Tags
Aniseed, Batuffolando, mafalda, occhi, Pane Siciliano, Semola rimacinata, Sesame, SIcilian Bread, Sicily
Una versione italiana di questo post si trova qui.
Last September, we spent a week on Marettimo, the most remote of the Egadi Islands off the northwest coast of Sicily. It would take a long time to do justice to the wonders of this enchanting island. Apart from the beautiful scenery and crystal clear sea, it is a paradise for lovers of fish and seafood. I’m afraid I don’t really fall into that category, but my partner most definitely does. So we visited a number of the excellent fish restaurants on the island, where I endured quite a bit of good-natured abuse and the occasional look of contempt from the proprietors, when I asked if they could serve me with meat.
But I had no qualms about the bread. Golden brown and crusted with sesame, its crumb a lovely yellow, and with a rich and elusive flavour, it was some of the best bread I’ve ever tasted. In Palermo, where we spent a few frenetic days at the end of our holiday, the sesame was enhanced by a little bit of aniseed. Continue reading
