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How the Holy Cross Society Celebrates Sicilian Heritage Through Food, Music, and Community

Boasting one of the most authentic Sicilian food festivals in the region of Pennsylvania’s Lehigh Valley and Western New Jersey, Holy Cross Society members are proud to pass on the traditions of their ancestors, who migrated from Santo Stefano di Camastra in the Province of Messina. The organization has evolved since its 1911 founding while staying true to its deep Sicilian roots. Each September, they host their annual Holy Cross Celebration & Sicilian Food Festival, which began as a reenactment of Santo Stefano di Camastra’s own La Festa del Letto Santo in which classic Sicilian foods are served, a queen is crowned, and music and fellowship are shared.

I spoke with Jim Palmeri, a member of Holy Cross Society’s Board of Trustees and webmaster of holycrosssociety.com, whose grandparents were founding members, about the organization’s history, how it promotes Sicilian heritage, the challenges it faces, and its goals as members embrace the future.

 

What is the history of the Holy Cross Society?

It started with my grandparents and that generation, who came from the same town in Sicily, Santo Stefano di Camastra. Like many organizations at that time, it was what we call today a mutual aid society, providing assistance with reading and writing English, immigration law, financial assistance, and job placement.

 

We are into the third and fourth generations of people from that same town in Easton, Pennsylvania, with about 65 families still with connections to the homeland. 

 

2011 Queen Gina Palmeri holds court between former Auxiliary President Sandy Callery and former President Tony Tumminello.

How does the society continue to promote Sicilian heritage in the community?

We have a meeting once a month. There’s a Men’s Society and a Ladies Auxiliary. Every September, we hold a festival at the same time as one held in our town in Sicily at the church called Letto Santo. About 114 years ago, our grandparents reenacted the same celebration here as their relatives did in Sicily. We focus much of our work around that festival because it’s a bit of a homecoming time. 

 

So families come back to town. Usually, there are two days of festival time, Friday and Saturday. Then, on Sunday, we have a Mass of the Holy Cross at our local Catholic church, where we all process in. The priest talks about the Holy Cross. (It’s the Feast of the Holy Cross on the second Sunday of September.)

 

We also crown the queen. Usually, she’s the granddaughter or daughter of one of our members. And she has a court. She has to write an essay about why she should be part of the celebration. We’re promoting our Sicilian heritage to the next generation.

 

Much of the learning is stories we tell about our parents or grandparents; many of us travel back and forth to our Sicilian town and still have cousins there. So we talk with them about what they’re doing and what’s going on in that town, and share what’s happening in this town.

Every year, one of our members, Sal Panto, who is also the mayor of Easton, does a trip there and invites people to go. He has opened it up to the public to get enough for a group, but there are always several members of our society. It’s really kind of a cultural exchange and immersion.

 

Those trips started on the hundredth anniversary of the Holy Cross Society when we did a bit of a pilgrimage. Maybe 30 of us went to Santo Stefano and spent almost a week connecting with our relatives. It was a really good way to reinvigorate the relationships. Then, a group from Santo Stefano came to Easton to celebrate our hundredth. We went over in the summer, and they came over in September.

 

Tell us about your members.

Right now, we’ll get 35 to 40 members to attend a monthly meeting of the 80 members, which is pretty good. Our charter is closed. You must be a relative of someone from Santo Stefano or married to someone from Santo Stefano.

 

Holy Cross Society members march together in procession.

What are the highlights of your annual celebration?

Years and years ago, the organization used to actually march through the streets of Easton, and people would come out and donate money, and they would go from house to house when many of the Italian people lived in the inner city. Now, with suburbia, that doesn’t happen so much anymore. So we still do a procession, but we do it around our chapel grounds just outside of the city instead of through the city streets. It’s kind of a neat thing. 

 

The Lehigh Valley Italian American Band comes back every year on Saturday night, and they play. There was a song called “#9” that was composed by the leader of what was the predecessor of the Italian American band led by a guy named Charlie Perello. That song has persevered so much that we still play it today at our festival. When it goes on, people start to clap and sort of sway along with the song, and they know it. It’s almost like the Notre Dame fight song; it’s recognizable. But that’s part of the tradition of the festival. It’s part of connecting our roots. 

 

Lehigh Valley Italian American Band performs for Holy Cross Celebration attendees.

 

How are you reaching the next generation?

Every organization—whether it be our organization, Rotary, or Kiwanis clubs—is wondering what will happen with the next generation. And we have been extremely fortunate. Our children, who are now in their thirties, forties, and fifties, are getting involved. Their kids are now in the queen’s court and learning about their heritage.

 

We give out higher educational grants to children who are from our lineage. And if we have money left over from that fund, we then extend it to students who are attending Catholic schools. 

One of our members, our former president, Nick Alfero, is very big on making certain that it’s fun for the kids to be there, so they understand that it is not just a carnival. That’s part of their heritage. And we serve all kinds of Sicilian food. We still have the tripe; we still serve the octopus salad.  

In addition, we have Christmas parties for the kids now. We’ll do an Easter egg hunt, and for the first time, we’re going to have a picnic just for the families. During the celebration, we’re all working. So it’s part of a homecoming, and we interact with people from the public, but now we’re going to have a picnic just for us.

