Anyone who's been to the Mediterranean, and especially Sicily, knows the importance of almonds. They were important in the Middle Ages, when almond paste was a main ingredient in dolce especially those called pasta reale and when almond milk was practically a staple in the kitchen. Then, as now, almond milk didn't need to be refrigerated and in a hot climate, that was important.
My wonderful Sicilian friends, Bruno and Lucia, sent me a book for Christmas called Sweet Sicily by Alessandre Damone. As you might imagine, it's all about desserts. Yummmmmmy. And not just recipes - given in Italian AND English - but also the history of it. As an historian, what could be better?
So here's the history of the almond - the Thracian princess Phyllis fell in love with Acamas, a son of Theseus. Men being men, Acamas just had to go to Troy and fight. When Phyllis didn't see her love return, she died of a broken heart. But he did return, finding his love dead. Athena, that goddess who loves these kinds of situations, took pity on Phyllis. You'd think she'd bring her back to life, but she didn't, instead she turned her into an almond tree and every year when Acamas embraced her, she blossomed, giving us the delicious nut we all know and love.
Personally, I think she could have done more, but who's complaining? And so I would advise you, if you're going to Sicily and indulging in dolce, or perusing this book, check out the biscotti di mandorla which I can tell you from experience - tastes like heaven.
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