The Food of SICILY
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- Опубліковано 24 тра 2024
- Thank you to Thryve for sponsoring today's video! Visit trythryve.com/PastaGrammar for 50% off your at-home gut health test!
The Food of Sicily | A Virtual Tour of Sicilian Cuisine
Recently, Eva has been showing me more Sicilian dishes and, I gotta say... I'm a BIG fan thus far. That's why Eva is taking me on a virtual tour of the Sicilian food scene!
In this video, Eva shows me some of her favorite Sicilian dishes, and together we explore what makes Sicily's food so unique.
If you enjoy this video, please give it a thumbs-up and subscribe!
00:00 A Meal You Can't Refuse
00:31 Introduction
01:29 Making Sicilian Street Food
04:12 Thank You to Thryve!
05:50 Trying Sicilian Arancini (Or Arancine)
09:11 Making Something "More Than" Pasta
12:21 Trying Sicilian Coucous alla Trapanese
16:33 Making a Sicilian Dessert... That Isn't Cannoli
20:11 Trying Cassata Siciliana Cake
23:56 Sicilian Food
25:03 Ciao for Now!
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ARANCINI (OR ARANCINE) RECIPE - www.pastagrammar.com/post/ara...
COUSCOUS ALLA TRAPANESE RECIPE - www.pastagrammar.com/post/cou...
CASSATA SICILIANA RECIPE - www.pastagrammar.com/post/cas...
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What Italian region should we (virtually) explore next?
Napoli
Sardinia
@@a.k.6878 Napoli is a city not a region
Marche!
Lombardia.
😍Whole new respect for Eva, she just make couscous by hand 👏 it is incredibly rare in today's day and age to find someone who can make everything by hand and from scratch; she has cooking Talents and abilities that surpass most of the human population. Brava
I've often thought this about Eva whipping up a quick pasta from scratch!
These videos fill me with inspiration to do better and learn more.
I still make most of my food from scratch. But I'm pushing 70 so I guess it's kind of what I'm used to. I'm getting tired of it now though. I don't want to work so hard in my old age
The couscous was pretty amazing
@FrenchToast Stealer Disagree. There are some amazing young people doing great from scratch cooking. Not my kids but still.....I'm an old person - 60
@FrenchToast Stealer honestly generalities get you one where in life. Like saying baby boomers should be in old folks homes and not allowed to vote. Just doesn't do anyone any good.
Me and my other half (who is Sicilian) from Catania has started watching this with me when I can grab his attention!! It’s the only Italian cooking channel where he says ‘oh si this is the right way’. Many others he says - well I can’t repeat 😂
...Sicilian (Palermo) here: *I guess* ....🤣🤣🤣
You mean 'I' and 'have'?
Eva should start her own cooking school with Sicilian food as the basis of her classes. I'd be there in a heartbeat to learn. She had me at the couscous! What a wonderful teacher she would be!
Thank you!
Well, they have their tours which include cooking classes.
Growing up, we didn’t call ourselves Italians; we were Calabrese(Calabrisi), Siciliani, Napoletani , Pugliese, etc. I was lucky enough to have friends from many regions of the Mezzogiorno; and to eat at their homes. I agree with Eva, the Cassata Siciliana is a world class desert. Buon Appetito!
One of the best thing I tried in Sicily was "pesto al pistacchio di Bronte". If you visit the Etna region, please try it !
That's true!!!!!!!!!! 💯❤️
My ol' granddad used to say: It's the face powder that gits 'em and it's the bakin' powder that keeps 'em. Looks to me like it's just Eva's cooking that got Harper in a head lock and never let him go. Bravo!
@@mauriziocosta8416 Yeah, I was going to say that, but wasn't sure. Thanks.
"Labor of love" is right. All of these dishes look so delicious and not readily available in Italian restaurants in US. Thanks for including recipes. Most of all, Eva, I am in awe of your knowledge, talent, and energy. That is a lot of work and patience! Thank you.
