Food, food, food

A word about food in Syracuse.

There are many shops in Ortigia which are solely devoted to the local produce of the region. You can try different wines, liqueurs or beverages such as chocolate. You can sample oils, olives, honey, chocolates, dried tomatoes, caponata (olive oil, tomatoes, peppers, aubergines, herbs), or other varieties of mixed vegies, fish and herbs. There are many different types of cheese; some that I tried at a quaint little deli included fresh and baked ricotta (mix with honey, nuts and dried fruit for an easy dolce), pecorino with saffron (a beautiful rich gold colour), pecorino piccante (with capers, fennel, and other herbs).

Biscotti are either mandorla based (almond), flavoured with orange, lemon, figs or nuts, or made with pistachio. As well, there are many torte, flans and pastries filled with flavoured ricotta.

 I found time to do some shopping for some limoncello and some of those biscotti, before another memorable meal at a local restaurant on our last evening in Syracuse. We have heard that Syracuse is famous for its seafoood. I had a mixed antipasti of aubergine rolls, caponata, grilled vegies and crusty bread, and Mike had smoked wafers of thinly sliced tuna. For secondi, Mike had seafood tagliatelle and I had something that I’m pretty sure I would never be able to have in Australia, potato gnocchi con ricci (sea anenome) – both memorable. [J said her meal tasted like a rock pool just after high tide…?!??]

On our last morning in Syracuse, Mike discovered the local market near a ruined Greek temple. While he heads off to see the local castle, I wander through the market. I wish I could stock up for our week in Malta where we are self catering. The fruit and vegies are so fresh. Beautiful pink striped beans, many varieties of tomato, plump purple aubergines, a basketful of snails (I know they are fresh as they are all trying to escape, very, very slowly). At the fish stall, I watch the vongole (pippis) also still wriggling, and I get squirted by some as I linger. The fish monger is a wizard with a huge cleaver, slicing tuna into the finest of slivers. Two of the stalls seem to be vying as to who can attract the most attention by singing their slogans at full pitch.

These are NOT ostrich eggs!!
So many different tomatoes

But I can’t buy as it is time to head off now on the bus to Pozzallo (and a great seafood pizza for our last meal here) for the Malta ferry tomorrow and the conclusion of the Sicilian chapter of our trip. Now, to bone up on English again, and how to drive on the right ie. left hand side of the road (Mike is stressing about this. He said it will do his head in!!)