 

What do you hope to share with your members and community?

I think we share with the members that people came here as immigrants for a better life, hoping that most of them are living a better life (which I believe those who belong really kind of do), and reminding them of the hardships that their grandparents experienced to come to America and why they came to America.

 

My grandparents came over pre-World War I. And Sicily wasn’t a great place to live then. My cousin, Pippo Torcivia, lives in Santo Stefano. He’s a very successful ceramic artist. The town is known for its ceramics. So if you go there, there’s a bunch of ceramic factories. 

Pippo and I are second cousins because his mother, my grandmother, and their brother, Uncle Santo, were siblings. Our great uncle and my grandmother came to America. Pippo’s grandmother was left in Sicily because she was married. The other two were still single when they came here.

 

One night, when we were talking, Pippo told me that my Uncle Santo would come back to Sicily. He was a bachelor. He worked on the railroads. So, he did well for himself. And he didn’t have a family. He would go back and forth and buy people shoes. He would give his sister money to live on.

 

As Pippo is telling me this story, he’s crying. He pulled me aside and very seriously said, “Can I ask you where Uncle Santo was buried?” I said, “Yeah, I know what the cemetery is.”

 

He says, “Would you take me there?” And I said, “Sure.” And on the way, he turned to me and said, “Can we buy flowers somewhere?” So, I took him to a greenhouse that was not far from the cemetery. 

I took him to the cemetery and showed him the grave. He went with these flowers, sat there, and sobbed like a baby.

 

To me, that brought it all together, how we’re two cultures that are really bound. So you have to tell those stories to the kids about where they came from. And we have some pretty darn good young adults who are coming in and joining the organization.  

 

 

 

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How the Italian-American Cultural Center of Iowa Keeps Heritage Alive

Beginning in the late 19th and early 20th centuries, Italian immigrants with farming backgrounds began arriving in Iowa. However, most came without the money to purchase the necessary land. Instead, they found work in the coal mines of southern and central Iowa, or settled in areas such as Oelwein, Council Bluffs, and Des Moines, where they laid track for the state’s railroads or worked on streetcars. After the mines closed, many workers moved to Des Moines and formed their own Little Italy.

In 1981, a small group of proud Italian immigrants founded the Italian-American Cultural Center of Iowa to build on the legacy of those original settlers. The 501(c) (3) organization aims to promote, preserve, and share Italian heritage and culture with the Des Moines metro area and the state of Iowa through a museum, events, and on-site amenities. Even this year, amid renovation and remodeling, the center remains a hub for everything from bocce and Italian language and genealogy classes to a St. Joseph’s celebration and gala.

I spoke with Therese Riordan, the Italian-American Cultural Center of Iowa’s Secretary of the Board of Governors and Chairperson of the Heritage Advisory Council, whose parents were among the founders. She’s been with the organization for more than three decades, honoring her family’s largely Calabrian heritage. Her mother, Patricia Civitate, the Center’s former Director, remains an active member at 95.

 

Therese shared more about Des Moines’ Italian ties and the organization’s offerings, challenges, and goals.

Patricia Civitate speaks to a women’s group about the significance of the St. Joseph’s Altar and breads.

What most memorable events or initiatives has the Center hosted over the decades?

We hosted RAGBRAI from Veneto when they came over from Italy to ride on the Iowa bike tour. The Center also hosted receptions for visiting Italian sports teams and sometimes gave tours of the city. We also provided meals for people who toured our museum.

 

Our organization pursued a partnership between the Greater Des Moines Sister Cities and Provinci di Catanzaro in Southern Italy. We’ve hosted Italian chefs from various regions on three occasions. Folk dancers affiliated with us (although it’s a separate organization) have hosted the Italian Folk Art Federation of America Conference in Des Moines twice. And we’ve sponsored numerous trips to tour Italy.

 

At our museum, we’ve had some nice, one-of-a-kind things come in. We have a large display of regional hats donated by a lady in New York. We also received puppets. Someone recently donated a hand-carved Italian Jesus made from Italian wood, and a story goes with that. Somebody even gave us a grand piano, and for me, that was exciting.

 

Day camp members learn about Venice.

Tell us about your children’s day camp.

Children from ages six to 12 are invited to spend the week with us, and it’s a themed week. This past year, we set an Italian table. They made a centerpiece and an appetizer, and they learned the Italian language around those things, watched videos, sang songs, and did some crafts.

 

Every day, they do a craft, learn the Italian language, cook, make music, and play a game. They have five days to put together an Italian meal, which they can take home.

We’ve done some fun stuff. I don’t think we’ll do volcanoes again. That year, we had 21 kids, which is an unusually large number. They made their own volcanoes after we studied the Italian volcanoes. We let them have them erupt, and it was very exciting, but it was very messy. That was a good time.

 

The children meet La Befana, Italy’s beloved Epiphany witch.

Tell us about your other offerings.

The Iowa Genealogical Society of Iowa has generously allowed us space for our language classes. They have been approximately twice a year for the last three or four years. They have been fairly well attended, and people on their way to Italy are always anxious to take them. We’re hoping to continue doing those.

