tag:blogger.com,1999:blog-58317329027799547152024-03-04T23:36:58.633-08:00l'oste e il sacrestanoBENVENUTI SUL BLOG DELL'OSTE E IL SACRESTANO
MI PIACEREBBE REGALARVI
UN PEZZO DEL MIO ESSERE SICILIANO.
PEPPE BONSIGNOREl'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-5831732902779954715.post-82939449317757145432009-10-05T07:06:00.000-07:002009-10-05T07:17:13.038-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGZVAtd6U5P4RN1TGwnWM9P4PTjC8BZ68kjbVbG42BTMMMgfmZD80PWY17QQMrJw7HxnwYTFgP2MlE7dHHz7OhH5w9Gn6QT2JYSr8gmtFjjiqbbI967mLnuBNvLt2FlXwj1n23KyicB9m/s1600-h/2+aprile+2007+011.jpg"><img id="BLOGGER_PHOTO_ID_5389119632502150434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGZVAtd6U5P4RN1TGwnWM9P4PTjC8BZ68kjbVbG42BTMMMgfmZD80PWY17QQMrJw7HxnwYTFgP2MlE7dHHz7OhH5w9Gn6QT2JYSr8gmtFjjiqbbI967mLnuBNvLt2FlXwj1n23KyicB9m/s400/2+aprile+2007+011.jpg" border="0" /></a><br /><div>VIVO DI CUCINA,DEI SUOI RUMORI CHE MI PIACE ASCOLTARE ANCHE IN TV, CHIUDO GLI OCCHI E ASCOLTO QUEI SUONI CHE VENGONO DALLE CUCINE DEI GRANDI CHEF, MI TRASPORTANO IN UN MONDO PARALLELO DOVE MI ESTRANEO , E DA DENTRO MI VIENE UNA VOGLIA STRANA CHE E' DIFFICILE DA SPIEGARE, E' COME UN' ENERGIA CHE MI SPINGE ALLE VOLTE AD ALZARMI DALLA SEDIA O DAL DIVANO PER PRENDERE APPUNTI PER UN NUOVO PIATTO O MODIFICARE UN PIATTO <span class="blsp-spelling-error" id="SPELLING_ERROR_0">GIA</span>' ESISTENTE,LA CUCINA VIVE DENTRO DI ME COME UN ORGANO AGGIUNTO ,<span class="blsp-spelling-error" id="SPELLING_ERROR_1">VERO</span> E' CHE CI SONO GIORNI DI TOTALE APATIA E QUINDI TUTTO E' MECCANICO MA FA PARTE DI ME DEL MIO ESSERE ,ESSERE SICILIANO O ESSERE <span class="blsp-spelling-error" id="SPELLING_ERROR_2">PEPPE</span>.</div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-75859711684833125032009-10-01T06:53:00.000-07:002009-10-01T07:40:12.529-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4bjxVHAHRQ2TlJDy16UMFl8kY0_4xNeha5sBhhN-k9sFXvRSVGHc0FxpqVd1csd8m9Leph8wfRNAcSXIoDoB4RoHnbzG-GNBpOZXXJ2baA5egb8UG5uLNOkCpjQHU9ROn1KK7Pfk-KCF/s1600-h/foto+di+mio+suocero+preferito+142.jpg"><img id="BLOGGER_PHOTO_ID_5387630664509706146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 310px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4bjxVHAHRQ2TlJDy16UMFl8kY0_4xNeha5sBhhN-k9sFXvRSVGHc0FxpqVd1csd8m9Leph8wfRNAcSXIoDoB4RoHnbzG-GNBpOZXXJ2baA5egb8UG5uLNOkCpjQHU9ROn1KK7Pfk-KCF/s400/foto+di+mio+suocero+preferito+142.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Gc5HT36yQokXqiL_MLEqL177MJZb-Tc4XCzc7EEXAomxD_VFz4PTp_KkZdpGEnHqlRgmFOjVacasQyJGFfygmRcGTcUY-DwbVqvMy7qdjKEg00hvS5SuDvtHesS3SJLOyCDVqhuabsVv/s1600-h/foto+di+mio+suocero+preferito+042.jpg"><img id="BLOGGER_PHOTO_ID_5387630513877478274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 310px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Gc5HT36yQokXqiL_MLEqL177MJZb-Tc4XCzc7EEXAomxD_VFz4PTp_KkZdpGEnHqlRgmFOjVacasQyJGFfygmRcGTcUY-DwbVqvMy7qdjKEg00hvS5SuDvtHesS3SJLOyCDVqhuabsVv/s400/foto+di+mio+suocero+preferito+042.jpg" border="0" /></a> At the mount of the Salso-himera shut in between the latter and the eastern slopes of the hill called " the Mountain", modern Licata appears as the heir to a history of two millennia.