"Looked up, thus thinking, staring at Girgenti that was sitting high on the hill with old houses made golden by the sun, like in a scenery" The Old God, Luigi Pirandello
We got up early to join a couple of friends who is coming here to visit the Temples Valley, one of the best preserved site of the Hellenistic period that in 1998 was acknowledged World Humanity Heritage.
We walk along a partially shadowed path and we reach his majesty: the Temple of Concordia, the best preserved of the whole complex. The name, probably, derives from an inscription that was found nearby.
We go on walking the Sacred Way and we reach the mansion of Captain Hardcastle and last but not the least, the Temple of Hercules.
On the other side of the street, we enter the second part of the complex where rests of the temples of Zeus, of Castore and Polluce and of Volcano stand.
Nearby, the visit to the Garden of Kolimbetra is a must because of its luxuriant vegetation.
We stop for dinner at Perbacco - Vicolo Lo Presti, 2. It's so pictoresque and romantic that it is a shame to be here with one of my girlfriends. But the tables prepared on the stairs that lead to the restaurant, with soft light and candles make it magic!!!
For dinner, finally we can taste the
CASSATA SICILIANA
Ingredients:
400g sponge cake
500g ricotta cheese
100g bitter chocolate drops
1/4 tablespoon vanilla
300g icing sugar
Vermouth
Candied Fruits
Marzipan
The day befor well drain ricotta in a strainer so that you remove
all the water and mix it with sugar, Cover the bowl with plastic wrap and let
it rest one night long.
The following morning, cut the sponge into rectangular slices and
place half of them side by side on the bottom of a springform baking tin (with
removable sides). Sprinkle with Vermouth.
Work the ricotta to get a creamy mixture, add the diced candied
fruits and the chocolate drops with vanilla. Pour the cream onto the sponge
slices, cover with another layer of cake and put it in the refrigerator.ì for
some hours.
In the meantime, work the marzipa, that you have previously
coloured with green food coloring, with a rolling pin so that you get a layer
that you will use to cover the cake, once inverted. Chill in the refrigerator
till time of serving.
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