We are Three Sisters

We're in a modest dining room in the Parsonage, at Howarth, in 1848. The wind howls audibly through the moors.  Seated around the dining table with her sisters, Charlotte Bronte, reflects on their mother's death.  Restless, slender Emily coughs (gently); Anne writes in her diary - it's her birthday.  In spite of the gloom, there's a small sense of contented anticipation in the air, as the sisters discuss an outing to London. Until their dour father, Patrick, accuses his daughters of being like men... with their scribbling, philosophising and reading of fat books. 

The entrance of an eligible curate, the presence of the hopeless, love-struck doctor and dramatic disruption caused by wayward Bronte brother, Branwell, enliven the setting.  The doctor's passion for whiskey, altruistic concerns, pessimistic ruminations - combined with references to fundraising and music - all add tangibly to the pervasive evocation of Chekhov.

Branwell's mature (married) lover, (fortuitously named) Mrs Robinson, in remarkably vivid green silk, introduces light-relief and ridicule.  Emily, far from downcast by her surroundings, or 'tales of woe', exudes quiet joy, in her lyrical recitation "there is a silent eloquence in every wild bluebell, that fills my softened heart with bliss" - countering despair.

The infusion of Chekhov with the Brontes is a successful, thought-provoking partnering - in all its guises and references.  Calm, dark, reflection on the tribulations of life, loneliness and potential for love are interwoven - beautifully and skilfully - by playwright, Blake Morrison. Barrie Rutter's spirited direction and the consuming performances, of a flawless cast, ensure that Charlotte's words, in the final scene, ring true "...in the end, we will be remembered."

Northern Broadsides We are Three Sisters runs at the Rose Theatre Kingston, until Saturday, 19th November 2011.   Tickets £8-£25.

Credit: We are Three Sisters photo © Nobby Clark

Perfect pasta (with pistachios)...

Three confessions: first, I admit to not being the world's greatest pasta fan; second, all that changed on my recent trip, in a village just outside Catania; thirdly, I omitted to take a photo of the dish but here's one of the featured (locally sourced) ingredients...

However, I can still tell you all about it, more than whet your appetite and offer some inspiration for at-home experimentation (or just gustatory jealousy).

On my second evening in lively Catania, I headed-off with local wine expert, Glauco, on a whistle-stop tour of must-see venues. For cena, Glauco's first choice was closed (time of year, or just the fact that it was a Tuesday evening) so we ended-up in Giarre, at La Spiga.

There was a happy buzzing atmosphere in the pizzeria with large family tables and adult-only groups enjoying each others company, good food and wine accompanied by the all-important, on-screen calcio (football). Sometimes, I take all my time making my choice but I had no such trouble on the unintimidating menu. Nothing for it but to jump straight in at the twisty Strozzapreti (literally translated as choke - or strangle - the priests!) cooked with baby tomatoes, chunks of swordfish and aubergine, scattered with a generous top-layer of ground pistachios. Served piping hot, it more than lived-up to my expectations. Packed-full of local flavour, it was a genuine Sicilian savoury delight.

A good lesson in eating local and relishing inventive flavour combinations. Swordfish is plentiful and fished locally. Aubergines are prized and adored in Sicilian cuisine. Tomatoes are sweetly nutritious. The pistachios are from nearby Bronte - as shown in the photo pack pictured above, purchased from Catania's wondrous daily market - ground to a powder. They're prevalent throughout Catania in a plethora of sweet and savoury delights (notably ice-cream, biscotti, pizza and pasta). Buon appetito!