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The beautiful Baroque city of Ispica sits in the hills of the southern tip of Sicily. It is one of several towns in this area that was rebuilt following a devastating earthquake in 1693, restyled in a unique version of Sicilian Baroque. There are nature parks in the hills and an undeveloped coastline on the sea. A special park to see is the Archeological area called Parco Forza at Cava d'Ispica, reached by 100 steps hewn into the rocks. In this ancient place you'll encounter the so-called "city of caverns" that were used by prehistoric people, Greeks, Byzantines and early Christians, with a network of caves, necropoli, and catacombs. It is a must see if you love culture and breaktaking views! Ispica is also known for its elaborate Holy Week observations and processions that draw people from all over Italy! They stage a special Living Nativity at Christmas time in the caves and rocks of Parco Forza. In contrast, summer brings food festivals and musical events. In general , the Noto Valley is primarily agricultural, with the cultivation of carrots, tomatoes, almonds, olives, carob and wine being important still. You can sample the local vintages made with Moscato and Nero d'Avola grapes and never want to leave! A trip to Ispica will surely leave you starstruck and very holy!

In contrast to big European cities during the summer, this region of Sicily has all the history of Rome along with the small-town breezy seaside charm of the Cinque Terre. Until you are in Noto, though, it’s hard to imagine just how close neighboring historic towns like Modica and Ragusa—and any number of Ancient Greek ruins and unspoiled beaches—are to the town center and to each other. Noto and its neighbors make sightseeing, especially with little ones, feel serendipitous rather than onerous. Noto is famous for its buildings from the early 18th century, many of which are considered to be among the finest examples of Sicilian baroque style. It is a place of many religious buildings and several palaces. Within five to 12 miles of central Noto are some of the most secluded sandy beaches not just in Sicily but in all of Italy. The ones closest to town, Eloro-Pizzuta and Eloro, run right into the ruins of the seventh-century b.c. Greek city Eloro. One great option is to rent lounge chairs and umbrellas at the Agua Beach Resort, in San Lorenzo Noto, for just $12 a day, and stay for a light lunch, like a plate of flavorful Pachino tomatoes with mozzarella. Noto may be small and secluded, but its rich array of sights and cuisine that it has to offer makes it a must see on any Southern Sicilian trip!

Small in size but large in culture, Militello in Val di Catania is a quaint village whose origins date back to the Copper Age. Having been inhabited since ancient times by a variety of people, the town is steeped in history that has brewed over the course of centuries. Militello is known as “The Florence of Iblei” due to its many churches, palaces, and monasteries. During its earliest existence in the Norman age, Militello was a casale – an isolated group of houses in the countryside. The area was passed down through inheritances until 1337, during which the king of Sicily – Peter II of Aragon – allowed the leader of the time permission to surround the city with walls and build a castle, making it a part of the kingdom of Sicily. Throughout these centuries incredible buildings were constructed, including public gathering places, churches, administrative buildings and more. In fact, Sicily’s first ever printing house was established in Militello. Today, travelers can still see many of the beautiful buildings that line the streets of this once ancient town. When visiting Militello in Val di Catania, travelers can soak up the centuries of rich history throughout the area. You can visit the Museum of San Nicolò – home to a collection of religious wardrobe and jewelry pieces of the 17th and 18th century, or see the 17th century Benedictine Monastery turned modern-day town hall. You can also enjoy the local festivals and admire the vast architecture of the city. This hilly jewel will make you fall in love with original Sicilian culture and never wanna leave!

