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Manima: Reviving Sicilian Hand Embroidery with Modern Elegance and Social Impact

Drawing on the more than 1,000-year tradition of Sicilian hand embroidery, Palermo-based luxury lifestyle brand Manima offers such exclusive, high-end products as home decor, linens, resort wear, and wearable art, all crafted using traditional techniques.

With a beautiful atelier in the city’s historic center, Manima, which takes its name from Mani + Anima, meaning hands and soul, was founded by the husband-and-wife team of CEO Carolina Guthmann and Executive President Piero di Pasquale. The company focuses on combining female artisanship with technology and social impact with a platform to connect embroiderers across villages to Manima headquarters, allowing women to be included remotely while maintaining control over the quality, deadlines, and design.

Carolina recently took time out of her busy schedule to share more about Manima and the Sicilian hand-embroidery tradition. 

 

 

Tell us about Manima and how it started.

It was born from the desire my husband and I had to do something meaningful in the second part of our lives, after a long and successful career in multinational corporate companies and RAI Television on my husband’s side.

We left our careers, studied and researched for over a year, and then found the project that would satisfy our wish to generate social impact, work with high-end artisans, and preserve a cultural heritage. That was hand embroidery because it has a market that never dies out; it is typically female in Italy and had a very important social role in the past until globalization hit local artisanship. It is also a form of artistic handicraft that can be done in groups and even large groups; it creates strong social bonds and can be re-interpreted endlessly. 

 

What is your background?

I have a degree in macro-economy and worked for many years in top management roles in multinational companies, such as Procter & Gamble, Bristol-Myers Squibb, and Merck.

 

My husband is a former TV journalist and was, among other things, an anchorman in the U.S. for RAI public TV. He has a background in political sciences and international relations and was the Director of RAI News worldwide.

 

What are the unique characteristics of Sicilian hand embroidery featured in your products?

Sicilian hand embroidery is rich and diverse, reflecting the island’s history of 26 different conquests, each leaving its mark on local craftsmanship. This eclectic mix of influences has shaped a wide range of styles and techniques, making Sicilian embroidery truly one of a kind.

 

One of the standout techniques is pulled thread embroidery, a traditional Sicilian method that we incorporate in a modern and distinctive way. For instance, this technique is central to our Saline resort line, as well as our collection of colorful and vibrant table linens, giving a fresh twist to classic craftsmanship.

 

Moreover, throughout Sicily, many small villages have preserved and perfected unique embroidery methods over generations. We have carefully selected and partnered with some of these master artisans, integrating their extraordinary skills into our project. Their expertise ensures that each piece carries the authentic spirit of Sicilian heritage while embracing contemporary design.

 

When and how did the tradition of embroidery as part of a dowry originate in Sicily?

The tradition of embroidery as part of a Sicilian dowry is a reflection of the island’s rich and diverse history. It evolved through centuries of cultural exchange and was a testament to the bride’s skills, her family’s status, and the importance of craftsmanship in Sicilian life.

 

This practice likely originated during the Middle Ages, influenced by the various cultures that conquered and ruled Sicily, including the Byzantines, Arabs, Normans, and Spanish, each contributing to local customs and aesthetics.

 

Already under Byzantine influence, Sicily saw the rise of luxurious and intricate embroidery, especially with aristocratic families, and embroidery was a way to showcase wealth and status, becoming an important element of bridal trousseaus prepared for marriage.

 

This further evolved under Arab influence and later in the Norman and Spanish periods. It was in later periods that embroidery flourished within Sicilian noble families and started to spread among middle-class families. 

 

Dowries had of course also a social role as a reflection of a family’s social status or as a symbolic value featuring religious or protective motifs intended to bring good fortune, fertility, and protection to the marriage. 

 

What do the various motifs and patterns in Sicilian embroidery represent?

Apart from religious motifs like crosses, sacred hearts, and others, the rich nature in Sicily has inspired many motifs. 

• Flowers and Leaves: Floral patterns are very common in Sicilian embroidery, often symbolizing beauty, fertility, and growth. Flowers like roses or pomegranates may represent love, life, and renewal.
• Wheat: Sicily has a strong agricultural tradition, and wheat is often a symbol of abundance, prosperity, and good harvests. Wheat motifs in embroidery might also evoke wishes for the family’s financial success and stability.
• Olive Branches: The olive tree is a symbol of peace and longevity, as well as a representation of Sicilian heritage and the importance of agriculture.

How is the tradition of embroidery passed down through generations in Sicilian families?

In the past, embroidery was part of a girl’s upbringing and traditionally regarded as an essential skill for women, particularly in rural Sicilian communities, where it was a reflection of a girl’s domestic ability, patience, and creativity.

 

Furthermore, in some Sicilian villages, embroidery was not just confined to the family but extended to a whole community of women across generations, and many villages are known for their specialization in specific embroidery techniques. Families in these villages would take great pride in perfecting these methods and passing them down, ensuring that unique regional styles were preserved and celebrated across generations. 

 

What efforts are being made to preserve and promote the tradition of Sicilian embroidery today?

Locally, in some places there are efforts by small groups of embroiderers, sponsored by mayors or churches. There are many little museums in Sicily, but they are almost unknown and rarely visited. As of my knowledge, there is no other project like ours that uses advanced technology to preserve an ancient tradition.

  

 

 

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Fennel: A Nutrient-Rich, Zero-Waste Vegetable with Versatile Uses

Prized for its bulbs, leaves, and even seeds, fennel is the ultimate zero-waste food. It’s also rich in fiber, potassium, vitamin C, and manganese. 

 

To explore the origins and uses of fennel, I reached out to “I Love Fruit & Veg from Europe,” a global initiative that promotes the mindful consumption of high-quality European fruits and vegetables both within Italy and abroad. Their purview includes organic produce and products with PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) certifications, advocating for healthier, safer, and more sustainable diets. The initiative is supported by Italian producer organizations such as Agritalia, A.O.A., La Deliziosa, Meridia, and Terra Orti and is co-funded by the European Commission.

“I Love Fruit & Veg from Europe” Campaign Manager and Coordinator Manuela Barzan shared more about this flavorful vegetable.

 

 

Where does fennel come from originally?

Common fennel (F. vulgare) or finochietto is native to Southern Europe and countries bordering the Mediterranean Sea but has become naturalized worldwide. To the ancient Greeks, fennel was a symbol of victory, known as “marathon,” lending its name to the Battle of Marathon (490 BC), where legend has it the battle unfolded in a fennel field. The Romans, too, embraced fennel as a symbol of achievement, fashioning its leaves into wreaths to crown champions in their games.

 

Florence fennel, or finocchio (Foeniculum vulgare var. azoricum), is a cultivated variety from the same family as wild fennel. Developed in 17th-century Italy, it resembles wild fennel at the top with similar stalks, fronds, and flowers, but at the base, it forms a white, layered structure often called a “crown.” Although commonly referred to as a bulb, it’s not a true bulb—its layers are crisp and carry a mild anise flavor.