</div><div>Frequentation of the site in the archaic age too was historically known, the mountain of Licata having already been identified with the historical Eknomos mountain on which in the age of Phalaris there was a phrourion of the tyrant of agrigento on which the legendary broze bull was placed.</div><div>the Badia archeological museum, which collects the item yielded by the explorations conducted by the superintendence in hte last three decades, is houses in a sixteenth-century cistercian conventual complex, partially adapted for the new used.</div><div>it is located in the heart of the boroque town, a hinge between the grandiose san. francesco convent, the salvatore church and the sant'angelo convent and church.</div><div>the museum structure occupies the cloister and part of the ground floor rooms of the monastic complex.</div><div>the collections, distributed in six rooms in the north and east wings, are exhibited with topographical criterion and chronologically.</div><div>the mountain of licata is certainly the most characteristic element of the licata land-scape and tha place in which there are concentrated and appreciated the landscape, architectural, archeological, natural and cultural values in general in the territory west of the town, as far as the charming mollarella gulf.</div><div>is the series of art nouveau villas, built in the early years of the twentieth century, when the sulphur trade and the harbour activities favoured the formation of a rich industrial and landowning middle class.</div><div>ernesto basile was also called in to design a build.to him we owe the design of the new town hall, deriving from the trasformation of an existing building, the santissima trinità church.</div><div>the territory of licata goes for about 20 km along the coast, which is very varied, passing from the long sandy stretches east of the town to the fascinating bluff of the mountain and mollarella- poliscia to the west.......</div><div>......TYPICAL PRODUCTS.....</div><div>fresh fish( mullet, octopus, sole,anchovies, prawns, cuttlefish)</div><div>tomato, olives, eggplants, courgettes, artichokes, salted ricotta, sheep's and goat's chees, cantaloupes, cannoli, mustaccioli, almond and honey confectionery, non-industrial granita and fresh fruit ice creams.</div><div> </div><div>EVENTS......</div><div> </div><div>easter good friday, procession.</div><div> </div><div>feast of the patron saint.angelo</div><div>2-6 may</div><div>on the morning of the 5 may, parade of " barded of she-mules" and after sunset cortege of san.angelo with barefoot running sailors carrying the silver urn on their shoulders............</div><div>.......welcome in licata!!!!!!!!!!!!!!!!!!!<br /><br /></div><div></div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-14820080957083622592009-09-29T01:43:00.000-07:002009-09-29T01:44:46.072-07:00Hi friends of the oste e il sacrestano, Let you know that NEWSSTAND AND 'OUT THE NEW NUMBER OF "I LOVE SICILY" WHERE YOU WILL FIND INSIDE A nice DEDICATED TO NINE Sicilian provinces, WITH BEAUTIFUL PICTURES OF SOME OF OUR DISHES, WHAT THE spaghetti with seaurchins, cannoli e spatola( long silver fish). good bye my friendsl'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-13622567899714326862009-09-29T00:34:00.000-07:002009-10-01T06:35:47.066-07:00SALVE AMICI DELL'OSTE E IL SACRESTANO,<br />VI COMUNICO CHE IN EDICOLA,E' USCITO IL NUOVO NUMERO DI "I LOVE SICILIA" DOVE ALL'INTERNO TROVERETE UN BELL'ARTICOLO DEDICATO ALLE NOVE PROVINCIE SICILIANE, CON DELLE BELLE FOTO DI ALCUNI NOSTRI PIATTI;QUALI LO SPAGHETTONE CON I RICCI,IL CANNOLO E LA SPATOLA.