Fact Sheets & Video - Italy

Palermo, the frenetic Sicilian capital, is a place of cultural extremes. After decades of Mafia domination this metropolis reveals contrasts, from regal accommodation to the ancient, enchanting and sometimes decrepit old city divided by winding alleys. The old city centre of Palermo covers an area of over 240 hectares. It is one of the largest in Europe and also one of the richest and most varied. It contains over 500 palaces, churches, convents and monasteries - plus seven theatres.

One of Sicily's greatest attractions is its regional cuisine and the best way to whet your appetite is through a hands-on market day cooking class. Classes are run by Vincenzo Clemente and Mamma Lucia from Ristorante Cin Cin for groups of 2 to 8 people at one of the three main markets - Il Capo, La Vucciria or Borgo Vecchio. This is where guests will taste some of Palermo's signature foods, such as "pane con la milza" (a sandwich made of fried beef spleen served with a slice of fresh Sicilian lemon and some grated local caciocavallo cheese) and purchase seasonal ingredients to create an anti-pasto of five dishes back at the restaurant.

For something more palatial, a personally guided tour (or overnight stay) of Palazzo Conte Federico with its regal hosts, the Count and Countess Federico, is something not to be missed. This is one of the oldest and most important buildings in Palermo that is located in the centre of the old city. The tower on the south side of the palace is one of the few remaining parts of the old city wall that dates back to the 12th century.

Count Federico is a vintage car enthusiast and rally driver who can trace his lineage back to the great Emperor Frederick II, a 12th-century leader, law-maker, musician and scientist who led the cultural renaissance in the south. The hospitable Countess Federico (a soprano who graduated from Vienna, and a champion swimmer) is fluent in five languages - English, Austrian, Italian, German & French.

In complete contrast, spending some time amongst the eerie atmosphere of the corpse-lined Catacombe dei Cappuccini proves that this is definitely not for the faint-hearted! The catacombs is one of two known "museums" (the other is in Paris, France) based on a naturally occurring process of mummification. Around eight thousand bodies line the walls of the catacombs in one of the most macabre human "libraries" in the world. The best preserved example is of Rosalie Lombardo (also known as "Sleeping Beauty"), a baby girl who died at the age of two in 1920. She was the last individual to be interred into the Catacombs.

RECIPES-

PESTO ERICINO - for 4 servings of pasta.

Ingredients:

basil (about 2 cups) Use only the leaves. Do not use the stems.

peeled almonds (1table spoon)

pistachio (1table spoon)

pine nuts (1table spoon)

garlic-infused olive oil (enough to make pesto blend well. 4-6 table spoons should be enough)

cherry tomatoes ( 6-8 cherry tomatoes)

salt & pepper to taste

butter (2 table spoons)

Procedure:

Blend all the ingredients together in a small food processor. Blend until a semi-smooth pesto is achived. Make sure that it had some texture from the nuts.

In a large and heavy pan, place the pesto, 4 table spoons of garlic-infused olive oil, 6-8 cherry tomatoes (cut in quarters), the butter, and a pinch of salt.

Pour the cooked pasta of your choice into the pan. The pasta should be about 70% cooked at this time.

Add some water from the pasta pot (1cup should do it), and mix the pesto and pasta over a medium flame. Cover the pan and let it simmer for 3 to 5 minutes. If the pasta dries out, add a little more water from the pasta pan.

Serve with minced pistachio on top.

ZUCCA ALL'AGRODOLCE - SWEET AND SOUR PUMPKIN / SQUASH - Serves 4-6 people

Ingredients:

pumpkin or squash ( 2 lbs)

olive oil

garlic (4 cloves)

fresh mint (about 15 leaves)

white wine vinegar (1/2 cup)

sugar (1/2 cup)

salt & pepper to taste

Procedure:

Core and peel the pumpkin. Cut into manageble 1/2 inch slices. In a heavy pan, pour enough olive oil so it covers the whole pan. Add the crushed garlic cloves and half of the mint leaves, salt and pepper.

Put in the pumpkin slices and fry at low temp. Let the pumpkin cook on one side until it is more than 50% done.Then flip and cook the other side. Do not flip it the pumkin over and over. Otherwise it will break.

Make sure not to over-cook. When the pumpkin is about 80% cooked, take out the excess olive oil from the pan, along with the now burned mint leaves and garlic cloves. At this stage there should be very little olive oil in the pan.

Turn up the heat on high, sprinkle the sugar evenly, and let it caramelize for a few seconds. Then pour the vinegar, while gently shaking the pan until the vinegar has burned off. You know you've reached this point because the pan will have stopped flaming, and the "sauce" has a light brown color.

Serve room temperature with some fresh mint leaves as garnish, and a couple of fresh, crushed garlic cloves.

TRADITIONAL OLIVE SALAD - SERVES 6-8

Ingredients:

green olives, crushed but not pitted (1 lb).

4 garlic cloves (crushed)

olive oil (3-4 table spoons)

white wine vinegar (2-3 table spoons)

2 carots (peeled and cut into small cubes)

celery (use only the inside of the celery, including the leafy part) cut into 1/4 inch slices

oregano (1 table spoon)

salt and pepper to taste. Be careful with the amount of salt, because the olives are already salty.

Procedure:

Mix well all the ingredients in a salad bowl. Let it marinate for at least 1/2 hr before serving. Does not need refrigiration if consumed the same day.

FURTHER INFORMATION-

Air China fly return to Rome- From: $1966 ex east coast; $2169 ex west coast. For more information, call Air China on: 02 9232 7277 Prices correct at 7/8/07. Prices include surcharges, fees & taxes, subject to fluctuation. Conditions apply.

Al'italia fly one way to Palermo- From $415 ex Rome. For more information, call Al'Italia on 02 9244 2400 Prices correct at 23/8/07. Prices include surcharges, fees & taxes, subject to fluctuation. Conditions apply.

Hotel Tonic- Rooms from $242 a night twin share, includes breakfast. Valid 15/9/07 to 31/10/07. For more information, visit www.citholidays.com.au or call 1300 36 1500. Prices correct at 27/8/07. Prices include surcharges, fees & taxes, subject to fluctuation. Conditions apply.

Ristorante Cincin- Market day cooking classes From $236 a person. For more information, visit www.ristorantecincin.com Prices correct at 28/8/07. Prices include surcharges, fees & taxes, subject to fluctuation. Conditions apply.

Palazzo Conte Federico- Medieval Room, From $566 a night twin share, includes breakfast . For more information, visit www.contefederico.com Prices correct at 28/8/07. Prices include surcharges, fees & taxes, subject to fluctuation. Conditions apply.

Palazzo Tours - From $33 a person. For more information, visit www.contefederico.com Prices correct at 28/8/07

Prices include surcharges, fees & taxes, subject to fluctuation. Conditions apply.

Italian Government Tourist Office

PO Box Q802 - QVB NSW 1230

Level 4, 46 Market Street

Sydney NSW 2000

Ph: 02 9262 1666

Fax: 02 9262 1677

Email: italia@italiantourism.com.au

Or visit: www.italiantourism.com.au