Day #3, “oh what a day”, I asked the master chef to relax because we were going full steam ahead, and I was running out if steam. Yonathan is a connoisseur of raw materials, and he noticed (immediately) my drawer of farina. He didn’t ask and was in the kitchen @ 07h00. He immediately recognized the quality of the Sicilian flour, excited he couldn’t resist to make a fresh pasta. The logical step was to make a simple pasta with local ingredients and he did – delicious it was!….

We tried an adaptation by adding fresh hand cut meat that I chopped and marinated with fresh tomato, herbs and spices with slivers of lemon rinds. It was snowing….