 

Where and how is fennel typically grown?

India is the largest producer of fennel, which is grown for its seeds and is widely used in cooking and traditional medicine. Spanish missionaries brought fennel to North America, cultivating it in their medicinal gardens. In California, it is now commonly referred to as wild anise and grows abundantly along roadsides and in pastures across the U.S., where it is often regarded as a weed.

Bulb fennel (finocchio) is grown globally but thrives in warm, moist environments. Various cultivars can be harvested at different times based on their growing location, with the general harvest season in Italy spanning from spring to fall.

In the U.S., fennel is considered a cool-weather crop and is typically available from fall through early spring, although grocery stores stock it year-round. However, since fennel is a relatively minor crop in the U.S., any out-of-season supply not sourced from California or Arizona usually comes from a greater distance.

 

What parts of the fennel plant are used and how?

Every part can be used in some way! Bulb fennel is grown for its seeds, essential oil, fronds (leaves), and swollen leaf base, which is consumed as a vegetable. While the stalks can be tough and somewhat stringy, they are often used to flavor stocks. The fronds can serve as a garnish or be incorporated into marinades and sauces.

Common fennel is primarily cultivated for its seeds, which possess a more aromatic quality than those of cultivated fennel and have a robust flavor reminiscent of licorice.

 

What are the nutritional benefits of fennel?

Fennel is a nutrient-dense, low-calorie food that offers several health benefits, including:

• Rich in antioxidants: Fennel is abundant in various antioxidant compounds that help shield cells from damage caused by free radicals, potentially lowering the risk of chronic diseases such as cancer and heart disease.
• Colic relief: Colic, a frequent issue for newborns, can be effectively alleviated with fennel, whether used alone or combined with other herbs. Fennel seeds are commonly included in gripe water, a well-known remedy for this condition.
• Menstrual pain relief: Research indicates that fennel might lower the production of oxytocin and prostaglandin, hormones linked to painful periods.
• Enhanced digestion: Traditionally, fennel is consumed after meals in many cultures to support digestion and minimize gas. Studies suggest that fennel may help by reducing inflammation in the intestines and decreasing the levels of gas-producing bacteria. Additionally, fennel oil has been found to alleviate symptoms of irritable bowel syndrome.

 

What are some favorite Sicilian recipes that feature fennel?

• Sicilian sausage: Known as salsiccia, these sausages are made from coarsely chopped pork mixed with fennel seeds. They are typically sold in coils on skewers, weighed by the pound.
• Pasta con le Sarde: This dish is a staple in Sicilian cuisine. According to legend, when Euphemius of Messina returned from exile in Tunisia to lead a military campaign in 827, his Arab cooks created this recipe using the first ingredients they found upon landing at Mazara’s harbor. The combination included wild fennel, raisins, pine nuts, and the freshest sardines available.
• Pork and fennel ragù: For this dish, start by removing the casing from Sicilian sausages, squeezing out the pork, and cutting it into pieces. Sauté shallots in a bit of wine, then add the sausage and combine it with tomato sauce and a teaspoon of fennel seeds. For a twist, you can substitute the tomato sauce with fresh ricotta. This ragù pairs beautifully with casarecce, a short, twisted pasta native to Sicily.

How do you recommend preparing fennel to bring out its best flavors?

Fennel bulbs can be prepared in various ways, including steaming, grilling, roasting, or braising. They are often served with olive oil or butter. They offer a sweet, subtly anise-like flavor that pairs especially well with fish.

To enhance the flavor of Florence fennel when using it raw in salads, slice the bulb and let it soak in ice water for an hour in the refrigerator.

Antonio Carluccio said in Complete Italian Food, “Fennel has such a sweet taste and pleasant aroma that it was often served at the end of a meal as a dessert in Italy. It is delicious in every form, raw or cooked, and indispensable in pinzimonio [tender spring vegetables served sliced and raw to dip in newly pressed olive oil with a little salt and pepper].” 

 

Can you share any tips for selecting the best fennel?

When selecting fennel bulbs, look for those that are white or pale green, firm, and heavy. Steer clear of any that appear yellowing, dry, or starting to shrivel. The fronds should be vibrant and crisp, not wilted.

As fennel ages, it becomes drier and tougher, with a more intense anise flavor. However, removing the outer layers will make the inner part less tough.

 

How do you store fennel?

Sturdy fennel bulbs and stalks can be stored in the refrigerator for an extended period. However, the fronds may lose their crispness, so it’s advisable to detach them, wrap them in a paper towel or newspaper, and place them in a container in the fridge. Keeping the fronds dry can help extend their freshness.

 

What other ingredients complement fennel in recipes?

Fennel pairs especially well with fish.

The chopped young leaves can enhance the flavor of salads and various dishes, and they are commonly enjoyed alongside oranges.

 

Why should people try fennel?

Fennel is a highly versatile vegetable that can be enjoyed raw or cooked. It is easy to incorporate into various dishes without generating waste. It is rich in fiber, low in calories, and boasts numerous health benefits. 

Here are some common ways to include fennel in your meals:

• Sip fennel tea, a soothing herbal infusion made by steeping fennel seeds in hot water. This traditional remedy is often utilized to promote digestion and reduce bloating and gas. You can find it in tea bags or make it by steeping whole fennel seeds.
• Incorporate fennel into salads for an extra crunch.
• Substitute fennel stalks for celery in soups or stews.
• Wrap fennel with other root vegetables in foil and roast in the oven until tender.
• Use the bulb, stalks, and fronds as a flavorful base when roasting chicken or pork.
• For a tasty side dish, roast fennel wedges seasoned with salt, pepper, and butter.

 

 

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Vegan Cuccidati: A Fresh Twist on a Sicilian Holiday Classic

Looking for a healthier take on a Sicilian cookie classic? Consider this vegan version of cuccidati from Christina Pirello of PBS’s Christina Cooks: Back to the Cutting Board. Christina uses olive oil and coconut sugar to replicate traditional shortbread. The result? A guilt-free holiday indulgence to add to your dessert platter. 

 

Christina, who celebrates her birthday on December 22, has fond memories of her mother and nonna baking cuccidati and other Christmas cookies starting the day after Thanksgiving. She shared with me the secret to her twist on tradition, what this cookie means to her, essential Sicilian baking ingredients, and her goal with recipe development. 

 

Describe yourcuccidatirecipe. How is it different from the traditional recipe?

I love this recipe. It’s different in that it’s vegan. The original dough is made with eggs and butter to create a shortbread-like dough, whereas mine is made with olive oil and coconut sugar to achieve a tender dough that you can roll. And I don’t decorate them with sprinkles, so I guess I break all the rules.

 

Does this recipe have special significance to you?

