Arrividerci!

They say that all good things must come to an end, and that’s indeed the case for our dolce vita in Sicily. After three wonderful months we sadly bid goodbye to this beautiful part of the world that had become our home.




We spent the last evening at the pizzeria we went to at the very beginning of our stay, but now it felt like all the people who were strangers then had become our friends, all gathered to say goodbye and wish us well.





As is often the case when you’ve lived somewhere for a while, the hardest part is to leave the people that you’ve become close to. In our case this was the pasticceria family who had so generously had taken us into their lives and their hearts.

We had a wonderful time in Sicily, more so than we ever imagined. We’ve seen beautiful places and learned new things; we got a glimpse of the Sicilian lifestyle and were amazed by people’s kindness and their generosity. We had many wonderful culinary and cultural experiences; we had probably the best cannolis in the world and the best pizzas of our lives. We came close to getting into more than one accident on the roads, and were fortunate to make it through the three months without a scratch! We stayed on the beach and played in the sea, we danced with the locals and went to parties, we shopped at the market and bargained with the sellers. We abandoned television but enjoyed each other’s company more than ever. We constantly felt like lottery winners since we got to experience every day together with our little darling. We saw her grow and get more self-confident, we saw her starting to communicate and develop a personality - more than anything we saw how much she thrived in Sicily.

Now our adventure has come to an end and we have to return to reality. We console ourselves and our Sicilian friends with the thought that everyday that we’re apart is one day closer to when we’ll meet again. Until then, arrividerci!

Birthday party!

Our little darling turned one a few days ago. Ever since planning our holiday we’ve had the idea of gathering our family to celebrate her birthday together with us in Sicily, and we were fortunate enough that almost everyone could make it.


Since our friends at the pasticceria have become something of an extended Italian family to us we couldn’t imagine her birthday without their presence. The tradition here is for the grandparents to bring the first birthday dress and the cake. We couldn’t say no to the Italian “grandparents”, especially knowing that it would almost certainly be the best birthday cake she will ever get!


So for a day we transformed our house’s drive-way into the party area, decorated it with balloons and streamers, and enjoyed delicious food, music and each other’s company until all the presents were opened and all the champagne was drunk. Although we had gathered different nationalities, customs and languages suddenly there were no linguistic or cultural barriers, just the notion of a family celebrating together. In the middle of everybody was the little one, smiling and clapping her hands, smudged from ear-to-ear with the wonderful birthday cake.

Sicilian food – part 4 (Pizza)

When people think of Italian food, they tend to think of pasta and pizza. We’ve already talked a lot about pasta, so now it’s pizza’s turn in the spotlight!


Sicilians never eat pizza at lunchtime, so restaurants don’t fire-up the pizza oven until the evening. Though we should mention that it’s not a daily treat for most Sicilians, who generally prefer to wait until the weekend before indulging. Pizza here is rarely accompanied by other food; no salads, no bread, no deserts - just an orange or cola soft drink to quench your thirst. Everybody has their own favourite pizzeria, which they swear bakes the best ones.

We can confidently say that we’ve had the best pizzas of our lives here. There is something so delicious about the soft, elastic and just slightly crispy Sicilian dough, which gets a hint of flavour from the olive branches used for the fire. The Sicilian dough is thicker than the thin and crispy dough that’s popular in Rome, and lighter than the original pizza dough found in Naples.


The toppings are never heavy or complicated, with almost all variations being based around a slightly sweet tomato sauce and fresh mozzarella. We have tried simple margheritas to fresh sea-food pizzas, and they have all been delicious. Even our little one has turned into a very happy pizza-eater who munches happily on bite-sized pieces. Seeing her happy, tomato sauce smeared face, holding onto the slice for dear life, we can really understand why so many people around the world, from babies to their grandparents just love this simple, delicious Italian treat. Vive la pizza!

The drought

Part of the original concept of our holiday in Sicily was the idea of getting back to basics - simple food and simple living. That’s why we weren’t worried about the house we’re staying in having a water tank, instead of being connected to a mains supply. There was something charming about having to check how much water was left and ordering a water truck at the village Tabacchi when the tank started to run low.


Normally we would have water within a couple of days after asking for it, so we weren’t concerned about only having a quarter of a tank left. However, nine days after we ordered the refill, we still hadn’t received it and we started to get worried, especially since we had family and friends joining us soon. After enquiring at the Tabacchi we learned that the communal truck had broken down but was soon to be fixed.

As the water level in the tank got lower and lower, we went from being careful with how much water we were using, to being extreme water savers. In hindsight it was quite comical when we all turned into the water police, eating out of disposable plates, cooking with mineral water and sharing flushes (yes, we did!). We got everybody to “raggarduscha” and we were already making plans for how we will shower with mineral water or in the local village fountain.

Luckily it didn’t come to that. Eventually, when it became clear that the truck wasn’t going to be fixed any time soon, we managed to negotiate with the people in the Tabbachio for another water supplier. It was with great relief that we saw this new water truck finally arrive to deliver its precious payload. It didn’t arrive a moment too soon, since we had guests coming for mini’s birthday party just a few hours later.


One thing is for certain, water isn't something we'll be taking for granted from now on!

Sicilian food, part 3 – Fennel

For most people, fennel is probably not the first ingredient they think of when they think of Italian cooking. However, here in Sicily it’s a very common and beloved vegetable used in everything from soups, rice and pasta dishes. A few weeks ago, when the fennel season was at its peak, we were often served fresh fennel bulb, just cut up on a plate, as a crunchy and flavourful side dish together with other antipasti.


Since in Sweden one can only purchase farmed fennel bulbs we hadn’t realised two other things about fennel: firstly that you can also use the stems, finely chopped to give a discrete, aniseed flavour to dishes, and secondly that Sicily is full of wild growing fennel.

On all of our walks into the country side with our friends from the pasticceria, we were always stopping to collect some and were always encouraged to use it in our cooking. Not really knowing that the leafy parts are too spicy, it took some time before we understood how to use the wild fennel and grew to like it!


One of the favourite recipes that we have come across is a version of the famous Pasta a la Milanese (or pasta con le sarde), that according to the Internet had hundreds of different variations. Our one, taught, as usual by our Sicilian friends contains fresh sardines, tomato sauce, peas and the all important fennel stems.

The procedure is fairly simple if you don’t use fresh sardines that need cleaning. After heating up some olive oil and lightly frying some finely chopped onion in a saucepan, the tomato sauce, peas and sardines are added and left to simmer for around up to an hour, stirring from time to time and making sure that the sauce hasn’t dried off. Season with salt, pepper and fresh chopped fennel stems and serve with spaghetti, penne or your favourite pasta. Delicioso!