 

We offer translation services for people who need them and have provided dual citizenship classes. We also have a lady who’s extremely good with genealogy, so she’s very welcoming and helpful whenever there’s a question. 

We hosted our St. Joseph altar celebration and Italian Father’s Day in March, an activity we haven’t been able to do recently because of COVID. It involves putting together a large center altar and then six or more side altars, and they all have to be decorated and laid out with memorabilia from the organization that sponsors it, plus fruits and vegetables. It used to be with a dinner, but we couldn’t do that this year. But they did a beautiful job of decorating.

 

Members prepared veggie frittatas to donate to the Catholic Worker House as part of their annual St. Joseph Altar celebration.

 

Are there any upcoming events you’re particularly excited about?

We will have our October heritage month—whatever we can do without being in the building. We will have a large fundraising dinner in November, which should be extremely nice. We haven’t done this for a few years, but there’s a new committee working on it, and it should be beautiful. It will feature a chef from Italy.

 

What are your challenges and goals?

The challenge in the capital campaign is always money. And everybody wants the same pot of money, so that’s one of the things we’re working for. Our plan is not just to be a place for Italians. Our plan is to be a place where we can share what being Italian means with everybody else. It’s not a clubhouse. It’s a place to learn about our background, our customs, and how they fit into the fabric of the United States and Iowa.

 

The Italian American Cultural Center of Iowa’s mitten tree, a collection of donated hats, scarves, and mittens, is distributed to neighborhood centers.

What do you hope to share?

We hope that we’ll be a place where people can come and share their stories and learn about Italy, the background of some of the people who came here, and their contributions to the state of Iowa and the United States. Unfortunately, one of the things that, if you say Italian, is the first thing people think of is the mafia. There is so much more than that. There are so many contributions that Italians have made to the world and the state of Iowa that we would like to highlight, and we’d like to give this an opening for people to come in and talk about themselves and their backgrounds.

Driving Innovation and Navigating AI’s Future: A Conversation with Datacom’s Lou Compagnone

Artificial intelligence (AI) is rapidly redefining how we interact with data and has permeated most aspects of our digital world—and in more ways than we are even aware of.

 

How we safely and effectively navigate that new information highway is one of the questions Datacom Director of Artificial Intelligence Lou Compagnone helps answer.

 

She has her work cut out for her, but then again, as a Sicilian Australian, she says a solid work ethic is in her blood. 

Lou shared with me her connection to Sicily, how she got started working in AI, what excites her about AI’s future, and how she plans to drive innovation.

 

 

What is your connection to Sicily?

My main connection is my father. He was born in Sicily and moved to Australia from Santa Vittoria Domenica when he was about five years old, but he and his family still very much lived like they were in Sicily. The town I grew up in, Donnybrook, in the southwest of Western Australia, is basically the Little Sicily of Australia.

 

During the fifties, there was a mass migration of Sicilians because of the war. A lot of them ended up in Perth and Fremantle, in particular. A huge number of them actually migrated to Donnybrook.

 

They almost recreated Sicily in Donnybrook to the point where even their houses looked Italian. They really shaped the landscape. They even grew prickly pears.

 

So, without even knowing it, I formed a connection with Sicily to the point where when I first visited, when I was in my twenties, I had a sense of déjà vu. I felt like I’d been there before because it looked so much like Donnybrook, and I just really felt at home there.

 

Sometimes, there’s a really inexplicable feeling where you just have a sense of belonging even though it’s not somewhere you’ve been before. When I met my aunt, who lives in Sicily, she said you just feel at home when somewhere is in your blood. 

 

Lou’s father was 6’7″ and lived in the town’s smallest house.

 

How did your Sicilian roots shape you personally and professionally?

Work ethic is a big thing. So my nonno worked until he was in his nineties. We tried to stop him from working because he was getting a bit too frail to be on our family farm, and we worried he might have a fall. He was always climbing ladders and doing all sorts of things. So we decided one day that we just weren’t going to pick him up to take him to work. And then he just started walking on his own. He found a four-wheeler motorbike and just hooned along the road with no license. So we realized we were just going to have to let him work.

 

My dad was the same. He had that same work ethic and worked harder than anyone I’ve ever known. He’d always be up at four in the morning and back when it was dark. He worked as an accountant and on our family farm. Even now, he’s nearly 80 and retired, but he still does people’s tax returns and manages property and stuff like that. So I guess a bit of that has rubbed off on me where I push myself hard in the work that I do, and part of it is because I am passionate about it, and part of it is just this drive that I have just to finish things and do things well. And so that is a bit of a Sicilian thing. Sicilians are sort of battlers. They push through things, and they do it well.

 

How did you get started working with AI?

I’ve worked in the tech industry for about 17 years, but my background was actually in service design and futurism. And that might seem like a weird background for AI, but it’s helpful. And there are a few reasons for that. If you think of a service as something that helps people to do something, I always think of artificial intelligence as closing the gap between humans and technology more than any technology before. So, it makes it easier for someone to do something. I almost describe it as a beeline. It beelines you between the thing you want, the information you want, or the action you want, and then getting that. Naturally, I always think about closing the distance. Futurism is thinking about what’s coming tomorrow and how you prepare for it.