My whole family loved figs. My nonno had a fig tree that was so abundant that we could not use them fast enough. My husband and I love figs as well, so this is a lovely way to honor my nonno and still make a sweet and healthy dessert.

  

What are the essential ingredients for baking Italian or Sicilian, specifically?

Good flour (in my case, sprouted whole wheat, but in Italy, I use farro flour), extra virgin olive oil, pine nuts, hazelnuts, almond and vanilla extract, and orange water.

 

What is your goal when developing recipes like this?

My goal for baking is the same as my goal for cooking. I want people to think differently about food. I want people to discover the true joy of cooking for themselves and creating dishes that their loved ones can’t wait to eat. And most importantly, helping people realize that cooking is simple and easy when you use fresh ingredients. Nothing beats home cooking.

 

With baking, I hope people see how easy it is to create deserts that nourish us, satisfy our sweet tooth, and don’t steal our wellness.

 

>>Get Christina’scuccidatirecipe here!<<

 

 

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Scopa: The Timeless Italian Card Game That Connects Generations

I was just a little girl the first time my nonna pulled out a deck of cards to show me how to play a game called Scopa. We’d visit every Sunday, so I could always look forward to another after-supper game. Memories of playing it inspired a few scenes in my first novel. 

The game’s name comes from the Italian word for broom, as the winner gets to sweep all the cards from the table. And unlike a standard deck, these are slightly reminiscent of the tarot with 40 cards, divided into four suits: denari (coins), coppe (cups), spade (swords), and bastoni (clubs).

Cards display values between one and seven with four face cards rounding out eight through ten: fante (the knave), which is worth a value of eight; cavallo (the knight) in the Neapolitan-type deck or donna (the queen) in the Milanese-type deck, which are both worth nine; and re (the king), which is worth ten.

Many of these decks, which vary regionally, are richly illustrated and have become collector items. I recently had a chance to see several styles shared by Toronto-based Tony Costa, who took time out with Joseph Cafiso of Woodbridge, Ontario, for a discussion on all things Scopa.

Both are members of Toronto-based Villa Charities, an organization dedicated to enriching lives through experiences and services that honor Italian culture and heritage. Tony serves as vice chair, and Joseph is a member of the Cultural Advisory Group. Both men are Italian-born. Tony emigrated with his parents as a young boy from Calabria, while Joseph came from Ragusa, Sicily. They shared the game’s objective with me and how it ties them to their Italian identities.

 

 

How did you start playing Scopa?

Tony: Card playing was part of what my family did when my friends and relatives would visit. It was done mostly in the wintertime, and it wasn’t really done throughout the summer because the summer had other activities. Throughout my adolescence, we would play; I only started playing poker and all the other stuff later in life.

But I grew up with Scopa, Briscola, and Tresette. People played for beverages. Whoever won the game would get a glass of wine, for instance, or a bottle of beer. Some people would never win and weren’t even allowed to drink water. That was part of the game. You had to win to drink something. So that’s how I grew up with it.

Italian cards are similar but yet distinct by region. You can travel throughout Italy and find different types of cards. I’ve collected 10 regional versions. When I met my wife and started going to her place, for instance, my late father-in-law used to play with the Milanese ones, so I had to learn those cards when we started playing. When I was traveling fairly often, whenever I saw a new set that I hadn’t seen, I would purchase it for my collection.

Joseph: I was in my early teens when I learned with my grandparents. We used to have a farm that we’d go to in the summer, and we spent the evening playing by the moonlight in the early ’60s.

Later, I played with my friends. I don’t play it as often anymore, but it’s interesting how I have two boys, and my boys know how to play it, even though they were born and raised in Canada. They played with their friends at school.

I used to be a teacher, and at this particular school, about 20% of the student population was of Italian origin, so we organized Scopa tournaments. I was amazed by the number of people who loved to play, and they used to play just for fun.

Now, if I play, it will be with my peers. We play it at Christmas time, usually when we get together to play Tombola, the Italian version of Bingo, and other card games.

 

What is the objective of the game?

Tony: Basically, you’re going for four points. The way you do that is everybody gets three cards, and four cards are put on the table. If you have a card like the four, and there’s a four on the table, you can take that card. Once you get through the three cards, you take another three. Or you can do combinations; in other words, if there’s a two and a four on the table and you have a six, you can take your six and pick up the two and the four together.

If there happens to be only one card left on the table and you happen to have that card, let’s say there’s a four on the table and you have a four in your hand, you can take the four, and that becomes a Scopa. That’s a point in and of itself. And hence the name of the game, Scopa.

You’re trying to accumulate as many of the denari as possible because one of the points goes to the individual who accumulates most of these denari cards. That’s one. The second thing you want to do is try to get the seven of denari, which is a point in and of itself. So whoever accumulates that seven gets a second point. The third point goes to the one who has the most cards picked up. The fourth point is something they call a primera, a combination of four cards with an inherent value to each card. You have to put together your four highest cards, one of each suit. You can’t have more than one of each suit. And whoever has the highest value in those four cards gets the fourth point.

I’ve seen some games where you get five or six plus your four points, and the game doesn’t last very long because it’s up to 11 points.

Joseph: Some people play to 11. I’ve known people who play up to 15. For some reason, it has to be an odd number.

 

How does Scopa connect you to your culture?

Joseph: It started as part of family recreation, a way to get together and stay together. Nowadays, we have so-called family games, whether it’s Monopoly or Risk or other games, and you still have Checkers and so on. Playing cards goes back centuries. But for me personally, it’s just a way of being together with friends and family and having a good time because when you play, you also talk about all kinds of things. You talk about food, the weather, and relations. I mean, you joke around, you tease one another. It’s a way to connect, be together, and strengthen bonds between friends and family.

Tony: Once in a while, I’ll take out the cards. I have three daughters, three sons-in-law, and a bunch of grandkids. My daughters and I have played since they were little, but now I’ve introduced it to my non-Italian sons-in-law, who enjoy it. And some of my grandchildren are also starting to play it. So it’s a way of keeping our culture—one small thing within our culture, but it’s an important one, similar to our food. This is one of our pastimes.

 

What advice would you give someone new to the game?

Tony: Enjoy its simplicity because it isn’t a very difficult game to play. We had a get-together at Villa Colombo, where some people had never even seen a deck of cards of this nature. Within one session, they understood the game, and they were able to participate. Now, mind you, they needed some help, but by the time that second and third evening came, they needed no more lessons; they were squaring off with the best of us who had played before. So enjoy it as an opportunity to be with other people. Don’t take it seriously.

Scopa is a good beginner’s game; you can pass hours and hours. People gravitate to this because it doesn’t require money. It doesn’t require you to buy expensive equipment. You just need a deck of cards. You have hours and hours of fun for a couple of bucks in a day.

