Hello From Sicily – An Excursion into Antiquity – Siracusa

gelato
by gmark1

Finally, my first day of beautiful weather in Sicily, a perfect day for an out-of-town excursion. I started my day with a nourishing breakfast on the terrace of Hotel Villa Nettuno and I have to say of all the places I have travelled to, the view from this terrace and the garden itself must be one of the most beautiful vistas I have ever enjoyed anywhere. Maria Sciglio, who is in her 80s, takes such amazing care of this garden which is a virtual sub-tropical paradise. I was savouring every minute of my morning meal which included a fresh croissant, coffee, tea or hot chocolate, and a fresh Italian bun with jams and honey.

I was certainly ready to take on the day and began my 7-minute stroll to the Babilonia Language School. The Piazza Corvaja was already starting to fill up with people and the beauty of Taormina in the gorgeous blue sunshine was dazzling my eyes. Bright and early at eight am thirteen people were waiting in front of the school, and our activities coordinator Peppe walked just a few steps east to a local car rental to pick up two rented vehicles: a minibus and a small car. Our little Fiat Panda was rather cozy for five people, but that’s definitely something you need to get used to. Most things in Europe, including cars, a just a bit smaller than in North America.

We enjoyed a pleasant ride, exchanging stories from Switzerland, Germany, Holland and Canada, and about two and a half hours later we arrived at the Neapolis Archeological Zone in Siracusa, or Syracuse as it is known in English. For almost 3000 years Syracuse has been a major economic centre and has been inhabited since prehistoric times. The Corynthians founded this Greek city and it holds some of the best-preserved Greek archeological treasures in the world.

We got out of our vehicles and I noticed right away that this place was going to be rather crowded; not surprisingly, since a lot of people would make an excursion to a major archeological sites on a beautiful Saturday morning.

The entrance free to the archeological complex was covered by the Babilonia excursion and in we walked through the turnstiles. Our first archeological sight were the so-called Latomie, which are ancient stone quarries that provided the stone for many of the Greek monuments. At various times they were also used as prisons. The most impressive man-made cave in this area is the so-called Orrechio di Dionisio (“Ear of Dionysius”), which, as legend has it, allowed the local tyrant Dionysius to hear the whispers of the prisoners that were held in its depth. The shape of the cave is indeed faintly reminiscent of an ear and when the wind was blowing in the right direction during theatrical performances, a choir positioned in the cave could be heard in the Greek amphitheatre on the other side of the rock.

Another adjacent cave, the Grotta dei Cordari (Grotto of the Ropemakers) is not publicly accessible right now due to falling rocks, but it was used until recently for ropemaking. We then walked over to the Greek Theatre which was designed in the 5th century B.C. Many of the great ancient Greek playwrights wrote and staged their plays in this amazing setting.

Peppe explained that the ancient Greeks always built their theatres in stunning natural environments. Greek theatres were generally built as a semicircle into a mountain with a gorgeous view of a mountain range (Mount Etna for example, in Taormina), or the sea. Greek dramas would be performed in the late afternoon so the performance would coincide with the sunset. Of all the ancient civilizations that had invaded Sicily, Peppe explained that the Greeks had the greatest appreciation for nature.

Many of the original stones of the Greek Theatre were taken at the order of Emperor Charles V in the 1500s in order to build the walls around Ortygia, an island that forms part of downtown Siracusa. Every year in the months of May / June a theatre festival is held in Siracusa’s Greek Theatre that features Greek Tragedies as part of the Teatro Greco di Siracusa. This year’s festival theatre is scheduled for May 10 to June 25, 2007. Surrounding the Greek Theatre are rocks with cavities that were used for grain storage as well as burial sites.

We passed by the “Altar of Hieron II”: a sacrificial site where 400 bulls were sacrificed at one time. In addition to ancient Greek treasures, this archeological zone also holds Roman ruins: the Roman Amphitheatre was used for beastly fights. Peppe explained that these were not professional gladiators, but rather slaves that were being made to fight wild animals, mostly dogs. In antiquity Sicily was often used as a prison site, and prisoners were also often used in these spectacles. The underground holding areas and corridors for the animals and the gladiators can still be clearly seen.