 

The combination of that—helping people work out what their service needs to be in the future and futurism—probably makes me perfectly placed for it. Artificial intelligence is only as good as the problem that it solves. There’s a figure from Harvard Business Review that 80% of AI projects fail. A big part of that is because they haven’t actually done service design.

 

I sort of sweep in and work out what the actual problem is, the real problem to solve. And that works really well with AI. 

 

Describe your role and the group you lead at Datacom.

I’m the director of artificial intelligence for Datacom. I’m mostly an individual contributor because it’s basically changing everything that we do. My role is really about operationalizing AI for both our business and customers. The best way of describing it is that a lot of our customers will go to AI summits, or they’ll have these tech vendors talking about AI, and they’ll be talking about generative AI and context windows and tokens and all this really abstract stuff. And they walk away and go, “What does this mean for my business, and what do I do?”

 

My role is to help people work out what to do and where to start. I’m doing that for Datacom in terms of working out how we reimagine our services and our solutions, how we build our internal capabilities, how we govern AI (because that’s a really important part of making sure that you’re doing things safely), and how we have our own innovation pipeline. Then, I help customers do the same. We’re very transparent about our own learning journey with AI because it’s such a new and changing field. If anyone claims to be an AI expert, I’m like, “Is anyone really?” because the field is changing so quickly.

 

What challenges do organizations face when integrating AI, and how do you help them overcome them?

We recently did a survey of 200 business leaders in New Zealand. One of the biggest things that came out is that although there’s really been an increase, even from last year, in sentiment towards AI and adoption of AI, there’s still low governance. Few people have been able to find specific use cases for it. So, the biggest challenge is finding the right problem to solve and the right use case that will have tangible benefits. On the flip side, many people just buy a tool, like they’ll buy Copilot, and go, “It’s not working.” That’s because they’ve just bought this tool without actually working out the use case and the problem to solve.

 

Many people tell me they feel there’s a lot of interest within the organization in people using AI, but it’s just happening in lots of different pockets. They describe it as almost out of control as if it is a runaway horse. One of the biggest challenges is how you govern it. How do you coordinate it so that people are doing it in a safe and ethical way, in a scalable way, and in a way where you can actually measure the benefits?

 

It’s not just having a tool for its sake. In the end, AI does use a lot of data. It drives a lot of cloud consumption, so you actually have to do it in a worthwhile way. And sometimes, AI might not be the answer for everything. If you’re doing it in a more strategic and governed way, you can have better visibility of whether it’s working.

 

I think security and data readiness are also challenges—making sure people have the data they need to really live up to the ambitions of the solutions they want to build. AI is only as good as the data that it consumes.

 

We help people with getting their data ready, ensuring that they actually have what they need, and then making sure that they have the security guardrails in place. A big thing with large language models is what happens to your data when using it, where it goes, and what that actually means. I describe to people who are using public AI that they need to understand that anything they type in is going into the big soup of the world. You need to really be cautious about that. And for businesses, it’s thinking about actually using enterprise solutions so that you can keep your data close to you.

 

AI-generated illustration of Sicily

 

What excites you about the future of AI?

The Institute for the Future recently reported about the different horizons of what’s coming with AI. What we see at the moment in Australia and New Zealand (the U.S. is probably quite different) is the first horizon of AI, which has some capabilities but some key limitations. The limitations often include things like truth. We know that AI can hallucinate; if it doesn’t actually know the answer, it can just make it up.

A lot of the AI we’re seeing can’t actually reason. It is really just an elaborate spreadsheet in lots of ways. A very, very good one, a super-smart search. Where it gets interesting and where we’ll see those exciting developments is more on horizons two and three. So, on horizon two, we’re seeing in places like the U.S. and especially China, an ecosystem of multiple AI models interacting with each other. What you describe as agentic AI is where things can become really special.

 

It is even more interesting to go beyond the digital to the physical, to interact with the real world through robotics, autonomous vehicles, and neurotechnology.

 

I monitor signals of what’s changing. I’m very obsessed with Neuralink and following how that’s going with people who are paralyzed being able to play Mario Kart with their minds. I’m really interested in seeing where that technology will go.

 

I recently saw something about a talking pet collar, which I thought was hilarious. It’s a chatbot for dogs, and it’s voice-activated, so it basically gives pets the ability to talk to you.

 

Then, there’s an AI MRI machine that Japanese scientists have invented that records your dreams and gives you the ability to talk to other people in your dreams. I also saw something recently about a scientist who connected a mushroom to a robot body, and it taught itself to walk.

 

Things like that are interesting to me. If we go back to that thing about the beeline, this goes beyond a shorter distance between two places. This is actually going to unlock things that previously have been behind locked doors. And that’s fascinating, whether it’s realizing the capabilities of mushrooms—that they might walk if given the right technology—or unlocking the language of pets and what they say to us. The question is whether we should be unlocking that stuff in some cases, but whether we should or not, it gives us the ability to unlock things.

 

What are your long-term goals for the AI initiatives at Datacom?

I want to build our own internal capabilities. This is a big thing. We already have some amazing people at Datacom. We’ve got about 7,000 people, and a lot of them are developers with AI skills. Some of the stuff that they come up with is just incredible. Someone’s building an evolutionary algorithm at the moment using AI that becomes smarter as time goes on.

