What is the first thing that pops up into your head when you think about the Italian food? It might be pizza for many or lasagne or Parmigiano Reggiano or risotto…to me is Tomato.
Snce I spent the first 14 summers of my life in Sicily, at my grandparents’ home on the seaside, I grew up mixing well the culinary traditions of northern Italy, when I was born (and still live), and that of Sicily, in Southern Italy, where my mother is from. These two traditions are very very different. The region where I live, called Piedmont, always had a tight relationship with France (good and bad once – well balanced through the centuries) thus the local cuisine is a mix of Italian and French tradition which created a unique set of local recipes and cooking techniques that has no rival in the Country.
Sicily instead underwent several dominations spanning…
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