Tag Archives: Sicily

Edible Plants: “Acitosella”

This plants stem is edible and is called “Acitosella” in italian. It tastes like a lighter version of lemon and is great for your stomach health.


Why Sicilian oranges are top quality

Sicily is one of the largest orange districts in the world. Also the quality is one of the best because of the nutrient rich soil thanks to an active volcano Etna. Sicily is also a water rich area and most days during the year are sunny. But the major factor that makes sicilian oranges top quality are the cold nights and warm sunny days. The humidity on the leafs, as you can see on the photo, is not caused by rain, it is caused by the cold nights that gives the perfect conditions to produce juicy oranges.
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Sicilian Red Oranges


An Orange tree can become a Lemon tree

You can recycle trees where where limbs are tired, but the trunk is still in good condition.

A lemon tree can become an orange tree or even a mandarin tree. As long it belongs to the category citrus. Looking for a new tree, let e.g. the citrus tree grow until next year without cutting it. When ripe, cut the tops and plant them in the trunk of a severed citrus tree. Attach the limbs as the picture below and let be.


C2If a trunk looks like this, the tree has been reworked. Four limbs is recommended.

C3In this strain, the process has been done recently. Some argue that the quality deteriorates, but it’s not correct. Interested parties who buys these lemons are very selective.

C4This lemon tree has been allowed to re-grow as a lemon tree. But if you want a change, it works as well.

Restoring a coffer from 1800

This coffer from late 1800 we found in a antique store in Catania, Sicily. It is easy to find old furniture cheap in Sicily.

This one we decied just to clean with some natural soap and water. And then painted with ecological paint to keep the feeling of the coffer. For a more perfect finish just grind it before painting. The front, both short sides and the top we painted twice, but left the backside and inside with just one round of paint. This for sustainable thinking as you do not see those parts anyway.

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Before                                                                      After

Confusion of perfect foods – How real carrots actually looks like


Sicilian Onions


Beans and Potatoes a la Siciliana

This dish is typical sicilian, super easy and very good.

– Boiled potatoes: cut them in cubes before boiling, then they are ready faster
– Boiled or steamed fresh beans
– But beans and potatoes in a pan or other suitable container, let them cool down. Add olive oil, vinegar, black pepper and chilli. Stir and serve.
Dish is best eaten room temperature or cold.


Sicilian Pears

Sicilian pears are smaller and very sweet with a short season during late summer. It is not the major fruit in sicilian produce and is locally consumed, because of low produce and increased costs in agriculture. The cultivation started 1930 with an upswing 1950.  There are five varities and harvest changes depending of the production area. In Sicily the cultivation is rooted and developed in the Riberese area for its best climatic conditions that allow plants to guarantee better the characteristics of each variety.

Pear trees grows also wild in the sicilian nature and are safe to eat.

Pera Coscia di Ribera is the Rolls-Royce of sicilian pears and very requested. The harvets starts the first ten days of July. The fruit is medium size 75x54 mm, with average peduncle, fleshy, straight or slightly bent. The skin is thin, smooth, light green to yellow, sometimes with areas of red caused by the sun. The flesh is dark white, fine, juicy, sweet and slightly aromatic and delicate

Gallo is a local variety and harvest starts the second week of June. The fruits are of modest size and the skin is yellow-green with a red tinge to the insolation. The pulp is yellow-white, sweet and aromatic.

Iazzolo is a local variety. Harvest starts from third week of June. The fruits are small, average 58x34 mm. The skin is green-yellow that later turns to intense yellow. The pulp is white, firm, slightly sweet and not aromatic.

Citron des carmes is spread throughout the western Sicily, also known as “Iazzolone”. The harvest starts the second and third week of June. Fruits are small 56x47 mm. The skin is smooth and color is light-green, and the pulp is yellow, liquescent, grainy and sweet.

Gentile The harvets starts the third week of of June. Fruits are small-medium, 62x45 mm. The skin is smooth, light green-yellow and the pulp is green-yellow, juicy, grainy, sweet and slightly aromatic.


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