<br />UN SALUTO A TUTTI I LETTORI<br />E RICORDATEVI "CHE A PANZA CINA GODA NO U VISTITU NOVU"<br /><br />Hi friends of the host and the sacristan, Let you know that NEWSSTAND AND 'OUT THE NEW NUMBER OF "I LOVE SICILY" WHERE YOU WILL FIND INSIDE A nice DEDICATED TO NINE Sicilian provinces, WITH BEAUTIFUL PICTURES OF SOME OF OUR DISHES, WHAT THE spaghetti with the ,Sea urchin THE Cannoli and a spatula.l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-52377444864086350712009-08-11T10:40:00.000-07:002009-08-11T10:43:43.172-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfT8RfDaN9I6Mm9e4p7BDtjlwv9Tnw3Y5eTDWOY3q2ebIMMdmHxVxsr6Mc7MLABNc7htMqOJy6A6nwhgP0rcKRWMqSMp5IAvf4eLp2t553VMHqHUSYx-QY4MrItBsqGgkYMXmLY2tRxRy/s1600-h/spaghetti+ai+ricci+035.JPG"><img id="BLOGGER_PHOTO_ID_5368763247452372754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfT8RfDaN9I6Mm9e4p7BDtjlwv9Tnw3Y5eTDWOY3q2ebIMMdmHxVxsr6Mc7MLABNc7htMqOJy6A6nwhgP0rcKRWMqSMp5IAvf4eLp2t553VMHqHUSYx-QY4MrItBsqGgkYMXmLY2tRxRy/s400/spaghetti+ai+ricci+035.JPG" border="0" /></a><br /><div><span style="font-size:130%;">CHI BEVE VINO SICILIANO CAMPA 101 ANNI.</span></div><br /><div><span style="font-size:130%;">WHO EAT AND DRINK SICILIAN FOOD LIVE 101 YEARS.</span></div><br /><div><span style="font-size:130%;">PEPPE & CHIARA</span></div><br /><div></div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-69895792837833267552009-08-07T10:29:00.000-07:002009-10-01T06:49:23.985-07:00LO SPAGHETTONE CON RICCI E POMODORO CONFIT<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVzL69p7KqqjqOle-zAWq8ty6aQTwLLF461ir98GZ2RLrYc1_JRKjcsk4_TSozHHB3RA7ykC7EKHGkey6V-fmrYYLODceQNHCJkxTJuvIK4lD-FMeoFElkZKsyvMp1l6fdl02IgiuFEiA/s1600-h/spaghetti+ai+ricci+069.JPG"><img id="BLOGGER_PHOTO_ID_5367277984786768946" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVzL69p7KqqjqOle-zAWq8ty6aQTwLLF461ir98GZ2RLrYc1_JRKjcsk4_TSozHHB3RA7ykC7EKHGkey6V-fmrYYLODceQNHCJkxTJuvIK4lD-FMeoFElkZKsyvMp1l6fdl02IgiuFEiA/s400/spaghetti+ai+ricci+069.JPG" border="0" /></a><br /><div><strong><span style="color:#000000;">QUESTA E' LA MIA VERSIONE DELLA PASTA CON I RICCI.</span></strong></div><br /><div><strong>SPAGHETTONE DI GRAGNANO CON RICCI E POMODORO CONFIT.</strong></div><br /><div><strong>INGREDIENTI: CREMA DI AGLIO-PEPERONCINO FRESCO-PREZZEMOLO-POMODORO SBOLLENTATO SFILETTATO E COTTO IN FORNO PER 2 ORE A 60 GRADI E UNA VENTINA DI UOVA DI RICCIO.......</strong></div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div><div><strong></strong> </div>Spaghetti with a sea urchin and GRAGNANO OF TOMATO CONFIT. INGREDIENTS: CREAM OF RED PEPPER-GARLIC-PARSLEY FRESH TOMATO-Blanch trimmed or cooked in the oven for 2 hours at 60 degrees and about twenty sea urchin<br /><div><strong>BUON