A Culinary Journey: From Rome to Sicily
Sarah Chen
10 min read
In Italy, food isn't just sustenance—it's a language of love, history, and community that varies from one village to the next.
The Secret is in the Semolina
I spent a week in a Roman kitchen learning that the 'best' pasta only requires two things: high-quality ingredients and patience. There's no feeling quite like rolling out dough by hand while a local Nonna critiques your form with a smile.
Tuscany: The Hunt for Black Gold
Truffle hunting in the Tuscan hills with a trained dog and a local farmer was a highlight. Finding a truffle is a rush, but eating it shaved over fresh tagliatelle just hours later is a revelation.
Eat Like a Local
If a restaurant has a menu in five languages with pictures on the front, walk away. Look for the small, crowded 'Trattorias' where the menu is handwritten and the wine comes in a carafe.
Sicily: A Sweet Conclusion
From the cannoli of Palermo to the citrus-infused seafood of the coast, Sicily offers a bolder, spicier palette. It's the perfect end to a journey that proved the heart of Italy is definitely in its kitchen.