Savouring the complex sicilian soul through food
Sicilian is more than a geographical adjective, it is a way of living, a way of being. It is a feeling of superiority, it is a defence, it is a menace. Nasuki.guru guides you along savours and smells, barren mountains and incomprehensible squalor, immense beauty, joyous people, leaving no one indifferent.
Last in Line
Clams aka vongole Spaghetti alle vongole is an Italian classic. With two key ingredients as the name suggests. Spaghetti are far the best kind of pasta to prepare this dish with. The clams used for this dish are vongole veraci or Venerupis decussata. You can tell them apart from other clams by the grooves in […]
Clams aka vongole Spaghetti alle vongole is an Italian classic. With two key ingredients as the name suggests. Spaghetti are
What Italian Children want What do Italian children want to eat? Not just the fussy eaters but kids, in general.
Autumn leaves Persimmon is an autumn fruit. The leaves change for intense green to auburn red. It is often the
Bread, bread and bread Bread crumbs have two possible mothers. A hard one and a soft one. Italians and Sicilians
Sicily photo frankcornelissen.it Frank Cornelissen?! That doesn’t sound very Sicilian. How wrong can one be. Sicilian is by definition a mix. An intense exchange of DNA, ideas and culture is
The cradle: England La coppola is not a Sicilian invention. It is not even an Italian invention. History tells us
Poulet Reine Elizabeth Coronation chicken or Poulet Reine Elizabeth is back in the spotlight. Constance Spry and Rosemary Hume created
Precision Italian kitchen measures are troublesome. Not as the measures themselves, but in use. The QB principle often dictates the
Agrodolce: a Sicilian treat Agrodolce is not an exclusive Sicilian treat. But it is surely on of its cornerstones. Though
1. Santa Maria di Gesù Rest in the city. Are you a jet setter? Can’t society be high enough? Do you prefer exclusiveness over beauty? Then Santa Maria di Gesù
Or Burt Lancaster Il Gattopardo, The Leopard turns 60. Visconti’s film based on the homonymous book is now a classic. But as it goes, it didn’t go off without a
