|Chick pea fritters|
From the chick pea fritters, to the arancini, to the gelato stuffed brioche, the food here is incredible,whether it's a simple dish of pasta or more elegantly prepared deconstructed preparation,the local produce helps this cuisine shine.
From Palermo to Siracusa the markets are a bee hive of activity, color, aromas, textures, and excitement with vendors proudly selling their wares.
From the salt pans of Marsala, the Valley of the Temples, to the tuna factory near Noto, the rich history of this island steeps it in tradition.
|The honey bunch|
Everywhere we went, the people of Sicily welcomed us with open arms, inviting us in, proud of their place, and what they were doing.
Our visit to Trapani and the salt pans in Marsala solidified my view that the salt here is exceptional. Try it sometime, you will be inspired.
The Pecorino and ricotta here are, in a word delicious. At breakfast every morning, there is fresh ricotta to pair with your fruit, and later in the day you might have a dish served with fresh pecorino. And, I'm of the mind that you can never have enough cheese.
Blood Orange Juice at Breakfast
At breakfast every morning, there would be a pitcher of blood orange juice along with the other selections---go for the blood orange juice. Because there is a limited season, we don't see this juice in the states very much, it is in a word spectacular.
|Vineyards and olive groves|
|The variety of plants is amazing|
|Great walking cities|
|Beautiful venues for lunch and dinner|
|Lastly, Mt. Etna|
After 10 days on this island, we only broke through the surface, there is so much more to see and do, and I can't wait to go back and explore some more. Ciao for now.