Why I Love Spring In Sicily 🌷

It is always hard to choose which is my favourite season in Sicily, I love Spring and Autumn on the island both for separate reasons and both are so different on the island …

At the moment we divide our time between London and Giardini Naxos and twice a year we drive with our dog to our Sicilian home in Spring and Autumn and fly in for short breaks in Summer and Winter time. Sicilian summers are not suitable for our rescue dog Duke and his little English paws and winter is very quiet and most places are closed for the season, although it is a great time to have our town back to ourselves. So we get the best of both worlds, a Sicilian Spring and Autumn in Sicily and an English Summer and a traditional English Christmas in UK.

With temperature in mind the best time of year to visit Sicily is in April, May, June, September, October and November. Every season is beautiful even winter when you can ski on Mount Etna. Summer is wonderful but it is very hot in July and August and the beaches are very crowded with both tourists and locals.

Spring = Easter parades, seasonal fruits and vegetables, delectable dishes and desserts and sweets, festivals celebrating blossoms and flowers, Italian Mother’s Day, International Women’s Day, the start of wedding season, cafes start serving granita again and the island starts getting ready for summer.

In Ancient Greek mythology the Legend of the Abduction of Persephone by Hades teaches us how the seasons come and go. Each time at her daughter Persephone’s departure back to the underworld the goddess Demeter's sadness would cause the trees to shed their leaves and a dull time would cover the world. After six months Persephone would emerge again from Hades domain and the world would bloom and be sunny once more. And so this is how the seasons came about, the Autumn and Winter of Demeter's grieving and the Spring and Summer of the joy at her daughter’s return. Lake Pergusa is located in the province of Enna in Sicily and was supposedly the site of Hades abduction of Persephone. According to the myth the lake was used as the portal for which Persephone used to enter the underworld for Autumn and Winter and emerge back to the world for Spring and Summer.

Spring was Demeter’s favourite season waiting for the return of her beloved daughter Persephone which is why Spring in Sicily is such a beautiful time full of flowers and blossoms and abundant beautiful weather.

For me my Spring vibes start as we drive from London through France down to the Port of Genova in northern Italy. In Spring the fields along the French northern motorways are full of bright yellow mustard flowers waiting to be made into delicious Dijon mustard. We stay for one night in Dijon the capital of the region of Burgundy which is an absolutely delightful city to overnight in. Our road trips takes us via the French Alps, through the Mont Blanc tunnel into Italy and the Italian region of Val d’ Aosta which in Spring is recovering from its annual busy Winter ski season with the mountains still boasting snow on the peaks which is slowly melting to create natural waterfalls down the slopes. After passing through the region of Piedmont we head into Liguria and down to the Port of Genova to board our twenty hour dog friendly ferry to Palermo to commence a new Spring season on our beloved island.

Here is Why I love Spring in Sicily.

The Weather … April, May and June are very pleasant months to visit Sicily. The weather is usually fantastic but the island is not as crowded as it is in the upcoming summer months. During our Spring trips we can expect plenty of clear blue skies and lots of Sicilian sunshine and temperatures of up to 26℃ making it possible to visit the beach and swim in the sea although the Sicilians will think we are crazy as they wait for the official date for bathing season to commence. As leaves turn from autumnal winter browns, russet red and orange to bright green in the countryside and mountains, flowers and blossom starts to bloom. Like most places in the world there is always a chance of rainfall but in anycase Sicily is beautiful whatever the weather.

Our Roof Terrace … The roof terrace of our Sicilian house is like a huge outdoor living room and it is where we spend most of our time when at home in Sicily. When we viewed the house in November 2007 it was dark and we were told that the view of Mount Etna was so close and stunning that we would be able to make toast if she erupted and they was not wrong, when we viewed the house again the next morning in daylight our breath was taken away by the view of Etna. It is always heartbreaking after our autumn trips to pack away all our outdoor furniture for winter BUT in spring it is with much excitement and joy like the goddess Demeter when we arrive home after our three day road trip from London to Sicily and start to bring our roof terrace back to life. It is a bit hard to have too many plants up there due to the scorching Sicilian summers without water so we have hardy plants like cacti, succulents and geraniums which we have planted in volcanic sand and ash which has fallen on the roof terrace during eruptions and which we keep for this purpose. It is a perfect fertiliser and our plants start to bloom once we get home.

Wild Flowers ... One of the most notable things when we arrive to spend Spring in Sicily is the wild flowers and in particular the bright yellow wild flowers, thousands upon thousands of them, that carpet the fields, the road sides, the olive groves and citrus orchards and of course our volcano Mount Etna. These are yellow crown daises known in Sicily as Glebionis Cotonaria. I absolutely love them and they are a true sign that we are back home in Sicily for Spring. Picking wildflowers is like medicine for the mind and I always pick some up the country lane behind our home to pop into a vase in our Sicilian house.

Spring Flowers … Spring is also time for wisteria, jasmine, prickly pear flowers, caper flowers, passion fruit flowers, water lilies, mimosa and Etna broom. The fragrance of sweet white jasmine flowers fills the air and brambles start to bloom pinkish flowers that will turn into summer berries. As spring starts to become warmer and heads towards summer the pretty wildflowers fade away and give way to bright summer flowers like bougainvillea and oleander showing off colours of bright pink, pale pink, purple, peach and white.

Ladybirds … With all the beautiful spring flowers in Sicily there are always ladybirds in residence on our roof terrace. In Italy, a ladybird (in Italian coccinella) is seen as a symbol of good luck or a sign that a wish will come true. The sight of a ladybird is a call to make a wish. In Italian folklore, ladybirds are considered lucky charms.

Blossoms ... Spring boasts blossoms like orange blossom, lemon blossom and olive blossom. One of the most fascinating flowers for me is Olive Blossom. Olive blossoms are small, fragrant and creamy white. The olive blossom amazes me because before I lived in Sicily I had never thought an olive tree could produce such stunning little flowers. Most of the honey in Sicily is made from orange blossom nectar, but you will also find honey made from blossoms such as herbs, eucalyptus and wild flowers but orange blossom honey is my particular favourite. Orange blossom is called Fiori di Arancio which has a wonderful delicate scent. There is also blossoms that turn in to gastronomic nuts like pistachios and almonds.

The Almond Blossom Festival ... Beautiful almond trees adorn the Sicilian countryside and in late February and early March these trees come into blossom with delicate pinkish white flowers and the scent is overwhelming. The almond blossoming is celebrated at this time in one of Sicily's most famous festivals signifying that Spring is awakening on the island. This festival is held in Agrigento a town in Southern Sicily well known for the famed Valley of the Temples which sets the scene for the festivities.

Mimosa and International Women's Day ... While any day makes for a great opportunity to celebrate women, International Women’s Day gives you one more reason to do exactly that. In Italy this day is known as La Festa della Donna. The Mimosa flower which blooms at this time of year has become a universal symbol in Italy and is given to women on March 8th. Giving mimosa flowers is not considered a romantic gesture but one of solidarity. The Mimosa represents the feminine world. This flower looks very delicate, but it is actually very strong and able to grow in hostile lands.

Late Citrus Fruits … The oranges groves in Sicily have a unique microclimate provided by Mount Etna. Warm days, cool nights and fertile volcanic soil allow Sicilians to produce what many say are the best oranges in the world. As in the words of Oscar Wilde on his stay in Sicily “The Lemon groves and the Orange gardens were entirely perfect”. Oranges have been cultivated in Sicily since ancient times, and cultivation has been documented since the time of Moorish rule. The delicious Sicilian blood oranges grow in the volcanic soil surrounding Mount Etna and the variation in climate that exists there assists with the production of the anthocyanin pigments that gives the oranges that wonderful intense ruby red colour and makes them a powerful antioxidant. So they are super healthy too.

Making Marmalade ... What could be more comforting than homemade marmalade spread onto a freshly made slice of Sicilian bread? Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The sweetness of Sicilian oranges lends a fantastic flavour to this traditional breakfast treat. Homemade marmalade is pure joy and it can also be used as a filling for crostata. A visit to a citrus farm is wonderful springtime experience where you can pick your own oranges and learn to make the perfect marmalata.

The Lemon Fairy … Spring is when the lemon trees bloom and the Sicilian air is fragrant with Fiori di Limone which then turn into big juicy lemons. The Sicilian climate and fertile volcanic earth creates a long growing season and the gathering of lemons takes place over three periods. First is the autumn harvest or Primo Fiore following the cultivation of the Bianchetti in Spring months and the Verdelli between June and July. In spring we get visits from “The Lemon Fairy” aka our lovely neighbour who leaves a bag full of bianchetti lemons from his land hanging on our street doorknob.

Easter ... Easter (Pasqua) is one of the most beautiful times of the year to visit Sicily. The climate is usually mild, the orange and lemon trees are heaving with their delicious fruit, the countryside is full of wild flowers and there are no summer crowds. In Sicily Easter is the most important religious date of the year even more so than Christmas and there are many festivals across the island during Holy Week, which include solemn processions and religious masses. The most famous is in Enna, however the festivities in Taormina are a sight to behold. Easter is an event that brings families and friends together and as is always the Sicilian way it is the perfect excuse for a gastronomic experience.

Pasquetta … In Italy, Easter Monday is known as "La Pasquetta", which is literally translated as Little Easter. After the solemn and reflective processions and religious masses for Easter, today is a day enjoyed outdoors with family and friends. Embraced with a joyful spirit, this day sees families and friends in Sicily pack up the leftovers from their Easter Sunday feasts into picnic baskets and head off to the beach or the Sicilian countryside to enjoy the spring sunshine and warm breezes.

Easter Lambs … A sweet you will find at Easter is marzipan lambs. Marzipan modelling is a traditional craft in Sicily and you will see this sweet almond paste modelled into shapes of fruit and vegetables and much more. At Easter you will find marzipan modelled into the shape of lambs. Agneddu Pasquali (marzipan lambs) are made at Easter time to represent the sacrifice of Jesus Christ during Holy Week and the creators take great pride in how they dress their lambs. In some parts of the island they are stuffed with candied fruit, nuts or marmalade made from local oranges, however in Palermo they only use plain marzipan.

Pupa con L’Uovo … Another treat is Easter bread which is simply a sweet bread baked with colourful eggs nestled into the dough then decorated with sugar strands. It is known as Pupo con L'uovo (Bread with Eggs). Bread is an important part of every Sicilian meal however this bread is best enjoyed in between meals due its sweetness. Some make a perfect colourful table centrepiece for Easter Sunday when it has been shaped into a plait and left long or pulled into a circle. They can also be bought shaped as a doves.

Cassata the Queen of all Easter Cakes … In Sicily there are lots of interesting legends associated with many different desserts. One of these describes the creation of the Cassata, traditionally attributed to the court of an Emir during Arab rule in Palermo. Several centuries after his rule, in 1575, a document was found which certified that this particular dessert was indispensable for Easter festivities in Sicily. For many years following, the Cassata was only prepared for Easter as a celebration of the end of Lent fasting. Cassata Siciliana is said to take its name from the Arabic word 'Quas'at' after the sloping mould in which it is made. Some say that the name originates from the Latin word Caseo (Cheese concoction) from which the cassata is made, still others insist it is because the cake is Incassato which means packed into a tin for construction. Either way, by the 16th century the cake had become so popular that the nuns of the Convent of Mazara del Vallo had to be temporarily banned from making them when, in an effort to keep up with demand, they neglected to fulfil their religious duties. A Sicilian Cassata is certainly worth sinning for, the dessert is made with sponge cake and sweetened ricotta and is decorated so seductively that one simply cannot resist its allure. The end product resembles a work of art.

Colomba … Another popular cake to eat in Sicily at Easter is Colomba which is a wonderfully fragrant leavened cake shaped like a dove (colomba), the symbol of peace. You find these beautifully hand wrapped cakes in confectioners across the island. This traditional Easter cake is topped with raisins and covered with a light frosting. Its origins have been the subject of heated debates but it has now been officially established that there are two different versions with the oldest being traced back to Sicily and the other to Lombardy on the Italian mainland. The Sicilian version features an ancient history and locals have been preparing this cake in a traditional method for centuries.

Modican Chocolate … Easter wouldn’t be Easter without chocolate right? Modica is known as the town with one hundred churches, it is also famous for its chocolate production. The towns famous chocolate has been crafted here since the 1600's and follows an Aztec recipe. Chocolate can be eaten at the height of summer without it melting in your hands, this is possible with thanks to the cold processing of the cocoa solids that do not blend with the sugar. The look and taste of this chocolate is recognised internationally and a visit to Antica Dolceria Bonajuto the towns oldest chocolate manufacturer is a must, they have been producing chocolate in Modica since 1880. At Easter there are wonderful religious festivals in Modica.

The Baroque South East ... The original settlements of the Val di Noto were completely destroyed by an enormous earthquake on the island in 1693 and thousands of people became homeless. Following the earthquake many towns were rebuilt on entirely new sites, such as Noto. The rulers of the time, Kings of Spain, granted a nobleman special authority to redesign the damaged towns which he did sympathetically by designing the new towns in a Baroque and Renaissance style. The towns were also specifically designed to include views of the surrounding countryside. Soft, locally quarried tufa stone was used and it adapted well to the carved Baroque decoration for which the buildings are famous for. The stone turns a brilliant honey hued colour in spring as the Sicilian sun sets in the West creating a romantic ambience. This corner of the island is famous for boasting an amazing array of UNESCO World Heritage Sites. In June 2002, UNESCO inscribed the towns of the Val di Noto on the World Heritage list as "representing the culmination and final flowering of Baroque Art in Europe". The listed towns include Modica, Noto, Palazzolo Acreide, Ragusa and Scicli. In 2005 Syracuse and the Necropolis at Pantalica were also inscribed as a UNESCO World Heritage Site.

The Noto Infiorata ... Noto is a most beautiful Baroque city in Sicily’s south east corner and has been a UNESCO site since 2005, its nickname is “The Stone Garden of Europe” because the town fascinates visitors with its Baroque architecture, noble palaces and majestic churches. In the third week of May the town comes alive during its annual Infiorata flower festival. Locals and tourists in their hundreds head to Noto to see spectacular designs of petals that cover the roads, in particular Via Corrado Nicolaci. Each year has a different theme. The flower festival of Noto is an amazing colourful sight to behold as the cobbled streets are turned into carpets of flowers.

Ortigia … Ortigia is an island on which the oldest part of Syracuse stands. It is joined to the mainland by three bridges. Today Ortigia is very popular for tourism and is a vibrant contrast of colours and sounds. This tiny island is a bustling mix of temples, churches, museums, open piazzas, seaside bars, a market and shops. The sea is dotted with boats and yachts moored in the bay and ancient craft shops are interspersed with sleek modern boutiques located in lower floors of old baroque palaces. Historic squares and enticing alleyways boast restaurants with excellent seafood that ensures Syracuse provides you with a warm welcome and is a wonderful place to walk around in springtime with Duke.

Fava Beans and Spring Greens ... Fava beans are a type of legume that grow in green pods and they are abundantly in season during the spring months of Sicily, they are known in UK as broad beans. Our neighbour who owns land up the country lane behind our home always gifts us tons of these spring beans on our dog walks with Duke. There is something quite therapeutic about popping open the pods in the Sicilian spring sunshine upon our roof terrace. Whilst my husband and I like to pop the pods and eat the beans raw like sweets like some of our friends do (healthy sweets the Sicilian way) Sicilian utilise them by conjuring them up into a delicious pasta dishes or spring salads. Piselli (peas) are also in abundance in spring along with spinach, fennel, broccoli and Swiss chard.

Nespole ... One of my favourite fruits this time of year in Sicily is Nespole, known elsewhere as Loquat, in Spring trees are heaving with this succulent tangy and juicy fruit and I love them. They do not last very long and bruise easily so it is best to eat them as soon as they are picked from the tree. I love the sensation as you bite into one that is still warm from the Sicilian sun and the juice dribbles down your chin and makes your hands all sticky. Our neighbour “the lemon fairy” has a Nespole tree in his garden and always stops me as we walk by to keep me in plentiful supply during Spring but you can also find owners of Nespole fruit trees selling their abundance on the roadside to passers by from their little 'Ape' three wheeled vehicles or for sale from vendors in street markets. Because this fruit it so delicate it is never exported beyond the island.

Granita Season Starts … Breakfast in Sicily is part of Sicilian culture and tradition. It is a religion. In the 660’s AD the Arabs began their conquest of Sicily. This was very thirsty work conquering the island. They brought Sarbut (sorbetto in Italian, sherbert in English) with them and needed somewhere to chill it so they took snow from Mount Etna and stored it in caves formed by ancient lava flows and flavoured it with Sicilian lemons which are in abundance on the slopes of the volcano. Mount Etna is like a natural freezer even in the summer, from October to March you will see snow which winter winds blow into crevices and lava caverns which become insulated by volcanic ash. After the Arabs left Sicily the Sicilians carried on this method putting the ice into containers and that is how the granita was born. Granitas are usually served with warm Sicilian brioche which is a soft sweet bread made using Marsala wine and honey for a unique taste. You will probably not find granita in winter months in Sicily until spring has sprung as it is too cold for the Sicilians to consume.

Tomatoes … I know that tomatoes are around all year but there is something about spring to me that seems quite tomatoey and spring is peak tomato season in Sicily. An intriguing site you will see as you travel around the low hills of the south eastern corner of the island are curious long white tunnels, hundreds of them, leading down to the sea. These are the tomato farms of Sicily. The soil in this area is perfect for growing tomatoes being close to the sea. The saltier the land the more the tomato reacts becoming sweeter which balances out the acidity. Calcium in the soil makes them nice and firm. The temperature, the sun, the sea and the salt create the perfect tomatoes. In Sicily they grow a variety of tomatoes, from little clusters of cherry tomatoes and large salad tomatoes to ugly ribbed ones that have an exotic taste. These green and red ribbed tomatoes are a variety called "Cuore di Bue," which means “ox heart". It is a large, meaty, oxheart-shaped tomato, often orange-red in colour when ripe and is popular for slicing and made into sauces. They are used a lot in Sicilian dishes.Whilst on first look they look unappealing when you cut and slice them they have a lovely shape like a flower and are great to grill, serve as part of a salad, use as a sandwich filling or enjoyed on a slice of toast.

Cultural Sites and Museums,

Walking and Hiking ... Sicily offers diverse walking and hiking opportunities, featuring dramatic volcanic landscapes on Mount Etna, coastal trails in Nature Reserves, and rugged mountain paths in the Madonie and Nebrodi parks. Can you imagine all the beautiful spring wildflowers you will spot along the way? Sicily offers a wealth of UNESCO World Heritage sites, archaeological sites, Ancient Greek theatres and temples, and Baroque towns which are wonderful to explore in springtime sunshine. There are also many museums to meander round just in case you do get caught in a seasonal rain shower.

Visit a Garden … Gardens and parks are always wonderful places to visit and walk around in spring and here are some of my favourite places near our Sicilian house wherer I love to see Sicilian spring flowers in bloom; Gole Alcantara, Parco Trevelyan the Public Gardens of Taormina, Casa Cuseni Taormina (By Appointment), Isola Bella, the Archaeological Park in Giardini Naxos, Giardini Victoria in Trapitello (By Appointment), Radicepura Botanical Park & Gardens in Giarre and Giardini Bellini in Catania. Further afield I love Gli Aromi a Mediterrean Herb Farm in Scicli, Orto Botanico in Palermo and Giardini della Kolymbethra in Agrigento.

Gole Alcantara … The Alcantara Gorge (Gole Alcantara) is an absolute must visit in spring. We can never resist a visit and it is always a fun dog walking adventure for Duke. The name Alcantara derives from the Arabic word 'Al Qantarah' which means arched bridge. The formation of the riverbed of the Alcantara River dates back to about 300,000 years ago, however the current aspect of the river in the section of the gorge dates back to formations that occurred in the last 8000 years. There are trails you can follow with scenic views of the gorge from up above surrounded by much beautiful flora and fauna. The trails can be enjoyed in different ways, there is a shuttle bus tour in a small electric bus, you can explore on a bike or by foot and paws on a self walking tour. On these trails you become at one with nature walking through aromatic botanical gardens boasting tropical plants, citrus trees and many herbs and after you can take a lift down to the icy river to dip your toes and refresh your feet after your walk.

The Taormina Spring Festival ... The Taormina Spring Festival is when Taormina dresses up in colours for the arrival of Spring with a procession of traditional hand painted Sicilian carts adorned with flowers and performances by folk groups dressed in traditional costumes. Meanwhile the restaurants, bars, boutiques and shops take advantage to adorn themselves with garlands of flowers around their doorways on Corso Umberto.

Mount Etna ... Spring is a wonderful time to visit Mount Etna when the volcano is full of wildflowers. The Genista Aetnensis known as the Mount Etna Broom is a large shrub that boasts bright yellow flowers and it is native to Sicily. You will see this bush in bloom all over the volcano and also across the countryside. The Etna broom loves stony soil hence how it can grow on volcanic rock and ancient lava flows even on the higher levels of the volcano. As it ages the shrub can turn into a shapely small tree and can grow up to 8 metres high. The yellow flowers last from spring and all through summer and has a similar scent to jasmine. Spring is a lovely time for a picnic in one of the designated picnic areas but beware you might be joined by curious Etna cows. Mooooooo !!!!

Artichokes and Asparagus ... The artichoke season, or il momento del carciofo, brings small, firm, and violet tinged artichokes to local markets. Sicilian artichokes, known locally as cacocciuli, are known for their tenderness and versatility. Before we lived in Sicily I had never tried artichokes and I can remember one Easter Sunday lunch at a Sicilian friend’s house being presented a plate with a whole one looking up at me. I didn’t have a clue how to eat it and pulled a petal off and attempted to eat the whole thing before a member of the family shouted in Sicilian “Stop, someone tell Sarah how to eat it properly!!!” I was then given a lesson in how to eat an artichoke with the whole family around the table watching in dismay!!! Pull off the outer petals one at a time pull through teeth to remove the soft, pulpy portion of petal then discard remaining petal. I was also told to eat it all because artichokes are too expensive to waste. I asked how they had been cooked and was told that the stems are cut off completely, so the artichokes will sit flat on the plate. They are then cooked in plenty of lightly salted, boiling water which takes about 15-30 mins, depending on the size and freshness of the artichoke and of course in Sicily everything is fresh so I was told that my artichoke had only taken 15 minutes to cook. Wild asparagus is a beloved Sicilian spring delicacy mostly foraged from late winter through to early summer and are commonly used in frittatas, risotto or pasta.

Zucchini Flowers ... In late Spring into Summer there is a flower that is an edible delicacy in Sicily that you can buy in the street markets. Zucchini blossoms, also known as Fiori di Zucca, are the edible flowers of the green squash we know as the courgette. The blossoms from this vegetable have been a staple in Sicilian cuisine for centuries. Sicilians love Fritelle di Fiori di Zucca (fried zucchini fritters), the courgette flowers are simply dusted with parmesan cheese, dipped in flour and then deep fried.

Cooking Classes ... With all this delicious spring produce one of the most amazing experiences you can enjoy in Sicily is a cooking class. Everyone has their own reasons for enrolling in a cooking class and learning the intricacies of Sicilian cooking in a hands-on environment not only provides you with a unique culinary experience it is also sure to give you the skills and confidence to demonstrate your new cooking talents with family and friends, once you return home from your trip. From couples cooking classes to pizza making workshops you will be sure to find something to excite the palate of your inner amateur chef or budding masterchef star on a spring trip to Sicily.

Early Strawberries and Cherries ... As late spring heads towards summer we start to see cherries and strawberries around town in Ape's (little three wheeled vehicles) and small trucks are heaving with this luscious summer fruit with sweet little old gentlemen selling their precious produce. The village of Graniti in the Alcantara Valley is known for its cherry production and hosts a festival each year dedicated to cherries where you can find ice cream, granita, liqueurs and cakes made with local cherries. These cherries are the most biggest and plumpest and sweetest delicious cherries ever. Strawberries grow beautifully on our volcanic terrain which makes them bright red in colour. Whilst English strawberries are only waiting to ripen in England by spring in Sicily they are in full abundance. Maletto in the province of Catania is where it is said that "The best strawberries in Italy" can be found. The town is situated on the slopes of Mount Etna at 1000 meters above sea level and boasts a Festival for Strawberries of which the highlight is huge strawberry tarts which are paraded around town then shared around between the crowds. I particularly like the tiny wild strawberries which help make wonderful cakes and desserts.

Early Apricots and Plums ... Sicilian apricots and plums are prized for their intense sweetness, aroma, and high quality, appearing in markets from late spring through early summer. They are commonly used for jams, fresh snacks or in granitas. These fruits bloom early and mature at the start of May and are absolutely delicious to eat in the Sicilian sun.

Swordfish and Tuna ... Catania is Sicily’s second largest city. Some of the most important monuments are found around Piazza Duomo and it is here where you can reach the famous La Pescheria, the fish market of Catania. One of the most prominent things you will see in the market is the heads of the Swordfish. The best swordfish is caught between April and June when the fish swim through the narrow Straits of Messina. Tuna fishing is a deeply rooted tradition in Sicily and is usually undertaken in May and June. Bluefin tuna live in the Atlantic, but when they need to fertilise their eggs they cross the Strait of Gibraltar to enter the warm Sicilian seas. The tuna then travel around the sea of Sicily before returning to the cold waters of the ocean. Both these meaty fish are great grilled or in pasta and alternatively they can be served “Crudo” (Raw) and you must try “Involtini di Pesce Spada” which are swordfish rolls prepared with thinly cut slices of swordfish and a filling with simple yet very tasty ingredients such as capers, olives, breadcrumbs and tomatoes. We love grilling slabs of swordfish and tuna on our BBQ at home in Spring.

Italian Father’s Day … Italians celebrate Father’s Day (Festa del Papà) on March 19th. Father’s Day coincides with the Festa di San Guiseppe or “The Feast of Saint Joseph”. This feast is in honor of Joseph, husband of the Virgin Mary and the “earthly father figure” of Jesus. Maccu di San Giuseppe is a traditional Sicilian soup that consists of various ingredients. This dish is prepared for Saint Josephs Day traditionally to clear out pantries and allow room for springs new seasonal crops of vegetables. Crushed fava beans and fennel are the main ingredients. Of course no soup dish is complete without bread. Saint Joseph’s bread is a traditional bread also served today. It is an egg bread that allows the dough to be used for fancy bread sculpting designs. Breads in the form of crosses, staffs, wheat sheaves and images of Saint Joseph adorn the altars in churches and the family table which is eaten throughout the feast day.

Italian Mother's Day ... Feste della Mamma, the Italian Mothers Day, is always celebrated on the second Sunday in May and so flower shops across the island are brimming with bunches of flowers, bouquets and flowering plants. Sicilian Mammas are the heart of the Sicilian home and culinary tradition, passing down generations of recipes. All Italian chefs love to say that they learnt to cook from their mothers. I myself have learnt many delicious recipes and cooking techniques with thanks to our Sicilian friends mammas.

Wedding Season ... Over the past few years wedding tourism in Sicily has increased dramatically. Weddings abroad can often be more intimate, less costly and a lot less stressful with beautiful weather, which is why more couples are opting for destination weddings creating memories that will last a lifetime. Italy has always been a popular choice offering romance and a variety of venue options. Sicily is the perfect place for a fabulous and unique spring wedding destination. The climate is warm and sunny making it ideal for those looking for great temperatures with an abundance of sunshine, vital elements for a destination wedding. Glorious weather equals happy couples and very happy guests. Local Sicilian church weddings are always a delight to stumble across when meandering around cities, towns and villages.

Summer Vibes … As spring turns to summer the climate starts to turn more hot and humid, the summer tourists descend onto the island and the beaches open their lidos and offer water sports and the restaurants get busier. Dishes and desserts to enjoy get lighter like pasta and salads, semifreddo and gelato. Excursions by boat are a great idea for fresh sea air and places like Gole Alcantara are a blessing with its icy cold river to bath in. It is then time for us to leave Sicily to the tourists and to take Duke back home to London for an English summer ready to plan his Autumn trip back to our happy island. Truffle hunting is on his list of things to do this Autumn. Watch this space.

Now enjoy some of our favourite

Spring photos from last year