Angela’s house is in the well-known De Ballis Palace, a splendid historic monument in the city of Alcamo with a peculiar tower. In this picturesque setting, we meet our Cesarina: Angela proposes a Taste Experience which is both a handing down of family knowledge and a trip back into Sicilian culinary traditions.
The 'crossroads' of the Mediterranean, Sicily boasts of a culinary tradition rich in fusions and influences that continue to live in its typical regional dishes. Angela shows us the gestures and rituals of her culinary knowledge with a desire to share the precious patrimony of the typical recipes of the Trapani area and relive the memories of her childhood.
The secret of the Cesarina
I obtain a precious extra virgin oil from the green and black olives of our olive trees.
In this Taste Experience, Angela shows off the top recipes of Sicilian cuisine; we start with yellow sweet and sour pumpkin, whose distinctive flavour is accompanied by home-made bread crostini with black and green olive paté, which are grown in her own garden. Making the most of her home-grown olives, Angela produces wonderful extra virgin olive oil for her guests to enjoy.
As a first course, we have 'Busiate al ragù di bruciuluna', long spirals of fresh pasta made using a knitting needle, ('buso' in Sicilian, which explains the name) with Bruciuluna sauce. The second course, in fact, is a meat roulade traditionally cooked in an extract of sundried tomatoes, 'bruciuluna', which is accompanied by a fresh orange salad and vastedda, a typical local cheese - in fact, it's the only sheep's milk cheese that is produced with the "stretched curd" technique.
To finish, a Biancomangiare, a traditional dessert milk based.