The Culinary Institute of America
Episodes
Tuesday Mar 08, 2022
Sicily: Signora Rosalba Lo Greco
Tuesday Mar 08, 2022
Tuesday Mar 08, 2022
Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook is pretty good, for me it’s just normal. And they’re the smallest secrets that make the difference—for instance, the eggplant in a caponata, it should be a little crunchy, it should have character...
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/
Monday Mar 07, 2022
Sicily: Chef Franco Crivello
Monday Mar 07, 2022
Monday Mar 07, 2022
East of Palermo on Sicily’s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what’s in the nets that were set the day before. Chef Franco Crivello has his restaurant here—he calls it Frank the Fisherman, Francu U Piscaturi, but its proper name is Trattoria del Arco and Franco is truly a chef, not a fisherman at all.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/
Sunday Mar 06, 2022
Sicily: Ristorante Majore
Sunday Mar 06, 2022
Sunday Mar 06, 2022
In the hills north of Ragusa—the Monti Iblei, they’re called—there’s an unusual restaurant that’s famous all over Sicily – maybe all over Italy – famous because nothing is served here but pork. In fact, the restaurant’s motto is: Qui si magnifica il porco—here pork is glorified. And it’s true. From the time it was founded by the great-grandparents of Salvatore LaTerra, Ristorante Majore (My-YORE-ray) has existed by, for, and about nothing but pork, and much of the time pork cooked over live fire, which might be the best way of all.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/
Saturday Mar 05, 2022
Sicilian Seafood
Saturday Mar 05, 2022
Saturday Mar 05, 2022
Surrounded as it is by three seas—the Tyhrrenian, the Mediterranean, and the Ionian, it’s no wonder that seafood plays a prominent role on the Sicilian table. The variety is simply astounding—anchovies and sardines, squid, calamari and octopus, a huge variety of mussels and clams, tiny sweet shrimp and big, meaty red shrimp, mackerel, prized red mullet, familiar fish like grouper and unfamiliar varieties like scabard fish, a great favorite, or... Eels, a great flavor boost for a zuppa di pesce or Sicilian fish stew.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/
Friday Mar 04, 2022
Sicilian Cheese
Friday Mar 04, 2022
Friday Mar 04, 2022
Different climates, different terrains, mean that even a product as simple as cheese is produced in dozens of different varieties from mountains and valleys, from the sea coast and from inland plateaus, all over Sicily. Francesco Guccione, who, with his partner Boni, has a tidy shop called La Dispensa de Monzu in Palermo, is an expert on all these varieties, many of which are sold in the shop—the name of which you could translate as “The Butler’s Pantry.” We asked him to sort through the panoply of Sicilian cheeses and tell us something about the best.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/
Thursday Mar 03, 2022
The Wines of Sicily
Thursday Mar 03, 2022
Thursday Mar 03, 2022
At the opposite end of the island, on the very slopes of the Etna volcano, the Benanti family is also proving that old vines and new ideas go hand in hand to produce superior wines—so superior that in 2007 Benanti was named winery of the year by the prestigious Italian magazine Gambero Rosso.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/
Tuesday Mar 01, 2022
Sicilian Seafood Couscous
Tuesday Mar 01, 2022
Tuesday Mar 01, 2022
Nearby, in Trapani, we discovered something the Arabs brought to Sicily—or so they say—when they occupied the island more than a thousand years ago. This is couscous. Pino Maggiore, chef and owner of the trattoria Cantina Siciliana in the heart of Trapani's old ghetto, showed Steve Jilleba, executive chef at Unilever Foodsolutions, how it's done and Mary Taylor Simeti, an American writer who has lived in Sicily and written about its food traditions for a good 40 years, helped us to understand it.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/
Monday Feb 28, 2022
Sicily: The History
Monday Feb 28, 2022
Monday Feb 28, 2022
Sicily’s culinary history is deeply rooted in salt. The Phoenicians came to Sicily from Tunisia almost 3,000 years ago looking for tuna, and for the salt that they needed to preserve the magnificent fish. They settled close by these salt flats on the western coast of the island between Trapani and Marsala. Salt is harvested from the sea to this day using methods that are just a little modernized from how the ancient Phoenicians did it.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/Sicily/