Little Sicily

06/11/2025

New menu come and check it …. Hunting lodge best in the West

20/08/2025

Chef Steve here .. I’m cooking at the Hunting Lodge and this month we have a new menu so boost out west for a good time and come say hey ciao

20/08/2025

The new bridge connecting Sicily to Calabria is looking fantastic 🇮🇹😛

13/08/2025

25/05/2025

24/05/2025

𝗧𝗵𝗲 𝘆𝗲𝗮𝗿 𝗶𝘀 𝟭𝟭𝟯𝟵. A sunburnt harbor in Palermo, Sicily, hums with life. Sails flapping, livestock groaning, and from the deck of an Arabic vessel, a young trader steps ashore. In his arms: a woven basket of golden ribbons—𝘪𝘵𝘳𝘺𝘢, dried strips of dough that shimmer like silk in the Sicilian light.

The recipe had traveled across spice routes and seas, perfected in the heat of Arab kitchens. Unlike fresh dough, 𝘪𝘵𝘳𝘺𝘢 could survive time and distance.

It could be traded. Hoarded. Carried into war or peace.

We know this thanks to a rare 1139 manuscript by Arab geographer al-Idrisi, who documented Sicily’s wonders for King Roger II.

Long before Marco Polo ever set foot in China, Arabs had already mastered the technique of drying noodles, turning 𝘪𝘵𝘳𝘺𝘢 into a shelf-stable superfood we now know as pasta.

Over centuries, it is refined—stretched thinner, shaped into long strands, paired with olive oil, with cheese, and finally, with a fruit from the New World that would change everything: the tomato. It was eventually Naples, by the 1800s, that became the epicenter of pasta production—turning a clever invention into a cultural phenomenon.

Yet somewhere in the margins of history, the truth remains: pasta was first forged in the sun-drenched Arabic kitchens of medieval Sicily.

17/05/2025

05/05/2025

01/05/2025

This is Heaven on Earth! A tray of Sicilian Cannoli 🇮🇹☕️🍰

01/05/2025

26/04/2025

Capri, Italy 🇮🇹