My monthly newsletter has little tips and tricks for cooking Sicilian such as getting the right herb or cheese, the best oils et.c and a recipe for you to whip up at home.
I took up this specialised cuisine late in life. A sort of hobby for the post-middle years.
I had to learn from scratch and most of it by talking to numerous Sicilians who cooked for me in bars, trattorie, ristoranti and in their homes. I asked hundreds of questions in my halting Italian, they answered me in their halting English.
I had a lot of laughs. I picked up a few things too.