Joseph: It’s a social game, and it has that way of putting people together, especially for people who live alone or don’t have family or too many friends. It is a great way to meet people. And without any pressure, financial or otherwise, you can have a good time and have a few laughs. 

 

 

 

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Plant-Based Pizzelle: A Twist on a Classic Italian Cookie

December was a busy month in the kitchen as my mother baked her way through all of her Sicilian cookie specialties. Come Christmas, we’d wrap up our finished batches and bring them to my aunt and uncle’s home, where they’d be added to a nearly overflowing tray of classic holiday Sicilian confections.

 

One of the prettiest among these was the pizzelle, a thin and delicate waffle cookie dusted in powdered sugar and made with a hint of anise extract.

 

Produced in the Abruzzo region of Italy since the 15th century, this cookie, alternatively known as ferratelle, nevole, or catarrette, is also enjoyed in Sicily. The region, historically known as Abruzzi, was, after all, once part of the Kingdom of the Two Sicilies, so it’s no wonder there are shared recipes.

 

I recently stumbled on Maria Vannelli’s blog, She Loves Biscotti, where I found a pizzelle recipe. Maria’s recipe looks just like the cookie I remember, but with a twist: it’s plant-based. The Montreal-based dietician and content creator developed this vegan recipe for her daughter so that she, too, could enjoy Christmas cookies.

 

Maria shared her background, her favorite Italian Christmas memories, and the special significance of this recipe. Among her recipe development goals is making recipes more accessible so everyone can share holiday traditions through food.

 

 

Tell us about your background.

I was born in Montreal, Canada. My dad was born in Ripabottoni, Campobasso, in the Molise region of Italy, while my mom hails from Molinara, Benevento, in the Campania region. Both emigrated to Montreal, Canada, in the early 1950s, where they met, married, and raised a family. My dad owned an Italian grocery store, and my mom was a homemaker, which fueled my fascination with food and ultimately led me to become a dietitian. As the eldest of three, I grew up speaking Italian and had the privilege of living with my paternal grandparents, which deepened my connection to my Italian heritage.

 

What kinds of foods and recipes left a lasting impression?

I have countless “food memories” tied to family gatherings, making it challenging to pinpoint my favorites. Sunday lunches were particularly special, always filled with love, laughter, and a sprinkle of family drama, with homemade cavatelli as a staple that beautifully represented my nonna’s Italian traditions. It is still my favorite pasta to this day.

The excitement and preparations for holidays like Easter and Christmas also left a lasting impression, with an abundance of mouthwatering food prepared from scratch! Whether it was my mom’s lasagna or her homemade cannelloni, every dish was a labor of love.

Living with my grandparents meant our home was always open and inviting to extended family and friends. At least once a week, I would come home from school to find a great aunt or uncle visiting. This often meant a delightful spread of biscotti and Italian cookies—an amazing after-school snack and probably where my obsession with Italian cookies began.

 

Did your family bake Italian cookies for Christmas?

Yes, my mom and nonna baked a variety of Italian cookies for Christmas! Some of my favorites include almond biscotti, struffoli, chiacchiere, pizzelle, and mostaccioli, Christmas Eve fritters, and chestnut cookies, also known as calzoni di castagne. Each cookie brought its unique flavors and textures to our holiday celebrations. My mom would also make beautiful Christmas baskets filled with these cookies to share with family and friends.

 

Do you have any special memories attached to Italian Christmas foods?

Absolutely, I have so many special memories attached to Italian Christmas foods! One of my favorites is the time spent in the kitchen “baking” with my mom and nonna, especially when they would make pizzelle. They made ferratelle one at a time with a stovetop pizzelle press with long handles. 

 

Watching them work their magic was such a joy, and I can vividly remember eating the pizzelle faster than they could make them! Those moments were filled with laughter and the delightful aroma of these freshly baked treats, creating memories I’ll always cherish.

 

Did your family observe Italian Christmas traditions?

Yes, my family certainly embraced Italian Christmas traditions. In the days leading up to Christmas Day, the kitchen was a lively hub of activity, with my mom and nonna bustling about, baking and making homemade pasta as they prepared for the big meal.

On Christmas Day, we would begin by attending Mass, which set a meaningful tone for the festivities. Afterward, the final touches for our festive meal would continue, with everyone pitching in to ensure everything was just right. Once the main meal was served and enjoyed, we waited for more of the extended family to visit. While we waited, there was always a spirited game of Scopa, adding to the day’s excitement. Finally, we would indulge in homemade desserts and fruit platters.

These family traditions on Christmas Day created lasting memories for me. Although many loved ones, including my mom and dad, are no longer with us, we continue to cherish those wonderful memories as we celebrate with my brother, sister, and their families.

Being the eldest, my family now hosts Christmas, and I take great pride in continuing the traditions by making some of the traditional foods my mom and nonna would prepare. It’s a way to honor their legacy and keep our family heritage alive. 

Inevitably, as we gather around the table, a story is shared—whether it’s a food memory of past celebrations or a humorous anecdote from our family history. These stories add warmth and connection to our celebrations, reminding us of the love and joy that has always been at the heart of our Christmas gatherings. 

For the younger ones, these “stories” serve as a bridge to their heritage, connecting them to their great-grandparents and great-great-grandparents they never had the chance to meet. It’s a beautiful way to keep our family history alive and instill a sense of belonging in each generation.

 

Mara cools her pizzelle on a rack to ensure they stay crisp.

 

Tell us about yourpizzellerecipe. How is it similar or different from the traditional recipe?

My daughter’s journey into veganism inspired my vegan pizzelle recipe. I wanted her to continue enjoying one of her favorite Italian cookies, so I adapted my nonna’s traditional recipe.

Seeing her joy when she tasted these vegan pizzelles for the first time was such a heartwarming moment! This recipe combines my family’s traditions and her dietary choices. After some experimentation, I found that using flaxseed creates a batter with just the right consistency, giving the pizzelles a wonderfully crisp texture without any vegan butter.

The intricate patterns that pizzelles are known for come out beautifully in this vegan version, thanks to a well-heated pizzelle press. These vegan pizzelles keep our Italian traditions alive while being perfect for plant-based diets, making it easy to enjoy this cookie together!

 

Does this recipe have special significance to you?

These vegan pizzelles hold special significance for me because they help keep our Italian family recipes alive while being perfect for plant-based diets. It means so much to enjoy this beloved cookie together as a family!

Christmas is a time for baking special cookies and treats, and pizzelles are classic Italian waffle cookies that many families make during the holiday season. By adapting this recipe, I can honor our family’s culinary heritage while ensuring that everyone can partake in the joy of baking and sharing these delicious cookies. It’s a wonderful way to connect with our traditions and create new memories together!

 

What is your goal when developing recipes like this?

With my pizzelle recipe, I hope at-home bakers will see that it’s possible to honor tradition while accommodating different dietary needs. I want them to feel inspired to get creative in the kitchen and adapt cherished recipes to fit their lifestyles, just like I did for my daughter.

