Sicily Italy

Agrigento and other historic Sicily Italy Travel

Valley of the Temples or Ancient Akragas

The Valley of the Temples is the most important testimony to Sicily’s ancient, classical culture. Clearly, it represents Greek contributions during their colonization of Sicily. As a result, it includes Temples of Gods and Goddesses, the Necropolis, and other sanctuaries outside its walls.

In fact, Akragas is located on a ridge near the ocean and below the city of Agrigento in a stunning location. To be sure, you will be awed by these grand Hellenistic monuments. As well some have been restored, adding awe to their perfect location.

Doric Temples

Notably, you will find 7 Temples built in the Doric Style. They were built during the 6th and 5th centuries B.C. What is more, some are quite intact, while others have little remaining of the original monuments.

Models of other temples are in the Archeological Museum in Agrigento

In the museum, remnants of The Temple of Olympian Zeus can be seen. Remarkably, This is the largest Doric temple ever built. However, it was never completed and lay in ruins in the Valle Dei Templi with other important Greek temples.

What is more, you will be charmed by the site’s unique blend of its cultural influences, stunning views, natural landscape, and amazing feats of architecture.

The Temple of Castor and Pollux (Dioscuri). The story goes that these two were twin brothers born from the union of Jupiter and the Queen of Sparta. Today, all that remains of the temple are four columns. Thus, these columns have become the symbol of Agrigento. Note the photo on the top row right side.

Akragas and the city of Agrigento, more Sicily, Italy Travel

In the first place, Agrigento was founded by the Greeks, who called it Akragas. Moreover, this beautiful city was later almost completely destroyed by the Carthaginians. In fact, the Carthaginians were Phoenician settlers who came from the Mediterranean coast of the “Near East,” specifically, modern-day Lebanon. They competed for access to resource-rich territories and control of lucrative trade routes. However, in the end, they proved to be outmatched by Rome.

Besides, other culprits contributed to Agrigento’s demise. In the end, earthquakes and harvesting of the temple stones for use in building elsewhere further deteriorated these fantastic structures.

The rediscovery of Akragas began towards the end of the eighteenth century, and yet much of it has not been excavated.

Agrigento, above the Temples’ Valley is very hospitable, and the people are lovely and welcoming. Consequently, you should take time for a detour to experience it for yourself. In fact, we recommend you stay in one of its charming inns, visit the Archeological Museum or have a wonderful Sicilian meal.

Siracusa, Sicily, Italy Travel

Siracusa (Syracuse in English) is the capital of the province of Syracuse. In fact, the city is notable for its rich Greek and Roman history, culture, amphitheaters, and architecture. Furthermore, it is known as the birthplace of the mathematician and engineer Archimedes. This 2,700-year-old city played a key role in ancient times when it was the Mediterranean world’s major power.

Other cultures who contributed to Siracusa’s tapestry

Siracusa was once one of ancient Greece’s most important cities. However, today, a city of about 125,000 people on Sicily’s southeast coast is known for its rich past. For instance, you will see a city overflowing with amazing remnants from its long history when visiting. Furthermore, you will discover that its rich history took shape through the influence of Romans, Vandals, and Normans, who ruled here after the Greeks. All of these cultures made their mark on Sicily.

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Things to do and see in Siracusa, Sicily

• The Greek Theatre is impressive, inspiring, historically important, and has amazing views. Above all, you will imagine the voices of the great Greek heroes on stage. Additionally, you might even daydream of an event thousands of years earlier. For example, there is evidence of several historical periods in the Amphitheater. Indeed, these periods range from the prehistoric ages to late Antiquity and the Byzantine era. Finally, you will be awed that this theatre is one of the biggest in the world. On a note, The Greek Theatre was also entirely carved into the rock by hand.

• Piazza Duomo Is one of the most famous and beautiful squares in Italy. Adding to this fact, Incredible baroque palaces surround it. To be sure, it is the center of the community and religious life of the ancient city of Syracuse, also known as Ortygia. On a further note, Piazza Duomo is a UNESCO heritage site.

• The Cathedral (Duomo) in Syracuse was built in the 7th century on the Temple of Athena’s remains in the 5th century BC. To explain, it was originally a Doric temple. However, its Doric columns were later blended into the walls of the current church. Furthermore, the roof of the nave and the mosaics in the apses are from Norman times. Finally, at the back of the square, in the Church of Santa Lucia Alla Badia, you can see the painting “The Burial of Saint Lucy” by Italian painter Caravaggio. Without a doubt, this painting created by Italian painter Caravaggio is a masterpiece. Markedly, this important painting tells of the martyrdom of the patron saint of Syracuse.

