In the shade of fillide's almond tree

In the same way as in a theatrical overture, the curtain of Home Food - constantly in search of the roots of the typical tastes of home - rises this time in the South of our boot, precisely in the city of Palermo.

From its in the main part Baroque face, the Sicilian capital town has known through the centuries, a balanced mix of Arab culture and European tastes, as testified in the characteristic lines of the Arab-Norman art, a hybrid of subtle decoration, moorish arches and hemispherical domes which embellish the classically structured Latin or Greek crosses. This event, prepared inside the sunny and pleasant attic room where Annamaria lives, is an unique occasion to discover the artistic and architectural wealth of the historical centre, the warmth of true contemporarily Sicilian family living.

The love of her region and of good convivium has encouraged our Cesarina to become a first class depositary and an expert of culinary knowledge of the area: from the many gastronomic expressions of the palermitana cookery ( from simple familiar notes to the refinement of ancient baronial symphonies, passing through the sweets prepared in the cloisters). On this particular occasion she has chosen to propose to her guests a cross-section of local cookery, with some of the best known and characteristic local dishes.

In opening, as Annamaria affirms "the first dish that one brings to the table is pasta", there are Maccheroni with Ericina sauce , a typical flavouring with a basis of pecorino cheese (strictly sicilian!), tomato and basil. As an addition, the almond , a native fruit of Minor Asia but spread through most Mediterranean countries since ancient times. It appeared in Sicilia at the times of the Phoenicians, but only during the Magna Greece colonies its use in the kitchen started getting more and more significative. The almond tree is a symbol for life that renews itself every year during springtime, as well as it is tied with the myth of Fillide: on his tomb there was a dry trunk lying, and the gods embellished it with wonderful white flowers.

The maccaroni surrender their place to braciolone arrotolato or farso magro , a slice of veal with bread, pine-nuts, caciocavallo and other delicacies. Widespread in many provinces of the island, "u farsumà gru" has a ancient origin derived from the French "farce de maigre", that is "thinly stuffed" a contradiction with what in reality is a dish with a very rich and appetizing stuffing. This dish is accompanied by roast potatoes because, as they say in Palermo... "chi pari picca a' carni senza patati!" ... "there seems to be too little meat without the potatoes!"

The sweetest part of this journey has the Biancomangiare as a protagonist : a milk and lemon pudding served on a basis of pistachio jam. In addition, the Semifreddo di mandorla (almond parfait) is another reference to an ingredient that was traditionally very used in the gastronomic arts. Almond was indeed present in the Medieval Court cookery, as well as in the sumptuous Renaissance banquets.