How to Make Italian Hot Chocolate!

Buongiorno! I hope you had a wonderful weekend. The days are definitely getting longer and brighter here but the frost is showing up daily to remind us that we are still in the middle of winter! Over the weekend, my family and I made some delicious hot chocolate and I promised our lovely Sicilian Connections Facebook members that I would share the recipe.

You may be wondering what the difference is between a hot chocolate drink in Italy and one, for example, in the USA or UK and I can tell you that when I first tasted a 'cioccolata calda' in Sicily I fell in love with its rich consistency and indulgent taste. 

We lived in Milan for a while before we had our daughters and the winters in Northern Italy can be so cold! I remember sitting all huddled up in our favourite cafe with a steaming hot mug of this velvety drink and feeling so cosy and content. In Italian bars you can actually get a seemingly endless choice of hot chocolate flavours including coconut, pistacchio and chilli!

Here's the recipe to make this hot chocolate at home. 

Be sure to let us know how it goes!

Ingredients (to make 2 small cups of thick hot chocolate) -

1 cup of whole milk

1/2 cup of whipping cream

7 ounces of good quality cooking chocolate

1 tablespoon of sugar 

1 teaspoon of cornflour (cornstarch)

1) Heat the milk, cream and sugar over a low heat and stir until it reaches simmering point.

2) Break the chocolate into the pan and whisk until all of the chocolate melts.

3) In a separate bowl combine the cornflour with a little milk then add to the pan mixture.

4) Continue to stir for approx. 3 mins until the mixture reaches the desired thickness.

5) Pour into cups and enjoy! You can also top with whipping cream but I prefer to savour the chocolate all on its own!

Have a wonderful day, amici. 

Have you joined our Facebook group yet? If not, be sure to head over to Sicilian Connections - La Piazza and join our rapidly growing community of Sicily lovers across the world!

A presto,

Debra

Sicilian Connections

www.sicilianconnections.com

P.S. - We have a BRAND NEW Christmas Guide out packed with Sicilian recipes and festive traditions!! Go to www.sicilianconnections.com to grab your copy :-)

Caltagirone Nativity Scenes and Sicilian Christmas Cookies!

Buongiorno a tutti! I hope that you are all well and had a very spooky Halloween. Well, the bad weather has officially hit Italy now which means one thing - Christmas is coming! I know that our American amici will be well into the festive spirit now as they prepare for Thanksgiving and in Sicily preparations are being made for the traditional Nativity scenes that appear across the island in the month of December.

One city in particular that attracts thousands of visitors each year to its Nativity displays is Caltagirone. This Baroque town in the province of Catania has long been famous for its beautiful pottery, in particular its ceramics and terracotta, and actually takes its name from the Arabic words for 'Hill of Vases'. The city's main landmark is the staircase of Santa Maria del Monte which was built in 1608 in the old section of the town. Each of the staircase's 142 steps is adorned with different hand-decorated ceramics using varying styles and figures from the town's ancient tradition of pottery making. To celebrate Caltagirone's Patron Saint 'San Giacomo', or St. James, on the 25th July the steps are lined with terracotta oil lamps which are lit simultaneously by hundreds of locals creating a spectacular effect.

For the month of December the town comes alive with beautiful Nativity scenes made entirely of terracotta which are displayed throughout Caltagirone, some residents even open their homes to show their own intricate displays. One fine example of a Nativity scene is 'Il Presepe Animato in Terracotta' which can be found in the Church of Santa Maria del Carmine. This Nativity display features moving figures and extends over 80 square metres - the largest in Italy. On the 25th and 26th December and the 6th January there will be a 'live' Nativity scene in the town's historic centre featuring more than 200 local residents dressed in costume.

Throughout the month of December there will be Christmas markets and processions in the town such as that on the 'Festa dell'Immacolata' on the 8th December. For the two days prior to this feast day there is a delicious aroma throughout the town as bakeries sell the traditional 'muffulette' - a local bread made with fennel seeds.

Any of our friends still looking for inspiration for their Christmas presents should take a look at our new Etna Collection at http://www.sicilianconnections.com/jewellery_13914.html. These necklaces, bracelets and earrings are handmade with real volcanic lava and Swarovski crystals. To thank you for your continued support we are also offering our followers a 10 percent discount until Christmas - just enter the code 'AMICIZIA' at checkout.

So, Happy Thanksgiving to all of our friends in the US and I hope that all of you across the world are beginning to feel that festive spirit. Don't forget to use our recipe for Sicilian Christmas Cookies, or 'Mastazzoli' on last December's blog at - http://sicilianconnections.blogspot.co.uk/2011/12/tis-season-of-sicilian-christmas.html.

