frittata di cipolla fresca – spring onion frittata

It was election day in Italy, and it seemed, at least briefly, as if Spring had arrived. And at the market I grabbed some beautifully green cipolle fresche, “fresh onions” as they call them here. The man on the stall suggested I use the leaves to make an omelette, which is just what I did, hence today’s recipe. Looking back, and somewhat aptly, an Italian expression comes to mind: “ormai la frittata è fatta”, which Continue Reading →

senape – mustard greens

Look, I’m really sorry about this, and I wish I could promise it won’t happen again. Problem is, I’m sure it will. It’s all rather embarrassing, but we’ve got a mix-up with the names again. I at least take some comfort in the fact that I’m not the only one to get confused, that even the taxonomists are at a loss. They agree that we are talking about plants from the Brassicaceae family, but it’s Continue Reading →

sciusceddu

Just for a change, we have a problem with names. My friend Caterina told me the dialect word sciusceddu comes from sciusciare (‘to blow’), in turn from the French souffler (courtesy of the Normans), deriving from the Latin subflare. She’s not alone in thinking this, but Giuseppe Coria, author of the iconic Profumi di Sicilia, the undisputed authority on Sicilian food, tells us that “there are various names for this dish, but the correct one Continue Reading →