Oh the Places I'll Go

 As promised by the title of my latest Road Scholar adventure, “Cooking in Sicily,” I have learned to prepare many typical Sicilian dishes.  In addition, last week I completed a Road Scholar adventure in Puglia, the boot heel of Italy, which included one cooking class.  I share here some highlights of what we have prepared (and eaten, of course) with three different Italian chefs. Chef Maya at Cooking Experience in Lecce In Puglia, we made simple pasta ( orecchiette and macaroni ) using only flour (two kinds), a little olive oil, water, and salt.  In Sicily, the chef had us add eggs and more oil to all of our pastas— tagliatelle, macaroni , and ravioli .  All were delicious, but I will more likely make the simple Puglian version at home.   Orecchiette and Macaroni The tagliatelle and ravioli we made using a pasta machine to work and flatten the dough, the orecchiette and macaroni were made entirely by hand.  Our ravioli were stuffed with pur...

When I’m on tour, most meals are pre-ordered at restaurants chosen by the tour provider.  They are usually delicious and showcase local specialties, but don’t allow for the freedom to choose what to eat.  So, when I am on my own, I try to eat less at each meal and select options more in keeping with my preferences.  At the same time, I want to eat like a local when possible.  The hotel staff in Catania and Taormina have accommodated my desire to eat at traditional Sicilian restaurants, sending me to small family-owned places where the only English I have heard has been me trying to communicate with the waiters.  And I haven't seen a "trip advisor" sign in the windows of any of these places. My first night in Catania, Antonio sent me to Taverna del Grande Albero, a small (eight tables) place tucked into a corner between multi-story buildings.  On my own, I never would have given it a second glance, but Antonio had assured me that it was his absolute favori...