Italy is just too good for any words I could conjure up to describe it.
Sicily, like most of Europe, celebrates Christmas a few days before Christmas Day and then throughout Epiphany.
Christmas decorations, and Living Nativity scenes and parades, a wonderful time to be in Italy.
French Husband heard about this town, and he wanted to see it. So we drove the most beautiful drive where sheep would cross the road and with olive groves with old homes nestled throughout the rolling hills, it was a dream like movie set.
While we were there the entire center of Gangi was transformed into living nativity scene. Lambs, cows, drummer boys, shepherds, stalls with food and trinkets, Mary, Joseph and the baby.
It is common to see small motorcycle-trucks coasting along the tiny streets, carrying entire markets on their back-beds with the driver chanting to the locals, "Vegetables/Fruit: Eggplants, artichokes, onions, lemons...
The markets where vegetables look like my cousin Daniel's garden. Damn the size, the aroma, the pure pleasure of seeing real food that creates the perfume coming from the homes I walked by. The cauliflower, artichokes, broccoli...
Beautiful dreams of cooking were stirred.
If you like olives. If you like to eat. If you enjoy the earthy, real, down to earth, tasty, in the kitchen and heart of Italian cooking, Sicily will steal you forever.
Charming, pretty little town on the coast with a lovely sandy beach. More expensive and tidy compared to Palermo, but Palermo has the pulse that attracts me.
Battered and fried zucchini blossoms.
Read more about all that is delicious here:
If you are a germ-a-phobic, carrying hygienic wipes and in need of sterile surroundings, then there is no need for you to venture to the markets in Palermo. But if that doesn't bother you, go. The food smelled so good, the freshness obvious, the people genuine, the taste is worthy the exploration.
I found paradise in Capo.
Foodie's Heaven is Sicily
Caponata: Like many Sicilian dishes, this one is based on eggplant. Eggplants are chopped and fried, and then seasoned with sweet balsamic vinegar, capers, and sometimes pine nuts and raisins. The result is a sweet-and-sour “salad” that’s a delicious accompaniment to the meal as a contorno—or even the main dish itself." Via and for more specialities of Sicily, The Best Food in Sicily.
Sacha took this photo of me. On the coast in Cerfalu.
Earlier in the day he said, "Mom you take layering to a whole new level: Fluffy Blanket Wear."
Seeing this photo I had to laugh, I have on five layers... that day we had weather from 77 f to 35 f. I was ready for anything, except rain.