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DELL’OGLIO PRESENTS

The Art of Welcoming

in Sicily

Minimalists all over the world be aware: this story is not for you, here we will be celebrating opulence, grandeur, and the kaleidoscopic art of the Palermitan welcome

To celebrate the art of welcoming Dell’Oglio created a true Sicilian reception. The halls and rooms of La Bella Palermo, inside Palazzo Pantelleria, became Casa Dell’Oglio and welcomed guests from morning till late. Welcoming in Sicily means amusing and surprising, and each room was therefore animated in a special way: in the kitchen a mini cooking show, in the dining room tales of Sicilian tables, in the bedroom an exhibition on Sicilian coral and in the dining room a special concert in the shower. There are no limits to the creation of the right atmosphere, and at the centre of attention were our guests; JJ Martin and the La Double J team, journalists, and above all our clients, the ladies who express themselves via the spirit of Dell’Oglio. It is in events like this that Dell’Oglio interprets a brand and the selection, because fashion is not to be worn, but to be lived.

Our Legendary Ladies featuring
LA DOUBLE J

GAIA PALMA

The sole custodian of one of the most beautiful art collections in Palermo, welcomes us at Villa Bordonaro ai Colli. Her motto is: less is more.

NATHALIE HAMBRO

A palermitan by choice and devotion. An international artist who has chosen Palermo for its light and for its… aperitivi!

FRANCA TASCA

A true Sicilian lady: loves opening her house to friends and surprising them with various transformations and disguises.

ANTONELLA BORDONARO

She was the first in Palermo to open a noble household to the public. Famous as the only possesor of the secret recipe of the original ‘Pasticcio del Gattopardo’’.

GAIA PALMA

We are welcomed with a freshly squeezed juice of mandarin oranges picked from the gardens of the splendid Villa Chiaramonte Bordonaro ai Colli. The house has belonged to the family ‘since forever’, and Gaia’s grandfather welcomed guests every evening opening the dining room from 11pm until 6 in the morning. Then he threw everybody out into the Favorita park. The house is known as ‘Villa Carolina’ having hosted Queen Caroline of Bourbon together with Admiral Nelson, whilst King Ferdinand enjoyed himself at the Palazzina Cinese with his favourites. Guests were treated like longlost friends, with special attention paid to the choice of wine and each aperitif. Gaia loves adorning her table with seasonal fruits and flowers. 

 

Oven Baked Sicilian Suckling Pig

Ingredients:

PORK LEG

JUNIPER BERRIES

ROSEMARY

KITCHEN SALT

LAUREL

THYME

EVO OIL

1 COGNAC SHOT

The suckling pig comes straight from my farmlands in the Caronia wood.

First, I carve into the meat and fill in the cuts with some herbs I’ve picked from the garden myself: thyme, rosemary, juniper, salt and pepper.

Afterwards I heat some extra virgin olive oil in a saucepan and start browning the pork leg, covering it once in a while with a little cognac.

Once it’s browned on both sides, I place it on a tray lined with baking paper and put it in a pre-heated oven at 180-190°C.

While it cooks, I usually moisten the leg with spoonfuls of the gravy that forms on the baking tray. The cooking time depends on the size of the leg.

Traditionally, the leg is served with roasted potatoes and chestnuts that are first boiled and then baked in the oven.

FRANCA TASCA

Franca welcomed us with a breakfast fit for a Queen, served in the garden on a warm March day: fruit, biscuits, cake, coffee, juices, jams, all homemade with care and happiness. The overwhelming feeling in the house that hits you is the integration between the lives of adults and children. There is a tree house and football field in the garden. Here the family traditions are the most sumptuous that Sicilian tradition can offer. Franca amazes and is a cook that delights her guests with dishes that are always different and from the family cookbook.