APPETITO</strong></div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com2tag:blogger.com,1999:blog-5831732902779954715.post-20779180781370751492009-07-28T09:19:00.000-07:002009-10-01T06:39:46.358-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgA0skcWfsktuTaK0rKdzZFFnvm-D75wXVajKRUW-r5E_OCvhU03Kq9l9xLVMBa1d5tNCQRMu78kKsDAfaBQZG91hxfvvk9PMVV0jQ_Amg4pa-pp8uglKpaXAGRyjLkX17TnECtbAUdQgS/s1600-h/foto+di+mio+suocero+preferito+101.jpg"><img id="BLOGGER_PHOTO_ID_5363547723408165698" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 283px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgA0skcWfsktuTaK0rKdzZFFnvm-D75wXVajKRUW-r5E_OCvhU03Kq9l9xLVMBa1d5tNCQRMu78kKsDAfaBQZG91hxfvvk9PMVV0jQ_Amg4pa-pp8uglKpaXAGRyjLkX17TnECtbAUdQgS/s400/foto+di+mio+suocero+preferito+101.jpg" border="0" /></a><br /><div><strong>ECCOVI UN IMMAGINE DI LICATA, RIDENTE CITTADINA DELL'AGRIGENTINO, LICATA E' SUL MARE, UN MARE SPLENDIDO CON SPIAGGE BELLISSIME, ACQUA TRASPARENTE. MA LE PAROLE SERVONO BEN POCO DAVANTI A QUESTA IMMAGINE</strong></div><div><strong></strong> </div><div><strong>HERE IS A PICTURE OF LICATA, a charming town DELL'AGRIGENTINO, Licata E 'ON THE SEA, BEAUTIFUL SEA WITH A Beautiful beaches, clear water. BUT THE WORDS USED very little before this image</strong></div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-85865872435617008912009-07-26T10:29:00.000-07:002009-10-01T06:38:20.857-07:00I MIEI PENSIERI<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGK8Jqfmtonq-6XXKU3Ilo-GCDIVe2FIQjeMP16jA7reTm7tFD0m7CTzq15rGBEYqSi6XBkM5Pdtse2EOcDFZ_Fp6jJ7i10Z7EiDmMojDsYVF_8NtVVY9lddE0GhFg9JRghTAV54s0TgL/s1600-h/22+luglio+2009+072.JPG"><img id="BLOGGER_PHOTO_ID_5362824210548384738" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGK8Jqfmtonq-6XXKU3Ilo-GCDIVe2FIQjeMP16jA7reTm7tFD0m7CTzq15rGBEYqSi6XBkM5Pdtse2EOcDFZ_Fp6jJ7i10Z7EiDmMojDsYVF_8NtVVY9lddE0GhFg9JRghTAV54s0TgL/s400/22+luglio+2009+072.JPG" border="0" /></a><br /><div>SALVE AMICI LE GIORNATE CORRONO LENTE ED INESORABILI,MA NOI SIAMO SEMPRE QUI A CREARE PIATTI NUOVI,A RIELABORARE VECCHIE RICETTE DI MIA NONNA TINA,GRANDE DONNA CHE SAPEVA CUCINARE DEI PIATTI STREPITOSI ,CERTE VOLTE MI BASTA CHIUDERE GLI OCCHI E FARE UN TUFFO NEL PASSATO PER RIASSAPORARE QUEI SAPORI CHE SI SONO PERSI.</div><div>QUESTE SONO LE TAGLIATELLE DI PASTA FRESCA FATTA DA NOI CON CALAMARETTI SPILLO E TENERUME.</div><div> </div><div>HELLO FRIENDS DAYS running slowly and inexorably, BUT WE ARE ALWAYS HERE TO CREATE NEW DISHES, to rework old recipe of my grandmother TINA GREAT WOMAN WHO KNEW OF COOKING COURSES hit, Sometimes I Just close your eyes and take a dip IN THE PAST to taste those flavors that have been lost. THESE ARE MADE FROM FRESH PASTA NOODLES TO U.S. WITH NEEDLE AND squid and tenerume( leaf of zuchino)</div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-49703691740272656782009-07-20T07:57:00.000-07:002009-10-01T06:45:48.550-07:00l'oste e il sacrestano di peppe e chiara<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VDdx7O0eAazu3BLI8MoxZ2igXoB7Y1yOtlm25mGv97pf_5IpmgEw8NJjfRBXQFDAynDcFZIIBgTKGKG-hbZ5K32Rslc6g4V2WGHpobrJPt6gI9EIrWpzurE1wxcuQJ-5J7hOzhlI8OS6/s1600-h/2+aprile+2007+341.jpg"><img id="BLOGGER_PHOTO_ID_5360558217534662242" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VDdx7O0eAazu3BLI8MoxZ2igXoB7Y1yOtlm25mGv97pf_5IpmgEw8NJjfRBXQFDAynDcFZIIBgTKGKG-hbZ5K32Rslc6g4V2WGHpobrJPt6gI9EIrWpzurE1wxcuQJ-5J7hOzhlI8OS6/s400/2+aprile+2007+341.jpg" border="0" /></a><br /><div><br /><br />sono passati quasi 5 anni dalla nostra apertura ed eravamo ancora fidanzati quando abbiamo deciso di iniziare questa nuova avventura, spinti dalla voglia di creare qualcosa di diverso che però avesse delle radici ancora ben piantate a quella che è la tradizione di una volta.