In Sicily, traditional food preservation practices centered on dry-farmed tomatoes once helped people survive the winter. In the face of climate change today, the island’s farmers must adapt to ensure their plants survive the summer.
In Los Angeles, Chef Adam Sobel marries California bounty with Sicilian imports to create a singular experience for diners at his restaurant, Cal Mare.
In Sicily, a deep culture of sweet creation is carried on by passionate individuals like Corrado Assenza of Noto’s Caffé Sicilia.
In Sicily, Barbara Liuzzo and Marco Nicolosi carry on a three-hundred-year-old tradition with modern sensibility at Barone di Villagrande.
In Sicily, the active volcano that is Mount Etna provides a diverse agricultural catalogue of culinary specialties.
In Sicily, a gathering culinary movement is evidenced by events like Cibo Nostrum, in restaurants and through efforts by those like culinary agency, La Cook.