Pilaf Rice alla Tasca

Ingredients x6:

2KG LACERTO (RUMP STEAK)

5 RED ONIONS

5 PINK ONIONS

(10 ONIONS PER KILO OF MEAT)

1 WHITE ONION

1 KG OF UNCLE BEN’S RICE

1 FREE-RANGE CHICKEN

HALF A STEM OF CELERY

200G OF SLICED PROSCIUTTO

6 CARROTS

1KG OF PEAS

100G OF BUTTER

2L OF WATER

SALT AND PEPPER TO TASTE

EVO OIL

First, prepare a good amount of vegetable stock with mineral water, celery and carrots. Set aside. Chop the onions into rough slices and pan fry with plenty of olive oil for a while, long enough to turn golden brown. Place the meat over heat and brown it slowly for ten minutes, turning it often. Add enough onion and broth to cover three quarters of the meat. Continue to cook. If the meat is over three kilograms, it will need to cook foe a minimum of three hours. Remove from heat and check to make sure the onion is thoroughly cooked, otherwise pourin some more water and cook it a little longer. Take the onion from the bottom of the pot and puree it, to be used later as a sauce. For the rice preparation, it is critical to first fry half an onion with 100 grams of butter. Then add in the rice and begin toasting it, careful not to let it burn. Pre-heat both the upper and lower sections of the oven. Add 500/700 dl of stock and bake for seven minutes. Fry the remaining half of the onion, while boiling the peas in salted water. Drain the peas and mix them in with the onion. Roast the chicken on the spit of the oven, then cut it into small pieces and remove all the black parts. Combine chicken, peas, and sliced bits of prosciutto with the rice. It’s a complete meal, you don’t need to prepare anything else!

NATHALIE HAMBRO

Nathalie’s house is in the heart of Palermo. A space filled with light, where the colour of objects belong to their owner express her eclectic and out of the ordinary personality. Nathalie loves Palermo in a special way, she knows every shop and artisan in the city, walks everywhere and is an expert on bread and desserts. All of these characterisics make her a true Sicilian lady. As the author of “Particular Delights: Cooking for All the Senses”, winner of the 1981 prestigious Glenffidich Award, you don’t want to miss her recipe!

Nathalie’s Pasta alla Favignana

Ingredients:

500 G PAPPARDELLE N35
100G SMALL CAPERS IN SALT
150G ALMONDS
A HANDFUL OF THINLY
MINCED ROSEMARY
EVO OIL (MIGLIO!)
HIMALAYAN PINK SALT
PARMESAN (OPTIONAL)

Half a day before starting preparation, rinse the capers and soak them in drinkable water, rinse again once more and then let them soak in the water until necessary: drain. Put the almonds in a small heath-proof container and cover with boiling water. Leave to rest for about half a day. Remove the skin, dry and finely chop. Cook the pappardelle for 10 minutes or until al dente. Meanwhile in a serving bowl, combine the capers, almonds, rosemary and olive oil. Add in the cooked pasta, mix well and season with salt to taste.

ANTONELLA BORDONARO

The queen of hostesses is Antonella Bordonaro, who welcomes us as the owner of Villa Chiaramonte Bordonaro: a manificent villa in the centre of town built by the famous architect Gaetano Basile. It was Antonella who was the first to open her palazzo to the public, before other ladies started following her excellent example. A true trendsetter! She is the keeper of an incredibile recipe for an intricate dish that combine custard and chicken livers. Tempted? Join the queue and pay attention – Antonella doesn’t tolerate mistakes!

Gattopardo Pie

Ingredients x12:

 

For the dought:

550G OF 00 FLOUR

200G OF LARD

40G GRANULATED SUGAR

120G DRY WHITE WINE

1 EGG

1 YOLK

1 TEASPOON OF CINNAMON

A GENEROUS PINCH OF SALT

 

For the custard:

6 TABLESPOONS OF SUGAR

6 EGG YOLKS

4 TABLESPOONS OF FLOUR

A PINCH OF SALT

1 LITER OF MILK

 

For the filling:

800 ML MEAT SAUCE

(CAN BE FROM EXTRACT)

1 BOILED CHICKEN

200G FRESH MUSHROOMS

200G CHICKEN LIVERS

400G COOKED

HAM CUT INTO STRIPS

200G OF SAUSAGE

240G SMALL PEAS BOILED

UNTIL AL DENTE

500G MACARONI

GRATED PARMESAN CHEESE

3 SLICED BOILED EGGS

A BLACK TRUFFLE

PARSLEY

SALT AND PEPPER

It’s best to prepare the dough the day before the pie prep.

