By Joe Ray
RAGUSA IBLA, Sicily
A stroll through Ragusa Ibla will shave hours from the time you need to get to know people.
We’ve just had dinner at Pizza Nove. Suffice to say, Ristorante Caravanserraglio retains its Sicilian pizza crown.
We head up to Ragusa Ibla for a walk, stopping off for a completely unnecessary gelato at Gelati DiVini and Francesco orders cups of jasmine and olive oil. (The olive farmer pleases the ladies in our group with edible flowers and does a bit of marketing at the same time - genius!)
More importantly, how do you turn jasmine - still blooming across the countryside in the Sicilian fall - into gelato? And how do you do it so it doesn’t taste like cheap perfume? This is the place to find out.
We head back into the side streets, staring at the stars between the buildings. Smiling. Present.
PS - That fuzzy looking thing in the photo of Lex? That's the gelato - she made us go back the next day. And the blissed-out grin? That's the gelato, too.
Food and travel writer and photographer Joe Ray is the 2009 Lowell Thomas Travel Journalist of the Year and author of the blog Eating The Motherland. Follow him on Facebook and on Twitter: @joe_diner.