roadside cannoli in Bronte, Sicily

For as long as I can remember, Sicily has been a distant curiosity. And not because I’ve never been- anzi. Post study abroad in Rome during a Spring/Summer of 2007 I took a trip through Sicily via Catania, Agrigento and Palermo. 10+ years later at my current stage of culinary curiosity- I wanted to return to Sicily. I decided, this place needed to be mine- at least for a few fleeting days.

For Sicilian food excellence, you hear mostly about Sicilian sweets- crispy fried shell smooth sweetened ricotta cannoli, marzipan enveloped cassata, mounds of almond granita said to be breakfast, cookies packed with pistachios of Bronte, luscious bold chocolate from Modica. Of course, Sicily is more than sweets. This place is a treasure chest of pastas, meats, cheeses and specialty ingredients like olive oil, saffron and pistachios.

I reached out to sommelier & Etna expert Brittany Carlisi with a wish-list to help make it happen. This post details what ensued over 4 days in the Mt. Etna area of Sicily. The subsequent 4 days of this trip covered Noto, Modica and Vittoria but I’ll get to that in a a future post. Continue Reading