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granite of Alfredo. Diary of Salina

A Lingua di Salina esiste un posto dove fanno le granite che ricordano quelle che le donne arabe offrirono ai Normanni, quando mille anni fa conquistarono la Sicilia, i quali contraccambiarono risparmiando i loro mariti che anzi diventarono importanti funzionari di Ruggero il Normanno.

This place is the Bar Alfredo . And still the heirs of the Normans are left enchanted by the granite of the heirs of the Arabs.

The secret slush Alfredo is a little sugar, a little ice, and a Carpi older generation, what the experts call blade. The old bar and laboratories still use it, although it is a bit risky for people who wields it. But the quality of granite earns us a lot. If this recipe can be true for the fruit ices, probably change with regard to coffee beans.

The light color fact suggests the presence of air that comes from a long passage of the grain inside the shovel to Carpi. This effect does not last long, so the granite must be pulled (typical term of the process used in Sicily, which means preparing) at least every 90 minutes. Alfredo Obviously I did not reveal any secrets. So my thoughts are only the result of assumptions that I have experienced some of the slush professionals I asked to imagine what was the secret of slush that made famous by Alfred '68 and following that we see to the left of the picture, with the son Peter right and center Saro Gugliotta, trustee Slow Food Messina .

Ma il Bar Alfredo propone anche il Pane Cunsatu . Preparazione tipica delle Isole Eolie .

Lo scorso 1 giugno, in occasione della terza edizione di Salina Isola Slow Food , ho provato il Pane Cunsatu Salina.

Questi gli ingredienti: Pesto di capperi e mandorle, pomodorini, cucunci, melanzane grigliate, ricotta infornata e menta fresca . Pian pianino l'ho digerito.

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Mamma Concetta, Queen of the A Cannata. Diary of Salina

Esiste un ristorante a Salina dove si mangia molto bene. Così decides to submit to the kitchen to meet the chef. A tiny lady looks at you with the air of one who is in that place by accident, by mistake, perhaps because he has confused the way home. Her smile is sweet and motherly. You feel a warmth he could not remember as a child. Meanwhile, his daughter Franca intervenes, the same smile of the mother, who invites you to come out. But now you're inside and you know the chef, otherwise you do not go. "The chef is her, my mother," says Franca.

So you try to reveal the recipe for Penne with Santino goodness, that you're still licking his whiskers. She, the chef, Mrs. Maria Concetta Sidoti of 66 years, supporting the generosity of his soul, I would say, if Frank did not intervene. So he began to wonder if there were but for the zucchini?

- Courgettes!?!, Maybe!

- As perhaps? .. But what kind of zucchini are?

- zucchini, squash and enough!
So in the end if not interfered chef mom, upset and anxious not to "let you be evil", would not you know that the ingredients are tomatoes and zucchini small orchard of the house, rocket , raw from cooked together.

remained as it had been to ask the seasoned octopus salad , which when cooked, however, gave him an unexpected crunch, as well as marinated swordfish and tuna in oil had a freshness to make you suspect that until then no one ever had saputi bring them to you.

I asked in particular how we do amberjack and sour meatballs . The wild fennel, raisins, pine nuts (toasted), onion clear, were evident, and also noted that had the meatballs are just a short though intense immersion in hot oil. But it was a surprise is the consistency of meatballs, neither dry nor mollacchie, and the taste of fish was not clearly perceived that the chef had helped with "tons" of garlic that many fish dishes just happy we have, against our will, accustomed. And then who would have thought to peppers with apples? And to rye with raisins and pine nuts . And caponatina ? Light years lighter than those which we have used the age-old Sicilian tradition.
I was a guest of the restaurant A barrel Language (Salina) , Sunday, June 3, during the third edition of the Slow Food Salina Island. The wine that accompanied us throughout the meal was a good company Etna Bianco Villagrande Baron, who with la sua accentuata sapidità ha saputo contrastare e valorizzare la diffusa dolcezza della cucina di Maria Concetta Sidoti: dolce come lei!