The Hidden Table Under The Sicilian Stars
Who doesn’t dream of cooking dinner in a vineyard a Sicilian castle? I’m sure most people would rather be the ones seated at the dinner in a Sicilian vineyard. But when I was asked by my friends at Castello Inici to cook dinner for 25 of their friends, I hopped on a plane and flew to Sicily!
Just 20 months ago I was introduced to Peppe, the owner of the 13th century Greek castle, Castello Inici. It happened while I was drinking an espresso in Rome with my friend Allessandra who owns the b&b where I was staying. I told her I wanted to go to Sicily, but I didn’t know anyone there. She found a business card from a previous guest, Maria, who made olive oil in Sicily at an ancient Greek castle. She called Maria and told her I wanted to come. Since Maria spoke no English she introduced me to Anca, the publicity manager of the castle who spoke perfect English. Anca insisted on picking me up at the Palermo airport and she whisked me off to the castle, 40 minutes away. It was there that I met Peppe, the owner (we call him King). Peppe had recently purchased the castle and had already begun tending the acres of vineyards and olive groves. I spent a few days with Anca and Peppe as they shared their dreams of making the best wine and olive oil in Sicily, and someday restoring the castle into a guest house for people to enjoy the tranquil atmosphere with the most beautiful views in Sicily. We quickly became close friends, and they offered me an open invitation to visit anytime.
I’ve returned to Castello Inici 3 times, and most recently after the request to cook for their friends, I returned with a suitcase full of ingredients and tools. I didn’t want to cook Italian food for a group of Italians (that wouldn’t be very smart). So, I planned a menu with recipes from around the world, in hopes that there would be flavors they had never tried before. Anca’s 14- year-old daughter, Adrianna was my sous chef, and we cooked for 2 days while Anca set the long table under a canopy of grape vines. Peppe took me to his hometown of Paceco where his favorite butcher sold him rib eye steaks and local sausages. Back at the castle, Peppe built a fire with olive branches where I grilled the meat, peppers, and flatbread.
The guests began arriving at sunset and we served glasses of Traminer and Chardonnay, the white wines Peppe had recently bottled. I served crostini topped with caramelized onions, rosemary, fresh pear, and speck. The guests were all friends of Peppe and Anca, mostly business associates and family members. They all marveled that the setting was incredible, and they’d never been to such a dinner. Once they were seated (it took a while to rally them to the table!), chopped salad with dukkah (spiced almonds and seeds) was plated in front of them. Of course it was dressed with extra virgin olive oil from the castle, and salt from nearby Trapani. I made a huge pot of Cuban black bean soup that I ladled into bowls near the table. The remainder of the meal was served family-style on platters and bowls passed from one end of the table to the other. Grilled flatbread was passed with bowls of hummus and muhammara. Scalloped potatoes with green chiles from my garden at home, and platters of grilled meat topped with chimichurri were to follow. Lastly, I passed double chocolate brownies that were gobbled up with smiles on every face.
Most of the guests spoke very little English, but they did their best to communicate their appreciation for such a beautiful occasion. I was hugged and kissed and told “Congratulations” more than I can describe. One gentleman told me 3 times, “I will always remember you”. For me, that pretty much sums up why I love to feed people. It’s not just so they will remember me, but so they will remember the experience, the food, the flavors, the joy of communing around a table with friends without the stresses of life. That is what happened that beautiful night in Sicily under the grapevines and the stars above.
I am forever grateful to Anca and Peppe for trusting me to prepare a feast for their guests. The friendship we have formed is unique and precious. The day after the dinner I drove south to Ortigia to rest. When I arrived I received a call from Anca saying she and Adrianna were coming to meet me for the day so I wouldn’t be alone (that’s the Sicilian way). We had a marvelous time recalling the previous days of preparation and anticipation of the first vineyard dinner at Castello Inici.
Peppe and Anca have already begun planning the next dinner in 2025, and I look forward to making it even better. Meanwhile, their olive oil and wine will be arriving to my home in Tulsa for me to share with my friends and dinner guests. I may not have a trellis of grape vines, but I will do my best to offer the Sicilian hospitality that has been shared with me.