After our visit to this extensive archeological zone we got into our vehicles and drove downtown. We parked our car on the Piazza della Posta next the waterfront and two minutes away we had a chance to explore the local market. All the local delicacies were awaiting, from all different kinds of fish to squid to shellfish to local vegetables and fruits. The displays were definitely a feast for the eyes, (for the nose not so much, at least the fishy part…).

From there we strolled past the Temple of Apollo on the Piazza Pancali, which provides the entrance to the island of Ortygia. This ancient temple, dating back to the 6th century B.C., was discovered in 1860 in the old Spanish army barracks. Through narrow streets with many Baroque buildings we arrived at the Piazza Duomo which features Syracuse’s cathedral, dedicated to Santa Lucia.

An imposing building with a beautifully detailed façade, this building impresses not just because of its size, but because of the ancient interior Greek columns that used to form part of a monument dedicated to Athena. Peppe pointed out that some of the columns are standing at a slight angle as the result of a major earthquake.

These columns also date back to the 6th century B.C. and are some of the most well-preserved ancient Greek columns in the world. The Duomo evolved from being a temple to becoming a Christian Church, at one point it became a Muslim mosque and today’s incarnation is a stunning example of Sicilian Baroque architecture.

After all these explorations it was definitely time for lunch and Peppe guided us to a local restaurant, located in a beautiful courtyard off a small street that served simple local fish and pasta dishes. Vines were hanging down on us from trellises and the shade provided by the surrounding walls provided a welcome opportunity to cool off on this warm spring day.

Appropriately strengthened our group headed out again and after passing through the old Arab Gate we explored an area called Lungomare Ortigia which features a beautiful piazza that faces out onto the waterfront. The Fonte Aretusa, a fountain that has been providing spring water since ancient times, faces the Porto Grande or Grand Harbour. The view across the water and down the waterfront promenade is simply precious.

This was a perfect time for some Sicilian gelato and off I went to grab a cone of delicious “nocciola” (hazelnut) and refreshing “limone” gelato. We strolled along the waterfront promenade and then headed into the old town again to walk in the shady narrow streets that are adorned by a myriad of unique balconies. We passed by Siracusa’s opera house which has actually been abandoned since the 1960s and was in disrepair. Despite its baroque beauty, Siracusa’s downtown streets and alleyways had a bit of a deserted feel to them.

We headed back to our vehicles and drove into the countryside just outside Siracusa. Our final destination for the day was the “Castello Eurialo”, an ancient Greek fortification built on a hilltop in 402 B.C. by Dionysius the Elder. It featured two moats and a tower to protect the town of Syracuse and in its bowels it holds an amazingly well-preserved series of tunnels. The view from the castle is splendid, and to the north you can see one of the largest petroleum-processing areas in all of Southern Italy. Ancient history and modern history can coexist quite nicely in Sicily.

After a really full day we started our trek back to Taormina, and sure enough, half an hour outside of town the skies started clouding over and it started to drizzle. After this long day of discoveries I was rather tired and had a quick meal in a local pizzeria, ready for another day of exploration.

Susanne Pacher is the publisher of a website called Travel and Transitions (www.travelandtransitions.com). Travel and Transitions deals with unconventional travel and is chock full of advice, tips, real life travel experiences & interesting life journeys, interviews with travellers and travel experts, cross-cultural issues, and many other features.

Susanne has recently published a series of FREE travel ebooks about destinations such as Spain, Cuba, Mexico, Sicily, New York City, Chicago, Montreal, Toronto, Nova Scotia and many more. Visit Travel and Transitions – FREE ebooks (www.travelandtransitions.com/ebooks.html)”Life is a Journey – Explore New Horizons”.

Article Source:
http://EzineArticles.com/?expert=Susannne_Pacher

More Gelato Articles

Ice Cream Cups and Spoons?How to Make the Most of Yours

gelato
people don’t have the right utensils, they’ll never be able to eat – and you’ll never be able to make any money!

by isthisREALLYmylife?Whether you run an old fashioned soda shop or a gourmet gelato shop, you need the basics–ice cream cups and spoons.  After all, if

So, how do you make the most out of such basic items?  Follow these 3 tips:

1.Invest in both ice cream spoons and gelato spoons

Ice cream spoons are more traditional; they look just like the spoons that came with your silverware set.Gelato spoons, however, are a little different.  Instead of being rounded at the end, gelato spoons look like tiny shovels–complete with squared-off edges.Ice cream spoons are perfect for lighter ice cream and frozen yogurt, while gelato spoons are perfect for thick, creamy gelato–or frozen yogurt that’s covered in toppings.