Because normally, what is called "Italian restaurant" in the USA, is just US interpretation of Italian food, which isn't the same
I have never had good Italian food outside Italy. Just doesn’t taste right. Maybe it’s the water in Italy
I agree! It’s not as bad in Britain as America. At least in Britain we stick to actual Italian dishes and not add a load of cheese or cream to stuff. When my family comes over from Italy they’ll sometimes say the food is nice but “English Italian” some small restaurants keep it traditional. I remember going to Little Italy with them and they said the food was not very Italian at all. I personally still enjoy some American Italian dishes though and always look forward to it when visiting the States
@@Ginge1164 The same can be said of food of all nations that don't originate from your homeland. A famous example of that is a Balti.
Since Italian cuisine varies from region to region, I think Italian Americans who landed in the states had their own traditional recipes. Let's say that there is no Italian cuisine with dishes that are all the same, there are regional cuisines. In Italian American restaurants they have evidently tried to mix the recipes trying to give a unique meaning, but they also "americanized" something.
I went to Sicily in Holy Week and Oh Myyyyy!!!!! The city, the food, the people, .. it's a gem of the Mediterranean Sea 💖 The pistachio cream was what hit the total Home run for me 🥰🥰🥰🥰🥰
The Veneto region, as my mother was from there and I miss her cooking as much as I miss her.
and if you choose Veneto, then for desert please make Tiramisù so that we finally se the record straight about its birthplace ;-)
Even sbrisolona ,pandoro,peara e bollito ,galani,polenta e soppressa are from the north
I live in Veneto! In Verona… The city of love!
@@sbodrillo Tiramisù is Friulano ;) but Veneto can keep try pretending :P
@@MariangelaPoletto Finally somebody say that 😂🙏
Italian regionality seems to be so far beyond regions, it seems to go down to the individual town level, even if the town has only 200 people.
It is indeed, every region is so different fron one another, and within the same region there are several differences among provincie and single towns...so much cultural treasure.
Right, this concept is clear in dialects too. You can see a thing called with a completely different word, like in two villages nearby. The Italian peninsula, before its unity in 1861, was made of dozens of little states. In the previous millennium (and more) it was invaded and occupied by so many different people (from Middle East, Africa, Asia and Europe) since the fall of the Roman Empire. And even before, the Empire is the first "Meltin Pot" in history, with the status of "romanity" getting more and more inclusive. Italy has in his DNA the multiethnicity and this is its biggest value, even in cuisine!
Yes, for instance the famous pasta all'amatriciana comes from a small village of less than 300 people in central Italy, up in the mountains. Or the famous lard of Colonnata comes from the town of Colonnata, a small town of 300 people up in the mountains near Carrara, where they also excavate the famous white marble
That’s how most places are I think
@@ratedrkreasy8108 It s Onlus a commonplace,please study
Harper tossing aside the popcorn made me laugh. He was like screw this stuff.
I think he was into his popcorn and Godfather movies. But good food? He would be foolish to miss out on that = Harper is no fool.
@@dy9278 indeed he moved two times zones and at least 3 different climate zones for her.
Couscous. A food so nice, they named it twice.
Not to offend anybody,but Italian food covers absolutely every ingredient that Mother Nature supplies.
The Italians take these ingredients and create masterpieces,for the world to enjoy.
Mexican food: am I a joke to you?
@@bear2507 don't get angry maybe we are brothers in another level!!
Considering that Rome once conquered the world, it's not surprising.
100%
I don’t think it’s true, Italian food tastes great but it does not use EVERY ingredient. There are many unique ingredients in other regions of the world. I actually think that Italian being such a popular cuisine, most of Italian ingredients (or substitutes) are easily available in large cities of the world. Indian food has so many unique spices that are some times hard to find outside of India, the same is applicable to other Asian foods too.
I think that the tradition, richness and variety of sicilian food is unmatched! This part of the series must be explored further.
I think you should expand upon Sicilian cuisine. There is SOOOOOOOO much that 3 dishes, as wonderful as they are, don't do it justice. Would love to see you in Sicily to be honest!
It warms my Sicilian heart to see it! :)
If she made all of them it would made her crazy ahah
YES!
Sicilian foods are the best!