<br />L'Oste e il Sacrestano si chiama così perchè si trova all'interno di una sacrestia sconsacrata nel 1936, il locale è un accogliente luogo di ritrovo con 24 posti nel centro storico di licata, abbiamo voluto apportare poche modifiche all'interno del locale per non intaccare il locale originario lasciando una nicchia del 300 e un muro cantoniero all'interno.<br />la nostra giovane età 30 io e 27 chiara è stata la molla per dare uno sprint in più al nostro locale.io sono un autodidatta "malato" di cucina come mi definiscono gli amici, infatti è da quando avevo 11anni che mi diletto ai fornelli.<br />la mia è una cucina basata su tutti i ricordi della mia infanzia incentrata sui profumi e sapori della mia terra bagnata dal mare dove cerco con nuove tecniche di esaltare senza strafare i prodotti che esso ci da.<br />ci sono molti piatti a cui sono molto legato perchè ricordano tempi passati, i profumi per le strade e i rumori della domenica e sto cercando con pazienza di farli rivivere all'interno dell'osteria.<br />i piatti a cui mi riferisco sono : la caponata, da noi un po alleggerita, che in estate abbino al nostro favoloso gambero rosso panato con pane alle erbe e scottato in forno, l'insalata di mare tiepida servita su un emulsione di patata al timo e julienne di sedano e goccie di aceto balsamico ristretto o un piatto nuovissimo il merluzzo di licata al cucchiaio servito su un elisir di pomodoro piccadilly cotto in formo con fili di olio al basilico, ma la mia cucina non è prettamente di mare mi piace cimentarmi molto con piatti a base di formaggi come il "mizzica" un tortino di melenzane grigliate intervallate da ricotta fresca di pecora lavorata con basilico e origano servito con spremuta di pomodoro ciliegia.<br />fra i primi più apprezzati il più richiesto è la "poesia di terra e di mare", cioè un tagliolino di pasta fresca con code di gambero rosso,il succo delle loro teste cotta all'interno di un brodo di cicale e adagiata su una crema di zucchine al profumo di zafferano, fra i secondi che mi piace sempre citare ci sono il filetto di manzo ragusano scottato e accompagnato da crema di nero d'avola al rosmarino e il tocco di cernia con pane al profumo di limone servito con un battutino di peperone cotto a bassa temperatura, questo solo quando il mare ci offre i suoi frutti, pertanto ci dengo a dire che da noi non cè il menu alla carta perchè ci affidiamo solo alle regole del mercato quindi ogni mattina si fa la spesa e si elabora un menu che durerà l'intera giornata seguendo quelli che sono i ritmi della natura.<br />anche per i dolci cerchiamo di cambiare un po le regole del gioco, infatti abbiamo elaborato dei piatti si tradizionali ma apportando novità alla pasticceria locale.pertanto da noi troverete il cannolo scomposto o il "beddramatri" o il "fillo" tutto abbinato ai nostri nostri vini liquorosi che fanno parte di una carta dei vini che comprende a oggi 250 etichette per lo più regionali.chiara,oggi mia moglie,gestisce la cantina e da 2anni ha aggiunto in carta anche delle birre artigianali prodotte in sicilia molto apprezzate.detto ciò mi auguro di aver suscitato un po di interesse in voi e se volete potete venirci a trovare a licata in via sant'andrea 19.