A presto!

Debra
www.sicilianconnections.com

P.S. If you enjoy reading my blog please become a follower by registering at the Google 'Join this site' icon on the right of the blog page. Grazie mille for your support!!

Sicilian Springtime and Zeppole :-)

Buongiorno a tutti! We are now into spring and even though it has been a novelty this year to see so much snow in Sicily, it is a welcome change to see the nights becoming longer and the beautiful pink bougainvillea coming into bloom.

This is also an exciting time for Sicilian Connections as we have now launched our new online Art Store and are so happy to finally see the Sicilian images taking pride of place on our website. For those who have not yet seen the gallery at www.sicilianconnections.com, the photographs are by the very talented New York photographer Joe Zarba who fell in love with Sicily whilst searching for his ancestral family in Leonforte. The photograph below is one of my personal favourites and is of Bar Vitelli in the town of Savoca. This atmospheric establishment is where Michael Corleone, played by Al Pacino, met Apollonia's father in 'The Godfather' film.

I hope that all Italian fathers enjoyed their 'Festa del Papá' yesterday and that 'le zeppole di San Giuseppe' were eaten in abundance throughout the world :-) For anybody who is not familiar with 'zeppole', they are delicious deep-fried dough balls which can be eaten savoury (for example if filled with ricotta or anchovies) or sweet (eg. filled with cream or smothered with honey). They are traditionally eaten for the 'Festa di San Giuseppe' which is celebrated on the 19th March, but in Sicily, where they are also known as crispelli and sfingi, they are sold throughout the year, especially throughout the summer celebrations. I shall leave you to look at the recipe for ricotta crispelli and to enjoy the gorgeous 'primavera'!

A presto - Debra :-)
www.sicilianconnections.com

                                             Le Zeppole di San Giuseppe/ Crispelli

Ingredients

Vegetable oil for frying
1 cup of flour
2 teaspoons baking powder
2 eggs, beaten
1 cup ricotta cheese
1 pinch salt
1 and a half teaspoons of white sugar
Quarter teaspoon of vanilla extract
Icing sugar for dusting

1) Heat oil in a deep-fryer to 190 degrees (375 degrees F)
2) Combine the flour, baking powder, salt and sugar in a saucepan. Stir in the eggs, ricotta and vanilla and mix gently over a low heat until combined.
3) Drop carefully into the hot oil a few at a time and fry until brown (about 3 minutes).
4) Drain and dust with icing sugar.

Note: In Sicily, the ricotta is usually placed into the middle of the batter but the above method is easier for home baking.

Viva Sant'Agata!!

Buona sera a tutti  :-) So much has happened in Italy since my January blog post. First, news travelled quickly throughout the world of the Costa Concordia disaster just off the Tuscan island of Giglio. This was such a tragic incident and our thoughts and prayers go out to the victims and their families. The Italian peninsula was then hit by some of its coldest temperatures in decades. Northern and Central Italy are still suffering from heavy snowfall and even many of the higher towns in Sicily have not been spared this rare occurence.

On a more positive note, we are now entering February which is one of the most festive months in the Sicilian calendar and hopefully the sun will return in preparation for the wonderful Sicilian 'primavera'! Today marks the beginning of the annual three day 'Festa di Sant' Agata' in Catania - a world-famous religious festival which celebrates the city's patron saint and attracts almost a million devotees each year. St. Agata is also the patron saint of fire, earthquakes and Mount Etna eruptions and is buried at the Chapel of Sant' Agata within the majestic Duomo di Catania.

The Saint was martyred in the year 251 aged only fifteen and during the celebration the statue of St. Agata which houses her relics is carried through the streets in a silver carriage, or 'fercolo'. This carriage weighs 40,000 pounds, or 18,000 kilograms. and is pulled by 5,000 local men who are welcomed back to the Duomo with a spectacular firework display.

The traditional festival food for 'La Festa di Sant'Agata' are the delicious, sweet 'Olivette di Sant'Agata'. Here is the recipe for those of you who won't be attending this year's festivities.......Enjoy!