Da polentone posso assolutamente ribadire ciò che ho già scritto altre volte: i dolci siciliani sono imbattibili, li adoro tutti, anche se probabilmente la cassata é davvero il top.
al nord riesce a tenere dietro alla cassata ,forse, la kase sahne altoatesina.....
E io da terrone aggiungo il tiramisù, che fatto come si deve è spaziale
@@ratedrkreasy8108 Hai ragione, anche il Tiramisù è una bomba.
Sono italiana, e ho aperto questo canale per svago e curiosità. Non mi sarei aspettata di trovare tanta bellezza mista a storia. Mi ha colpito soprattutto il secondo piatto! Per il dessert poi si vede che c'è studio e consapevolezza in quel che si fa! Non solo pasta e pizza finalmente
Grazie mille!!! ❤️❤️❤️
I don’t understand why you don’t have millions of subscribers! Love love love your channel.
This actually had us discuss "What is 'Italian' food?" Watching this proved my point that it's so diverse depending on the region, and worth trying it all out!
I think it's about the best quality ingredients and the taste the looks come after that.
It's worth noting that Italy as a nation is younger than the United States. The people in Italy have food cultures that go back thousands of years in some cases so yes, the food diversity in Italy is hyper regional.
At the end of the day Italy is (probably) one of the most diverse countries in europe, every region has lived for thousands of years as independent nations with their own language and customs. Only a few hundred years ago they were united under a single State.
Most of these dishes are not quite Italian, but Arabic since Sicily was under Arabic authority for more than a century
@@tamascsepely235 not at all. Sicilian cousine, although influenced by arabic culture, stands by its own: pasta, cassata, cannoli, parmiggiana are dishes not to be found in arabic countries. However, the mediterranean countries may show a degree of similarities
I live with the son of an Italian in my household who would love to see Eva's take on Pasta e Fagioli ❤🌻🌈
While I was make some last week I though “I wonder how Eva makes this.” LOL!
@@susanherbert3014 I tried to (naïvely) surprise him with an authentic recipe two years ago and quickly realized just how many versions there are! 😮
Line at 0:28. "In Sicily women are more dangerous than shotguns". Great observation.
True for the rest of the world too.
Scott,che spacchio dici,stai parlando di 100 anni fa,
The best authentic Italian cuisine vlog ever. Bravo Eva, Bravo Harper.
Eva.....Ammazza quanto sei brava! Don't know how Harper is so fit! Well done both of you,nice entertainment
If Eva ever opened a restaurant in Phoenix I would fly down there just to eat! Everything she makes is just amazing. I seriously haven't seen any of these dishes in any Italian restaurant here.
Because most of the “italian” restaurants are just “American-italian” restaurants
Like Olive Garden.and buco di pepo.
She would serve Ragu in a jar. PS If she had the talent she already would have done that like Lidia Bastianich did
@@area51z63 you're so rude. Maybe she just doesn't want to? Maybe she likes to be able to go to Italy when she wants, hmm?
@@TruthTroubadour-xi9cc You stick with the bone in the nose recipe's and her twinkie review's and I will stick with Lidia Bastianich recipe's
Ah Sicily beautiful place and culture. Love from Greece 🇬🇷🇮🇹
Thanks a lot for a fair representation :) , they all look delicious! It's not easy to recreate the flavours of our region so really appreciated, and a special thanks for settling the arancine/arancini confusion! (from Palermo here, but living in the UK).
Ehii io pure 🙋🏻♀️
Eva, you need to introduce Harper to Panelle
Uno dei cibi che preferisco al mondo!!!! E in Toscana non si trovano facilmente! 😭
As soon as she said Palermo, that was what I wanted it to be.
Next stop: frittola e quarume
My grandparents are from both from Sicily. One of my favorite dishes is caponata. Make this sometime. Caio
That Cassata was just next level. You guys continue to amaze me!
You are the people who are bringing happiness into my life! Thank you for your lovely energy! As a Tunisian, it's so interesting to see Sicilian Couscous!! It's a traditional meal too in 🇹🇳
Much love ♥️ 🇹🇳🇮🇹🇺🇲
Thank you!!!
