Fabrizia Lanza at the Anna Tasca Lanza Cooking School www.annatascalanza.com

The perfect cannolo, made with fresh sheep's milk ricotta and served on a striped tablecloth. (Regaleali, from our "Sicily: A Different Italy" program) www.annatascalanza.com

Bruschetta at Regaleali, Sicily. Toast topped with fresh sheep's milk ricotta from the farm down the road and grilled sardines from our friend, Chef Franco. http://www.peggymarkel.com/sicily

Cassata (Ricotta Cake) Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily [click for recipe] www.annatascalanza.com

Tangerine marmalade from Anna Tasca Lanza www.annatascalanza.com

Traditional Arancini

Sicilian Oranges in the Conca d'Oro

Mill in the Saline Area near Trapani


Stracciatella grilled on lemon leaves | gourmet traveller

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