From Palermo to Regaliali.2
China and Graham’s early culinary world revolved around “Peggy Markel’s Culinary Adventures”; the culinary tours that Graham’s mother leads in Tuscany, Sicily and Morocco. Sicily is particularly special place for all of us and we plan to devote several dinners to exploring our memories there.
The tours in Sicily begin in Palermo and explore the mysterious, ancient markets full of fresh fish, fruit and strange characters like the octopus man who feeds you boiled fish for breakfast or marinated sheeps intestines grilled over a fire. From Palermo we hop in a van and head to Francu’s restaurant where eat swordfish with a slice lemon and drink Cataratto amid the salty smell of the sea.
We wend our way inward to Regaliali through the green hills springing with new wheat and edged with giant cactus. We arrive in the genteel, noble farm and nestle in for a couple of days of cooking with the beautiful ingredients there: ricotta, quince, artichokes, cactus fruit and incredible citrus. We would cook with Anna Tasca Lanza and make homemade mandarin marmalade, fresh ricotta, and dry tomato “passata” in the courtyard on tables in the sun.
China and Graham will work to re-create this experience, while Nate will serve the evocative natural wines of Francesco Guccione from the Monreale DOC just outside Palermo.
We will leave the baroque southern Sicilia of Noto, Ortigia and Modica for another day.
There are 16 seats available for each dinner. Ticket prices include food, wine and service.