My goal in developing recipes like this is to bring people together through food, making it accessible and enjoyable for everyone. Cooking and baking should be a joyful experience filled with love and connection. By sharing this vegan pizzelle recipe, I hope to encourage others to create their own special moments and memories around the table, celebrating both tradition and creativity!

  

Maria Vannelli aka @SheLovesBiscotti

>>Get Maria’s recipe for veganpizzellecookies here!<<

 

 

 

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From Aerospace to Artisanal: How Salvatore Pluchino Delivers Sicily’s Flavors with Seligo

Driven by a goal of bringing Sicily’s flavors and traditions to every table, Salvatore Pluchino left a career in aerospace to launch Seligo, a Brooklyn-based Sicilian food brand. Specializing in Sicilian-crafted extra virgin olive oil and unrefined pasta and chocolate, he also collaborates with gourmet shops across the U.S. to organize what he calls “pasta-making parties.” The majority of these are held in New York’s Catskills region. Also in the works: food and wine tours in Sicily.

“Seligo was the answer to my need to stay connected with Sicily and to share the incredible richness of Sicilian culture with others,” says Salvatore.

Salvatore shared how he got started, what inspired his unrefined, traditional approach, what goes into product selection, his focus on sustainable sourcing, his plans for the future, and more.

 

 

What is your connection to Sicily?

Sicily is home and family. I am Sicilian. I was born there and spent most of my life there, and I go back whenever possible, always trying to savor different seasons. At some point, I quit my career in aerospace engineering to build a brand that would talk about Sicily and my roots. Everything I do in my life ultimately brings me back to Sicily. It’s a bond so strong that it’s difficult to explain in a few words, even though I now have a second home and life in New York. I always like to compare Sicily to a benevolent mermaid that attracts me, and I reject it once I get too close. When people ask about my origin, I reply that I’m Sicilian, and people often point out that I say this instead of simply saying I’m Italian. Their curiosity about the clear distinction I always point out has made me reflect deeply on my identity.

 

What inspired you to start Seligo and focus on unrefined, traditional Sicilian foods?

At a certain point in my life, I realized that food was the most effective way to share my vision of Sicily beyond its borders. Starting a brand like Seligo also made me extremely happy and helped me stay loyal to my principles. Culinary traditions are the pillars of the Sicilian lifestyle, and every aspect of life revolves around the family table.

 

The concept of unrefined food emerged when I was immersed in New York’s innovative food culture. I was surrounded by many food entrepreneurs who wanted to create something new and revolutionary because there was a sense of betrayal in the food industry in general. My intuition was suggesting that I had to walk on a different path, almost opposite. In that context, I began by looking back on Sicilian gastronomic history and traditional products. 

Unrefined food sounds like an innovation, but in reality, it’s just a treasure from our past. At that time, I was lucky enough to find amazing people in Sicily who were already pointing in that direction, making artisanal food products that I started to call “unrefined” because they respect certain criteria. They are not processed but rather gently transformed or minimally processed.

 

 Seligo’s unrefined pasta

How do you select the specific ingredients and products featured on Seligo?

Everything starts with meeting the right people—producers committed to their work and prioritizing quality above all else. The meaning of quality is often confusing, but it becomes clear when producers eagerly show the origin of their raw ingredients, especially when they’re involved in producing those ingredients themselves. Another key indicator is their knowledge of how their products will affect consumers’ health. In that context, it’s easy to team up with them and change some details to make a product even more unique and palatable, but always unrefined and traditional. For example, the choice of making the unrefined heirloom Sicilian chocolate in cubes instead of bars was a winning one. The grainy texture and roughness of the bar were making people skeptical. The cube, instead, made the product easier to approach, appreciate, and fun to eat.

 

 

Seligo chocolate cubes

What are the sustainable practices you employ in sourcing and producing products?

Since our inception, I’ve focused on sustainable practices, beginning by observing and learning from farmers, artisanal cheesemakers, and fishermen who consistently prioritize local, seasonal, and eco-friendly practices. They are the pillars of the Sicilian local food culture, and in some cases, they don’t even realize they’re following sustainable practices; they’re simply following traditional methods in which the customer’s appreciation and well-being take precedence over profit.

 

Sicilian food culture helps preserve the region’s natural resources and distinctive culinary identity. With Seligo, I’m just following a path that started hundreds of years ago, and I’m learning to preserve more than innovate. Of course, there are products like extra virgin olive oil, whose quality has increased dramatically in the last decade thanks to technological innovations. In that case, brave producers have made huge investments, which has been a game-changer for the small artisanal productions, especially in the southeastern part of Sicily, where Seligo’s extra virgin olive oil (EVOO) is made.

 

Seligo 100% Extra Virgin Olive Oil

What distinguishes your unrefined chocolate, pasta, and extra virgin olive oil from similar products on the market?

The answer lies in the word “unrefined.” This explanation may be somewhat technical, but understanding these details is crucial for making informed choices about the food we decide to eat. 

As I mentioned, in New York, I was surrounded by numerous new food brands whose common priority was manipulating and mixing ingredients, mostly plant extracts, to create something new when, in most cases, nature has already created everything we need. 

For our heirloom pasta, the innovation was actually returning to the time when flour was simply made with ground wheat kernels, and nothing was removed. There was no bleaching and no GMO manipulation of the plants to change the gluten composition. Similarly, with our chocolate, there’s no need for refining processes like tempering or additions to stabilize the product. Actually, what the industry has done was to deprive chocolate of an incredible quantity of nutrients that made cacao in the past a superfood. So, I’m giving back to Seligo’s heirloom pasta and the unrefined chocolate the name they deserve. They are natural superfoods.

EVOO is somehow a special case. Because it is the ultimate unrefined product: juice extracted from olives at a very low temperature, in which the water has been removed. It’s essentially a healthy potion with powerful nutrients concentrated in just a few tablespoons per day. EVOO must be protected from UV light and oxygen, so technological advancement and investment are very important.

 

How do the products offered by Seligo reflect Sicily’s cultural and culinary traditions?

Sicilian cuisine is, above all, simple but the result of a complex and long evolution. Few people know Sicily’s history as part of powerful kingdoms and empires that shaped the incredible depth of Sicilian culinary culture. Kings demanded that sophisticated cuisine be made with refined ingredients. From there, the common people developed their own humble recipes, often substituting meat with fried vegetables. It’s a mixture of recipes originally created for royalty but perfected by the people for the people. In a way, Sicilian people have always found their freedom through food.

 

Salvatore Pluchino prepares pasta for Seligo event guests.
Photo by Joann Arruda.

How do you engage with local communities?