 

I want us to be at the forefront of capabilities because the role that I want us to play with the customers is to help them build their capabilities as well. And in some ways, that’s a terrible business model. I want us to help people become independent and make ourselves redundant so that we can simultaneously play a development or tech partner role and a sort of education role.

 

Part of that is that I want us to learn with our clients. But then the other ambition for me is all around making sure that we play that role in ensuring that AI is safe and ethical and that it’s done in a scalable way. And part of that is sustainable because how we design it is really important.

 

I think in some of the bigger tech companies, the driver is data consumption. You need data to do AI, but the way you design it is key so that it’s done where you’re actually using data where you need to, and it’s all in how you architect it. Playing a role in AI for the good is pretty important to me.

 

How do you plan to drive innovation and make a lasting impact in your field?

I want to innovate in a human-centered way. I’ve seen a lot of people talking about how they want to create an AI-driven future. I want to create a human-driven future that’s supported by AI. A big part of what I want to do is help humans have agency in the direction this is going and shape the direction. Part of that is actually that you need to lean into it. You need to test the capabilities, and you need to start thinking at a longer horizon.

 

In futurism, we think about a 10-year horizon. If we start thinking about where things are going, we need to think about the stuff that we both want to enable and are excited about. We want to capitalize on our competitive advantage, but we also want to prevent some of the stuff that we actually don’t want to be part of our futures. My plan is to help organizations work out and enable the futures they want and prevent the ones they don’t want.

 

 

 

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Sweet and sour pumpkin recipe Photo by Sarah Kearney

Sweet and sour pumpkin recipe Photo by Sarah Kearney

Stop. Before you toss those jack-o-lantern scraps, consider saving them for a classic Sicilian pumpkin recipe. Believed to have originated in Palermo’s popular Vucciria market, zucca in agrodolce (sweet and sour pumpkin) is a simple seasonal side dish that’s sure to impress your most discerning supper guests. 

White Almond Sicily

this flavorful pumpkin recipe

We chatted about her connection to Sicily, what inspired this dish, how to select the perfect pumpkin, and excellent zucca in agrodolce pairings. 

 

Tell me about your background. What is your connection to Sicily?

My parents were English, and I was born in the UK and grew up in an area in South London where there were a lot of Italian families. I went to school with many Italian-descendant children, and their birthday parties and invitations to their homes were always so fascinating and fun. I just loved sitting around the big family table eating pizza, pasta, and gelato, receiving lots of Italian warmth and hospitality. As I grew up, I knew that I wanted to visit Italy. Whilst other children my age were filling scrapbooks with photos of their favorite pop stars, I would be dragging my parents to our local travel agent to pick up travel brochures so I could cut out the photos of Italy and create my own Italy travel brochure. 

In 2005, I read a travel article in a fashion magazine about Taormina in Sicily. With my love of all things Italian and my husband’s love of The Godfather movies, Sicily seemed like our kind of destination. So, after some research, I booked a weekend getaway to Taormina, and as soon as we saw the volcano Mount Etna from our airplane window, we knew we had already fallen in love with the island. Two years later, we bought our Sicilian home in Giardini Naxos, a seaside town nestled between the slopes of Etna, Taormina, and the Ionian Sea. 

The Godfather

 

How did your life change?

Coming from London, we are used to a fast-paced life, and over the past 17 years, we have learned to live life the way the Sicilians do. We learned to shop more locally at our local butchers, fish shops, and bakeries instead of using supermarkets and buying our fruit and vegetables from markets. Our taste buds changed with the fresh produce we were buying. 

We joined the evening passeggiata along our seafront with our dogs. In the beginning, we used to zoom along, overtaking the locals, but now we take our time like the Sicilians and maybe stop at a bar for an aperitif or coffee or sit on the seawall eating a gelato. A five-minute walk to the seafront can turn into an hour’s walk with locals stopping to talk to us. In Sicily, we have made more friends than we ever have in London, and we have been adopted by many Sicilian families, who see us as one of them now. 

passeggiata

 

What inspired you to share the recipe for Sicilian sweet and sour pumpkin?

In 2014, I started to write my blog, “White Almond Sicily,” and a friend from London came to stay with us. It was his first visit to the island, and we discussed how not many English people visit Sicily or know much about its beauty, food, and culture. Thereafter, I started writing about our new life in Sicily, the places we visited, and the people we met. I decided to also share recipes for popular Sicilian dishes that our new Sicilian friends had made for us. 

We now divide our time between London and Giardini Naxos, and my favorite seasons are spring and autumn when the island boasts an abundance of delicious fruit and vegetables. Autumn is a wonderful time of year to stay in Sicily with the grape harvest to make new wine, olives are harvested to make olive oil, trees are heavy with apples, prickly pears are in season, and there are food festivals that celebrate hazelnuts and walnuts. It is also the season for hearty meals like stews and risotto, with the most popular use being seasonal vegetables like pumpkins. 

You will see pumpkins at markets or on the roadside piled up by local farmers on their three-wheeled Ape vehicles, a bit like what you see with watermelons in summer. I love Halloween, so I always like to carve a pumpkin into a lantern, which gives me the perfect excuse to use the leftover flesh to make Sicilian sweet and sour pumpkin. 

