Piazza Armernia-Villa Romana del Casale

Located 3 miles outside of the hilltop village of Piazza Armernia  is the Villa Romana del  Casale. The villa is the largest surviving dwelling from the days of the Romans. The 40 rooms are carpeted with the most spectacular mosaics in Western Europe.

The uniqueness of their tonal shading render them a exceptional work of art.

Some scholars believe it was the  hunting lodge of Maximianus, (Maximianus Herculeus) the co-emperor of Diocletian.  A good deal of the mosaics are animals in hunting scenes giving the hunting lodge theory credence.

The villa consists of four distinct connected buildings on different levels. The mosaics are Roman-African.

In each building there are rooms that carry a different theme. In the Sala delle Unizioni, slaves are seen massaging the bodies of their masters. In the Peristyium, the mosaic are  a group of birds, horses, plants, and wild animals. Branching off from the main courtyard is the Terme, the steam bath room, that provided heat through their floors and walls.

The exact date of its construction is not known, however it is believed to have been completed at the end of the 3rd century A.D. or the beginning of the 4th.

Most of the site has been protected against the weather by a plastic shelter.  Its shape was designed to give the villa its original look.

Plan an all day trip here and then have dinner at one of the local restaurants in Piazza Armernia. Its cobblestones streets give it a feel of a medieval village.  Most of the trattorias serve authentic Sicilian dishes. I had a delicious plate of pasta alla norma.

My aunt Rose’s recipe for pasta alla norma is listed below.

1lb rigatoni pasta

1 med sized egg-plant cubed

5 chopped tomatoes with skin

1 lb pasta

2 cloves of garlic sliced

10  leaves of chopped fresh basil

2 cups of ricotta cheese

2 tablespoons of capers

1/4 teaspoon of red pepper flakes.

olive oil, salt and pepper as needed

Heat several tablespoons of olive oil in a sauce pan and place 1/4 of the cubed eggplant into it. Continue to add the eggplant slowly until all have been browned, salting slightly as you stir.  (Not burned, browned) When all have been browned, set aside.

In a separate sauce pan add sliced garlic and when they have browned, add the chopped tomatoes. Stir and add a pinch of salt, basil, red pepper flakes, capers, and bring to a boil.  Lower heat and let it simmer let for about 10 minutes.

Boil water for pasta. When water begins to dance add a pinch of salt and the rigatoni.

When your sauce is the consistency you like and salt for taste and add the eggplant.

Let both the eggplant and tomato blend while your pasta is cooking. When the pasta is al dente, drain and add to the eggplant/tomato mixture.

Sprinkle with ricotta over and serve.