"I do not create new paths, even if it is an interesting experience, because I like to dust off more ancient paths". These are the words used by Maria Carmela to introduce us to the culinary history of Ibla, the oldest part of Ragusa, the Sicilian town that was dominated by Arabs for about two and a half centuries. Today, traces remain of that domination in the local food culture, still marked by contrasting sweet and sour flavors, the same flavors that we find in the culinary preparations of our Cesarina.
The secret of the Cesarina
The secret to a good stuffing is knowing how to "finely mince" the ingredients
All the recipes and products in this Taste Experience are straight from the Ragusa area. We begin with a starter of caciocavallo cheese, which has always been a staple of popular Sicilian recipes. Next, Maria Carmela serves raviolina (little pasta parcels) in extra virgin olive oil. After this, we have the sfoglio, which is a stuffed puff pastry circle with a filling of ricotta, sausage pieces, and finely minced veal and pork.
The Taste Experience continues with a regional classic, the caponata, whose special ingredients include vegetables, almonds, sugar and vinegar.
We complete this Culinary Experience with a taste of Grandma Marianna's cake with a velvety cream made with toasted almonds that, as revealed by Maria Carmela, has always been used to celebrate the birthdays of family members.