More things to do in Sicily Italy

• Museo Archeologico Regionale Paolo Orsi is one of Europe’s most important archaeological museums. As such, you will see pieces dating from prehistory to the Greek-Roman period. In fact, all of the antiquities here originated from excavations in the city and other locations in Sicily.

• Maniace Castle is named after the Byzantine Commander Giorgio Maniace. To explain, Emperor Federico II built it upon an earlier ancient fort between 1232-1240. You will find Maniace Castle, located on Ortigia Island in Syracuse.

• Eurialo Castle is one of the Greek period’s largest and most complete military works. Additionally, the Castle was built by Dionysus I, known as the tyrant of Syracuse. Furthermore, he had it built to complete his great defensive system called the Dionysian Walls. In fact, the walls ran alongside the edge of the plateau.

• The Temple of Appolo is the oldest Doric temple in Sicily. What is more, its history has changed many times. For instance, it was first a Christian Church; then it became a Mosque, then again a Norman Church. Finally, it became a barracks in Charles V’s time.

Sicily Italy Travel and its wonderful cuisine will leave you wanting to explore Sicilian Recipes

From the website: https://www.visitsicily.info

Pasta alla Norma

Who was Norma?

What has the Norma by Vincenzo Bellini got to do with it? For example, ask someone from Catania. As a result, you might be told about a lovely teacher. Whereas others might say, it was an exclamation by Nino Martoglio, who was delighted with the taste. It has been noted that some people explain that it’s about an opera company who, every evening after their performance of Norma at the Bellini theatre, asked the trattoria to serve them a fast, tasty dish. 

Whatever the true story is, Pasta Alla Norma is a very simple first course, rich in taste, from Catania, Sicily. Additionally, It usually consists of the simple ingredients of macaroni seasoned with tomato sauce, fried aubergines, salted ricotta, and basil.

Ingredients for 4: 

• 400g penne rigate or macaroni
• 500ml tomato sauce
• 1-2 aubergines
• salted ricotta
• extra virgin olive oil, 1 clove garlic, basil.

Preparation:

First, slice the aubergines, layer them in a colander and sprinkle with salt. Second, leave them to drain for half an hour to lessen their bitterness. Third, prepare the tomato sauce by frying the garlic gently in a pan with some extra virgin olive oil. Fourth, add the tomato sauce and a little salt and continue cooking for about 15 minutes. Fifth, add a few basil leaves. Sixth, fry the aubergines in a fair amount of oil, then cut them into strips and place them in the pan with the tomato sauce. Finally, cook the pasta, add the sauce and aubergines, and dust with grated, salted ricotta.

Cannoli Siciliani

Cannoli Siciliani or Sicilian Cannolis are the most traditional of all Sicilian confections. Originally, Cannoli was prepared during carnival season. However, they are now made all year round.

Ingredients for 4-6 cannoli

For the shells:

• 150 g of ’00’ flour
• 50 g of caster sugar
• 25 g of lard
• 10 g cocoa powder
• 1 egg
• One tablespoon of marsala or white wine
• extra virgin olive oil

For the filling:

• 500 g of sheep’s milk ricotta
• 150 g of sugar
• vanilla extract
• dark chocolate
• candied orange peel
• chopped pistachios

Preparation

• Preparation Method: (for the shells): First, place all ingredients in a bowl and mix, adding a little wine or vinegar. Remember that the finished dough should have the same consistency as egg pasta. Second, cover the dough with a dish towel and allow it to rest for about 30 minutes. Third, roll out the dough with a rolling pin to create thin sheets. Note: (an egg pasta machine can also be used).

• To create the shells, cut out oval shapes, if necessary, using kitchen paper as a template. Second, wrap the cut shapes around special tin tubes (reeds were once used for this purpose, hence the name), overlapping the edges of the dough by a few millimeters. Third, brush the edge with lightly beaten egg white. The egg white acts like glue to hold the shell in place and prevents the cannoli from opening during cooking. Fourth, fry them in hot oil or olive oil.

• Allow the shells to dry and cool. Next, carefully remove the tin tubes.