Ape vehicles

 

Can you tell us more about the historical and cultural significance of this dish in Sicily?

Like a lot of vegetable dishes in Sicily, pumpkins were used in poor times to replace meat, and the pumpkin was used as an equivalent to liver. The dish is thought to have originated in Palermo in the famous Vucciria market. 

The rich aristocratic families would buy expensive liver, which would be fried and marinated in a sweet and sour way and then garnished with fresh mint. The poor could not afford the meat, so instead, they bought slices of pumpkin, which was cheap, and cooked it in the same way. 

The dish was known locally as o ficatu ri setti cannola (the liver of the seven taps), which refers to seven taps at the seven fountains located near the market where the street vendors selling the pumpkins would be daily. 

o ficatu ri setti cannola

 

Do you have any personal stories associated with making or eating sweet and sour pumpkin?

We usually drive from London to Sicily with our dogs, and after three days of traveling, on our first day back home in our Sicilian house, our neighbors always visit bearing gifts, usually food. It is quite often that we will return home and have a delivery from what we call “the lemon fairy” and find a bag full of lemons hooked onto the door knob of our front door. Last year, a neighbor gave us a crate of persimmons, which I made into a delicious jam, and of course, he was given a jar, much to his delight. 

I can remember the father of one of our friends, who owns a big plot of land on Etna, arriving at our house with the biggest pumpkin I had ever seen. I could hardly carry it. Of course, I used it to carve a Halloween pumpkin and made a sweet and sour Pumpkin with the remains. There was so much that I was able to preserve it in empty jars to bring back home to London. 

I first tried this dish in a Sicilian restaurant in London, which was owned at the time by Enzo Oliveri, a well-known Sicilian chef from Palermo who now lives in the UK. It was Enzo who first told me how to make the dish in a similar way to another popular Sicilian dish, caponata. 

Enzo Oliveri

caponata

 

What tips do you have for selecting the best pumpkin for this recipe?

In Sicily, I always trust the vendor to choose the best pumpkin for me, but when in London, I always look for firm and smooth pumpkins that feel heavy for their size. Then, I know that there is plenty of flesh inside, and I avoid any pumpkins with cracks or bruises. We do not get pumpkins in London like those in Sicily; the ones in Sicily have a unique taste from being grown on fertile volcanic soil. 

 

How do you balance the sweet and sour flavors in this dish to achieve the perfect taste?

I use one tablespoon of sugar and two tablespoons of vinegar for the agrodolce (sweet and sour) taste. Sicilians tend to use white vinegar for this dish, but I like to use red wine vinegar. It gives the pumpkin a ruby-colored hue that makes the dish look a bit more exotic and gleam like Sicilian jewels. 

agrodolce

 

What other traditional Sicilian dishes would you suggest pairing with sweet and sour pumpkin?

In Sicily, this dish is usually regarded as a side dish or used as part of antipasti paired with other delicacies like caponata or melanzana parmigiana, together with local cured meats, cheeses, olives, and sun-dried tomatoes. As a side dish, we enjoy it with grilled meats or salsiccia, a Sicilian sausage made with coarsely chopped pork and usually containing fennel seeds. 

antipasti

caponata

melanzana parmigiana

sun-dried tomatoes

salsiccia

 

Can you share any common mistakes to avoid when preparing this dish?

It is all about getting the balance of the sweet and sour correct. Too much vinegar and the dish can become acidic. Too much sugar will make it hard to savor all the other flavors. Always leave the ingredients to mingle. You also need to add finely chopped fresh mint to garnish, as this brings out the flavors like a tastebud explosion in your mouth. Mint is a very typical ingredient in Sicilian cuisine from when the island was under Arab rule. 

 

What feedback have you received from readers who have tried this recipe?

This recipe is mostly viewed in autumn months, and most of my blog followers love that it is a lesser-known Sicilian dish to create and try. It is particularly great for children as all kids enjoy carving a Halloween pumpkin, so it is a great way to introduce this vegetable into their diet. 

 

What do you hope readers take away from your White Almond recipes?

My philosophy is to share the delights of Sicily through its culture and food using my own experience of living on and traveling around the island. I love that I can share recipes that I have learned locally with readers, who can then recreate dishes that they have tasted whilst in Sicily when they return to their own home kitchens. 

 

>>Get Sarah’szucca in agrodolcerecipe here!<<

 >>Get Sarah’s zucca in agrodolce recipe here!<<

zucca in agrodolce

 
Photo by Sarah Kearney

Photo by Sarah Kearney

 

 

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KePalle Arancine d’Autore’s diverse offerings

