Food: January 2004 Archives

Antica Dolceria Bonajuto is the home of specialities such as Cioccolato Modicano and Mpanatigghi, unusual cakes of shortcrust pastry filled with fillet of beef cooked in the oven, minced and mixed with melted chocolate, chopped almonds, eggs and cloves.

Vastedda is a stretched curd cheese made according to artisan methods with sheep’s milk produced in the Belice Valley.

The streets off the piazza in front of the Basilica San Domenico will lead you into Vucciria, one of Palermo's best street markets with an oriental bazaar ambience.

Pietro Uslengo is the head of L’Ordine dei Cavalieri della Confraternita del Pesto. This organization is dedicated to protecting the well-known Ligurian gastronomic tradition.

This is the place for true focaccia col formaggio di Recco in a casual atmosphere near the sea.

Since 1780 this Genovese sweetshop has been known for its chocolates.

Pintauro has produced "little sheets" for nearly 200 years.