The Ortigia issue of the Simposio magazine is an ancient terracotta pot filled with everything from Sicily’s splendid island: a slow travel guide, photographs, food, stories, and traditions.
THE ORTIGIA (SICILY) ISSUE
– from the intro –
In the Ortigia issue, we will explore the Sicilian island through history, with a hint of legend and a tad of magic. We will meet Dionysius, the tyrant, Artemis the goddess, Aretusa, her beloved nymph, Archimedes, the thinker, Lucia, the saint, and Lucia, the not-so saint.
We will walk through Siracusa’s Greek theater ruins and shed a few tears watching a tragedy played while the sun sets down. And we will go shopping, singing, and tasting through the busy fish market.
We will also explore a bit of the infinite Sicilian culture: play and read our future with tarot cards, replicate a recipe by a Monsù – Reign of the Two Sicilies chef -, and interview a local, sensible, and charismatic writer.
Back to the kitchen, we will discover capers: from the flowers to the fruits. And we will cook authentic regional recipes. Fishy pasta, of course, like bottarga paired with citrus peels – divine -, squid ink, or anchovies. But also, veggie pasta recipes as per Sicily’s and Siracusa’s tradition. Vegetables will also dominate the side dishes and pizza scene: we will bake two can’t-stop-devouring stuffed pizzas typical of this territory. And Pane Cunzatu, the local sandwich!
We will surprise our palate with some traditional fish dishes of Sicily: expect tuna (also as meatballs!), swordfish, grouper, and mackerel recipes.
We will also rediscover ancient recipes like the Scursunera – jasmine granita -, the Cuccia to celebrate Santa Lucia, Totò and Ossa Di Morti cookies to honor the Day of the Dead, and the Maccu to praise San Giuseppe.
The traveling through Sicily won’t be over, at least for this issue, until we drive from Ortigia to the stunning, baroque Noto, to the fishermen’s town of Marzamemi, and the vegetable reign of Pachino. In these ancient small towns, we will meet new personages, learn more stories, absorb traditions, and participate in festivals with very ancient roots.
We will also dive into Italy’s summer dishes and rituals – which are quite often linked -: rice or tuna salads, stuffed tomatoes, zucchini, or ricotta pasta, and “latte e menta,” milk with mint syrup.
Finally, we can’t end this Simposio without a gelato. We will enjoy it while listening to my friends and family’s favorite artisanal flavors and packed ice-creams!
Ready for a bath of sun, flavors, and Italians?
Welcome to Ortigia!
SIMPOSIO: ORTIGIA’S cookbook and slow travel magazine
About Ortigia, Sicily
Ortigia is the old city of Siracusa, Sicily. The island of Greek myths, tyrants, lemons, inventors, and beauty. An almost pedestrian paradise for lovers of heartbreaking, charming decadence, delicious marine food, and noisy markets.
Inside the issue
learn more about the Ortigia issue
What you’ll find in the Taranto issue:
travel and culture
a lot of tuna ♥
06 Bucket List
78 Santa Lucia
36 Lacerto Agglassato
38 Salsa San Bernardo
40 Ortigia’s Food
42 Broccoli Arriminati Pasta
44 Salsa Moresca Spaghetti
46 Spaghetti Alla Siracusana
50 Sugo Nero
52 Sugo Alla Siracusana
56 Patate Apparecchiate
62 Tonno Alla Marinara
64 Pescespada Alla Stemperata
66 Cernia Alla Matalotta
68 Purpetti Di Tonno Da Zà Cicca
70 Pane Cunzatu
74 Ossa Di Morti
86 Asparagi Di Noto
92 Filetti Di Sgombro Beddi Quantu U Suli
96 Tuna Stuffed Tomatoes
98 Tuna & Beans Salad
100 Tomato & Zucchini Pasta
102 Ricotta & Tomato Pasta
104 Latte & Menta
108 Fig Leaves Gelato