Wednesday, April 8, 2015


Isola di Ortigia

Mussels with escargot butter 

We ate everything at the caseificio in Ortigia's outdoor market. Five euros a head gets you a sized-to-order spread of all the cheeses made on the premises, incredible cured meats, and condimenti.
Sicilian 'nduja (spicy and spreadable Calabrian sausage) at 3, 6, and 9 o'clock. 

"Tricotta"- so named because it's baked three times. 

And is three times more crying-dying delicious than any store bought ricotta.

Fil and I crushed this sesame almond honey orange peel bar after covering it with fennel, caper and orange peel salt. 

The catacombs in the church of the crying Madonna.