Ingredients For 4 Person(s) For the Sauce: 10 Roma tomatoes, ends trimmed 2 medium carrots, peeled 1 small onion, whole 1 bunch of basil, washed 2 extra virgin olive oil 2 teaspoons sugar For the Pasta: 2 1/4 cups refined Semolina flour (Rimacinata) (see link below) 2/3 cup tepid water 1 tablespoon extra virgin olive oil To make the Sauce: Add the tomatoes, carrots, onions, basil and oil to a large saucepan. Fill with water until the ingredients are just barely covered. Bring to a boil and cover. Cook until most of the water has evaporated, about 20-30 minutes. Pass the ingredients through a strainer or a food mill into another bowl. Transfer the strained Sauce back to the saucepan. Add the sugar and bring to a boil. Lower the heat to a simmer and cook for 20-30 minutes stirring occasionally. 2. To make the Pasta: Pour the semolina onto a clean work surface and make a well in the center. Add the Oil and then add the water little by little, a few tablespoons at a time. Begin to mix with your fingers, catching any water that tries to escape from the sides. Keep adding the water while trying to form a uniform ball of dough. The dough will be crumbly at first but will begin to come together after 5-7 minutes of kneading. Once you have obtained a uniform ball of dough and the dough no longer sticks to your hands, keep kneading with the heels of your hands for an additional 7-10 minutes, until the dough is smooth and soft but firm enough to hold an indentation. The end result should feel somewhat like playdo- damp to the touch but not sticky. If the dough feels too wet, dust it and your work surface with extra semolina. If the dough feels too dry, add a teaspoon of water at a time and knead it through. Take a piece of dough and roll on a wooden board into a rope shape. Cut into 3 or 4 inch pieces then roll each piece onto a wooden skewer. Using the heel of your hand, roll on the board until it becomes thin. If you have trouble rolling, add a little oil to your wooden board. Extract the “maccaruni” by pulling the dough off the skewer with the palm of your hand, then place on the edge of a bowl lined with a clean cotton cloth. Drop then Maccarruna into salted boiling water and cook until al dente and the Pasta begins to float to the top of the pot, about 8-10 minutes. Drain and transfer to the pot with the sauce. Toss for 1-2 minutes over a low flame and serve with a generous sprinkle of grated cheese.

The Easter season brings a time of reflection, celebration, and new beginnings. For the past 5 years i have hosted my family for Easter dinner all while keeping on the old traditions and creating some new ones. One of the most important part of our meal is the cooked lamb however, i prefer the sweeter version of the marzipan lamb or “Pecorelle di Pasqua”. Lambs represent purity, sacrifice, and symbolize Jesus Christ (the "lamb of God") As such, the Easter sweet often comes with a flag bearing the sign of the cross, a symbol of victory over death. But why marzipan? Almonds come into season in October, and provide a highly nutritious, high-calorie food with a long shelf-life to see you through the winter. But in May in Sicily there’s a sudden abundance of fresh fruit that feels like nature going into frenzy. Nature comes back to life and nobody needs boring old nuts any more. So why not use them up with a celebration of Easter? It feels like a celebration of spring ending winter anyway, with its emphasis on resurrection. This year I actually helped my nonna make her beautiful Pecorelle di Pasqua so I could learn the process and it was actually a lot easier than I thought. She started by melting sugar over ow heat, then added in the almond flour and some water. Mixed it together and we had marzipan or almond paste or “Martorana” like we call it in Sicilian. The fun part was molding the paste which we used nonnas 50 year old molds, made of plaster, that she brought from Sicily. We had to let them dry overnight so she could add the finishing touches and bring these sweet creatures to life! although it's perfect little body looks too good to eat, sometimes you just have to say a prayer and dig in! Buona Pasqua

This is Castelmola. A quaint little town perched on the Mount side above Taormina. Famous for more than just it’s almond wine and architecture...a unique bar where everything, and I mean EVERYTHING, is shaped like male genitalia 😳 It is a cultural experience like no other. From the outside, this bar looks quite pleasant with its multiple balconies and red sun umbrellas pushing towards the sky. But from the minute you clutch the handle of the side door it dawns on you that this bar is a tad bit different from other Sicilian ones. From the artwork on the walls, to the napkins on the table down to the tiles on the floor, all are have a common thread, they are shaped like a p*enis! The decoration decisions of Bar Turrisi did not come about because the owners are sex-addicts. Instead, there is actually some meaning behind it. Built in 1947, the phallic decor symbolizes fertility. To quote the owner of the bar, “Having had three sons within five years, there was one particular symbol that could represent it all.” The p*nis became the defining symbol of Bar Turrisi and a famous landmark of Castelmola! In the mid-19th century, Taormina, and in general this area of Sicily, was far more progressive than many other parts of the country and even Europe. The furniture and objects displayed were all commissioned by the family and carried out exclusively by Sicilian carpenters and blacksmiths. The owner revealed that an even larger collection remains behind closed doors. "Certain valuable objects are best not displayed. You'd be surprised to hear how many people try and steal objects here. I even had to install cameras last year". Although this special find may not be everyone's cup of tea, adding it to the agenda of a trip to Eastern Sicily may just be the perfect plan!