Finishing:

Method (for the filling): First, pass the ricotta cheese through a fine sieve (the use of electric whisks or mixers is not recommended as they will make the ricotta too thin). Secondly, add the vanilla extract, chocolate flakes, and sugar. Third, fill the cannoli with the filling. Finally, once all the cannoli have been filled, decorate them with whatever you choose, such as candied orange peel and ground pistachios, then dust with icing sugar.

Eggplant Parmigiana

Every self-respecting Sicilian man or woman can recognize the divine smell of a freshly baked Parmigiana before seeing it. Additionally, it is second nature for these folks to describe the taste sensation of this delicacy. Words are not adequate in explaining the taste sensation of biting crispy parmesan crust and reaching the layers of fried aubergines. Finally, they will be buried by fresh tomato sauce and mozzarella or caciocavallo cheese.

Authentic Sicilian Parmigiana

Here it is! The recipe for Sicilian Parmigiana! Without a doubt, it is a wonderful, one-dish meal, appetizer, or side dish. Hot, lukewarm, and even cold, it is delicious while you can appreciate every flavor. In addition, Parmigiana is one of the most loved dishes in Sicilian cooking. Furthermore, It is a traditional recipe that every southern Italian family cherishes and one they hand down from one generation to the next.

The battle over Eggplant Parmesan’s origin

Be aware that Eggplant Parmesan is the cause of one of the most fierce food disputes in Italy. To sum it up, Sicily, Naples, and Parma claim to have originated this particular cooking style and this important dish.

However, the theory that eggplants were brought to Sicily from India in the 15th century is enough for many to believe that it is a Sicilian dish. Furthermore, because of another assumption, the name parmigiana comes from the Sicilian word “parmiciana,” meaning a set of overlapped wooden slats which form the window shutters. Therefore, they say these shutters represent the layers of aubergines and seasonings making up this tasty dish.

Academia Della Crusca determination of authenticity

Finally, to clear away any doubt about its possible Sicilian origin, the Academia Della Crusca (the most important research institution of the Italian language) states that our Parmigiana has nothing to do with parmesan cheese. The ancient and original recipe, in fact, includes Sicilian pecorino in place of parmesan cheese.

Whatever its origins, and luckily for you, this is a dish you can eat anywhere in Italy in any season.

Here is the classical recipe

The classical recipe, full of basil leaves, can also be enriched as a more savory version with some hard-boiled eggs.

Photo: Fabio Cavasenna

Difficulty Level: Medium
Servings: 8 people

Ingredients

• 1,5 kg oval black eggplants
• 1,4 l tomato sauce
• 500 g mozzarella cheese
•  150 g parmesan cheese
• 1/2 yellow onion
• extra-virgin olive oil  as required
• black pepper, as required
• some basil leaves
• salt as required
• peanut oil as required(for frying)

Preparation

• Wash and dry the aubergines. Using a large chef’s knife, slice off the top and bottom of the eggplant, then cut thin slices lengthwise (4-5 mm thick). Sprinkle the slices with the salt and let stand in a colander for 1 hour to drain some liquid. Put a plate and a weight over them to increase the pressure.
• In the meantime, dice the mozzarella cheese and let it drain.
• In a large saucepan, heat a little olive oil. Add the chopped onions and sauté until fragrant (2-3 min.). Continue adding the tomato sauce and a little water. Season with salt and cook to a simmer for about 40 minutes. When it is ready, do not forget to add the chopped basil leaves.
• Dry the eggplant slices with paper towels to remove any extra moisture. Fry them in a generous amount of seed oil over medium-high heat. Add the slices, a few at a time, to the hot oil. Saute on both sides until lightly golden, and then drain them on paper towels.

Finishing

• Using a 20×30 cm baking dish, start with a layer of sauce, then layer some eggplant slices horizontally. Grate a little black pepper over the slices and sprinkle with Parmesan and mozzarella cheese.
• Finally, pour a little more tomato sauce and put in the fresh basil leaves. Continue the layers alternating the eggplant slices vertically and horizontally until all the ingredients have been used or the dish is full.
• After this, add any remaining tomato sauce, basil leaves, mozzarella, and parmesan cheese. Bake at 200° for 30 minutes. Remove the eggplant Parmesan from the oven and let the dish rest for a while before serving.  Enjoy your meal!  (recipe www.giallozafferano.it)

Post by Danette Ulrich

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