KePalle Arancine d’Autore’s diverse offerings

Named for their shape and often color resembling oranges, arancini (or arancine) are a classic Sicilian street food with origins dating back to 10th-century Arab rule. These deep-fried rice balls are typically coated with bread crumbs and filled with ragù, mozzarella, and peas, but the components vary regionally. The shape also varies: Whereas in Western Sicily, arancine appear as spheres, they are shaped conically to resemble Mount Etna in places like Catania and Messina. Even the name differs by locale. Eastern Sicilians refer to the individual balls as arancino (masculine), while arancina (feminine) is preferred in the West. But one Palermo-based company, KePalle Arancine d’Autore, is mixing things up even further, offering menu items such as sweet arancine with Nutella, squid-ink risotto arancine stuffed with salmon, chicken curry arancine, and two vegan arancine options.  I reached out to co-founder and co-owner Danilo Li Muli, the Palermo-based son of internationally renowned artist Gianni Li Muli and former art director at the advertising agency Gomez & Mortisia. Danilo, who started KePalle Arancine d’Autore with his wife, Eva Polanska, shared with me their inspiration, the process for creating new arancine, the arancina’s role in culture, customer favorites, and what he hopes people will take away from experiencing their unique rice balls.   What prompted you to create KePalle and focus on reinterpreting traditional Sicilian street food? Creativity and the desire to innovate. I am a creative by profession: I founded and managed an advertising agency for many years. Then, with my wife, we had this revolutionary idea: dedicating an entire restaurant to the Palermo arancina and offering new flavors (even for those who were previously excluded from tradition), expanding the menu with new gourmet, vegan and vegetarian recipes, and at the same time raising the quality of the product that was generally neglected commercially.   How do you develop new arancine flavors and recipes? Quality is our secret. We choose only the best ingredients: Carnaroli rice, real saffron, Fior di Latte mozzarella, ham from the thigh, Sicilian meat, and seasonal vegetables. And to this, we provide a lot of attention, care, and passion in their preparation. Our arancine are prepared in the kitchen at the back of the shop throughout the day. In our shop, they are fried and served hot and crispy at any time of the day.   What role do arancine play in Sicilian cuisine and culture? Arancina is the queen of Palermo street food. It is a popular and noble product. You can eat it every day as street food for a quick lunch or dinner, but in Palermo, it is also a great tradition to eat arancine for the Feast of Santa Lucia on December 13. December 13 is also KePalle’s birthday. Double party for us!    Which arancine flavors are favorites among your customers? Our customers love all our arancini, probably because they are good! But the real plus is the quality. It is not for nothing that we have called them Arancine d’Autore. Our customers feel the difference and appreciate it.   If I really had to rank them, I would certainly put the Eat Parade, the traditional arancine with meat and butter, in first place. They would be followed by the arancine with mushrooms and vegetables loved by vegans and vegetarians and the gourmet ones: Rosalia, the arancine with squid-ink risotto and stuffed with salmon, and the Arancina stuffed with mortadella, buffalo mozzarella, and pistachio grains.   Tell us about your vegan arancine and how they compare to traditional ones. It is important to us to be able to meet the needs of all our customers. Vegans and vegetarians are a very important category for us. We respect their ethics, and that is why we want the tradition of arancine to accommodate their tastes as well. We have several dedicated flavors on our menu, interpreting traditional and new recipes. The most popular are the arancina with mushrooms and porcini mushrooms (also loved by those who are not vegan because it is a real “walking” risotto) and the arancina with a vegetable sauce that interprets the classic meat arancina in a vegan way.   Can you share a memorable experience or story related to arancine? The best memory I have of KePalle is certainly linked to the day of our tenth birthday, last December 13. On this occasion, we wanted the gift not to be destined for us but also for our city. For this reason, we organized a charity initiative, donating all proceeds of St. Lucia’s Day (the most conspicuous of the year) to the pediatric hospital of Palermo to purchase important medical equipment for the rare diseases department. Doing good for others makes us feel good, and KePalle is always good for us.   How does KePalle preserve and promote Sicilian culinary heritage? KePalle has revolutionized the tradition of arancini—not in a negative sense, but in a positive sense because we have contributed to enriching and carrying it forward. We have added new recipes that are now part of the city’s culinary heritage, but above all, we have enhanced the authentic recipe of arancine.   KePalle offers a product of the highest level commercially, equal to what grandmothers and mothers prepare at home and comparable to that of a gourmet restaurant. We use authentic and high-quality products that other competitors did not use before and still do not use today: Carnaroli rice, real saffron, Fior di Latte mozzarella… We have revolutionized the arancini precisely because we have rediscovered it, bringing it to its maximum splendor.   What do you hope people experience with your arancine? Those who come to the store to eat our arancine experience a unique, immersive experience that involves all 5 senses. The authentic location, the visual impact of the counter with the arancine, the scents that are released, the story of the product, and, finally, the wide variety of flavors and recipes. It is a feeling that cannot be described and that can only be experienced. All our customers know this, and you can feel it in their expressions when eating, as well as the satisfaction you can feel in their words and in the thousands and thousands of reviews they leave us.       If you enjoyed this article, consider subscribing to my newsletter for more content and updates!

Named for their shape and often color resembling oranges, arancini (or arancine) are a classic Sicilian street food with origins dating back to 10th-century Arab rule. These deep-fried rice balls are typically coated with bread crumbs and filled with ragù, mozzarella, and peas, but the components vary regionally. The shape also varies: Whereas in Western Sicily, arancine appear as spheres, they are shaped conically to resemble Mount Etna in places like Catania and Messina. Even the name differs by locale. Eastern Sicilians refer to the individual balls as arancino (masculine), while arancina (feminine) is preferred in the West.

arancini

arancine

10th-century Arab rule

ragù

arancine

arancino

arancina

But one Palermo-based company, KePalle Arancine d’Autore, is mixing things up even further, offering menu items such as sweet arancine with Nutella, squid-ink risotto arancine stuffed with salmon, chicken curry arancine, and two vegan arancine options. 