Both are made out of recyclable plastic, and you can buy both in bulk.  By offering both to your customers, you can make sure they get to eat peacefully–no matter what you have dished up for them!

2.When in doubt, get white paper cups

If you haven’t decided whether to put a logo on your ice cream cups–or if you want them to match your company’s color scheme–you can always count on white paper cups until you make up your mind.

White  paper cups are an ice cream shop staple.They will never go out of style–no matter what your logo looks like or what your shop’s décor is.Plus, they are incredibly sturdy.They are made out of double-coated paper board, so you can count on them to hold any amount of ice cream and toppings!

Or, if you already have specially-ordered cups that have your logo on them, you should always have an extra supply of white paper cups on hand, anyways.You never know when you’re going to need them!

3.The right ice cream cups can add personality

If you want your ice cream shop to stand out, you need to inject some flair.After all, you and your competitors all offer tasty treats.But if you have ice cream cups that people remember, people will think of you first when they’re craving some ice cream.It’s the ice cream equivalent of building a brand.

For example, if your ice cream store’s logo is a cow, then get ice cream cups with cow spots or cups that have pictures of cartoon cows on them.That way, you’re not just an ice cream shop; you’re the shop with the fun cows!

Richard A. Manfredi has written about www.gelatoproducts.com.Gelato Products offers quality  gelato spoons and gelato supplies including custom frozen yogurt supplies such as frozen yogurt cups, lids, cone holders, spatulas and more. Order your gelato

Jersey ShoreSeason 4 Episode 6

Article by Make peace

This instance, A reality-based countenance at the vapid lives of several New Milker 20-somethings and their individual friends and/or hook-ups. When the contrive of Milker Hold goes to Italy, they demand a little of Shirt with them. And the origin of the Revival never be the corresponding. clench all that has to offer – major art, content and alcohol; cobblestone streets and gelato – they’ve managed to rest even to who they are. There’s teemingness of GTL, hand pumping and textile gel – it’s virtuous a young funnier when it’s in a foreign country. In this episode, Pauly and Vinny put on a “guido-theme” comedy evince; Snooki becomes so over her woes that the girls to intervene; Ron and Sam try to conjoin things up formerly again. Pauly ?n? ???? Vinny ?n? “guido-theme” ?m???ng immediate; Snooki w??? transmute thus above th? woman form issues th? women opt t? mediate; Ron ?n? ???? Sam m?k? ?n labour t? lamp bits ?n? pieces upwardly ??t again. Flush though th? h?g? conflict between Ronnie ?n? ???? h?? b??n several ?n? letdown, m??t ?f ?? reasoned th?t w???? ??rt??n?? motion ?nt? a knock-down drag-out fighting f?r ???t two nights inclination th?t m??t rely regarding one target correct?

I am but aflutter and lettered every indication I watch Milker Sustain Season 4 online since in every season, I get to devote my season leisure in umpteen of the wonderful beaches of the finished the Shirt Come children. The reality telly appear is currently on its fourth season and perhaps they are now nonnomadic in another locating for those new enjoying and adventure-filled summer months leisure, but then, of their dramas and revelations were never manus from the palaces where they are actually before. On Sept 7, 2011, watch Milker Sustain Season 4 Episode Whatever: Hand Ticker, Pushups, Chapstick online so you might uphold the , aliment, and quality in your wackiest and really awkward simulation ever, Milker Botanist.

In Las Vegas for Labor Day weekend, JWOWW and man Roger Matthews were being seen visiting “BODIES.The Exhibition” interior the Luxor Hotel & Net on , Virtuous ONE. the duo was orienting safekeeping and sneaking kisses piece strolling over the show, winning unneeded term scene the gallery examining scrutiny corrective that is implanted in the humanlike (artefact salacious trick here). JWOWW had been spotted a sparkly remove toroid, but the experience honour insists that she and Roger aren’t .

