C Dear friends and readers, as you noted for nearly three years I do not write more. But in recent years I have received dozens of calls and hundreds of visits (at least since the statistics function that allows checking) who have kept alive my connection with the world of the Web by shells of Alfredo (Salina, Aeolian Islands ) the kitchen Pino Cuttaia de La Madia Licata (Agrigento) from the biennial event of Slow Food, the Cheese in Bra (Cuneo), to the great chef Ciccio Sultan de The Duomo of Ragusa-Ibla, Culinary travel has been a lot that I shared with you all. Then silence. However, during which I continued to get interested in cooking and food, trying to pay more attention to substance than form. In particular, I studied the traditions of my land, Sicily. With particular attention to the middle East and of course to my province and city, to Messina. Gastronomy peloritana (from Peloritani overlooking the city) rather than be identified in some very well known dishes, such as pescestocco to 'greedy, braciolettine the meat chops and swordfish plant roots on four major specialty still represent the excellence that have nothing to envy to the most famous gastronomical " the Bel Paese: the cake to Messina, the rustic (croquettes, fried pythons and mozzarella in a carriage), grenades (with brioche) and pastries (Black and White, pignolata, Cassata Messina, Lulu). These are the four branches of Gastronomic Science Messina. And each has its rules that need to be addressed for years and years of apprenticeship. And those who know these rules can easily be compared to the great craftsmen of the gastronomic history of Italy. Those who have made famous in the world Parma Ham or Parmigiano Reggiano, the or Tagliatelle Bolognese Pizza Napoletana, the Gelato Veneto or Nutella (Ferrero since the mark is registered ) Piemontese. I'd like to present these masters, even as they are called Masters in Messina. From Mastru Saru to Mastru Pippinu, we turn to ovens and fryers, looking dell'arancino perfect to discover the real quashed, that create a few more seconds in the 60's the recipe written in the notebook secretly guarded by Messina, a pastry shop and belonged to the greatest pastry chef of the last century Sicilian . See you soon.
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