Eastern Sicily with Terrie & Keli – September 16-23, 2017 Itinerary
By admin | August 14, 2017
Saturday, September 16
2:00 – Pick up in Catania,
NH Catania Parco Degli Aragonesi Hotel, Viale Kennedy, Localita’ La Playa 95121 Catania
2:45 – DaVinci Museum in Siracusa
4:00 – Aperitivo
5:00 – Getting settled and exploring the villa
8:00 – Dinner prepared by our private chef
Sunday, September 17
9:00 – Breakfast
11:30 – Leave for Siracusa
1:00 – Lunch at Macalle
2:30 – Walking tour of Siracusa with Chiara
6:00 – Aperitivo at Bar Condorelli
8:00 – Pizza Party at Malafemmina
Monday, September 18
7:3o – Breakfast
8:30 – Leave for Siracusa Market to meet Chef Rodolfo and shop for our cooking class
10:00 – Winery Tour and Cooking Class at Pupillo Wines
2:00 – Return to the villa for beach time and relaxing
7:30 – Antipasti dinner by the pool
Tuesday, September 19
8:oo – Breakfast
9:15 – Leave for Taormina
11:00 – Time to explore, shop and have lunch on your own
2:30 – Amphitheater tour with Filippo
5:00 – Return to villa
8:00 – Dinner prepared by our private chef
Wednesday, September 20
8:oo – Breakfast
9:00 – Leave for Modica
10:00 – Visit Ceramic Studio
11:00 – Chocolate-Tasting
12:30 – Leave for Ragusa
1:00 – Lunch La Rusticana
4:00 – Return to villa
8:00 – Light dinner prepared by our private chef
Thursday, September 21
8:oo – Breakfast
9:15 – Leave for Caltagirone
1:00 – Lunch at Trattoria Anima e Core
2:30 – Visit Ceramiche Delfino
4:00 – Return to Villa
7:00 – Cooking Class with Keli including Sicilian Olive Oil Tasting and Wine & Cheese Pairing
Friday, September 22
8:oo – Breakfast
9:15 – Leave for Noto
11:15 – Zisola Winery Almond and Wine Tasting
1:00 – Lunch in Noto
Afternoon free for relaxing and packing
7:00 – Dinner prepared by our private chef
Saturday, September 23
8:oo – Breakfast
9:00 – Leave for Catania Airport/Train station
Topics: Tours | No Comments »
Friends & Family Sicily Tour 2017 Itinerary
By admin | August 10, 2017
We’re excited to explore Eastern Sicily with you
September 23-30, 2017
Saturday, September 23
12:00 – Pick up at Catania Airport
2:30 – Light lunch, drinks at Malafemmina in Fontane Bianche
5:00 – Getting settled and exploring the villa
8:00 – Dinner prepared by our private chef
Sunday, September 24
9:00 – Breakfast
11:30 – Leave for Siracusa
1:00 – Lunch at Macalle
2:30 – Walking tour of Siracusa with Chiara
6:00 – Aperitivo at Bar Condorelli
8:00 – Pizza Party
Monday, September 25
7:3o – Breakfast
8:30 – Leave for Siracusa Market to meet Chef Rodolfo and shop for our cooking class
10:00 – Winery Tour and Cooking Class at Pupillo Wines
2:00 – Return to the villa for beach time and relaxing
7:00 – Olive oil class and Sicilian olive oil tasting
7:30 – Antipasti dinner by the pool
Tuesday, September 26
8:oo – Breakfast
9:15 – Leave for Taormina
11:00 – Time to explore, shop and have lunch on your own
2:30 – Amphitheater tour with Filippo
5:00 – Return to villa
8:00 – Dinner prepared by our private chef
Wednesday, September 27
8:oo – Breakfast
9:15 – Leave for Caltagirone
1:00 – Lunch at Trattoria Anima e Core
3:30 – Return to Villa
7:00 – Cooking Class with Keli including a Sicilian Wine & Cheese Pairing
Thursday, September 28
8:oo – Breakfast
9:15 – Leave for Modica
Chocolate-making class
Leave for Ragusa
1:00 – Lunch La Rusticana in Ragusa
Light dinner prepared by our private chef
Friday, September 29
8:oo – Breakfast
9:15 – Leave for Noto
Zisola Almond and Wine Tasting
7:00 – Dinner prepared by our private chef
Saturday, September 30
8:oo – Breakfast
9:00 – Leave for Catania Airport
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Mini Blueberry Smash
By admin | August 2, 2017
Makes 2 mini cocktails
Ingredients:
2 tablespoons Blueberry, Thyme and Raspberry Balsamic Shrub
2 ounce gin
1 ounce elderflower liqueur (like St. Germain)
3-4 ounces club soda
fresh blueberries, for garnish
thyme sprigs, for garnish
slice of lemon, for garnish
ice
Directions:
- Fill a cocktail glass with ice. Add Blueberry, Thyme and Raspberry Balsamic Shrub, gin, elderflower liquor, and top with club soda. Gently stir to combine.
- Garnish with a slice of lemon, fresh berries, and a sprig of thyme or mint.
Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »
One Bite Appetizers, Two Sip Cocktails Menu
By admin | August 2, 2017
1
Limoncello Mint Spritz
Proscuitto Parmesan Pinwheels
Torta al Testo* with Bresaola, Arugula, and Lemon Garlic Mayonnaise
2
Keli’s Mini Mai Tai
Curry Garlic Shrimp on Madras Cheddar Shortbread
Spicy Fried Chickpeas
3
Mini Blueberry Smash
with Blueberry, Thyme and Raspberry Balsamic Shrub
Peppered Strawberries on Goat Cheese Crostini with Aged Balsamic Vinegar
Bleu Cheese Gougére with Organic Apple Balsamic
4
Mini Berry-Prosecco Ice Cream Floats
Apricot Almond Tarts
Key Lime Coconut Cups
*Torta al Testo is a specialty from Umbria, Italy.
A large round stove-top flatbread is sliced in half horizontally and filled with greens, meat, and cheeses.
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Keli’s Mini Mai Tai
By admin | August 2, 2017
Makes 2 cocktails
Ingredients:
1 ounce coconut rum
2 ounces POG (Passion, Orange, Guava Juice)
Dark Rum float
Pineapple spear
Directions:
- Pour coconut rum into an ice-filled cocktail glass, stir
- Pour 1/4 ounce of dark rum over the back of a spoon to float on top of rum/juice mixture
- Garnish with a thin spear of fresh pineapple
Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »
Spicy Fried Chickpeas
By admin | August 2, 2017
Ingredients:
2 (14 oz) cans chickpeas (garbanzo beans)
2 tablespoon plus 1 teaspoon
1 tsp kosher salt, divided
2 teaspoons garam masala
2 teaspoons curry
1/4 – 1/2 tsp cayenne pepper
Directions:
- Drain chickpeas into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.
- Toss chickpeas with 2 tablespoons olive oil and seasonings.
- Pour remaining olive oil into a heavy skillet and sauté in remaining olive oil, until crispy.
- Drain on paper towels and cool.
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Blueberry-Raspberry Shrub with Thyme
By admin | August 2, 2017
Ingredients:
1/2 pound fresh blueberries
1/2 pound fresh raspberries
5 sprigs fresh thyme
1 cup granulated sugar
1 cup Ritrovo Selections Aged Balsamic Vinegar
Directions:
- Macerate fruit and thyme in a glass bowl, mix in 1 cup sugar, stir thoroughly. Cover with a clean cloth and let sit on the counter for 2-3 days, stirring occasionally, making sure all the sugar is dissolved.
- Strain the fruit mixture through cheesecloth or fine mesh sieve into another bowl and compost discard seeds and pulp.
- Mix in the cup of balsamic vinegar and bottle. Will keep in the refrigerator for 6 or more months.
Add shrub to sparkling water, cocktails, salad dressings or drizzle over fresh fruit or ice cream.
NOTE: You can add herbs to the fruit shrubs also, try blackberry with basil, or raspberry with lemon balm.
Topics: One Bite Appetizers, Two Sip Cocktails | No Comments »
Blue Cheese Gougeres with Apple Balsamic Vinegar
By admin | August 1, 2017
- Makes about 24
Ingredients:
1/4 cup dry white wine
1/4 cup water
1/4 cup (1/2 stick) unsalted butter, cubed
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2/3 cup all purpose flour
3 large eggs, room temperature
1/3 cup finely crumbled Gorgonzola
Ritrovo Selections Organic Apple Balsamic
- Preheat oven to 375°F. Line large rimmed baking sheet lined with parchment or a SilPat mat. Combine first 5 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.
- Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in blue cheese.
- Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.
- Bake gougères until puffed, golden brown, and dry, about 30 minutes.
- Drizzle with Ritrovo Selections Organic Apple Balsamic
Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350°F oven until heated through, about 5 minutes. Serve warm.
Topics: One Bite Appetizers | No Comments »
Curry Garlic Shrimp
By admin | August 1, 2017
Ingredients:
1 cup Greek yogurt, plain
2 tablespoons GarlicIt Twilight, finely chopped
2 teaspoons fresh ginger, peeled and grated
1 teaspoon curry
1 teaspoon garam masala
3 tablespoons extra-virgin olive oil
24-30 medium raw shrimp, peeled and deveined (tails intact) and thoroughly dried
Additional olive oil, salt and pepper, to taste
Directions:
- Mix yogurt, spices and olive oil and combine with shrimp. Allow to marinate for about 2 hours.
- Coat a hot skillet with olive oil and saute shrimp until lightly browned and cooked through about 5 minutes
- Serve on Madras Cheddar Shortbread
Topics: One Bite Appetizers | No Comments »
Lemon Garlic Mayonnaise
By admin | August 1, 2017
Ingredients:
1 cup good-quality mayonnaise (Best Foods)
2 tablespoons of GarlicIt Roasted Garlic Condiment with Dijon
Zest of 1 lemon
Directions:
Chop 2 tablespoons GarlicIt Roasted Garlic Condiment with Dijon and mix with mayonnaise and lemon zest.
Topics: One Bite Appetizers | No Comments »