Farewell to Sicily - an ode to the land of plenty

We are leaving Sicily with heavy hearts and even heavier bellies. The food here is incredible. The freshest seafood, purple shining aubergines, juicy sweet peaches and the best citrus fruits I have ever tasted. I will miss the freshly squeezed juice available on every street corner.

I bought capers on the Aeolian Island of Stromboli (which also happens to be an active volcano, see picture I took from a boat below!) to make a Sicilian classic - caponata on the BBQ (I know traditionally it's not technically made on a BBQ but that's all I have to hand and the aubergines did taste wonderfully smokey after being char grilled before being added to fresh tomatoes, charred red peppers, garlic, red wine and capers). This accompanied the freshest tuna steak - also done on the Barbie - straight from the fisherman in Lipari...

And here are some more pictures of Sicily and the beautiful Aeolian islands of Stromboli and Panerea... including an eruption...

Smoked swordfish and tuna carpaccio, Granduca terrace, Taormina

Next stop, Southern Italy. Our aim is to get across to the Adriatic coast as easily as possible. Watch this space.

Finding La Dolce Vita on the Aeolian Islands

As well as the ultimate street snacks, the Sicilians have also perfected the art of pastry. Like me, they have a very sweet tooth.

I can't believe I've never tried a cannoli until now. Pastry tubes, filled with a sweetened ricotta and often flavoured with chocolate or pistachio.

We hired a moped for a near-death ride into Lipari from our campsite in order to pick up an array of sweet treats from the best 'pastriccerie' on the Aeolian islands - Bar Pasticceria Subba on Lipari. Totally worth battling oncoming Italian drivers on the narrow winding roads for these...