Riscopri I sapori di una volta
Menu may change according to deliveries and availability from Italy
The cuisine of Sicily makes much use of the local herbs and spices grown on this beautiful, sometimes barren, Island with its rich volcanic soil producing the intense flavours found in many of its traditional dishes. Oregano, bay, basil, sage and the omnipresent large flat leaf parsley, as big as celery leaves combine with spices brought over by the many invaders over the centuries, including saffron, pomegranate, pine nuts,sultanas and cumin to give some dishes North African, French and Middle Eastern undertones. Cus Cus and rice also feature prominently.
 Antipasti are not part of Sicilian tradition and the dishes now served in restaurants on the Island derive from what were originally accompaniments or even the main course, sometimes after the pasta or on their own as lunch or dinner. I still remember my Grandma Nonna Agata eating a few of the slightly bitter, meaty roasted olives with a small piece of pungent pecorino cheese studded with whole peppercorns and a slice of stone baked sourdough bread that she baked herself once a week. Followed by a little fruit, usually prickly pears, Kaki (known as Sharon fruit over here but I have never ever tasted one in England that even comes close to the intense flavour of the Sicilian variety)or the ubiquitous oranges, usually Taroc or Blood, the speciality of the area Salvo was born in (Palagonia, province of Catania).
It is inconceivable that any meal is served without bread and Sicilians nurture a deep seated and profound respect for it. If a piece should fall to the floor you may see a Sicilian retrieve and kiss it with reverence; cheese and salumi were always eaten with bread. I remember getting told off as a kid for eating a little piece of cheese on its own and Grandma carried a folding knife all her life to cut her bread. Many dishes feature bread based stuffings in Sicily.
 When we drove to Sicily to visit in Dad’s Ford Zephyr, kids would chase and follow the car down Grandmas very steep street,( the wedding picture on the wall at Salvos, also on our website also on our website shows just how steep it is), shouting and dancing with excitement. Dad would give us money to give my cousins, 50 lire each, and I was surprised when they would go to the shop and buy long loaves of bread and sanguinaccio, a spread made from dark chocolate and pigs blood rather than sweets like we did back in Leeds.
 The shepherd who made ricotta would walk up the street at 6 or 7 a.m with 2 conical baskets hanging from a wooden staff over his shoulder singing his wares, The ricotta was just made that morning, still soft and dripping liquid from the baskets and dad would buy some and eat it warm and ‘freschissima’ for breakfast . Me and my brothers found this experience a bit too intense and stuck to warm sweet milk and coffee with bread torn into it.
Sicilians have a sweet tooth and Sicilian ‘pasticceriere’, or pastry chefs were famous all over Italy. Cannoli, almond pastries, Cassata and marzipan fruits piled high in shop windows were magnificent displays causing wide eyed wonder and longing.
We hope you enjoy your evening with us in our “little bit of Sicily in Headingley”
Gip and John Dammone
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