Savouring the complex sicilian soul through food
Sicilian is more than a geographical adjective, it is a way of living, a way of being. It is a feeling of superiority, it is a defence, it is a menace. Nasuki.guru guides you along savours and smells, barren mountains and incomprehensible squalor, immense beauty, joyous people, leaving no one indifferent.
Last in Line
1. Cazzilli: name a bodypart The name cazzilli is very straightforward. Little pricks, because that is what they look like. The rest of the world calls them croquette. And prudish Sicilians may mangle that into crocchè. Cazzilli go together with panelle, fried chickpea dough. Order them in a sandwich. With a squeeze of lemon and […]
Better an egg today than… Better an egg today than a hen tomorrow. Specially in dire times. Eggs are probably
Easy cheesy Cheesy as in containing loads of cheese. Though having cheese with marmalade, jam or honey as an aperitif
Mother Minestra The mere name minestra is quite interesting. It derives from the verb ministrare. To minister, or to administer
Let’s laud lettuce Lettuce has a long and interesting history. The Egyptian god of fertility Min indulged on its the
Soft Spuma Spuma is an old Italian soft drink. Don’t get fooled by the name, which translates as foam, froth. It is carbonated water mixed with mainly sugar and some
G. Milazzo world top sparkling wine The 2020 world championship confirms what we already knew. G. Milazzo makes a top sparkling wine. They stand their ground in eminent company. International
The Mediterranean diet Panza translates as potbelly. And how do you end up with a potbelly while on a Mediterranean
Mick Jagger Mick Jagger visited Palermo last Sunday. The last day before traveling between municipalities was suspended. Because as you
The pedant’s purgatory QB is well known to those who ever followed an Italian recipe. Two letters that outrage many,
1. What is a trattoria There is quite some confusion over what a trattoria actually is. Well, it’s not a
1. Cazzilli: name a bodypart The name cazzilli is very straightforward. Little pricks, because that is what they look like. The rest of the world calls them croquette. And prudish
1. Garlic and oil: under rated Well under ten minutes to prepare one of Italy’s most iconic dishes. Prepared by penniless students after midnight, renewed chefs in fancy restaurants and