In the past 5 years, I’ve collaborated on events with wonderful gourmet shops that carry my products. They are scattered all over the U.S., but the majority of them are in New York State, mostly in the Catskills region. There’s a strong sense of community there, and these establishments are becoming nodes in a larger network. People rely on them to find local products and trustworthy producers. I’ve started organizing intimate culinary events to demonstrate simplicity is key to a healthy lifestyle.

 

What are your future plans?

First, we’re expanding our product selection. While this could be done quickly, we’re taking our time to maintain quality standards. Second, we’re developing food and wine tours in Sicily for small groups to showcase aspects that others haven’t been able to reveal. I admire people from around the world who show interest in Sicily; we need this attention to promote our resources and boost our small economy. However, it takes a lifetime to understand Sicily and its people, and even then, one might fail to fully recognize the beauty and richness of the culture. I’ve taken the risk of failing, but I’m committed to this journey of living Sicilian authenticity and sharing it with others. A big help in this direction will come from my brother, who has been successfully promoting a slower way to visit and experience Sicily through bike tourism. In collaboration with his business, Sicily Bike Routes, we will start offering tours in 2025.

 

Seligo hosts food events in New York’s Catskills region and beyond.

What experience do you hope customers and event attendees will take away?

I hope people will understand that daily cooking isn’t something to delegate to others. It’s the first act of self-love, beginning with the knowledge of proper ingredients. We can’t rely solely on

the food industry, as it’s primarily driven by profit. I know that may offend someone, but in the majority of cases, that is the truth. We must learn to connect with local farmers and artisanal makers, ask them questions, and learn from their perseverance and honesty, especially when the food industry pushes them toward different practices for profit’s sake. As we say in Italy, “We have to put our hands in the dough” and make our own food. Through all of Seligo’s initiatives, I’m humbly showing people that cooking can be fun and a great way to build new, long-lasting memories, which may be the most important in our lives.

 

 

 

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Sicily’s Avola Almond: A Gourmet Pastry Essential with a Distinct Flavor

There is much dispute over the origins of almonds. Some say the fruit tree first grew in Central Asia between Iraq, Iran, Turkmenistan, Afghanistan, and Kurdistan or in eastern Asia between Uzbekistan and Mongolia. Others cite botanical and archaeological evidence to point to West Asia, particularly the Levant region. Wherever the almond originated, it clearly spread to the shores of the Mediterranean into northern Africa and southern Europe, including Italy. 

One almond in particular, the Avola almond of Sicily, is highly regarded for its applications in pastry-making and was traditionally sugared for use in wedding confetti. Darker, thinner, and stronger tasting than a California almond, it comes in four varieties: Pizzuta, Fascionello, and Romana or Corrente d’Avola.

 

Sally Giannetti, owner of Florence-based Giannetti Artisans, carries Pizzuta almonds, named for their pointed and sharp profile. She took time out to share more about this unique variety.

 

 

Tell us about Giannetti Artisans and how you got started.

I’m originally from Chicago, where I was born and raised. My parents are both Italian, and they were born in Italy. They emigrated to Chicago about 50 years ago.

My mom always brought me back to Italy when I was a kid because my grandparents were here. So, aside from my family in the United States, I was exposed to the country, the traditions, and the culinary “habits.” I grew up speaking Italian in my house. It was my first language. 

I hated coming to Italy when I was younger, but then I started college and majored in international business and Italian. My university offered study abroad programs in Florence. It was required that I do at least one study abroad program in a four-year term. 

So, I came to Florence, fell in love, and said I’d move to Florence after I graduated college, and that’s what happened.

After several years of working various sales jobs and making a lot of money for others, I wanted to start my own business and make some money for myself! After giving a business plan a lot of thought, I like the idea of somehow connecting the two countries together: my family origins and my place of birth. I thought food was a great way to do that, and I said, “You know what? In the United States, there isn’t real gourmet Italian food. A lot of the products that are on the shelves out there are made in the United States with an Italian flag label on them, and they really aren’t Italian.” So, I said, “I want to start importing true Italian food.”

I created my own label and logo. I started from zero. I was not in this business or this industry. I started online, and I created my website. Then, I was selling on Amazon, which I still do, and it grew slowly. 

I started sourcing from different regions in Italy, and I was very picky about choosing the small artisans. I don’t buy any products on the grocery shelves here. I look for small- to medium-sized companies that make small-batch products, and that’s what is in my product line. It’s all Italian. Nothing is made elsewhere. The ingredients are all 100% Italian.

 

What are Avola almonds?

Avola is where they make wine, so it’s a very arid territory. It’s near Syracuse, and it’s a small town located inland but close to the coastline. There is a huge concentration of almond trees. The particular characteristic of the almonds grown in this area is the fact that they blossom in January. This is because this particular area is a microclimate protected by the mountains and the Mediterranean Sea that keeps the temperature mild-mannered. The soil is extremely dry making the almond production environmentally sustainable since almonds do not need a large quantity of water. A special variety called the “Pizzuta” contains a higher quantity of healthy fat, making it an important protagonist of many nutritional values. It is also famous because years ago, it was used to make the confetti for Italian weddings due to its delicious flavor and physical traits since it has a long and thin oval shape to it. 

The Avola almond (unlike the California almond, which contains a lesser quantity of oils and tends to taste rather bland) contains a high concentration of oils. 

 

How else do Avola almonds differ from California almonds?

Obviously, the quantity makes the difference, even in price, because California almonds are easier to get and have a higher production quantity. California almonds are used more for mass production, whereas Avola varieties are used more specifically for making pastries and small-batch products.

 

The taste is very strong, whereas with a Californian almond, it is a bit more bland. It certainly doesn’t leave you with that nutty flavor that the Sicilian one does. Some people don’t like it because they’re used to a more gentle-flavored almond. 

 

 
Sicilian almond granita

How is the Avola almond used?

In Italy, they use it to make pastries. There’s a drink that is made during the summer, chilled almond milk, and it’s made at the bar. Or they make a granita using Sicilian almonds and adding sugar to it. Sometimes, they toast the almonds; sometimes, they don’t, depending on what it is used for. The more you toast them, the stronger the flavor is. They use it to make marzipan and gelato.

 

Fruit-shaped marzipan (frutta martorana) on display in Acireale 

What do you hope people appreciate about Avola almonds?

I think the taste—they have a very distinct flavor. Like I said, not everyone likes them if they’re used to a bland-tasting almond.

This is the reason why I started this business. If you purchase chestnut flour from a grocery store anywhere in the United States, it won’t have the same taste as the chestnut flour that I sell, for example.

What is done in processed foods with these large mass-production companies is that they don’t dry or roast the fruits on wood embers but rather in huge industrial ovens. Nuts are dried in these ovens for 8 or 10 hours rather than on wood embers for 40-plus days. The processing method makes the difference. Large multinational companies need to cut their costs and produce high quantities. It makes the product cheaper and perhaps of lesser quality, but it also takes away the authentic taste of that nut or fruit.