Fist Shoe, Pushups, Chapstick Online Swarming VIdeo. Here is episode that give really comprehensive everyone’s period. Support comebacks with a crunchy episode. Beam Season 4 Episode 6 be hitting the screens on Sep/08/2011 on MTV. Milcher Arrive Season 4 Episode 6 is entitled “Paw Pump, Pushups, Chapstick”. The episode appellative looks so electric guys and I am certain the undivided taradiddle is. So, do not failure this upcoming episode guys. This give be an exceeding episode!

Exhibit unofficial that you can interpret: MTV takes you to the Jersey to tally viii adults extant in a in both of the most touristed spend spots. Angelina, Jenni “JWOWW,” Mike “The ,” Nicole “Snookie,” DJ Pauly D, Ronnie, Sammi “,” and Vinny unrecorded together for a in Seacoast Place and we. More watch them go create, Jersey ShoreSeason 4 Episode 6 love, , drama and hookups. Pauly and Vinny put on a “guido-theme” comedy demonstration; Snooki becomes so over her woes that the girls settle to interpose; Ron and Sam try to connective things up erstwhile again.

More Making Gelato Articles

Ice Cream, Gelato, Sorbet – What Are the Different Types of Ice Cream?

Read more to learn how to differentiate
Today you can enjoy a frozen dairy treat in just about every corner of the globe. However they are not all the same, ice cream in America is not the same as gelato in Italy and kulfi in India. So what are the most popular forms of these delicious desserts and what makes the different?

Ice cream – to be labeled as ice cream in the USA a product must contain 10% milk fat and more than 20% milk solids by weight. This is a relatively high level of fat and gives the American treat it’s traditional smooth creamy texture. There are generally two types, “Philadelphia” style and “French” style, the latter is made with a custard base while the former has no eggs.

Gelato – traditionally made by hand in Italy
it has only 7-8% fat which is less than what is required by law in the US. It usually has a much higher egg content of as well.

Sorbets, sherberts and granitas- are almost identical products that don’t contain any or only a small amount of milk; these are a often a fruit puree mixed with ice.

The will be less smooth and often have very intense taste. These were the forerunners of ice cream and remain very popular.

Semifredo or frozen custard – a smooth, very creamy and richer alternative. It is generally not mass-produced and available only at the point of manufacture. It has a high egg content.

Frozen yoghurt-is a low or no fat alternative using milk and yoghurt in place of cream. It yields a sensation of tartness.

Kulfi is the Indian version, that is not whipped, has little air content and so is very dense. It is made by thickening sweetened milk so it has a very intense base. Combined with unusual flavors to a western palate, it makes a very unusual taste.

To attempt to make any of these desserts at home you’ll need an ice cream maker.

Related Gelato Articles

Why Are There So Many Free Recipes For Italian Desserts?

Turn on any food show today and you’ll find a huge assortment of ethnic offerings. From Chinese and other Asian cuisines to French, German and even British cooking, every corner of the globe where people put food to fire is represented. Most of these are relative newcomers to the global food scene, whereas Italian food has been on every cook’s slate for decades. This explains why there are so many free recipes for Italian desserts around: they’re delicious, and there is a dizzying variety available.

Cheesecake, of course, is by far the most popular Italian dessert. That’s curious, as it actually is not terribly Italian in its composition. It’s an American invention, although Italian-Americans are most often credited with both finding and perfecting the recipe and preparation methods. No reputable Italian restaurant would ever be caught without at least one cheesecake on the menu, and very often you’ll see competitions within a city between the top-tier Italian joints to build the highest, richest and best creations. It’s no surprise that some of these recipes make it into the vaults of free recipes for Italian desserts available online.

The true heart of Italian desserts, however, are the gelatos, those ice cream-like creations that come in an insane variety of flavors and top the finest efforts of frozen treat confectioners from around the world. In Italy, gelato shops are almost as common as Starbucks coffee houses are here in United States, and the sweets they purvey are like no others. From the classic hazelnut or chocolate to more exotic flavors like mango, lime and graham cracker, you’ll find something for every palate.