Well, technically it is not so "traditional": it was introduced by the sicilian fisherman who used to live in Tunisia when the french expelled them, during the 18th century. It is cooked, in a more traditional sense only in the trapani province
You two-Eva and Harper-bring me such JOY. I learned the history of Sicily from my Darling Husband Paul. He lived three years in Naples, and he absolutely fell in love with Italy and with Napoletani. His landlords in Varcaturo, suburb of Naples, even loved him as a family member. And they extended that affection to me and my adult son. I ADORE Italy, especially Naples...or should I say, Napoli!!!!!!!!!
*northern African me discovering that they have kouskous in Italy*
Mind blowing
I had no idea couscous was a regional dish outside of Morocco and Israel! Most people just buy the premade couscous pasta. It was great seeing Ava make it from scratch!
Couscous actually is originally from algeria .The oldest containers for making couscous were found in Algeria, and because it was under Roman rule, the Italians took inspiration from this dish from it
It’s because many Sicilians are also Middle Eastern …Sicilian cuisine is heavily influenced on African and Middle Eastern culture.
the Arabs were in Sicily during 2 centuries before the year 1091, they brought orange trees, their beautiful architecture that can be seen today everywhere and also couscous among a lot of things .....
@@FloraNovax3 heavily?😂😂
Because you’re not very educated
Of course Eva's food looks amazing, but girl, where did you get that crazy pot!?! 💜
The one we cooked the arancini ragù in? It was a gift from Harper’s father, and we think he brought it back from a trip to China
I distinctly remember my cousins in Italy cooking in a clay pot over the fireplace, despite having a modern stove in their kitchen. 🤣 That's just a standard Chinese clay pot, available in any chinatown in the US. Basically the same as the Italian version.
I have SO got to find that pot!!!
It's called a sand pot
You can get in in Asian in Asian shops in many sizes it's for slow cooking
@@bethotoole6569 Asian shops
It's known as a Sand pot comes in many sizes for
S. L o w cooking
I am spanish and I see how spanish food influenced in south italian diet, salutti fratelli
That is the most intense dessert I have ever seen ....that looks soo good!
She makes masterpieces
Eva, you should cook Harper some stuffed artichokes, Sicilian style.
I would love that! Artichokes are delicious, but a little tricky to prepare so I’d like to learn more.
totally agree ! they are very good !
She already did in another video.
See the Food of Rome video, at end, 12:33. Also watch recipe video, Carciofi alla Romana.
Yes yes yes
She did stuff artichokes in one episode of memory serves me right.
Just two observations: 1. Harper, like many Americans, often confuse couscous with tabouli which is made with the grain known as bulgur wheat, AND 2. Eva is a true culinary artist, I weep with joy watching her prepare such delicious foods, just amazingly wonderful!
I was born in La Vucciria and will be moving back within the next year. I love Sicilia and especially Citta Palermo and visit there as much as possible. Hearing Eva speak makes me feel very much at home, so glad that I found your channel. I have a good friend who lives near Phoenix, AZ and he is originally from Mondello Beach , Palermo. Love your show and 😊Harper you are a lucky man to have a woman like Eva, she is a very good cook and she is very beautiful ! Ciao, Pasquale
I'm tunisian , and if you some tomato paste, oignion potatos, and some "harissa" you will finish up with A tunisian couscous from the city of Bizert . Maybe some day, both of you will try a traditional tunisian food receipies. They sooooooooooooooooo similar to italian food receipies , to be more specific southern italian regions.
Yes look at San Vito lo Capo cous cous fest
@@donaldfuck suuur!
Every time Eva makes a delicious desert Harper falls even more in love with her! So sweet your channel is :)
Brava! People from North Africa such as Algeria, Tunisia and Morocco still make Couscous from scratch. Love your channel ❤ 👏👏 learning so much from you two
My parents came from canicattini sicily - I speak fluent and I'm so proud!! LOVE THE SICILIANS!!
Thank you for highlighting the foods I grew up eating.
