Best 7 quotes in «sicilian quotes» category

All Sicilian expression, even the most violent, is really wish fulfillment: our sensuality is a hankering for oblivion, our shooting and knifing a hankering for death; our laziness, our spiced and drugged sherbets, a hankering for voluptuous immobility, that is, for death again; our meditative air is that of a void wanting to scrutinize the enigmas of nirvana.

But what really intrigued Gianni was the one dessert that all of his friends had been baffled by- the cassata- a Sicilian cake, originating from Palermo and Messina, that consisted of sponge cake dipped in liqueur, layered with ricotta cheese and candied peel, and covered with a marzipan shell and icing; candied fruit in the shape of cherries and slices of citrus fruit topped the cake.

Madre Carmela's favorite nuts were almonds. Not only did she like the way they tasted the best among all nuts, but she loved the flavor they imparted to Sicilian desserts from cakes to biscotti, and her favorite of all, Frutta di Martorana- the perfect fruit-shaped confections made from pasta reale, or marzipan, which required plenty of almonds. Who would have thought that the base for an elegant, regal dessert like marzipan came from such a simple ingredient as the almond?

Do you not know? No Sicilian will wear underwear for five months. It is just too hot. Oh, the day in September when you have to put on your underwear!

Muse usually gestured like an amphetamine-fueled Sicilian who's nearly gotten clipped by a speeding car.

One encounters in the streets, late at night on the evenings of fetes, the most strange and bizarre passers-by. Do these nights of popular celebration cause ancient and forgotten avatars to stir in the depths of the human soul? This evening, in the movement of the sweaty and excited crowd, I am certain that I passed between the masks of the liberated Bythinians and encountered the courtesans of the Roman decadence. There emerged, this evening, from that swarming esplanade of Des Invalides - amid the crackle of fireworks, the shooting stars, the stink of frying, the hiccuping of drunkards and the reeking atmosphere of menageries - the wild effusions of one of Nero's festivals. It was like the odour of a May evening on the Basso-Porto of Naples. It was easy to believe that the faces in that crowd were Sicilian.

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.