</div><div> </div><div> </div><div>It has been almost 5 years from being open and we were still engaged when we decided to start this new adventure, motivated by the desire to create something different but still had roots firmly planted in what is the tradition of yesteryear. The landlord and the clerk is so named because it lies within a sacristy desecrated in 1936, the venue is an intimate venue with 24 seats in the old town of Licata, we wanted to make few changes in the local not affect the local original 300, leaving a niche and a wall cantoniera inside. our youth 30 and I 27 was the clear spring in a sprint to give more to our locale.io are self-taught "sick" of the kitchen as they call me friends, it has since I was 11yrs I delight in the kitchen. mine is a cuisine based on all the memories of my childhood centered on perfume and flavors of my land washed by the sea where I try new techniques to enhance products without overdoing it gives us. There are many dishes that are very close because they recall times past, the smells and noises in the streets on Sunday and I'm trying to revive it patiently inside the tavern. dishes to which I refer are: the caponata from us a little relieved, that in summer combined with our fabulous red shrimp with bread bread crumbs with herbs and seared in the oven, the warm seafood salad served on a potato thyme emulsion and julienne of celery and small drops of balsamic vinegar or a new dish of cod Licata puddings served on an elixir of tomato cooked in a hot wire with basil oil, but my cooking is not purely seafood I like to try very dishes made with cheese as the "mizzica" a cake interspersed with grilled eggplant, fresh ricotta from sheep worked with basil and oregano, served with cherry tomato juice. among the top most appreciated the most requested is the "poetry of earth and sea," ie, a fresh pasta noodles with prawns red, the juice of their heads cooked in a broth of cicadas and set on a cream zucchini saffron-scented, between the seconds that I always like to mention are the fillet of beef seared and served with cream ragusan of Nero d'Avola with rosemary and a touch of grouper with lemon-scented bread served with a chopped peppers cooked at low temperatures, this only when the sea is giving us the fruit, so we dengo to say that we do not carte menu because we rely only on market rules so every morning he does the shopping and prepare a menu that will last the whole day following what are the rhythms of nature. for dessert we try to change some rules of the game, in fact we developed the dishes but it bringing innovations to the traditional Sicilian pastries. we find the split eclairs or "beddramatri" or "fill" all tied to our our fortified wines that are part of a wine list that now includes 250 labels. clear, now my wife, manages the cellar and 2 years has also added paper craft beer produced in sicilia.mi hope to have aroused little interest in you and if you want you can visit us at Licata on Via Sant'Andrea 19.