My personal favorite Italian dessert, however, is the cannoli. There’s a reason why “Leave the guns, take the cannoli,” is one of the most identifiable quotes from the “Godfather” movies. This mystical synergy between a crunchy pastry shell and a lightly sweet pastry cream, sometimes with nuts or a drizzle of chocolate added, is simply unbeatable to many Italian food connoisseurs.

All of these have made it into the archives of free recipes for Italian desserts. With a little hunting, you can find whatever you seek!

Andrew Krause is a Chef and Pastry Chef for over 30 years, at present I am retired, I owned a Gourmet Bakery called The Cheese Confectioner. You can visit my site at For Free Recipes.net

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Article Source:
http://EzineArticles.com/?expert=Andrew_Krause

Florence – The City For Lovers Of Art And Gelato

The Renaissance is alive and well today in Florence, Italy. A visit to this beautiful city will present you with new examples of art, culture, and history around every corner, and you will become infused with a feeling of romance that is hard to ignore. As one of the art capitals of the world, Florence is a popular vacation destination. Just remember that you’ll need a passport. Start by going online an filling out an application of passport renewal form.

Going online to handle your passport chores is a relatively new option that has really revolutionized the passport industry. It’s as easy as going on the internet, filling out whatever form applies to you, picking a delivery date, and submitting your application. Online services handle everything from putting new pages in your passport to child passport renewal and so on.

Of course Florence is famous for its Renaissance art, and it can be found everywhere in the city, not just in museums and galleries. In fact, there is a recognized ailment that results from the extreme amounts of awe inspired from seeing all of the amazing art – Stendhal syndrome. Look it up! So, if a sickness associated with overwhelming amounts of art was “discovered” here, then the art is something you don’t want to miss out on. Be sure to visit one of the most famous art galleries in the entire world: the Uffizi Gallery. This gallery houses one of the most famous Italian art collections anywhere. There are often street performances outside the Gallery, and they are definitely part of the experience. The Bargello is the Uffizi but for sculptures, featuring works by Michelangelo, Ammannati, and Donatello.

Outside the walls of famous galleries, you will be able to find art all over the place. While you might have trouble pronouncing Duomo di Firenze, or the Santa Maria del Fiore, you will certainly be able to recognize this famous domed cathedral. It’s the star of postcards, calendars, and anything concerning Italy, but it’s even more beautiful in real life. Head to the top of Giotto’s Tower, which is right nearby, to get a very rare view of the entire city. Santa Croce is the final resting place for Galileo, Dante, Donatello, and Machiavelli. The Boboli Gardens is a beautiful piece of landscaping with many statues scattered throughout the garden.

One of the most important things to remember is: don’t skip out on the gelato. Don’t be skimpy either. Italy is famous for its invention of gelato, but Florence is recognized as the place with the most delicious gelato. Vivoli is a gelato store that is said to have the best gelato in Italy. The Mercato Central is the place to stop for a snack or souvenir food. Here you can purchase all sorts of Italian cuisine, including fresh fruits and handmade olive oil.

Florence honestly just does not have a match. The combination of art, culture, and romance in the air is intoxicating, and the delicious food and exciting list of things to do promises to keep you busy and happy throughout your trip. Just don’t forget your passports. Bring up a passport renewal form an fill it out, whether you need an adult or child passport renewal. Then get traveling.

Article Source:
http://EzineArticles.com/?expert=J._Ben_Pate

More Gelato Articles

Mangia! A Guide to Eating and the Cuisine in Italy

Italians don’t eat to live…Italians live to eat! Once you have a taste of their cuisine, you will know why. Many people mistakenly believe that Italian cuisine consists of only pizza and spaghetti. Nothing could be further from the truth!

Italian cuisine is very varied and very regionalized. That’s one of the beautiful things about Italy is that visiting each region is almost like visiting a new country. The cuisine in Bologna (region of Emilia-Romana) is a lot different than what you would find in Sicily.

There are many different types of eating establishments in Italy. I recommend that you try as many as you can.

Meal times are usually around 2PM for lunch and around 8PM for dinner time. Dinner can even start later down south around Naples or Palermo.

A full Italian meal (excluding breakfast) will usually run the gamut from:

* Antipasta – Appetizers * Primo piatto (First course -usually pasta or rice) * Secondo piatto (Second course – usually meat, fish or chicken) * Contorni – Vegetables * Insalata – Salad * Dolci – Desserts

Consequently, a dinner (“cena”) can last for a few hours. You will always have to ask for your check in an Italian restaurant. A good Italian waiter (or waitress) will never bring the check without you asking for it (unless it is closing time). With that in mind, everything is usually very carefully made with the finest ingredients. They don’t rush things. If you are in a hurry, you do not want to eat in an Italian restaurant. But since you are here for vacation, just relax and try to enjoy “la dolce vita”, or the good life, that the Italians are experts at doing.

Tipping: Usually the restaurant will include the “servizio” in the bill. However, it is not uncommon to leave some change on the table, (or maybe even 1 Euro per person) if the service was exceptionally good. At a bar, it is customary to leave 10 or 20 Eurocents on the counter after you are done.

For Italian households, lunch (“pranzo”) is usually the main meal of the day which starts around 1 or 2PM. However, in the northern industrialized cities such as Rome and Milan, dinner (“cena”) is becoming the most important meal of the day for working families.

Italian breakfasts (“la colazione”) are usually not much to brag about….they will start their day with an espresso and a croissant-type pastry called a “cornetto”. You will have a hard time finding a breakfast consisting of eggs and pancakes in Italy, as you would in the United States or Canada or even Great Britain.

Let us, of course, not forget about the famous Italian wine. Italy is the world’s leading producer of wine. Not only does it produce and export more than any other country, it also offers the greatest variety types, colors and flavors. Some of the vines around Rome have been producing wine for many centuries. But the art of wine-making itself goes back thousands of years in Italy. However, it was not until the 1960′s that a nation-wide program regulating the industry was enacted by the Italian government. An indication of DOCG (Denonominazione di Origine Controllata e Garantita) will ensure that the wine has passed the strictest standards by the government. However, wine tastes are very subjective, and that label will not always ensure the best tasting wine. Many of the table or house wines (“vino di casa”) served by restaurants will also be very good. I suggest that you experiment with as many wines as possible. And of course, don’t drink and drive in Italy. They have tough laws as well.

And when it comes to ice cream, or “gelato,” Italy has some of the finest that there is to offer. You can savor just about any fruit, flavor or combination in “gelato” form.

So there you have it….tips to eating in Italy. It is usually not a good idea to start a diet when you visit the lovely country of Italy. But it is a chance of a lifetime to savor some of the best cuisine on the planet. And if you eat sensibly, and use your feet as a form of transportation, you may come back from Italy and step on the scale and be pleasantly surprised.

Larry Aiello is an Italian-American living in Florida that loves to share his knowledge of Italy. Visit his website for Italy travel tips and also free Italian lessons.

Article Source:
http://EzineArticles.com/?expert=Larry_Aiello

I am using my Sony Cyber Shot so the voice quality isn’t all that great. Anyways I am trying to Train Gelato just like a puppy ( you need a lot of patience! Bunnies don’t like to listen to you and they are so curious about everything so they kind of have an attention problem). But Gelato is so smart and is learning so fast. The minimum time I train her each day is probably 1 hour a day. But I’ll train her for 15 minutes, let her take a break and go back and train her again. This way she is absorbing a little at a time and is not overwhelmed with the full training. This also reinforces her to remember it longer….just like humans. Anyways she is learning how to stand up for food (she didn’t do that a few days before…now she’ll run up to me and stand up when she wants a treat). She’s slowly learning how to jump on me when she wants food as well. For everyone thinking that bunnies are only good for pooping, u guys are so wrong! Gelato only does her business in her little litter box, but she has made boos boos as well (all baby animals have trouble) but she is learning and I can’t be mad at her !! Also, before training…I tested out a few treats. I tried carrots the first day, then romain lettuce, then raisins. I do this on different days because I want to make sure she doesn’t get a tummy ache from anything, and if I did it separately and did get a tummy ache I can figure out what it was.
Video Rating: 4 / 5