Guests travelling aboard the European Grand Voyage 2022 will develop an appreciation for Sicily’s distinctive tastes—particularly the island’s famously sweet pastries and cakes—during calls in Giardini Naxos and Palermo, on April 18 and 19, respectively. Sicilian chef Fabrizia Lanza—who runs the Anna Tasca Lanza cooking school and culinary centre on her family’s famed estate, Casa Vecchie—recently featured on Silversea’s S.A.L.T. Lab Radio and shares a recipe for traditional Buccellati. The fig and nut-filled cookies are usually prepared throughout Sicily in an array of variations during the holiday season.
“Buccellati is a regional dish we make all over Sicily with great pride. I feel it is very Middle Eastern in influence. In North Africa they do a similar version with dates; in Malta with figs; and there are other variations in Lebanon and Armenia. The idea of using preserved fruits is per se a treat, as you are capturing the very essence of sweetness for the cold months.”
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