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.
Angela's Taste Experience is a homage to the Sicilian gastronomic tradition. We start with the intense flavors of eggplant Caponata and Vastedda, a typical sheep’s milk cheese, accompanied by traditional durum wheat bread topped with sesame seeds. As a first course, the Cesarina brings bucatini pasta with Trapani-style pesto to the table, with a condiment with a base of fresh tomato and basil, enriched with almonds and Sicilian Pecorino cheese.
The second course follows: tasty “in carpione” soused sardines (marinated in wine and vinegar), fried with glazed onions and accompanied by harvester’s salad, a typical dish of the Alcamo area, which puts grapes together with tomatoes, onions, anchovies and olives.
For a sweet finish, we have seasonal fruit and Biancomangiare, a typical pudding based on milk, shavings of chocolate or zuccata pumpkin marmalade, scattered with pistachios.