</div><br /><div align="left">addio piacendo Peppe</div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-88371164673564267712009-07-20T07:47:00.000-07:002009-07-20T07:53:52.420-07:00salve amici del <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">blog</span>,come state, spero bene ,oggi <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">lunedì</span> e' il nostro giorno di chiusura.<br />quindi ci rilassiamo un po cercando di <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">programmare</span> la settimana,se avete voglia di conoscerci tenetevi in contatto sul blog e su <span class="blsp-spelling-error" id="SPELLING_ERROR_3">fb</span> che tempo permettendo saremo felici di mostrarvi le <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">varie</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">sfaccetta ture</span> dell'osteria.<br />addio piacendo <em><span style="font-family:times new roman;"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Peppe</span></span></em>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com1tag:blogger.com,1999:blog-5831732902779954715.post-90170491987922956052009-07-16T07:58:00.000-07:002009-07-16T08:06:01.847-07:00IL CILIEGINO CANDITO......E' una delle immaggini che più mi piace, la rotondità del pomodoro e il rosso acceso mi riportano indietro negli anni quando tutto aveva un sapore diverso.<br />PEPPE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiY83JkRZ11I-OZReUDm4O85UAvnnFDT_Z2e8NmT0D8c-j2xbZtMQUeF5AJQH9SHM8dUgqwilCXABsnXrBIFWRpq1ylGLKXrr_xXbE0yv9oYMRzTTu1lSodig9VM4i3tUmYqFJaHe4DU3l/s1600-h/pomodoro+014.JPG"><img id="BLOGGER_PHOTO_ID_5359073820188702594" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiY83JkRZ11I-OZReUDm4O85UAvnnFDT_Z2e8NmT0D8c-j2xbZtMQUeF5AJQH9SHM8dUgqwilCXABsnXrBIFWRpq1ylGLKXrr_xXbE0yv9oYMRzTTu1lSodig9VM4i3tUmYqFJaHe4DU3l/s400/pomodoro+014.JPG" border="0" /></a><br /><br /><br /><br /><div></div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-50573855234319669392009-07-15T15:26:00.000-07:002009-07-15T15:33:48.922-07:00<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWbnsEvKjp2sQ4maCox9mDX5TiQtJ-V69k3PTbMjgWVR9TgfmYIk4FJ4OPSzkHq44kCChRQ_VhdoNGfxC6KX64VCiRn5g2a7ZPdNbxyrUC-LITVX8pgMEfJ9i3mmnEvJ_zZ-Kv1W1coZG/s1600-h/staff+nero.jpg"><img id="BLOGGER_PHOTO_ID_5358818394467502866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWbnsEvKjp2sQ4maCox9mDX5TiQtJ-V69k3PTbMjgWVR9TgfmYIk4FJ4OPSzkHq44kCChRQ_VhdoNGfxC6KX64VCiRn5g2a7ZPdNbxyrUC-LITVX8pgMEfJ9i3mmnEvJ_zZ-Kv1W1coZG/s320/staff+nero.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOWuDTa7d831_xiB7YebxIDtF49AvttfRnupZgSnhWDFwhZCzmUh7G_4TRE_ZyNeUOXhsidzPP7x56id6mRIn0L8-F5XTQuzqEi8stbF4Jftu0gBnqGXGoA7ORSOVUlW01ZytKaNuOywM/s1600-h/firenze2007+054.jpg"><img id="BLOGGER_PHOTO_ID_5358818392250328034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOWuDTa7d831_xiB7YebxIDtF49AvttfRnupZgSnhWDFwhZCzmUh7G_4TRE_ZyNeUOXhsidzPP7x56id6mRIn0L8-F5XTQuzqEi8stbF4Jftu0gBnqGXGoA7ORSOVUlW01ZytKaNuOywM/s320/firenze2007+054.