Priory of Nubia red garlic
Priory of Nubia red garlic
Priory of Nubia red garlic

FIND HOTEL OR B&B IN TRAPANI, SAN VITO LO CAPO AND FAVIGNAN

icon place Place

icon type of facility Type

icona calendario per check-in Check-in

icona calendario per check-out Check-out

 

 

 

Find Events
To see events being held during your holiday:

1) Insert your arrival and departure date;
2) Insert the place you are interested in.

Arrival Arrival

Departure Departure

place Place


 

 

Hotel Trapani Inn

 

Hotel al Ritrovo  Villa Pampalone Trapani

TrigranaBB  Transfer san vito lo capo - Pagoto Tour

 

Scuola inglese Trapani

 

 

 

PRIORY OF NUBIA RED GARLIC


Priory of Nubia red garlic

 

Written by Luca Sciacchitano -

 

 


Help us Growing! Share the new if you like it


 

In all seasons, but especially in the spring, the colors, the smells, filtered air and light of the Mediterranean, are a summary of our daily lives. I believe that nothing belongs to the land and to our memories, as the kitchen. History, landscape and affects everything in a pot. The Mediterranean recipes are stratified centuries of invasions, meetings, memories that even if you do not know, are perceived.

I want to focus here on those who, in the course of time, have been the laboratories of our taste: the taverns, a symbolic place almost forgotten.

In ancient Rome the tavern, studio with vaulted ceiling, was open to the street and connected to the market which stated smells, colors and seasonality. It was founded as a storage of goods or craft workshop and was transformed into a place where you could eat and drink, of common planks and then, over the centuries, has been the mirror of the economy of a country as well as a meeting place in which you could live with the "different" who came from far away.

Ideas, hopes, secrets and conflicts matured together with old or new ways of expression of taste.
All this brings me closer to those dishes that have written the history of cooking in the kitchen Trapanese, one of all the "busiata cu agghia Pistata", in my imagination represents an areal map of my territory and describe it as if it were my Erice a balcony on this strip of land, in which I see looking out the salt that give us this white gold, Nubia that gives us an amazing garlic, our blondes campaigns full of age-old grain-flour pasta-busiate, valleys Trapani generous olives for delicious oils, our vegetable gardens that produce large leaf basil, today the few remaining almonds in the slopes of Erice, the sheep with that fantastic milk from which the cheese gets canistrato and finally Custonaci harbinger of marble from which wonderful mortars.

A recipe told but surely must be done with a key ingredient in much Trapanesità.
Reviving today its smell and taste is a ritual that has been repeated for hundreds of years beyond that for me a great privilege.

Author: Peppe Giuffrè

 

PLACE OF THE EVENT

Priorato dell´aglio rosso di Nubia

 


 

COMMENT "PRIORY OF NUBIA RED GARLIC"

 

 


 

IN ADDITION TO "PRIORY OF NUBIA RED GARLIC" MAYBE YOU MAY ALSO BE INTERESTED IN THESE ARTICLES?

 

Find Events
To see events being held during your holiday:

1) Insert your arrival and departure date;
2) Insert the place you are interested in.

Arrival Arrival

Departure Departure

place Place


 

 

Appartamenti Trapani

 

angolino della notta san vito lo capo  First English

Agriturismo Vultaggio  Noleggio Favignana

 

ristorante Trapani - Tra i due mari

 

 

 

Hotel-Trapani.com

P.I. 02195840810
Powered by First Web

Cookie policy | Privacy policy