It’s not every day you get to walk down 5th Avenue in a red gown but...I was lucky enough to walk in the Columbus Day Parade in a red gown designed by a Sicilian designer in October 2014 as part of a series of three “red, white, and green” dresses that make up the Italian flag. These dresses were designed by Francesca Paterno, a renowned Sicilian designer and dear friend of mine, based in Catania, Sicily. She had won multiple awards for the craftsmanship, symbolism, and beauty of this set of dresses. The Italian Consulate invited her to showcase her work in the iconic New York City Columbus Day Parade but the dresses couldn’t walk themselves. Fortunately, the red dress happened to be just my size so when Francesca asked me to walk the parade in this dress, I could not have been more honored! Walking in the parade allows you to see the world from a new perspective. To see all the Italians and Italian-Americans lined up along the street cheering, dressed up and beaming with pride truly filled my heart with joy. A once in a lifetime experience that would have never been if it weren’t for meeting and connecting with my now friend Francesca Paternó. Francesca had designed my dream wedding dress a few months prior and we bonded throughout the process. I initially met her at New York Bridal Week in the fall of 2013 where she was exhibiting her work. A cousin of mine had sent me an article from a local newspaper that a Sicilian designer would be making an appearance at NYBW and suggested that I meet her. At first I thought the idea of having my wedding dress made in another country was never something I could never do being the control freak that I am. But when I met Francesca, her professionalism and attention to detail was unparalleled! Before she headed back to Sicily, she took my measurements, asked me all the details of what i wanted in the dress, she drew up a sketch, and got the ball rolling! Francesca assured me that everything would go smoothly and that her seamstress would be there through every step of the process, including on my wedding day. I hadn’t realized how valuable it was to have her there the day of the wedding until that day came. And Fortunately, the seamstress was there on my wedding day because i kept shedding weight and she was taking in my dress up until thirty minutes prior to leaving for the church! The most nerve wracking part of the process was not being able to see the dress throughout the process. I flew to Catania for a fitting inFebruary of 2014 and then didn’t see the dress until the week of the wedding!! But the dress was worth the wait. From the hand-beaded crystal straps to the French lace, every inch of my dress embodied me and the look I aspired to capture. As a result of this, I was over the moon when Francesca reached out to me again asking me if I wanted to participate in the parade wearing her gown! It was an honor to be the “red” to the Italian flag and to be a part of such a meaningful tradition. Embracing my Italian heritage is definitely something that I like to do loudly and proudly!

Panelle are to Sicilians what French fries are to French people. Panelle are Sicilian fritters made out of chickpea flour. They are a typical street food found in Palermo, but they are of Arabic origin, like many other Sicilian dishes, and they have a lot in common with other chickpea-based dishes like farinata, falafel and pakoras. They are best eaten hot, when they are crunchy and tender at the same time. You can either enjoy them on a sandwich or without, most restaurants serve them in a basket as an appetizer. Tlhey are delicious and simple to make! Recipe: Cooking time: Total: 1 hr 45 min(includes cooling time) Active: 45 min Yields 6 to 8 appetizer servings Ingredients Olive oil, for greasing sheet tray 2 cups chickpea flour Kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely chopped fresh parsley, plus more for garnish Vegetable oil, for frying 1.Grease a rimmed sheet tray with olive oil. 2.Add the chickpea flour, 1 1/2 teaspoons salt, the pepper and 3 cups water to a medium saucepan set over medium heat and whisk until smooth. Cook, stirring constantly with a wooden spoon, until the mixture is very thick (almost like polenta); this should take around 10 minutes or so. Stir in the parsley. 3.Spread the mixture smoothly in the sheet tray or spread evenly and let cool until firm, about 1 hour. 4.Heat 1/2 inch vegetable oil in a heavy-bottomed high-sided skillet 5..Cut the panelle into small triangles or thin strips. Fry in batches until lightly golden, about 2 minutes per side. Drain on a sheet tray lined with paper towels. Season with a touch more salt. 6.Garnish with a sprinkling of chopped parsley and lemon Enjoy on a roll or alone, but be careful because once you start you won't be able to stop!

