The Culinary History of Sicily - 92Y, New York

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Undiscovered Italy: Sicily

Sicily is a mix of Europe, Africa and Asia all in one place.

Home to Greek temples, Roman amphitheaters, Norman Arab castles and medieval churches. In fact, the eastern section of Sicily, once the heart of Magna Grecia has more Greek ruins than in Greece. Discover the fascinating traces in art, architecture and even food of the many civilizations that have conquered her in Francine’s lively talk on the largest island in the Mediterranean.

Talk includes a tasting of some of Sicily’s specialty foods including:

  • Galvanina: an Italian soda that uses such organic Sicilian fruits as prickly pear and blood orange
  • Bonajuto: Sicilian chocolates made with cocoa beans stone ground by hand — plain dark chocolate, sea salt dark chocolate and a unique marjoram dark chocolate
  • Pasta with Sicilian citrus pesto: made with oranges, almonds & basil
  • Sicilian cheeses and cannoli


Francine Segan

Francine Segan is the author of six books including Shakespeare’s Kitchen and Dolci: Italy’s Sweets. Her most recent book is Pasta Modern.