Issue link: https://www.e-digitaleditions.com/i/724773
f a l l 2 0 1 6 | 6 1 Sicily's complex history and unique geographical position has left its mark in architecture, culture and their customs. But it is nowhere more evident than in its food, which fuses Greek, Arabic, Spanish and French cuisine. But no matter where you are in Italy, pasta is always king, no matter the sauce or noodle shape. Noodles vary from strozzapreti to this pearled pasta, used in a fennel pasta Norma. "There are dishes that have been around for over 200 years, and there is a reason they are winners." – Chef John Nocita " In Calabria, Italy, Master Chef John Nocita teaches hands-on Italian cooking, including dishes like this handmade ricotta ravioli. Sitting on the terrace outside of Master Chef John Nocita's kitchen, high up in the clouds overlooking the Ionian Sea, you begin to understand why Chef Mark McDonald of the Old Vine Café in Costa Mesa, CA, returns here year after year. Not many accomplished chefs return to their men- tor's kitchen, but this chef mentor is different. Chef Nocita is an institution in Italian regional cuisine. Here in Calabria, in the far south region of Italy, where sea water surrounds the views and the air is like liquid gold, Chef Mark comes back to the place where he learned to cook regional Italian cuisine a mere 11 years ago. But more than that, he learned to embrace this region of Italy and its people. Now, he leads culinary and travel tours throughout Italy so that others can learn to love and embrace it too. Chef Mark believes that there is no way to appreciate authentic Italian food without going to the source. Chef Mark and Chef Nocita are ready to take you there on their Splendors of South Italy tour that they lead annually in the spring. It is a culinary adventure through South Italy in the regions of Calabria and Sicily, and along the way, guests get to not only enjoy Italian cuisine, but they get to learn about regional influences from two experts who weave their knowledge of Italian cooking, cuisine and culture into the trip.