Sicily is a garden. It is filled with: meadows of wild perennials; 'sacred', abundant groves and vineyards; fields of grain; hidden gardens made for retreat and silence and gardens abandoned.

The gardens of Sicily have long enticed me, nurturing a love of stillness, history and retreat. 

The Sicilian House team cooked a delicious, easy dinner on Wednesday evening using Sicilian pantry staples from the award winning UK based team at Marvellous Sicily.

All products from Marvellous Sicily are organic and made in Sicily. They are full of the deep and ancient Sicilian flavours which, says Sicilian culinary expert and writer, Mary Taylor Simeti, ‘were introduced to the island by the end of 12th century’.

Crostata di Marmelatta the classic Italian, slightly rustic, jam tart is said to have first appeared in Martino Da Como’s famous culinary book ‘Libro de Arte Coquinaria’ in 1465.

Made with a buttery, sweet shortcrust pastry often filled with a tangy marmalade it is a slice of Italian sweetness and is served all over Sicily, particularly for breakfast (it would though, also make the best dessert).

To walk down the main street of Noto, Sicily’s Baroque capital, requires an enthusiasm to be a part of the joyous theatricality of the place. (I wrote of Noto in a 2013 blog after I had spent a couple of wonderful nights in Sicily’s, ‘Golden City’ (as noted by Raleigh Trevelyan) to see the town’s famous L’Infiorata.)