Mia nonna e mia madre erano di Campofelice di Rocella e ad ogni riunione di famiglia mangiamo cibi della tradizione siciliana
I love C-A-N-N-O-L-I and I looooove marzipan, but with pistachios. .. Good gracious! And also both together at the same time? I imagine it could be one of the best dessert in the world!😋😋😋
@Pasta Grammar OMGsssss!!!!!!! That first dish is one I had at a real Italian restaurant called Ginocco's, in Rockford, IL, when I was 10, way back in 1978!!!! I always wondered what it was! I got it, because my dad had ordered his and my pizza with anchovies on his side, but the disgusting flavour went all the way onto my side, so my parents had to order me another meal, because I almost threw up from the smell of anchovies.
Mom was pissed; she had warned him.
Dad was pissed I hated anchovies, but hey, he got the whole pizza, and I got THIS!
I don't remember the name "Arancini," but three, slightly smaller than these here, were served with a simple tomato sauce (not eaten without a fork and knife); SO good, I remember them 44 years later! THANK YOU for this memory! Damn. You are making me cry. When we were moving away in 1979, I insisted on the same thing that last day, not knowing, I would never go back. I can make this Vegan, easily. Nevermind the middle dish, with all the dead fish and mollusks; the dessert can be made Vegan as well. The ricotta is the hardest part to imitate, but I WILL do it! You are giving me life this day, when I am in sp much pain. Gratzi, and ciao!
This woman is amazing, how? Where did she learned everything!
Mostly her family, but she also has lived in several different regions of Italy so she gained a pretty wide exposure
DNA
@@PastaGrammar no wonder she doesn't like the taste of american style pizza... she really knows how to cook real food... how lucky you are, Bro...
Semolina flour + water + salt = couscous 🤯 mind blown
This was wonderful. Sicilian food is amongst my favourites. Maybe exploring Puglia would be exciting. They have both lovely savoury and sweet dishes. I’m happy to see people starting to recognize that region. Eva as always you are spot on. What a treasure you are. Brava!
I am from Trapani and I am really glad to see my homeland's food properly made!
I just want to add something about Cous Cous and its history:
It is a north african's dish but they make it with vegetables! Sicily was part of the Byzantine Empire (it was an Islamic Kingdom from 831 to 1091) and during this period Sicilian culture has been influenced by the Islamic, when they brought the cous cous to my home town Trapani (google it, it is gorgeous!) instead of vegetables we used what we had at that time: fish!
Also the sicilian language is a mixture between many languages such as Spanish, Catalan, French and Arabic! Even the word Cassata is from the arabic Quas'at that means bucket :)
Most of the Sicilian vocabulary is made of words about food and food tools, so cooking cous cous (that takes a lot of effort!) while speaking Sicilian is like travel back in time :D
Fish couscous in Tunisia is also very famous but Sicily and Tunisia are like half an hour on a boat Haha
Mamma mia! The arancini made my mouth water.
Thank you so much for this ❤️ My family originate from Trapani and I must say your cous cous looked very similar to our family recipe we usually finish with some fresh lemon juice 🙏❤️❤️❤️ brava as always, A few of my favourite Sicilian foods I think you should also try are “pasta con sarde” with pine nuts, wild fennel and raisins, timballo, pane e panelle, and traditional jasmine ice cream… well all the ice creams 🤣 too many to list, I would love to see more Sicilian food/recipes as I’m a second generation immigrant living in the uk and want to try it all! But the food of Sardinia would be my second choice if you have to move on to another area. Look forward to the next instalment
I love that “pot”!! Where would I get one? ❤️❤️❤️❤️❤️
Asian supermarkets. It’s a claypot
www.wokshop.com/newstore/product/chinese-clay-pots/
I was raised in a Sicilian kitchen 💪
My Grandparents (Mom's side) came to Arizona from Salemi (TR). He had the 1st Italian bakery in Phoenix in the 50s, which was then run by my Father who came from Menfi (AG). We later had an Italian Deli. This is like watching my childhood... Brava, Eva!
