Happy Christmas, a tutti!

This Christmas was one of the best I've had, low-key but quality in the way that Sicilians do well. Daniele and I had been to Rome the week before, and had dined in every top rustic trattoria that the eternal city can offer- we had incredible artichokes of every style, as well as lots of offal (who can realise that a young goats intestine could taste so good with rigatoni?)and pig products- including a world class Amatriciana (pasta with bacon), and slim Pizza with Roman Sausage and pumpkin flowers. More of that another time.


Xmas in Italy starts on the 24th, when one traditonally eats foccacia (or impanada down here in the south) in the evening. Like in Britain, lunchtime on the 25th is the biggun' with lasagne al'forno, beef cutlets and pannetone all washed down with 'ignorant' wine.


Granny's homemade lasagne

Granny makes her lasagne without bechemel, just layers of meat, smoked ham, tomato and carrot with a light sprinking of parmesan. It is therefore recommended as an alternative to those who find the bolognaise version impegnativo (literally; a commitment)

Veal cutlette with grilled pepper contorno

The sicilian Christmas lunch, therefore, is somewhat less daunting than it's British counterpart, and leaves more room to go down to the bar and inhale a couple of puddings.

Profiteroles filled with ricotta and cinnamon; pistacchio white chocolate filled with ricotta