What's Hidden in Our Hands?

Cher Lecteurs, Dear Readers,

Some stories unravel in books, others in kitchens. Some truths are whispered in family histories, others in the flick of a knife, the pull of a thread, the way hands move without thinking.

Miel, the chef and food stylist in the upcoming Mistress of Apples and Bécasse, knows how to create beauty on a plate. She knows the rhythm of a kitchen. But knowledge isn’t just about technique—it’s about what’s withheld, what’s passed down in silence, and what must be uncovered.

Who gets to hold knowledge? Who is kept outside of it? And how do we search for what has been hidden from us?

Here’s an Excerpt from The Mistress of Apples and Bécasse:

“Her hands moved automatically, softening butter, beating in garlic and lemon zest, her focus pulled between the mystery of the Bécasse and the whirlwind of the kitchen.

And yet, Pierre spoke to Juan in a way he never spoke to her. What did Juan, the dishwasher, know that she didn’t?”

From the hills of Taormina, overlooking the Ionian Sea. 1998.

Miel is not just cooking—she’s searching. For secrets buried in the kitchen, for what’s been passed down through generations, for what has been hidden in plain sight. Just as I have been searching for traces of my granfather Angelo’s past, piecing together lost letters, vanishing footprints, and a life that left clues in unexpected places.

In many ways, we all hold pieces of a larger story—in our hands, in our memories, in what we choose to uncover.

It reminds me of The Leopard, a new fantastico film version of this book that is available on Netflix. Don Fabrizio, the reigning prince of Old Sicily watches the world shift around him, knowing that some things will never truly change. “If we want things to stay as they are, things will have to change.” But who gets to decide what is preserved and what is lost? Check out this piece in The Paris Review about the food in the novel from which the film was based, The Leopard.

What’s something you’ve had to search for—whether in family history, identity, or something you knew was yours but had to reclaim? I’d love to hear your thoughts.

Stay tuned for more, including my upcoming IG Live bread event, where we’ll talk about history, food, and the stories we bake into our lives.

April 16 at 12:00 noon Mark Your Calendar! Learn more below!

Sicily has been honored as the European Region of Gastronomy for 2025, a recognition that celebrates its rich culinary heritage and vibrant food culture. ​ There are so many conquerers of Sicily who influenced the seductive and mesmerizing cuisine! Greek, Arabic, and the French.

This prestigious title is awarded by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) to regions that showcase unique food traditions and promote sustainable gastronomic practices. ​

Sicily's designation highlights its diverse culinary offerings, from traditional dishes like caponata and parmigiana to its renowned Pachino PGI Tomatoes and Ispica PGI Carrots. ​

Pasta con le Carote e Mandorle (Pasta with Carrots & Almonds)

A surprising but delicious way to use Sicilian carrots in a pasta dish.

A Sicilian-inspired dish that balances the natural sweetness of Ispica carrots with the depth of toasted almonds, garlic, and Pecorino. Light yet satisfying!

🌿 Ingredients (Serves 4)

✅ 12 oz Busiate pasta (or linguine)

✅ 3 tbsp extra virgin olive oil

✅ 3-4 Sicilian carrots, thinly sliced into rounds or ribbons

✅ 3 cloves garlic, minced

✅ ½ small onion, finely diced

✅ ½ cup chopped almonds, toasted

✅ Zest of 1 lemon

✅ ½ tsp fresh thyme leaves (or oregano)

✅ ½ cup grated Pecorino Siciliano (or Ricotta Salata)

✅ Salt & black pepper, to taste

✅ Optional: Crushed red pepper flakes for a little heat

🍋 Instructions

1️⃣ Toast the Almonds: In a dry pan over medium heat, toast the chopped almonds for 2-3 minutes until golden and fragrant. Set aside.

2️⃣ Sauté the Aromatics & Carrots:

Heat the olive oil in a large pan over medium heat.

Add the diced onion and sauté until softened, about 3 minutes.

Stir in the garlic and carrots, cooking until the carrots are just tender but still have a slight bite, about 5-7 minutes.

3️⃣ Cook the Pasta: While the carrots are cooking, bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup of pasta water before draining.

4️⃣ Combine Everything:

Add the cooked pasta directly to the pan with the carrots.

Stir in the toasted almonds, lemon zest, thyme, and a splash of pasta water.

Toss everything together, letting the flavors meld. Add more pasta water if needed for a silky sauce.

5️⃣ Finish & Serve:

Remove from heat and sprinkle generously with Pecorino Siciliano.

Season with salt, black pepper, and optional red pepper flakes.

Drizzle with a little extra olive oil for that final Sicilian touch.

🍷 Suggested Pairing: A crisp Sicilian white wine like Grillo or Catarratto to complement the citrus and nutty flavors.

beautiful carrots in the Arles, France market

As the cradle of the Mediterranean Diet, Sicily emphasizes a healthy and varied eating style that celebrates local produce, fresh fish, and vegetables. ​

This recognition not only acknowledges Sicily's gastronomic excellence but also reaffirms its cultural and artistic significance within the Mediterranean civilization. ​

For more details on Sicily's culinary delights and the European Region of Gastronomy 2025 designation, visit the official tourism website: ​Sicily, European Region of Gastronomy 2025.

From uncovering history to shaping the future…

Just as we trace the footprints of the past—through stories, through food, through the traditions passed down in kitchens—we also have the power to shape what comes next.

C’est si Bon! Cooking School believes that cooking isn’t just about what’s on the plate—it’s about connection, creativity, and honoring the cultures that came before us. Let’s teach the next generation how to love real food, cook from scratch, and build a future where health and flavor go hand in hand.

So check out the tastiest spring break!

Kid Chefs Asian Street Food Experience! This immersive 3-day journey will introduce kids to the flavors and techniques of handmade steamed buns, fresh sushi rolls, pickled veggies, and more—all using fresh, whole ingredients and techniques passed down for generations.

Sign up for their Spring Break Kid Chefs program here!

Rice, Citrus & Sicily’s Unexpected Culinary Crossroads 🍚

Sicilian cuisine is a mosaic of influences, from Arab traders who brought citrus and rice, to French rule, to the Silk Road itself. Just as history weaves itself into the food we eat, it also weaves into our stories—both real and imagined.

In The Mistress of Apples and Bécasse, Miel uncovers the secrets of her Nerra family, whose Sicilian roots stretch back through centuries of migration, power, and tradition.

Her ancestor, Perpetua Nerra, was known for saying:

"Make A Bread With So Many Holes, There’s Only Room For The Sky."

What does that mean? When you bake, do you leave room for the sky?

I’ll be talking about that in my upcoming IG Live bread event—where I’ll be making one of Perpetua’s legendary breads from The Bread of Dreams:

🥖 Kishk ‘Pizza’ (Manaqish bil-Kishk) with Eggplant & Tomatoes 🍆🍅

Join me as we explore the flavors, history, and mystery of Sicilian-Arabic bread traditions!

📅 [April 16 at 12:00 noon] – Mark Your Calendar!

Buon viaggio, et à bientôt, そして、またね (soshite, mata ne)!

(Wishing you a good journey, see you soon, and until next time!)

May your days be filled with delicious discoveries, stories worth uncovering, and meals that bring people together.

With gratitude & good flavors,

Dorette

Beautiful Sicilan Citrus