Knead douch, lard, sugar, cinnamon, salt, the whole egg, yolk and wine.

Knead quickly avoiding touching the mixture until it gets smooth and even. Cover with a film and put in the fridge. Mix the flour, lard, sugar, cinnamon, salt, whole egg, egg yolk and wine. Knead quickly, touching the mixture as little as possible, until a smooth and homogeneous consistency is obtained. Cover with plastic wrap and refrigerate.

Prepare the custarda. Cover it with film until needed.

Combine 400g of boiled ground chicken, 200g of prosciutto cotto, 4 tablespoons of parmesan, minced parsley and a little salt into small meatballs.

Fry in a good amount of oil and set aside.

Season the chicken and prosciutto leftovers by adding some butter, then cut into thin slices. Add in the chicken livers, sausages, mushrooms, meatballs, peas and cook for a few minutes. Then place it into another casserole alongside a few spoonfuls of meat sauce. Cook for another couple of minutes so as to have a balanced mix of flavors.

In the meantime, cook the maccheroni al dente, drain and pour in the meat sauce, butter and good amount of parmesan. Lei it cool down.

Butter a 40cm cake ring, then cover base and rims with 1/3 of the thnly rolled dough (1/2cm). Make sure the dough is slightly overlapping at the rims so as to close the pie with the leftover bit of dough.

Cover with half of the pasta you have ready and spread over meat and eggs. Sprinkle with parmesan and thinly sliced black truffle. Finally, add the leftover maccheroni into a lightly crown shape. Pour the custard and make sure it seeps through to the core of the pastry. Cover the pie with the leftover dough and press the pastry down at the edges in order to seal the layers of pastry togheter. Brush the surface with some whisked eggs and bake the pie in the oven to 180 degree for 45 minutes.Before removing the ring, set aside for 5 minutes and serve immediately!

5 KEY PRINCIPLES OF THE SICILIAN WELCOME

  1. Opulence: of the table, of the food, of everything
  2. Abundance: more of everything
  3. Surpise: amaze your guest, delight not only their palate but also their eyes
  4. Fun: even in a formal context a bit of madness doesn’t harm anyone
  5. Colour: on the table, in the food, in everything

La Double J Pop-Up Corner

On the occasion of the arrival of La double J in the city, a pop-up store has been created in the D’O boutique in piazza Castelnuovo, where Dell’Oglio dresses the most refined women. Journeying into the heart of spring, every client who enters the boutique is welcome to participate in an exclusive déjeuner sur l'herbe amidst an atomosphere of floral prints of the Spring-Summer 19 collection, where they will also notice swimming costumes with long sleeves, a true must-have for the upcoming summer. The plates, glasses and the tableclothes are the same ones that La Double J has created after a thorough research of the ‘Made in Italy’ taste.

We shouldn’t be scared of colour, it is the realm of happiness. La Double J’s pieces combined with Dell’Oglio’s personal research is an irresistable mix that will infect all clients with an engaging zest for life.

The Exclusive Location

For an entire day, Palazzo Pantelleria, La Bella Palermo, once the splendid home of the Requesens, Buscemi and Regalbuto, also known as the Princeses of Pantelleria, and today owned by Massimo Cazzaniga, has been transformed into Casa Dell’Oglio’s to host La Double J.

As per tradition that is respected in every Sicilian home, when a foreign guest arrives one does everything to welcome them in the best way possibile. Every room of this house, of this beautiful house that Professor Cazzaniga has furnished with an eclectic collection that he has put together from his various travels around the world, is animated with something special. Just like in an amusement park, behind every door you can find a surprise linked to the art of the traditional Sicilian welcome.

There could not have been a better place than Palazzo Pantelleria to host this event, a place in which all manner of objects have found a home, put together thanks to Massimo Cazzaniga’s curiosity and desire to share. From fans to tobacco cans, from prestigious paintings to a library that has rare and autographed editions, guests are immersed in beauty, and the precious art of growing and cultivating it.

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