YESSSSSSSS!!!!!! Cassata Siciliana!!!!!!! Love you two!!!! I am Napoletana/Siciliana.....Ava you are so beautiful and your cooking is traditional and true!
Omg the cassata looks amazing 🤩 my grandma made them individual size . Wow I'm really glad you guys made this video . To represent Sicilian dishes . And to show how different they are from a lot of Italian dishes . But we only got them only 1-2 times a year . Luckily there's so many great Sicilian and Italian bakeries in Chicago. Eva must've spent some time in Sicily for sure .
How timely! My husband and I just booked our vacation near Catania in Sicily. Can´t wait to be there!
My Sicilian nonna made something similar to this called ricotta pie. She lived next door to me and across from our street was a little street called Harper Avenue.
I’m second generation Sicilian American n I seen this title all I thought was Giiirrlllll, bring it on n u didn’t disappoint. On my dads side the men ruled at cooking. And my dad was also a baker. I used to go to the bakery at night w my dad. That’s when he baked the pastry’s n the bread. He always gave me a fresh buttered roll n I got a Cannoli and a St. Joseph’s pastries n at Christmas time he would make me the ( I can’t remember off hand, I have trouble with my memory) the balls w the honey n the hard round Italian sprinkles. I’m making them this year. My favorite he used to make was his Ricotta cake. I used to help bake all of that. We would go dig for clams n he’d make my favorite clam sauce. N his Sicilian pizza. I passed this down to my kids n my son’s pizza is so friggin good we haven’t ordered it from a pizzeria in 4-5 years. Thks for the Sicilian food video! 🖤🎃🖤🎃
Ricotta, Thank the heavens for Ricotta! As Harper giggled with delight, boy do I wish I was in your kitchen to taste the goodness 😊
My God..
The Arancine.
Masterpiece ❤️❤️
I just got back from Sicily. It is DIFFERENT than Italy and so so beautiful. Thanks for the Italian lessons, Eva I was able to get along. The food where we were was big on eggplant, artichoke, oranges ricotta and pistachio. And semolina. I would recommend never missing Sicily if you like to travel.
In the mid 90's when I was in my mid 20's I was lucky enough to travel around Italy with a university friend of mine who had got a job in Milan and invited me over. We traveled down through Rome and Naples and spent a week in Sicily because she had friends there and hadn't had chance to get down there. We stayed in what was a Catholic school when not vacated for the summer, and the food was cooked by the staff, many of whom were mothers of the people we were visiting, so it was a sort of holiday camp for those 6 days. I experienced some of the best food I had ever tasted, all was genuinely home cooked. I noticed the Arab influence of the food, how it was made with the same values of the food from the northern regions but with subtle use of spices and herbs from Arab and eastern countries that you might find rarer up north. I asked about this, and they told me it was because for a lot of the life of the Roman empire Sicily was not under the control of the empire and subject to a different set of influences; in fact to this day Sicilians consider themselves Sicilian first and Italian second, to an extent greater than in other regions. If this is true, I don't know, but its what they thought was true. I loved the people I met there, the food and the moment I had to get on the boat to leave one of the saddest moments of my journey. My biggest regret is never going back, while I still had contact with some of the people I met. Although that applies to the other places we visited on our "tour", all of which were delightful and unique in their way.
Yay!!! Finally! I was one of the people always requesting for this. And you didn't disappoint. Excellent job and choices! For the next region I'd suggest you go to the opposite direction: Piemonte has a wonderful culinary tradition and it's often overlooked or underestimated!
Filippo, right before I read your comment to Eva and Harper I was talking to my cugino Salvatore Rubino, what a coincidence !
Waiting impatiently for the cookbook
As a Third generation Sicilian American I say BRAVA Eva! the arancini looked spectacular. The one famous Sicilian dish you have to try is Pasta with Finocchi con Sardi.
All I can say is I’m now very much intrigued by Sicilian cuisine, I want to learn how to make these dishes for myself, and Im definitely going to try to incorporate at least one Sicilian recipe in my menu every week! Grazie mille, Eva e Harper! ❤ 🇮🇹 🍝
My mother would put a pinch of ground Clove in her spaghetti/pizza sauce, a tip from an Italian neighbor when I was very young. I still do this, it gives a kind of umami to the dish that is hard to identify if you don't overdo it. Just fills the mouth.