 

If you taste some of my chestnut flour, it has a strong smoky taste as opposed to flour purchased off the grocery store shelf that tastes just like plain flour! A lot of people’s palates are not accustomed to such a different flavor because most food in the United States has a standardized production method, making everything taste just about the same. 

 

The same rule applies to almonds. If you’re used to eating processed foods, your palate becomes accustomed to those limited flavors; when you taste a Sicilian almond, it’s strong, nutty, and just delicious. 

 

Hopefully, people will appreciate something different from their palate’s “comfort zone.” Those who have been exposed to authentic Italian goods will know what they’re looking for, which is exactly what my business is all about.

 

 

 

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Threading Traditions: How Sicilian Heritage Shapes Giuseppe Ribaudo’s Modern Quilts

Quilting is not a traditional Sicilian craft, yet it’s part of Sicilian American quilter Giuseppe Ribaudo’s heritage. Threads tie him to Casteldaccia, Sicily, where both sets of his grandparents came from, and West Babylon, New York, where he grew up downstairs from his seamstress maternal grandmother. At the side of her machine, he was first exposed to needlework. He’d watch her sew and mend clothing while his parents worked at his father’s restaurant. But he never saw garment sewing as his thing. It wasn’t until college that Giuseppe again picked up the needle and embraced another type of sewing: quiltwork.

In all good quilts, each piece of fabric tells a story. But the stories have been a little different for Giuseppe (aka Giucy Giuce), with some tapping into the fantastic like his sci-fi series and others more lurid like his true-crime collection. And then there’s his Nonna series, inspired by the decor of his grandmother’s home, where he enjoys Sunday suppers to this day.

 

I recently spoke with Giuseppe, who shared more about his grandmother, influences, and unique spin on the craft. 

 

Tell us about your grandmother.

I always say my grandmother was the first feminist I ever knew, and I don’t think she even realizes that she is one or was one. She worked at a clothing factory in Long Island. She was by far the most proficient of everybody who was there. 

How have your Sicilian roots influenced you?

My culture has taught me to be really creatively free. I learned a lot from my father, who is a chef. I learned how to cook from him. I’ve been cooking with him my whole life. I model a lot of how I approach my craft on how my father approaches cuisine. A love of food, a love of presentation, and a love of detail really influenced my work ethic. My father taught me at a really early age to think outside the box. I don’t know where that really came from, but it’s something that I feel was ingrained in me at a really young age. I could look at things through an American lens and a Sicilian lens at the same time, so I looked at things differently when I thought about how my family looked at them. 

 

Quantum by Giuseppe Ribaudo

 

Describe your first collection,Quantum.

It’s a little weird, but it was like a math professor or science teacher who always longed to be an artist. The collection was what that professor would draw and doodle in his journal or sketchbook between grading papers and things like that. And it was like that for me, too. I had wanted to design for a while.

 

My relationship with the fabric company I was working for at the time began with me pitching a fabric collection to them, and then they hired me. I took the opportunity to soak in as much as I could, but I always had this thing in the back of my mind of what I wanted to be doing. And so that collection really began to mold what my aesthetic would end up being, what I liked, and what I was drawn to literally and figuratively in my designs.  

 

There was stuff inspired by DNA strands, and there’s this one print called “Petri” that was supposed to be a graphic visual of different samples and Petri dishes and things like that. It was just very mathematical and geometric. I wanted to do line-drawing versions of these scientific ideas I had heard about and learned about throughout my life. 

It’s very geometric, and the colors are very tonal. That’s still very much part of my work and what I do. My fabrics are designed as tools for the quilts that I create. I’m always thinking of my color palette and adding colors to the broader palette of all of my fabrics.

 

Quantum fabrics by Giuseppe Ribaudo

How has your process evolved?

It’s evolved quite a lot. I don’t have any formal design training at all, so I’m constantly thinking of an idea and how to translate that. The thing that’s been really fun for me as a designer is no two collections have ever been created in the same way because it’s always just trying to come up with a creative way to be able to translate the image that I have in my head—whether it be a file on the computer or something hand drawn. I’m always trying to figure out creative ways of making it happen. I have a true-crime collection that I did a couple of years ago. It consists of all these random little elements that I drew and scanned. 

That’s why it’s continued to be an exciting job for me. I never go into a collection theme without any idea how I will create the end of the artwork. I daydream a lot. I don’t sketch much; I write in a journal and list my ideas. So I’ll have a theme for a collection, and if I have an image, I’ll just write down a word that’s descriptive of that image. And if every time I look at that word, that image comes back, then I feel like I’m onto something with it. I’m very cerebral about it, and then it’s like, “The artwork is due in two weeks; it’s time to actually get to work on the collection!”  And then I’ll sit down and actually start working all out. Sometimes, it’ll be half done by hand or half on the computer—whatever way gets the work done. But it’s always different, which is really fun as a creative person because it always feels fresh. 

Declassified by Giuseppe Ribaudo

Some of your fabrics display text. Can you speak to that?

I do a lot of writing, and I love words and text. People love text prints, so I do a lot of those. I have a collection called Declassified, which is about the government conspiracy to cover up the existence of extraterrestrials. That collection has documents and written testimonials that I synthesized from lots of reading about alien encounters. I wrote them all out, turned them into my own versions of their stories, and then redacted a bunch of information.    

 

Giuseppe Ribaudo’s true-crime series, The Gnarls Hollow Trilogy

You enjoy taking people along on your explorations and research.

For sure. I always try to reveal a little bit more about myself as a person outside of the quilting world with each collection. I’ve done collections before where it was like, “I’m going to do this because it feels like it will be a home run. It feels like people will want it.” And those never perform as well as those that really feel like they’re authentically something I actually care about and am interested in. For example, the alien one is something I’ve always been super interested in, and I have stories of encounters. Sci-fi has always been a big inspiration for me, as has true crime. I’ve always been kind of morbid. I’m a relatively cheerful person, but I’ve always had this dark bent on what interests me. We have all these different sides to ourselves. 

 

 
Giuseppe Ribaudo’s Nonna

Tell us about your Nonna collection.

It was my most personal collection, and it’s also my most successful collection. Every element was so specific and personal, and every element had a story behind it. From that collection, I learned that if you have the impulse and the instinct to be personal and make it specific, you should go for it because people will be receptive to that. 

 

That collection also hit at the right time—during the pandemic. A lot of people were feeling really nostalgic for better days. I had also moved to Maine (I’m now back in New York), and I hadn’t seen my grandmother in seven or eight months. I’m a good Sicilian boy who goes to my grandmother’s house every Sunday for dinner. So it was really, really hard to be away from my grandma for that long.

At that time, you had to be careful about who you were exposed to, and you were getting tested before you went to people’s houses. We packed up the apartment, and I knew I couldn’t move to Maine without saying goodbye to my grandmother. So we got our tests again.