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWNXbbqk8KFZ5gcQ5tvGTa0dQ-JMTgsp7_AJW1oFizz5UZ1So5b57B1FMle8_e8lhCn699nG3oxHYWu0DSX2yYC6QW_URAYuw5qMUxhmZdsNagKldaZyfZdAbUIwGO8N02_Ldb5GIA0ue/s1600-h/il+sotto+vetro.jpg"><img id="BLOGGER_PHOTO_ID_5358818388773416450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWNXbbqk8KFZ5gcQ5tvGTa0dQ-JMTgsp7_AJW1oFizz5UZ1So5b57B1FMle8_e8lhCn699nG3oxHYWu0DSX2yYC6QW_URAYuw5qMUxhmZdsNagKldaZyfZdAbUIwGO8N02_Ldb5GIA0ue/s320/il+sotto+vetro.jpg" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7va9OTfk_csbQoZZnxoprvW0N4lU6U82ybwxiVm-7opfRtHgdYq-IWy8sHSIxOHugABjs6IVOIuqnCXdjU_4WknT_KHpU3_ALX6YBF31gcJN6ginSl3Vr89AuMJPW3QAQ_dBmrPTQ6qK/s1600-h/Briscioli1.jpg"><img id="BLOGGER_PHOTO_ID_5358818385694767762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7va9OTfk_csbQoZZnxoprvW0N4lU6U82ybwxiVm-7opfRtHgdYq-IWy8sHSIxOHugABjs6IVOIuqnCXdjU_4WknT_KHpU3_ALX6YBF31gcJN6ginSl3Vr89AuMJPW3QAQ_dBmrPTQ6qK/s320/Briscioli1.jpg" border="0" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52yR59qX1JyTvZOqopXW1ch7AYv-UPxhniwwu0Kk5B_k4IMEkqisUHsDSS1daryL3KEuOJUbbe2gzAcPN5gCKmptY7vst2tNbRBiwnMeuA16B-yVC6MOyXm5eIzZ27YwFRkNL2O4k1abe/s1600-h/BOTTIGLIE+BICOLORE.jpg"><img id="BLOGGER_PHOTO_ID_5358818373570927746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52yR59qX1JyTvZOqopXW1ch7AYv-UPxhniwwu0Kk5B_k4IMEkqisUHsDSS1daryL3KEuOJUbbe2gzAcPN5gCKmptY7vst2tNbRBiwnMeuA16B-yVC6MOyXm5eIzZ27YwFRkNL2O4k1abe/s320/BOTTIGLIE+BICOLORE.jpg" border="0" /></a><br /><br /><br />ALCUNE IMMAGINI DELLA VITA IN OSTERIA.<br /><br /><div></div></div></div></div><br /></div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com1tag:blogger.com,1999:blog-5831732902779954715.post-1596921620921706702009-07-15T15:18:00.000-07:002009-07-15T15:22:16.683-07:00ciaol'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-85192218282515607452009-07-15T15:06:00.001-07:002009-07-15T15:10:31.639-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzenFUK-Wf6f4Bifd_5YFYwdOn91qI2JLKWklvDPv-d8tf7vF4ZMFJIrzlZh62BBCsxh9uy4wm65HLwuD_pm2kSsG7EDfEAPpi3X1J3iQlaOMsVnCzflSou50_35v9_LqbLwyW_p9GqVN8/s1600-h/poesia.jpg"><img id="BLOGGER_PHOTO_ID_5358812675980356018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzenFUK-Wf6f4Bifd_5YFYwdOn91qI2JLKWklvDPv-d8tf7vF4ZMFJIrzlZh62BBCsxh9uy4wm65HLwuD_pm2kSsG7EDfEAPpi3X1J3iQlaOMsVnCzflSou50_35v9_LqbLwyW_p9GqVN8/s400/poesia.jpg" border="0" /></a><br /><div>un</div>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-48284997328902129212009-07-15T14:11:00.000-07:002009-07-15T14:13:00.283-07:00sera di mezza estate ore 23:12<span style="font-family:verdana;">ancora non so come si usa il blog ma vi prometto che mi impegnero' affinche io possa renderlo interessante.</span>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0tag:blogger.com,1999:blog-5831732902779954715.post-9986259317825449792009-07-15T08:19:00.000-07:002009-07-15T15:31:00.171-07:00grazie all'amica judy<strong><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 255, 255);">da oggi anche l'oste e il sacrestano ha il suo blog</span><br /><span style="color: rgb(255, 255, 255);">grazie all'</span><a href="http://www.divinacucina.blogspot.com/">amica americana judy</a></span><br /><br /><br /></span></strong><strong><span style="color: rgb(255, 0, 0);"><a href="http://www.divinacucina.blogspot.com/"></a></span></strong>l'oste e il sacrestanohttp://www.blogger.com/profile/12508044867161972494noreply@blogger.com0