Press Releases

The grandfathers of gelato

( Financial Times - 2009 - by Mary Taylor Simeti )

Sicilians adore ice-cream, so much so that in the summertime they even eat it for breakfast. A brioscia filled with a large scoop of coffee or hazelnut ice-cream and topped with a swirl of whipped cream will set a Sicilian up for the whole morning; a lighter version would be a glass of granita – coffee or lemon or, in eastern Sicily, almond – with the brioscia on the side.

Modica and its heavenly sights

( Financial Times - 2009 - by Dan Hofstadter )

I arrived in Modica by bus on a day of torrential rain. This elegant Sicilian city is divided into two main districts, upper and lower, and the bus terminal was in the lower part. I was in town to see the famous Chiesa Madre di San Giorgio, part-way up the hillside, so I began to trudge up through the downpour, hugging the walls of the city’s old palazzi.

Il Commissario Montalbano conquista gli inglesi

( televisionando.it - 2009 )

Il Commissario Montalbano è sbarcato in Gran Bretagna dove ha conquistato il titolo di Inspector Montalbano e con i primi due episodi trasmessi su BBC 4 ha ottenuto alti ascolti e critiche entusiaste. Del resto con un prodotto del genere difficile fare flop.

A history lesson on a plate

( The Observer - 2008 - by Matthew Fort )

If you want to understand Sicily's colourful past, just immerse yourself in its cuisine. Food writer Matthew Fort goes on a culinary odyssey.

'Extra virgin olive,' read Nato Sanguedolce's recipe for salmoriglio sauce, 'lemon juice, oregano and salt.' Then, as a coda: 'The extra virgin olive oil should be from Sant'Agatese olives, the lemons from Pettineo, and the wild oregano from the Nebrodi. And brush it on to the pork chops after they have finished cooking.'

In Sicily, Renovating a Cave

( The New York Times - 2009 - by Liza Foreman ) The New York architects William Brockschmidt and Richard Dragisic found their second home, Casa Grotta, in the southern Sicilian town of Modica. Amid the fabled 100 churches that line the sun-cracked streets of this Sicilian city, the New York architects William Brockschmidt and Richard Dragisic found a second home.
Read more...

FOOD STUFF; Exceptional Chocolate, Neither Swiss Nor Smooth

( The New York Times - 2006 - bye Florence Fabricant )

The finest chocolate, as we know it, dates from 1879. That was when Rudolph Lindt, a Swiss chocolatier, invented the conching machine, which made it easier to knead a mass of warm chocolate to a satin-smooth texture. The longer the chocolate is conched, the finer the texture. Chocolate that is worked by hand will never achieve that finesse.

Shedding light on Sicily's Baroque splendour

( The Times - 2002 - By Marcus Binney, Architecture Correspondent ) ALEXANDER CRESWELL is a master at portraying architecture’s forgotten and vanishing splendours. His latest venture is the Baroque of Sicily, in which he has captured the warmth of glowing golden stone with an intensity perfectly timed for our November downpours.
Read more...

Is Sicily home to the world' s most beautiful city?

( The Times - 2006 - Maggie O'Farrell )

Author Maggie O'Farrell braves the winding roads of Sicily to explore its southeastern corner, where she is delighted by picture-perfect Syracuse

I have been on what is quite reasonably cited as the world’s most dangerous road, a crumbling track through the Bolivian jungle. On one side were furious, gushing waterfalls and on the other a sheer drop. Whenever we passed one of those little roadside shrines that marked where previous vehicles had slid over the edge, the bus driver removed his hands from the steering wheel to cross himself.

More Articles...

<< Start < Prev 1 2 Next > End >>

Page 1 of 2