KePalle Arancine d’Autore

arancine

arancine

arancine

arancine

I reached out to co-founder and co-owner Danilo Li Muli, the Palermo-based son of internationally renowned artist Gianni Li Muli and former art director at the advertising agency Gomez & Mortisia. Danilo, who started KePalle Arancine d’Autore with his wife, Eva Polanska, shared with me their inspiration, the process for creating new arancine, the arancina’s role in culture, customer favorites, and what he hopes people will take away from experiencing their unique rice balls.

Gianni Li Muli

arancine

arancina’s

 

What prompted you to create KePalle and focus on reinterpreting traditional Sicilian street food?

Creativity and the desire to innovate. I am a creative by profession: I founded and managed an advertising agency for many years. Then, with my wife, we had this revolutionary idea: dedicating an entire restaurant to the Palermo arancina and offering new flavors (even for those who were previously excluded from tradition), expanding the menu with new gourmet, vegan and vegetarian recipes, and at the same time raising the quality of the product that was generally neglected commercially.

arancina

 

How do you develop newarancineflavors and recipes?

arancine

Quality is our secret. We choose only the best ingredients: Carnaroli rice, real saffron, Fior di Latte mozzarella, ham from the thigh, Sicilian meat, and seasonal vegetables. And to this, we provide a lot of attention, care, and passion in their preparation. Our arancine are prepared in the kitchen at the back of the shop throughout the day. In our shop, they are fried and served hot and crispy at any time of the day.

Fior di Latte

arancine

 

What role doarancineplay in Sicilian cuisine and culture?

arancine

Arancina is the queen of Palermo street food. It is a popular and noble product. You can eat it every day as street food for a quick lunch or dinner, but in Palermo, it is also a great tradition to eat arancine for the Feast of Santa Lucia on December 13. December 13 is also KePalle’s birthday. Double party for us! 

Arancina

arancine

 

Whicharancineflavors are favorites among your customers?

arancine

Our customers love all our arancini, probably because they are good! But the real plus is the quality. It is not for nothing that we have called them Arancine d’Autore. Our customers feel the difference and appreciate it.

arancini

 

If I really had to rank them, I would certainly put the Eat Parade, the traditional arancine with meat and butter, in first place. They would be followed by the arancine with mushrooms and vegetables loved by vegans and vegetarians and the gourmet ones: Rosalia, the arancine with squid-ink risotto and stuffed with salmon, and the Arancina stuffed with mortadella, buffalo mozzarella, and pistachio grains.

arancine

arancine

arancine

 

Tell us about your veganarancineand how they compare to traditional ones.

arancine

It is important to us to be able to meet the needs of all our customers. Vegans and vegetarians are a very important category for us. We respect their ethics, and that is why we want the tradition of arancine to accommodate their tastes as well. We have several dedicated flavors on our menu, interpreting traditional and new recipes. The most popular are the arancina with mushrooms and porcini mushrooms (also loved by those who are not vegan because it is a real “walking” risotto) and the arancina with a vegetable sauce that interprets the classic meat arancina in a vegan way.

arancine

arancina

arancina

arancina

 

Can you share a memorable experience or story related toarancine?

arancine

The best memory I have of KePalle is certainly linked to the day of our tenth birthday, last December 13. On this occasion, we wanted the gift not to be destined for us but also for our city. For this reason, we organized a charity initiative, donating all proceeds of St. Lucia’s Day (the most conspicuous of the year) to the pediatric hospital of Palermo to purchase important medical equipment for the rare diseases department. Doing good for others makes us feel good, and KePalle is always good for us.

 

How does KePalle preserve and promote Sicilian culinary heritage?

KePalle has revolutionized the tradition of arancini—not in a negative sense, but in a positive sense because we have contributed to enriching and carrying it forward. We have added new recipes that are now part of the city’s culinary heritage, but above all, we have enhanced the authentic recipe of arancine.

arancini

arancine

 

KePalle offers a product of the highest level commercially, equal to what grandmothers and mothers prepare at home and comparable to that of a gourmet restaurant. We use authentic and high-quality products that other competitors did not use before and still do not use today: Carnaroli rice, real saffron, Fior di Latte mozzarella… We have revolutionized the arancini precisely because we have rediscovered it, bringing it to its maximum splendor.

Fior di Latte

arancini

 

What do you hope people experience with yourarancine?

arancine

Those who come to the store to eat our arancine experience a unique, immersive experience that involves all 5 senses. The authentic location, the visual impact of the counter with the arancine, the scents that are released, the story of the product, and, finally, the wide variety of flavors and recipes. It is a feeling that cannot be described and that can only be experienced. All our customers know this, and you can feel it in their expressions when eating, as well as the satisfaction you can feel in their words and in the thousands and thousands of reviews they leave us.

arancine

arancine

 

 

 

If you enjoyed this article, consider subscribing to my newsletter for more content and updates!

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