On both our trips to Sicily in the Spring and Sicily and the Aeolian Islands in the Fall, we have the opportunity to prepare dishes using traditional Sicilian ingredients, including an expectedly delicious twist on ice cream – with salty, pungent capers.
Slow travel since 1992. Travel is deliciously transformative. It cooks us in a good way, like fire and salt. To engage with other cultures through food is primal. It’s deeply connecting to break bread and stir a pot in an unknown land with a trusted insider.
“Visiting Case Vecchie at the Anna Tasca Lanza Cooking School for the first time in 1998 was like coming home. The approach through the green rolling countryside left a deep impression, as some places in the world will do. Rural beauty softens the heart. There was a noticeable feeling of falling into a familiar place, yet knowingly seeing it for the first time.” — Peggy Markel of Peggy Markel’s Culinary Adventures
The winds blow northerly as we head straight into them on our way to the isle of Capri after sailing around Ischia and Procida in the Bay of Naples. I feel like we’ve been on a sea-fari. We see mythical islands, mix with the elements, while staying safe on our boat protecting ourselves not from wild animals, but a deep blue unpredictable sea and sky. Our captain reads the weather like a book, knowing when and where to go. It’s like being in the hands of a magician.
This is an empty bench where Franco Ruta used to sit outside of Antica Dolceria Bonajuto with his stubby Toscano. His presence is sorely missing in Modica. @bonajuto is the oldest Dolceria in Sicily, famous for its delectable chocolate since 1880. Franco brought the attention to this small Baroque town …
We all have places like this, and discover new ones each time we travel. Places that remind us to fall in love with our own lives.
This kind of travel isn’t about romance or fantasy. It’s not about escaping our situation or distracting our minds with picturesque views. It’s about waking up, learning to notice details and appreciate the magic of our own lives. It’s easier to remember and appreciate the small details when we travel and everything is new, but this kind of love is available to us all of the time.