Yes, the Mediterranean really is that color!

Trapani Salt works

Trapani windmill in disrepair. Mounds of salt in front

Norman architecture

Medieval baths in Cefalu

I was totally envious that my writing partner got to go back to Sicily, and when she brought home the picture, my oh my, I'm sure I turned green.  She and her friends must have had a wonderful time. I got a postcard, not a T-shirt.  But with the postcard and the pictures from Trapani, I just might design a windmill quilt for her. Here are some of the wonderful places she visited.

Eating in Cefalu and Siracusa - octopus, sea bass and other yummies

Having recently returned from our trip to Sicily and Budapest, I wanted to let our readers know about a wonderful restaurant in Siracusa.  It's called Basirico's and it is in Ortigia, specializing in seafood.  My friend and I ate there twice and had octopus (my personal favorite and something you don't eat in the Rocky Mountains) and sea bass.


My Neapolitan friend just came up for a visit to the cool, refreshing mountains from Florida and has the cookbooks we love to read - the Sicilian Food Lovers cookbook (she wants to take that cooking class in Cefalu from Cinzia and Antonio!), plus Eating in Sicily and a few others.  So I don't have my normal cookbooks around me.


But octopus - goodness!  What a treat!  When I first had calamari (which is squid and not the same, correct???) in Chicago it tasted like my Jeep tires.  I decided calamari and octopi were not for me!


In Siracusa and Sicily in general, it's a whole different ball game.  I don't know what they do, but it's tender, perfect and exquisite.  Olive oil, parsley, salt, pepper and garlic with breadcrumbs is what I Sapori di Sicilia recommends for baking small squid in the oven.  (p. 178)


While I don't think I can buy any calamari or octopus (polpa or polpette as I saw it referred to in Siracusa) in a store here that even vaguely compares to fresh product in Sicily, the memory will linger for a long, long time.