For Seamus and I arriving in Sicily was like a familiar dream: in the fog of the Egadi Islands we recognized something so intimately well known. We landed in Trapani and we felt immediately that we have entered a land of great hospitality. Sicilians are so cordial and warm, and they love a good discussion. Even on the airplane we met a Sicilian man Giovanni di Campobello di Mazara who recounted to us for an entire hour a dish that has been passed in his family from generation to generation.

We entered this island by our tiptoes, aware that we had so much to learn in this marvelous land. This attitude has opened many doors for us: Chef Mario Bianco at Villa Speranza (Marausa) has welcomed us like old friends and for 2 full days he has shared with us the secrets of Trapani’s cooking traditions. Titti charmed us with her freshly pressed extra virgin olive oil and Paolo gave us a wonderful book about the local cuisine.

Bagheria bestowed on us the gift of friendship of a group of amazing and exuberant pastry cooks. Toto' and Enza Di Marco, the owners of Pasticceria Ester, held no secrets from us and they have shown us with pride centuries of pastry-making traditions.

Wines, ingredients, markets and faces of Sicily enter deeply into your soul and leave a powerful imprint.
This trip to Sicily has been a crucial step for understanding where food ceases being simple nutrition and becomes the expression of love for the fellow person.

On this page we share with you some photos of Sicily and the wonderful people and places we have encountered here.

Also, click here to see the PHOTOGALLERY OF TRADITIONAL SILICIAL DISHES AND INGREDIENTS.