{"id":1185,"date":"2017-01-17T09:45:09","date_gmt":"2017-01-17T13:45:09","guid":{"rendered":"http:\/\/pisarro.org\/aboutnick\/?p=1185"},"modified":"2017-01-17T09:45:09","modified_gmt":"2017-01-17T13:45:09","slug":"sicily-day-12-november-28-2016","status":"publish","type":"post","link":"http:\/\/pisarro.org\/aboutnick\/?p=1185","title":{"rendered":"Sicily, Day 12 – November 28, 2016"},"content":{"rendered":"

The \u00a0breakfast offerings varied\u00a0as we changed towns and hotels. Today, along with \u00a0many other choices, frittatas \u00a0or individual orders of eggs were\u00a0prepared on site. My favorite items at the buffet were the delicious \u00a0bread and butter!
\n<\/a>
\nAfter breakfast, we boarded the\u00a0bus for a visit to a small family run\u00a0\u00a0olive oil producer called Gulino<\/em>. This business is completely “green.” The company still picks the olives by hand. \u00a0Their trees are watered by rain. We were all able to taste the olive oil, both by \u00a0itself\u00a0 and on bread, and as an ingredient in caponata. Everyone bought some\u00a0of this delicious olive oil to take home.\"\"<\/p>\n

Our next stop was Chiaramonte Gulfi, a\u00a0hilltop town famous for its pork products. Because Chiaramonte Gulfi is inland rather than on the coast, this was \u00a0the first time we were hearing about sources of food\u00a0\u00a0that came from the land rather than from the sea. \u00a0We spotted a gelateria. \u00a0It wasn’t close to\u00a0\u00a0lunch time, but it’s always time for\u00a0gelato. I chose pistachio and fiori di latte. In Italy, the locals always order two flavors, and\u00a0 pistachio is the most popular flavor. “Fiori di latte” translates to flowers of milk.\u00a0Whatever it was, it was delicious and it went very well with pistachio.<\/p>\n

\"\"<\/a>I noticed that the gelateria also sold cookies. Then, in one of the cases, I saw the word “nucatoli.” I had to have one! Although the ingredients in these nucatoli were very similar to those \u00a0made by Maria Grammatica, the shape \u00a0of the cookie was different. These were narrower, and once filled, they are shaped into\u00a0the letter S. As soon as we left, I regretted\u00a0having only bought one.\"\"<\/a><\/p>\n

Back in Ragusa, we\u00a0went to town \u00a0and found a quiet trattoria that looked perfect for lunch. We\u00a0met a \u00a0delightful couple from London. How easy it is for Europeans to leave home and be immersed in another culture in just a few hours! They recommended the octopus appetizer, and it was very good. For our main dish, we \u00a0shared ravioli in a sauce of pistachios and olive oil. This was one of our simplest and most delicious \u00a0meals.<\/p>\n

\"\"<\/a>At 5 PM that night, our group\u00a0had a cooking lesson. We\u00a0prepared another of my favorites, arancini, balls of rice stuffed with \u00a0ground veal, peas, tomato puree, carrots and onions, and \u00a0then deep fried.\"\"<\/a> This is a delicious and truly filling appetizer. We went \u00a0to the restaurant next door for dinner, where we enjoyed\u00a0ravioli with tomato sauce, grilled pork sausages and ribs, salad, and dessert. Our tower was directly above the restaurant, so we had no problem finding our way back to our room.\"\"<\/a><\/p>\n

We walked 9,829 steps and the equivalent of 53 flights of stairs.<\/p>\n","protected":false},"excerpt":{"rendered":"

The \u00a0breakfast offerings varied\u00a0as we changed towns and hotels. Today, along with \u00a0many other choices, frittatas \u00a0or individual orders of eggs were\u00a0prepared on site. My favorite items at the buffet were the delicious \u00a0bread and butter! After breakfast, we boarded the\u00a0bus for a visit to a small family run\u00a0\u00a0olive oil producer called Gulino.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1185","post","type-post","status-publish","format-standard","hentry","category-sicily-2016"],"_links":{"self":[{"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=\/wp\/v2\/posts\/1185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1185"}],"version-history":[{"count":11,"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=\/wp\/v2\/posts\/1185\/revisions"}],"predecessor-version":[{"id":1193,"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=\/wp\/v2\/posts\/1185\/revisions\/1193"}],"wp:attachment":[{"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1185"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/pisarro.org\/aboutnick\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}