Now I AM hungry . I want some Cassata Siciliana for breakfast!
I love my Homeland... Thank you for representing the beauty of Sicily
Bin bin
I love this so much. I wasn’t too close with my entire fathers side of the family but me and my grandpa did make a few recipes together. He taught be broken Italian and Spanish. He also taught me they hardly use tomatoes, and they use a lot of Mediterranean and Spanish influences in their cooking. My father wasn’t the best person in the world but I still love culture and food and where my ancestors came from. Wish I could learn more.
Hi Ava and Harper. You are both so entertaining! I learned to make arancini from my beloved mother-in-law 44 years ago. I made them for my daughter’s first birthday and I’ve been making them since. That’s a lot of arancini! My husband and his family are from the east coast of Sicily and we’ve been back several times through the years as we had a home there. The food is just incredible, as is all of Italy. I make the arancini the way mama taught me but I made a couple of changes as I myself am a pretty good home cook (half Italian, half Hungarian). I strain the tomato gravy from the ragu and add it to the chilled rice along with a ton of grated parmeasano. In this part of Sicily, they also add mozzarella chunks, hard boiled eggs, as well as the peas. I usually make 55-60 at a time but I can never make enough! Keep up the very entertaining videos, I love you guys! ❤ Veronica
I really like how you are exploring & teaching the many regions of food in Italy! Well done!
You really need to read "Coming Home to Sicily" by Fabrizia Lanza. She grabs you by the heart and tongue and plays with you gastronomically in the best of ways. The book reads like the best, great romananze siciliane and opens doors you would have never explored. It may be the most perfect and passionate Italian cookbook ever written as it brings back all that nostalgia that grasps you!. I reccomend it to anyone serious about food - and even to those who are not. Godi!!!
My mothers family is from Sicily , recently stayed in Enna , i love Sicilia !
There is a Sicilian spiced chocolate cookie called Tetù. They were the one thing I always asked my father to bring back when he would visit his home town.
We have Couscous in Brazil too, but we call "cuzcuz" and we use corn flour, and eggs + pork meat or other type of fillings!
The production values, picture quality and all that keeps going up, well done guys.
I’m not a huge Ricotta eater, but my mum makes fluffy “American Style” pancakes (I grew up eating Crepes, Aussie “Pikelets” were the closest to flush pancakes we ate.
But now my mum makes American style pancakes with either sliced banana or berries with maple syrup and dollops of ricotta- it’s SOOOOO GOOD!🥰🥰🤷♀️👍🏻
Ciao Eva. I love your recipes. My family was from Carnetto, Lipari. I live in Sydney, Australia
Yes, I'm from Lipari too but our arancini are completely different to the Palermitani style
Thanks for the wonderful vlog Eva and Harper!! Ciao from Florida! Al. 🌴🌸✊🇺🇸 🇮🇹🏖🏝🌊🐟
This episode tops it all! Thank you Harper and Eva for showing us the wonders of Italian food culture! And for today’s amazing story! Fascinating!
I was one of the people who requested this video on Sicilian food! THANK YOU 🙏🏽 YUM
In Tunisia we serve couscous and fish separately also
I like the sand pot you were cooking with Eva.
My every sunday routine😊 Pasta Grammar and new delicious food from the best!
As a MESSINESE who now lives in London.Uk. You guys made me feel PROUD for Representing ORIGINAL SICILIAN FOOD.
Yes you are right, in MESSINA we call it ARANCINO & ARANCINI. and the way you made it it's exactly how I make them . Only difference is that I make them almost shaped like a PEAR.
Also that CASSATA SICILIANA was SPECTACULAR. You made my TASTEBUDS go CRAZY.
I usually go to Sicily once a year, and I always do the same routine when landing at Catania Airport.
First ESPRESSO & CANNOLO, and then...... ARANCINO & CHINOTTO.
Ciao Belli.
Buona Fortuna.
