sweet-smelling pines were interspersed with fruit trees bearing oranges, lemons, grapefruits, and kumquats. The branches bowed down under the weight of the golden fruit. Low box hedges bordered the flower gardens. There were cornflowers and sweet peas and arum lilies. Terra cotta pots the size of men trailed trains of ivy and overflowed with pink geraniums.”

Quote by Lily Prior

Work

La Cucina

Browse quotes and source details for this work. more

Author

Lily Prior

Browse famous quotes and profile details for Lily Prior. more

You May Also Like

“This is where I come to eat lunch most days. The café is generally quiet and cool. It's across the road from the beach, which is rocky and met by the pale green, glittering sea. The caféiss't pretty or fancy; the food's simple and traditional. Some days the cook is late and they serve only what the man at the bar can grill or fry- whole fish, the silver scales marked with charred black lines, and home-cut potato fries. On very hot days, I order gelato brioche or granita.”

“Single” is an opportunity to live life on your own terms and not apologize.”

“Palermo is dotted everywhere with frittura shacks- street carts and storefronts specializing in fried foods of all shapes and cardiac impacts. On the fringes of the Ballarò market are bars serving pane e panelle, fried wedges of mashed chickpeas combined with potato fritters and stuffed into a roll the size of a catcher's mitt. This is how the vendors start their days; this is how you should start yours, too. If fried chickpea sandwiches don't register as breakfast food, consider an early evening at Friggitoria Chiluzzo, posted on a plastic stool with a pack of locals, knocking back beers with plates of fried artichokes and arancini, glorious balls of saffron-stained rice stuffed with ragù and fried golden- another delicious ode to Africa. Indeed, frying food is one of the favorite pastimes of the palermitani, and they do it- as all great frying should be done- with a mix of skill and reckless abandon. Ganci is among the city's most beloved oil baths, a sliver of a store offering more calories per square foot than anywhere I've ever eaten. You can smell the mischief a block before you hit the front door: pizza topped with french fries and fried eggplant, fried rice balls stuffed with ham and cubes of mozzarella, and a ghastly concoction called spiedino that involves a brick of béchamel and meat sauce coated in bread crumbs and fried until you could break someone's window with it.”

“You'll find trattorie brimming with the spirit of Sicily no matter which direction you head from the Four Corners. At Zia Pina, you will find no menu at all, just Pina and her helpers cooking up great piles of stuffed sardines, baby octopus, and fried red mullet. At Trattoria Basile, you take your ticket and build your meal piece by piece: a few stuffed eggplant, a plate of spaghetti and clams, maybe a bit of grilled sausage.”

“The precept of Italian cooking is that the ingredient must always be respected and appreciated in its own right. Respect for ingredients is common to most Mediterranean cooking. It is also ancient, as can be seen by reading the Sicilian cookery writer Archestratus, who lived in the fourth century BC, when Sicily was part of the Greek empire. He writes: ‘Sauces of cheese or pickled herbs are added to inferior fish, but in general this cooking is not based on sauces, the preference being for the addition of oil and light herbs to the fish juices. Meats are prepared with equal simplicity. Ingredients are cooked with few flavourings.’ Such flavouring as there is comes from the beginning of the cooking, often in the form of a battuto or a soffritto, which together form the point of departure of most dishes. Many dishes from these northern regions are ‘slow food’, cooked at length to suit the long cold evenings by the fire.”

“Al sorgere del sole le ombre umide della notte si ritiravano dal le falde deserte, lasciandovi pennellate azzurre; le messi ristorate frusciavano e gli uccelli vi svolazzavano in cerca di cibo. Il cielo acquisiva profondità e diventava blu intenso. Poi sbiancava, incandescente. Il sole a picco dominava e folgorava ogni cosa, inesorabile. Gli uccelli, stanchi e accecati dalla luce sfavillante, si rifugiavano dietro le pietre; erbe e piante ai bordi dei sentieri tratteneva no i profumi e abbassavano le foglie arse. Le ombre assetate della sera - lunghe, nette, rosse - risvegliavano insetti, uccelli e odori campestri. Il sole tramontava dietro le colline in una fantasmagorìa di rosso, giallo, amaranto, violetto. Poi la calma.”