Servings:	6-8
Ingredients:	200 grams almonds, shelled 200 grams sugar 1 tablespoon rum  sugar for coating green food colouring
Directions:	Remove the skin from the almonds after immersing for a few seconds in boiling water, and grind together with 100 grams sugar. Place the remaining sugar in a saucepan with a few tablespoons of water, and heat until it starts to melt. Remove from the heat, and add the almond mixture, rum and a small amount of the green colouring. Knead until the mixture is smooth. Rub small balls between the palms into the shape of olives. Coat each “olive” by rolling it in sugar. Leave for a few hours before serving. A presto amici, Debra Santangelo www.sicilianconnections.com 

'Tis the Season of Sicilian Christmas Markets & Cookies!! :-)

Buona sera a tutti! December has now arrived amici miei ... the cold has set in and the excitement of the festive season can be felt all around us. Many families across the world are now starting to prepare their homes for the Christmas festivities, however in Italy it is tradition to wait for the 8th December to put up the Christmas tree and hang the decorations. This is the Feast of the Immaculate Conception, which celebrates the conception of the Virgin Mary, and it is a public holiday in Italy. This event is celebrated throughout the country with religious street processions such as that shown in the video below in Termini Imerese, Palermo.

This is also the period of the 'Mercatini di Natale', the wonderful Christmas markets, and one that I can highly recommend is that of the 'Mercatino di S.Lucia, Belpasso' in the province of Catania. This is held from the 9th to the 11th December in the beautiful town of Belpasso, which is found on the slopes of Etna, and features stalls selling local delicacies and handmade Christmas crafts. The mountainous setting with its tall pine trees and views of snowy Etna creates the perfect festive atmosphere and the nearby town of Nicolosi even offers outdoor ice-skating.

To celebrate the arrival of the Christmas period I will leave you with a recipe for traditional Sicilian Christmas cookies to enjoy on these dark, winter nights! Enjoy :-)

                                                      Mastazzoli

Ingredients
500g Honey
500g Flour
250g Ground Almonds
200g Grated Dark Chocolate
1/2 tsp Cinnamon
1/2 tsp Cloves

Preparation

Mix together all of the ingredients and place the cookies in the desired form onto a baking tray. Bake at 180 degrees for fifteen to twenty minutes. 

Buonissimi!!

A presto - Debra :-)

www.sicilianconnections.com

Pistacchio di Bronte - A taste of Sicilian gold!

Following on from my post last month about my love for a 'festa Siciliana', this week's blog is about a different kind of Italian festa.......the 'sagra'. Sagras are celebrated in towns and villages throughout Italy and are local festivals often dedicated to a specific local food. Over the past week hundreds of visitors have descended upon the countryside town of Bronte, in the province of Catania, for its annual 'Sagra del Pistacchio'.

The town of Bronte can be reached from Catania by driving around the foot of Mount Etna and this is one of my favourite journeys in Sicily. The area may not boast the panoramic sea views of Taormina or Trapani but in my eyes it is almost equally as breathtaking. From the road to Bronte travellers can look far across the Sicilian countryside and view miles and miles of valleys and hilltop towns such as Regalbuto and Centuripe. When the sun is setting, it is truly beautiful to watch the shadows descend gradually down the deep valleys - a completely different world to the tourist filled coastal towns.

The mystical atmosphere that surrounds Bronte is even echoed in the town's origins. According to Greek legend, the town took its name from its founder, the Cyclops Bronte, and means 'the Thunderer'. In mythology a group of three Cyclops, including Bronte, lived under Mount Etna and made thunderbolts for Zeus, the god of sky and thunder, to use as weapons.

The pistachio which comes from the town is known as 'oro verde', or green gold, because of its value to the local economy. The value of the 3,000 hectares of Bronte pistachio actually amounts to around 15 million euros and over one percent of the world's pistachio. This pistachio is an ingredient in a wide variety of different dishes, both savoury and sweet, including pistachio salami, pasta al pistacchio and 'gelato al pistacchio', or pistachio icecream. My personal favourites are the 'paste di mandorla al pistacchio' which are soft Sicilian almond cookies with pistachio - truly buonissime!

The 'Sagra del Pistacchio' is worth a visit just to see how locals open up their private garages in order to let visitors sample one of their homemade pistachio dishes. For those who can't get to Bronte but would also like to indulge, here is the recipe for another of my pistachio favourites - 'torrone di pistacchio', or pistachio brittle -

TORRONE DI PISTACCHIO -

50g butter, plus extra for greasing
100g light soft brown sugar
100g shelled pistachios

Lightly grease a baking tray with some extra butter; set aside. Heat a small heavy-based pan; add the butter, sugar and 4 tablespoons of cold water. Heat over a low heat until the sugar has dissolved. Increase heat and bring to a rolling bubble.
Cook for 5-7 minutes until the mixture starts to turn a deep golden brown. Tip in the pistachios and mix for a few seconds to coat the nuts in the caramel. Carefully and quickly pour the mixture on to the baking sheet. Leave to cool and harden.

Buon appetito! A presto :-)

Debra
www.sicilianconnections.com