Grazie! That means a lot coming from a Messinese!
Sicily is a whole different type of Italian . I lived there in the 70’s and I loved it. Mothers mother was from Sicily , father was from Calabria.
♥️ Sicilia!!! I had the best sea food ever in a small restaurant called Apollonion in Siracusa, no nice view on the sea, but only locals eating there. I miss Sicily and will definitely make these recipes!
How nice, I'm glad you dedicated a video to my region, I'm very happy!
Amiamo tutti la sicilia, e i Siciliani ! Si mangia bene e le persone sono molto simpatiche... l'utima vacanza prima del Covid l'ho fatta in Sicilia.
@@anderspistaceci felice che ti sia rimasto un bel ricordo della mia terra 😄
Have you guys ever experienced > ? It's mainly Italian/American and specifically from the Bay Area, but some have hinted at Genovese roots. The fishermen at the wharf in San Francisco would collect samples of the day's catch from all the boats at the end of the day and make a huge seafood stew. Any crews unlucky that day would not go hungry that way. A vegetable mix sauteed in olive oil gets it started. Garlic, onion, bell peppers [optionally], tomatoes, celery, carrots, [ fennelroot]. Then boiled in a seafood broth, adding cut-up pieces of white fish, shrimp, cuttlefish, scallops, clams. Tomato sauce [canned] and/or tomato paste, unless there's a preponderance of fresh tomatoes. Seafood broth from boiling shrimp or lobster shells, and wine is added. Debate is on Red or White. I've tried both, and prefer Red. Marsala, even. So stone me. Mussels are added for the finale. When the mussels open, the stew is done. Usually eaten with crusty sourdough bread, but I've had it over linguine and was not displeased. I've heard the In-Country word is ''Suppo di Mare,'' but I'm no expert. Any sort of vegetable and any available seafood is fair game, but Lobster, all diced up, gets lost in the mix and just registers as first class shrimp. Salmon goes to small flakes and is lost too. I've had to eat my mistakes.
the "Cous Cous alla trapanese" is the best recipes ever!
As a Palermo native I strongly approve of this video 😌
I would like to see something from Sardinia. We lived there for three years and the food was wonderful! I especially liked gnocchetti Sardo.
This was so awesome. When you started to make the
COUSCOUS ALLA TRAPANESE RECIPE, I told my husband it sounded a lot like what us kids called Grandpa Trapani's Fish 'Soup' that he'd make when he'd come visit us on Long Island every year (he loved all the fresh fish options we had). So when you said the name was Trapanese' coming from the area of Trapani in Sicily, it hit home that his concoction had been his family's recipe from Sicily. My mom's checking out the video now too, because she didn't even know the history of her dad's favorite dish. Thank you!!
❤️❤️❤️❤️❤️
Wow!your wife is such a sweet heart! You are very lucky to have her! I’m Sicilian too. I came here when I was 2 years old. I enjoy your videos very much.
Yes "cuscuz" is just flour and water in Brazil as well. But we use pork meat, sausages or "carne do sol" which would be a traditional dried salty beef, its as simple as its amazing. But this sicilian couscous tho looks so damn incredible omg
Yea couscous is a berber dish so yea I'm Libyan they make couscous in Sicily since the 10th century during the Muslim rule of that island and they knew it from us (the maghreb people) 🏝️👋
@@zeyadyahya1180 thats amazing brother. Cheers for maghreb people 😄
@@joaoritter3692 thanks 🤙🙃 ur welcome, Yea couscous is famous worldwide right now 👋
00:29 a meal you can’t refuse, quickly Harper. 😳😳 3:44 yum. … 12:57 couse couse so did I Harper , thought it was a grain, didn’t know it was flour Eva, wondered why it tasted so good, there is an Italian Festa tomorrow, I don’t want to miss it. I’m sure the festa will be amazing…totally enjoying watching .
We in Serbia have diverse food because of influence of Turkey, Greece, Roman Empire, Celts, Illyrian and many more cultures so we have really great cuisine mix of exotics and continental food and also Mediterranean cuisine. Because of this i also love Italian food , because of this diversity.