Sicily the Beautiful

View from the Hotel Ambassciatore Rooftop 

Although Sicily is a part of Italy, it is a world away; a melting pot of food and culture, it really is a crossroads of the Mediterranean.  I am hosting a wine and food tour with my friend Phillis Carey  If any of you know us, you know we are in this for the fun, sharing this incredible island with our students, family and friends.  We aren't wearing tiaras or crazy t-shirts, but we are eating and drinking some fabulous fare.  
Our group of 16 arrived on Friday into Palermo, the capital of Sicily.  It was rainy and cold, but that didn't stop our crew from getting the most out of walking tour of the city highlights. 

Our intrepid group took off and saw the major sites, including some beautiful churches.  There are many churches in Palermo, some with flooring that dates back to the Arabian conquest of the country.

Arabic influence in the church architecture

Ancient Arabic floor

Cathedral of St. Rosalia

The opera house; if you recognize this, it's because a death scene from Godfather 3 was filmed here

After about 3 miles, we were ready for dinner.  Our dinner was at a great place where pizza is a specialty, but other items on the menu are awesome.  Click here to find out more. 

Fried mozzarella with olive pesto and tomatoes

Classic street food, arrancini

My fave:  grilled zucchini stuffed with bread crumbs, cheese, tomato, pine nuts, and raisins, Mama Mia!

Pizza with artichokes, mushrooms and prosciutto

Bottom to top:  Ragusano cheese, eggplant parmigiana, caponata

What a great day, touring the city and ending with a great meal.  That is Sicily (and Italy)  so many foods to try and places to see.  Our tour continues on Sunday when we head to Marsala and the salt pans, ending up in Menfi at La Forrestiere.  Ciao for now.

Dining at Casa Vissani

High on a hill overlooking Lago Corbara near Todi, the jewel that is Casa Vissani shimmers in the evening. Upon arrival you are greeted by the well trained and inviting staff.  Our group traveled from their hotel on the bus, and we were shown to a beautiful private dining room, which was stunning in its appearance.

The table was set for 22, and we all felt very grown up and special here.  Our dinner was the autumn tasting menu paired with wines.  Our first 3 courses were appetizers, chosen by the chef as gifts to us.

Bread sticks (grissini) one made with semolina, one with peanuts, and one with pistachio.  A wafer cracker, and lavash.

Butter from the Piedmont

Top marinated amberjack, left liquid Parmigiano Reggiano, right, eggplant parmigiana

Ravioli with blackberry and bitter almond with pesto Genovese

Chianina beef, chestnut honey, caviar, crispy peanut, white turnip and cassis taglionlini

Different breads served with every course

Lentil soup with trout  and black truffle

Ravioli stuffed with Amatriciana Sauce, with puree of Jeruselem artichoke and avocado

Main Course, Chianina beef filet, chicory, white turnip cream timbale, cheese sphere with chestnut honey

If you are paying attention you can see that the dishes are Hermes and the dishes were alternated around the table, red and blue

Dessert came in stages: white chocolate and mint mouse topped with melon, hazelnut ice cream and mango caviar

Pistachio and hazelnut puff pastry, chocolate gelato with olive oil pearls and warm pineapple juice

Bottom row:  right to left, green tea mousse, chocolate covered coconut mousse, white chocolate tomato "burger",Vin Santo mousse
Back row: right to left, cassata, blueberry with bitter almond, "English sauce", rhubarb and blackberry, zabaglione

Chocolates---because you can't end the meal without it here!

So, what's the food like?  It's amazing, explosions of flavor in your mouth, in forms you would not expect.  This is an experience like no other, and if you are in the area of Todi you have to visit and eat here.  There were at least 5 wait staff, that took care of us, from the water in our glasses, to the wine, and our napkins, changed after the meal and before dessert.  This is a place for a celebration and after a few days with my culinary tour group here, I know we all felt that this was a highlight.  I will be back with more on the tour as time permits, but tomorrow Roma and pizza making.  Ciao for now.