The day we arrived in Lipari, one of the seven of the Aeolian islands in north west Sicily, the chef went shopping with out me. Oh sob, but I asked him he better come back with a pastry with some nutty fillings with a scent of cinnamon.
You could hear the chef’s sigh, “pastry again…”

He did come back with a pastry filled with some chocolates but there was I was trying to explain to him again how it did look like.

I really have no idea how it is called. In July 2006 when we did our first trip with this boat months after she was launched we were in Lipari.
It was a trip non of us will ever forget because Italy won the World Cup against France that day.
And because we had a nanny on that trip I had more free time to go out with the chef.

My memory of it was the scent of the cinnamon and the intricate design of the pastry.
I was in town with the chef to help him with the shopping, rather to escape work, when we passed the bakery that literally engulfed with aroma of cinnamon.
That I went in and asked the lady which one is that the smells so great.
My memory of it was the shape and the taste that feels so Christmassy.

So the chef went out the next day again this time round he found the pastry, the wrapper says<
NOCATOLE ….prodotti tipici eoliani
Searching more information this is what I found out.
The “Nacatole” are traditional sweets of ancient origin, of various forms, which are prepared in families and local bakeries during the Christmas period. They are also sold throughout the year. This typically is consumed fresh and combines beautifully with the classic dessert wines such as Malvasia.
The little cellophane bag he brought cost €7.50 , well am not too surprised since it must be artisanal and from the flavour I know it has not been made months ago but rather very fresh.

I did search further information about how this pastry made and on the Lipari Biz site there is this interview.
how the pasty is done, there is no need for translation the video speaks for itself.

It is made of :
farina 00 (flour), strutto (lard) ,uova (eggs),zucchero (sugar),canella (cinnamon),mandorle (almonds), mandarini (mandarin),vanilla and vino bianco (white wine).

Few days later we were in Panarea the chef surprised me with another bag, this time though the the pastry have more fanciful design like flowers etc and there were round , oval shapes but before I could take photos of them, the crew already ate them all.

Other than terrific pastry the island full of capers and the fishmonger sells fresh tuna and swordfish.
Photos around the Aeolian… click the links below.

Lipari
Eolian .. Stromboli, Panarea, Lipari,
Panarea

I first discovered this place in 1998 when I was based in Golfe Juan, thats just a train stop before Cannes, where all the glamour and glitter is.

Few boats down from ours was with Greek crew. One night they have asked me to join them for dinner at their boat and one of the crew arrived with bags full of kebabs. As they said the closest to home, thus the nearest to gyro or souvlaki we have in Greece.

And there were boxes of baklavas, I was in trance literally. Then I realised the boxes of baklavas we had on our boat came from the same shop.

Thus the beginning of my closest to home gyro in South of France.
Al Charq is situated just behind the posh Martinez Hotel in Cannes. I would meet up a Greek friend here for a quick bite and he would buy me some pieces of baklavas. Think the prices for the sweets are far to exorbitant, so having a piece or two is lovely treat.

Last Friday, we were anchored off in Cannes for the annual firework festival. In synchronised mind the crew whispered the same word. Kebabs.

Al charq?

In chorus … oui sil’ vous plait

AL CHARQ
20, rue Rouaze
06400 Cannes

Growing up in the Philippines, I could never understand my mother’s excitement when she was given aubergines and I would find her grilling them to burn the skin , then see her either beating eggs to make a torta or chopping tomatoes and onions for augbergine salad.

I never really had any affinity to these lovely vegetables until I found myself experimenting on food and cooking itself. Perhaps through blogging I have discovered so much about Filipino cooking.

What I love best on this torta (aubergine omelette) is the smokey taste of the grilled aubergine.
I don’t have charcoals to grill them over so I use the oven.

It’s really easy.
Simply prick the skin with a fork
Broil them until soft

Cool the aubergines. Then peel, I normally put the peeled aubergine on a paper to drain the excess liquid.

Beat one egg and coat the aubergine thinly.

Heat up oil on a non stick pan, once hot gently brown the aubergine and flip slowly try to keep the stem intact.

You can eat this cold as well but I prefer this hot which I paired with the salad.

Et voila, easy comfort food.

And so I am blogging here in France … We were in St Tropez the other day and we are given weekend off.

To everybody….

I have left Florida and now in London to spend time with my sister and her family… I have few days left to get our Christmas organized with my sister and by the time I will be responding to most messages I am probably back at the warmer weather of Florida.

I wish you all Merry Christmas and to quote Charles Dickens…

“I will honor Christmas in my heart, and try to keep it all the year.”