Festive flavours
12:12:2011
My gloriously rich, yet lighter-than-light zabaglione is scented with Christmassy flavours including Marsala Superiore which is matured in oak casks for at least 2 years.
A taste of Sicily
09:11:2010For an easy dessert, beat some ricotta cheese and double cream together until smooth, then stir in the finely grated zest of an orange, a little caster sugar to taste and a pinch of ground cinnamon. Serve with biscotti and a glass of sweet Marsala.
Read moreReaching for the sky in Érice
09:11:2010Each of the tiny streets merited exploration and each held little treats in the form of a shrine, café or courtyard. Or indeed, a bakery!
Read moreCouscous fest – where cultures collide
05:11:2010Later, leaving my new found friends behind, I progressed north along the coast road. The journey was interspersed with dramatic views of the rugged coastline and vast swathes of undulating olive groves.
Read moreSalt of the earth
04:11:2010Teams of bare-chested men were grouped together, all toiling under the hot Sicilian sun with spades, rakes and wheel barrows, each shovelling and carting burgeoning barrows full of pure sea salt.
Read moreThere’s more to Marsala
27:10:2010Sicily. It’s been 5 years since my last glorious visit, which I loved from start to stomach-filled finish. This time I was heading for the lesser known west coast and I had a very important job to do. My mission? To track down the very best food and drink the region had to offer.
Read more