Pasta Chi Tinnirumi or Pasta con i Tenerumi (in Italian) is a Sicilian culinary secret well worth discovering. What started as a "peasant dish" has now become an iconic Sicilian dish during the summer months. In reality, it’s a soup, usually eaten in during July and August when the cucuzza is in season. (Yes, it is traditionally eaten hot, though many prefer a cold version because of the summer heat.) So why would you eat a bowl of hot soup on a raging summer day you ask? The concept is simple, as you eat the hot soupo, your body temperature rises making the air around you feels cooler than it really is. A genius concept if you ask me when your faced with those hot Sicilian Summer days! What are tinnirumi? In Sicilian dialect it refers to the sprouts and tender leaves of the cucuzza or zucchina lunga which is a traditional Sicilian long green zucchini. Relatively tasteless, they are the subject of a Sicilian proverb:Falla come vuoi, sempre cucuzza è.  (However you cook it, it’s still just squash!) Enjoy this video of my fathers version of Pasta Chi Tinnirumi!

Here is a video from summer 2019 where we interviewed my grandparents... Question: What do you miss the most about Sicily when you are in New York? Nonna: "What do I miss? great question..I miss all of Sicily. My way of doing things, my family. But I have adapted and I cannot say anything bad about either place. This is my "Motherland" and I love it but New York gave me "opportunity". I was able to work, raise a family, grandkids. Thank you, I'm done! (LOL) Nonno: "I'm miss that as soon as we finished building our house, we left for America. and we can never lose the tradition of coming back to Castellammare. A Lot has changed, it has become more modern but here we are! Cheers to that! Question: What word comes to mind when you think of Sicily? Nonno: For me, Sicily was "fun"! There was the owner of the "baglio", I would help him tend to the land. Then we would go to Mazzo Di Sciacca and we would drive the fresh water, and while I would drink, my teeth would freeze. It was really something special. Today everything is modern. Theres a ton of stores and restaurants, lots of bars and the people enjoy themselves. They come and go from the beach and the time passes. Nonna: "Are you done? For me what comes to mind is that Sicily is the most beautiful place in the world. Nonno: "Especially Scopello right?! Nonna: Scopello, Castellammare and all of it. My family is first and I hope to keep enjoying it with my kids, grandkids and great grandkids!

Sicily (Sicilia) is the biggest island in the Mediterranean, separated from the mainland by the strait of Messina. Sicily was known by the Romans as Trinacrium, meaning “star with three points.” La "Trinacria" is a 3 legged woman referenced as the symbol of Sicily. The symbol is the head of Medusa (a head of snakes) surrounded by three bent running legs and three stalks of wheat. The three bent running legs represent the three capes of Sicily: Peloro (Punta del Faro, Messina – northeast), Passero (Syracuse – south) and Lilibeo (Marsala – west). The three stalks of wheat represent the fertility of the land (the breadbasket of Italy). The Medusa head in the middle of the Trinacria implies protection by Athena, the patron goddess of Sicily.  It is composed of the head of the Gorgon, whose hair is entwined serpents with ears of corn, from which radiate the three legs bent at the knee. The Gorgon is a mythological figure who was each of the three daughters of two Gods of the sea. The Three daughters were Medusa, Stheno (“strong”), and Euryale (“the large”). Medusa was mainly known for her ability to turn mortal men to stone with one gaze. But the goddess was also known for her help to fight the forces of evil. The triangular shape came to be in the center of the Sicilian flag in 1943 during WWII and symbolized a plan to help Sicily become independent and a free republic. The symbol made its debut on syracusan coins in the fourth century B.C. Nowadays, the Trinacria is found on everything from ceramics to fashion houses and represents a unique passion and ties to our Sicilian culture. Shop my Trinacria Necklace here

“I’d rather be in Sicily” sippin @caffeborbone espresso ☕️ but for now my “Lilliana Straw Bag” is giving me all the feels 🙌🏻 Outfit Details: Bathing Suit: WeWoreWhat Dress: RepeatOffenderClothing Shoes: Ralph Lauren Armcandy: MySicilianLoveAffair Bag: OrianaLamarca.com Glasses: Amazon Belt: