En route to Enna... |
...we pass Gagliano - Castelferrato where Neolithic burial sites are clearly evident in the stark rock of the Saracen castle which was converted in Norman times and used until the mid C18th. |
Calascibetta is clearly seen across the valley from Enna. |
Enna is dominated by its Castello di Lombardia. |
Built over the site of the Sicani's Temple to Demeter. Enna was the Sicillian centre of the Cult of Demeter and Persephone. |
Eunus, a Syrian, led a slave revolt in 135BC against the Romans; for 3 years he remained undefeated. |
Youths gather, late afternoon, to play table soccer near the cafes. |
A bronze reproduction of Bernini's Abduction of Persephone was erected in the C18th. |
It refers to the belief that the site of her abduction was a field of flowers by a small lake and cavern near Enna. |
The upper floor had collapsed revealing the kitchen and oven. |
Annamaria Campione, Mariangela Ruggeri, Bartolomeo, Gaetano Siciliano, Domenico Trovato Salinaro |
While grapes may no longer be mass produced, local fruits and vegetables enrich traditional foods. |
Arancini: fist sized balls of rice, stuffed with meat & sauces and deep fried. |
Vastedda: bread stuffed with ham & cheese. |
Nfascia: layers of puff paistry folded around a creamy filling... |
...flavoured with elder flowers. |
Canoli: paistry tubes with ricotta filling. |
Sicilian Tamina & Rusello wheats are harvested in June & July and are often mixed. |
AGAI stone grind the wholegrain wheat to ensure moderate temperatures inorder that the sugars don't cristalise. |
100 kilos take an hour to grind. The flour is sifted and bagged. |
Some is sold directly and some is mixed to produce pasta... |
...which is slowly dried to ensure optimum quality. |