Post by Silly Yak on Jan 25, 2011 9:16:03 GMT
Sheona (Drossa) on 16/1/2011
GF board
....
You are in for a treat which ever part of the Sicilian coast you go to.
I've been to Sicily several times - from Palermo down to Selinunte, across to Sciacca, on to Gela (nothing but oil wells) and Agrigento, up to Enna and Nicosia - from Palermo to the Madonie National Park via Cefalu, Pozzallo in the south, Ragusa and Siracusa, Noto and Modica and and and... it was all WONDERFUL.
The food everywhere was great, and when I spoke to the owners of 'slow food restaurants' to owners of small hotels, eaten in larger hotels, in standard restaurants etc. they all - without exception - knew about gluten. Now, I've not eaten in all of them, but I have been fortunate enough to eat in a great many.
First of all, you'll find that a typical antipasto will be a selection of grilled vegetables - from succulent flat mushrooms (sorry, I don't know the name), to courgettes, aubergines, peppers etc. These are simply grilled and served with a drizzle of olive oil. There are some vegetables prepared with breadcrumbs - these are usually deep fried and you can easily avoid them. They are usually served separately.
There is an abundance of fish - served in many ways. Meat from the local mountains may be lamb or kid - slow cooked.
Lots of salads, plenty of fresh fruits and a great selection of cheeses. Look out for cheese with saffron or cheese with truffles. Both delicious.
All over Sicily you should find 'Mandorle'. The better places will make them with almonds (or pistachio or hazelnuts) with egg white, sugar and honey and nothing else. Ask. Sicilians are proud of their sweet tradition and will be only too pleased to let you know if you can try their products.
One of the best desserts I had was in a mountain area which served very fresh ricotta cheese with honey and pistachio. In the same region they served a frittata in a star shaped pan with wild spinach dotted with generous amounts of fresh ricotta. Ricotta is very versatile - used for both savory and sweet dishes.
Red and white Corvo Salaparuta wines are found nearly everywhere. Marsala (sweet wine) is delicious, but truly magnificent is Pantelleria - another dessert wine (I could just about go a glass of that right now!!!).
Look out for chocolate of Modica - this is made the way chocolate was originally made when first introduced by the Spanish conquistadores to Europe. A grainy texture as it is prepared at a low temperature and usually flavoured with either vanilla, chilli or cinnamon.
Take a coeliac language card with you and you should be fine. Local pharmacies sell gluten free products.
If visiting a Pizzaria you might want to check first - and if they can't do gf, perhaps they will put a topping on to a pizza base supplied by you.
You should have a wonderful time.
Bon Appetit!
Read more: coeliac.proboards.com/index.cgi?board=sicily&action=display&thread=181#ixzz1C2LZL5A3
GF board
....
You are in for a treat which ever part of the Sicilian coast you go to.
I've been to Sicily several times - from Palermo down to Selinunte, across to Sciacca, on to Gela (nothing but oil wells) and Agrigento, up to Enna and Nicosia - from Palermo to the Madonie National Park via Cefalu, Pozzallo in the south, Ragusa and Siracusa, Noto and Modica and and and... it was all WONDERFUL.
The food everywhere was great, and when I spoke to the owners of 'slow food restaurants' to owners of small hotels, eaten in larger hotels, in standard restaurants etc. they all - without exception - knew about gluten. Now, I've not eaten in all of them, but I have been fortunate enough to eat in a great many.
First of all, you'll find that a typical antipasto will be a selection of grilled vegetables - from succulent flat mushrooms (sorry, I don't know the name), to courgettes, aubergines, peppers etc. These are simply grilled and served with a drizzle of olive oil. There are some vegetables prepared with breadcrumbs - these are usually deep fried and you can easily avoid them. They are usually served separately.
There is an abundance of fish - served in many ways. Meat from the local mountains may be lamb or kid - slow cooked.
Lots of salads, plenty of fresh fruits and a great selection of cheeses. Look out for cheese with saffron or cheese with truffles. Both delicious.
All over Sicily you should find 'Mandorle'. The better places will make them with almonds (or pistachio or hazelnuts) with egg white, sugar and honey and nothing else. Ask. Sicilians are proud of their sweet tradition and will be only too pleased to let you know if you can try their products.
One of the best desserts I had was in a mountain area which served very fresh ricotta cheese with honey and pistachio. In the same region they served a frittata in a star shaped pan with wild spinach dotted with generous amounts of fresh ricotta. Ricotta is very versatile - used for both savory and sweet dishes.
Red and white Corvo Salaparuta wines are found nearly everywhere. Marsala (sweet wine) is delicious, but truly magnificent is Pantelleria - another dessert wine (I could just about go a glass of that right now!!!).
Look out for chocolate of Modica - this is made the way chocolate was originally made when first introduced by the Spanish conquistadores to Europe. A grainy texture as it is prepared at a low temperature and usually flavoured with either vanilla, chilli or cinnamon.
Take a coeliac language card with you and you should be fine. Local pharmacies sell gluten free products.
If visiting a Pizzaria you might want to check first - and if they can't do gf, perhaps they will put a topping on to a pizza base supplied by you.
You should have a wonderful time.
Bon Appetit!
Read more: coeliac.proboards.com/index.cgi?board=sicily&action=display&thread=181#ixzz1C2LZL5A3