We went to see my grandmother, and we were having dessert. My grandmother had these beautiful dessert plates, and when she pulled them out, you knew that we were having something special for dessert. So she pulled out these plates, and I was looking at them. I’ve always loved them. They have this beautiful little cluster of flowers.

I was like, “I would just love to have something like this on fabric. I would just sew with this all day long.” Then I turned around and looked at my grandmother’s couch with its floral design on it. I thought, “I wonder if there’s a fabric collection here.”

It hit at exactly the right time. It was what I needed to work on when I left New York. It felt like I was still tethered to home in that way, especially during such a hard time. So, I had the print for the main floral, and the dessert plate turned into its own print. There were these little clusters of flowers that turned into their own print. My grandmother has this huge piece of furniture, a big radio record player thing, and the speakers are lined with this beautiful green and yellow tweed. So, the tweed turned into a print from the collection. 

I blended these very personal, specific things from her house. The idea was mashing up my grandmother’s aesthetic with my aesthetic. I wanted it to feel very traditional, but I wanted to bring it into the 21st century and make it feel very now. So, I combined my grandmother’s florals and very traditional designs with my geometric symmetrical sorts of things. And it’s up there in the best work I’ve done. 

I remember the first time I showed it to her. I had talked to her ad nauseum about this collection, and I didn’t realize that the whole time I was talking to her about the collection, she was designing a collection in her mind. I told her, “I used your plate to design this. I used your couch to do this.” So, in her head, she was picturing what that fabric looked like. And so I remember when I actually showed her the fabric, she had this look on her face: What the hell is this? Because it was not what she had envisioned. She thought it was going to be the soft pinks in her house and the creams and all this, but it was bright yellow and navy blue. It was my colors. She was really confused. Then I laid it all out and showed her the quilts that went with it, and now, she really gets it.  

 

Giuseppe Ribaudo’s Winding Ways

What do you hope people take from your work?

I try really, really hard to do something different, make it my own, and make stuff for people who may not want to work with a painterly floral all the time. There’s space in my industry for the people who are sci-fi geeks and for those who like geometric stuff more than they like flowers and things like that.

 

I’m not breaking new ground. I’m taking the same things that have been there before, but playing with them a different way. So they’re text prints, but instead of just being regular text, there’s the weird alien sci-fi side to it. They look different than what you’re used to. 

I’m very fortunate that I have fabric in shops in Australia, Norway, and all of these places. I take that responsibility really seriously, and I really hope that people see that. I try to push it further. I try to make it so that you’re getting something new and different because I’m different.

And so if I was just trying to do more of the same, I don’t think I’d still be doing this. Because in the most authentic collections, those are the ones where I’ve really found the most success. And so I hope that people see that I am trying to do my own thing and that I hope that that inspires other people to do their own thing. We don’t have to do everything the way it’s always been done.  

Giuseppe Ribaudo with Basement

 

 

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KePalle Arancine d’Autore: Revolutionizing Sicilian Street Food

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 newarancineflavors 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 doarancineplay 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! 

 

Whicharancineflavors 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 veganarancineand 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 toarancine?

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 yourarancine?

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.

 

 

 

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Tracing Italian Roots: Genealogist Stephanie Merlino Connects Families to Their Heritage

Every family has a story. Sometimes, it starts with a name; other times, it begins with an ancestral home. Harder-to-reach family histories require a detective of sorts, someone who can comb through archives and map out complex lineages. 

Genealogist Stephanie Merlino has helped clients uncover Italian familial roots for more than three decades. It all started with her own quest to better understand her Sicilian heritage. This emotional journey led Stephanie to discover her gift for finding connections and decide she could help others.

 

“I’m almost like a savant when it comes to this,” Stephanie says. “I can find any family anywhere. As long as the records are available to me, I will find them.”

Stephanie and I recently discussed her path to genealogy, her unique approach, her favorite part of the job, and her goal with every genealogical report she produces.

 

What inspired you to become a genealogist?

About thirty-something-odd years ago, I realized that my family wasn’t from the United States. I learned just by interviewing my family that we came from Sicily, from a small town—Valguarnera Caropepe—with a very rare surname—Interlicchia. So, I started to look at that surname and its different variations.

 

Back then, we didn’t have email and all of this stuff, so I hand-wrote to each person I could find in the phone book in Argentina, Brazil, and Italy. So it just culminated in a process where I started interviewing my grandparents and their siblings, and all this information started flooding in. When I wrote to different people, more information came in. And I was able to connect them all into this gigantic tree of thousands and thousands and thousands of people. 

Once we got Facebook and everything like that, I started to contact some of these people, and I realized that one of my cousins, Vincenzo, still lived in the town we came from. So I went to visit, and he happened to own a bed and breakfast. I ended up staying there, and I would go back there every year for a long period of time. It just became a huge story, and I decided I wanted to help other people.

 

Valguarnera Caropepe photo by Stephanie Merlino

 

How do you approach tracing family lineages?

I start by sending my clients what’s called a family and ancestor chart, and I will have them fill it out, and then I will start going backward. So I will start with the information that they gave me. Say they know that Giuseppe Conti was born in 1876 in Aci Trezza. I will go to those archives and pull that record out, and then I am like, “Aha! Now I’ve got the parents.” And I do estimations. I’m saying, “I don’t know if this is their first child, second child, or third child, but I’m going to estimate now. We’ve got their ages. We’ve got their occupations.” So I estimate when they got married.

 

I start going in that direction but backward until I get to the end of the records. I don’t just use the direct line. I’ll pull out aunts, uncles, kids, everything. It gives you a broader picture than just your straight lineage. I’ll even go so far as to find information on the boat your family came over on—where it was built, who built it, how long the journey took, and when your family landed. It all starts with getting as much information from the client as possible. And if they don’t have a lot of information, I will go in and try to fill in the gaps. 

Valguarnera Caropepe photo by Stephanie Merlino

What’s your favorite part of doing this work?

There’s just something about the records; it’s like they talk to me. Then there’s the satisfaction of seeing the faces of the clients or when they email me, “I didn’t realize you were going to go this deep or you were going to get this information.”

 

 
Photo by Stephanie Merlino

What is your goal with the work you do?

The overall goal is just to connect people with where they’re from. When the people in Italy and Sicily came here, they kept some traditions, but as the generations keep getting watered down, they forget about them. They forget about where they’re from, and they forget about why they might act a certain way, why they have this certain tradition in their family that they’ve kept going, and why those things are so important to their father, their mother, or their grandparent. 

I’m trying to bring more awareness to the younger generations about where they’re from because this is a wide world. And America is so far away from Europe and so separated from other places that people really forget. They don’t understand the sacrifices their families made to come here and make a better life for them.

As you dive into the records and get into the crux of it all, it’s almost like the records start talking to you. They’re screaming, “Find me, remember me; I was here once before.”

 

 

Family photo courtesy of Stephanie Merlino


 

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