katiaANDronald

Hi, docsconz is right.. Taormina is not the best place for food - I am sure there are some good restaurants but I've never come across one yet -only average ones (then again I've only been there three four times as a passer by). Now as far as Cefalu is concerned I think the story is a bit better but I have no concrete suggestions - my rule of thumb is to start by avoiding anything that has a sign outside which says "turistic menu". We are really more familiar well the other side of sicily - Ragusa,Catania,Siracusa rather than Palermo. However, something that I can suggest which is about 50 minutes down the road (the other side of Palermo when coming from Cefalu) is a little village called Sferracavallo. It is a fishing village and there is a bunch of fantastic restaurants there - only word of warning - they are not your "average" restaurant and not a lot of tourist visit them. They typically don't have a menu and not a lot of words are exchanged. You just walk in, sit down and the food keeps coming and coming. We went there two years ago and it cost around 15 euro per person for antipasti, two primi, two secondi and some fruit and sweets. It was all fish-based, simple (rustic?) and excellent quality. Mind you the pricing is dynamic as well. Once done you go sit down with a "man" in a table in the corner and they make a decision on the spot about the cost. credits cards are NOT accepted. We went to a reastaurant called L'Ancora. It is an unassuming place but once in you will not regret it. I realise it may be a bit far off from Cefalu but then again I think its a half-day trip you will not forget. All the best, Ronald.

Thanks for the good wishes for loveSicily! Katia and I are have just embarked on this crazy adventure four months ago and we hope that it will allow us to make Sicily our permanent home - its amazing how alive this area is with all sorts of activities which have nothing to do with attracting tourist...just for the local people to enjoy. right now we are of to a wine festival Calici di Stelle in Parco Forza in Ispica - a beautiful setting - a canyon where the Ispicesi (or Spacafurnari as they used to be called lived and took care of their animals) - lots of cerasuolo di Vittoria and Nero d'Avola to taste! Pictures will be taken and story will be told...

I can't vouch for the rest of Italy but in Sicily the limoncello (rather than grappa) is left at the very end (after the coffee) precisely because it is meant to be (as albiston notes) a digestivo. Coffee is after sweets and coffee after lunch is NEVER anything but a plain ristretto... Katia sometimes likes a machiato and even that is frowned on - if you order a capucinno then you are just plain mad :-)

Indeed, the tradition of the cioccolato modicano dates back to at least the 16th century, when Modica had a river flowing through its centre and was known also as the Venice of the South. The link is (as with all chocolate in Europe I guess) through the Spanish bringing back techniques from what is now Mexico. The only difference is that in the case of Modica this link was maintained much truer to original intents so you get chocolate with peperoncino, canela, etc, that is made straight from the cacao beans (well now the dolcerie get the cacao paste ready rather than start from the beans). Franco Ruta, as divina mentioned, was the first to realise that there is a chance to get the product more well known outside of Modica - but there are several dolcerie producing it with another very good one being Antica Gelateria Rizza. Each have their own technique and carefully guard their recipes :-) One step of the process requires that the chocolate is warmed in a container made from lava and I guess the fact that lava stones are in abundance both in Modica (due to its proximity to Etna) and in Mexico provides another stong link between Modica and Mexico. The heating in lava stone containers apparently helps not to overcook the chocolate, but simply facilitates the mix of the chocolate with whatever ingredient is being added to it. ...just discovered that we haven't got any at home so a more detailed description of process and pictures will have to wait until I drop by Rizza again :-) All the best Katia and Ronald

Hello, Katia and I are new members to eGullet and thought we would start with a little survey with the aim of getting a feeling of how known or unknow some products from our area (south-east of Sicily) are. So, here is the question - have you ever heard of cioccolato modicano? Its a prodotto DECO (DEnominazione COmunale) of Modica which has been gaining fame throughout Italy in the last year. And since we are at it - have you ever encountered the DECO logo? Its relatively new and apparently (or at least according to the mayor of Modica ) an invention of Modica that is spreading throughout Italy to indicate local products. We will soon post some pictures of the ciocolato as well as the suggested recipe for a cup of hot chocolate with it :-) All the best, Katia and Ronald.