It's finally here! Our latest issue, "From Sicily, With Love", has arrived ❤️
Our love letter to the land of our maternal grandparents - breathtaking Sicily; plus a recipe for oven-baked ricotta from the markets of Palermo
Introducing our latest magazine: From Sicily, With Love ❤️
We are beyond thrilled to announce the release of our newest magazine, From Sicily, With Love. ❤️ This issue is deeply personal; a tribute to the land of my maternal grandparents, and a celebration of the Sicily that shaped our family’s history. A history built, in part, through the sacrifices of our grandparents who arrived on the shores of New York in the early 1900s seeking a better life for their family; a story that has been shaped by the traditions, flavors, and stories that have been passed down through the generations. It is because of the sacrifices of our grandparents that Joey and I now hold our Italian citizenship.
This issue is our love letter to this magical island and its people.
In this, our third and largest issue yet, we bring you over 100 pages filled with stories, recipes, and images from our travels across Sicily. From the rugged slopes of Mount Etna to the shimmering salt flats of Trapani, from lively seaside markets to the intimate kitchens at the heart of the island, we invite you to journey through Sicily’s rich past and vibrant present. We share cherished recipes that shaped our childhoods, alongside new flavors we've discovered along the way.
We also sit down with our friend, Italian food and wine historian Jeremy Parzen, to delve into the world of Sicilian wine. And we reflect on some of our favorite travel moments that capture the enduring spirit of this remarkable land and its people. Join us as we walk through the landscapes that shaped our grandparents’ lives, exploring both the Sicily they knew and the one we embrace today—a place that has evolved yet remains deeply rooted in its timeless traditions.
We’ve poured our love for Sicily into every page, and we can’t wait to share it with you. ❤️ Whether you’re discovering the island for the first time or returning to the land of your ancestors, this magazine is an invitation to explore the stories, flavors, and traditions that make Sicily so special.
Grazie di cuore ❤️ for joining us on this journey. We hope that From Sicily, With Love will inspire you, delight you, and, most of all, bring a little bit of Sicily into your home.
Welcome to our Sicily. ❤️
Oven-baked Ricotta with Sundried Tomatoes and Rosemary (Ricotta al Forno)
From the Ballarò market in Palermo
I first discovered this dish during an early morning stroll through the vibrant Ballarò market in Palermo. Amid the clamor of vendors hawking their goods, one woman sat quietly behind her stall, a tray of freshly baked ricotta laid out before her. The air carried the faint scent of rosemary, and I was irresistibly drawn in. I bought two of these beauties and squirreled them back to the apartment where I was staying. They were as delicious as they appeared, the creamy ricotta blending perfectly with the slightly charred sundried tomatoes, while the rosemary and herbs added a satisfying crunch. Pure heaven.
Back home, I’ve tried to recreate that magic, and this recipe has now become a regular in my rotation for dinner parties. Each time I serve it, I can’t help but smile, thinking of that woman, so quietly content amidst the chaos of the bustling market. I hope it brings as much joy to your table as it does to ours.
Oven-baked Ricotta with Sundried Tomatoes and Rosemary (Ricotta al Forno)
Serves 4-6
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Ingredients:
2 cups fresh ricotta cheese (or 1 basket, see note below)
Extra-virgin olive oil
Dried oregano
Kosher salt
Freshly ground black pepper
½ cup sundried tomatoes, chopped if preferred
2 tablespoons fresh rosemary leaves
Crusty bread or crackers
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Preheat the oven to 375°F (190°C).
Drain the ricotta and transfer it to a small, oven-safe baking dish. Using the back of a spoon, create a slight well in the top of the ricotta.
Drizzle the top generously with extra-virgin olive oil. Sprinkle with dried oregano, salt, and pepper.
Arrange the sundried tomatoes over the ricotta then scatter the rosemary leaves on top. Finish with another drizzle of olive oil.
Place the dish in the preheated oven. Bake for 30 to 35 minutes, or until the top is golden and the edges are just beginning to bubble. (Time will vary depending on the size and shape of your ricotta.)
Remove the dish from the oven and let it cool slightly.
Serve the warm ricotta with crusty bread or crackers for dipping.
Note:
“Basket” ricotta, usually sold in its draining basket, is perfect for this recipe due to its firm texture and ability to hold its shape. Simply drain any excess liquid, then carefully turn the ricotta out onto a parchment-lined baking sheet. Proceed with the topping instructions as outlined above.
Stay tuned! Having just returned from three weeks in Montalcino, I have lots to catch you up on in the coming weeks - Joey’s latest recipe, our fall newsletter filled with our latest news, and our latest podcast! So much to catch up on….grab a chair and join us at the table…….
Grazie di cuore,
The photos! Amazing.
The baked ricotta with sun-dried tomatoes looks amazing!