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  • Food festivals and parties in Sicily

    Food festivals and parties in Sicily

    In every corner of the island, food is an art and culture.

    Food festivals and parties, organized to celebrate the best products, are spread everywhere.

    Let’s start with pistachio, a gastronomic jewel of Bronte, in the province of Catania: in September, the pistachio is a protagonist during

  • L'estratto di pomodoro - ph ferrarafood.com

The tomato extract (astrattu)

An intense summer sun that lasts for at least a week and a little watery, very sweet and perfectely ripe tomato. These are the two indispensable elements for a good tomato extract, or as it is

  • La Pignolata siciliana - ph giallozafferano.it

Sicilian pignolata

Pignolata or pignoccata is an ancient Sicilian dessert, typical of Palermo, but it is easy to find it throughout southern Italy during Christmas time or Carnival. Similar to the struffoli of Naples, it differs from

  • Pani c'a meusa - ph salepepe.it

Pane con la milza

The pane con la milza, or ‘u pani c’a meusa,  (literally bread with spleen)  is one of the most popular Sicilian street food. You can have it for lunch or for dinner and it is

  • ph. consorziovalledelbelice.it

The Mediterranean diet

The true essence of a place also involves its smells and flavors.
Few places on earth can embrace so many fragrances and flavors  as Sicily.

For this reason the Mediterranean diet captures the essence and the most deep synthesis

  • Zeppole di San Giuseppe

Zeppole di San Giuseppe rice pancakes

Sicilian rice are rice pancakes invented by the nuns of the Benedictines Monastery of Catania, in the sixteenth century.

In Catania, in fact, they are also known as “rice crepes in Benedictine style” or simply Benedictine”.

Their

  • Pesce Stocco a’ghiotta o alla Messinese - ph. Vittoriaaifornelli

Pesce stocco ‘a ghiotta o alla Messinese

Pesce stocco ‘a ghiotta or alla Messinese is an extraordinary and ancient Sicilian recipe. With its a clear Norman influence (it is a typical fish of the Scandinavian countries) it has quickly become the protagonist,

  • Pani ca meusa

Palermo Street Food Tour

A list drawn up by the American network Virtual Tourist poses Palermo in 5th place among the best producers of “street food” in the world. Today the street food tour is a must along with

  • Sfinci di ricotta

Sfinci di ricotta

The recipe of “Sfinci” is one of the oldest, typical Sicilian recipes.  Sicilian people, as all southerner people, go crazy for frying and during Carnival they prepare  thousands of yummy  recipes. These  Sicilian  cookies are small

  • pane da grani antichi  - ph. Filippo Drago

Ancient grains in Sicily

Sicily has always been a wheat-rich region since ancient times. It’s even supposed since 3° millennium a.c. as testified by the finds of ancient daily life tools, like grindstones and pestles, found in Stentinello, a

  • pasta coi broccoli arriminati - ph. Grazia Turrisi

Pasta with “vruoccoli arriminati”

A dish with intense and definite flavour. The pasta with vruoccoli arriminati is a typical dish of Palermo area, simple yet very rich in flavour.

The word “arriminato” means mixed as broccoli are mixed with with onion, raisin, pine nuts, salty

  • pasta c'anciova - ph. Viviana Vivì Tavormina #Siciliando

Pasta c’anciova

Delicious dish that unites sweet and salty, the pasta “c’anciova” it is the correct alternative “low cost” of the traditional pasta with the sardines. The invention of this dish is attributed to the emigrants that

  • pane cunzatu - ph. www.francescoinviaggio.it

Pani cunzatu

Pani cunzatu (seasoned bread) is a typical poor meal of the traditional sicilian cuisine. It’s also called “bread of misery” because, in the absence of further richer and appetizing ingredients, poor people used to enrich it with spices and cheap seasonings, easily

  • Caponata Palermitana

Caponata

From the spanish “caponada” the word “caponata” derives from “capone”, name with which in some areas of Sicily it’s called the “lampuga”, a precious fish once eaten only by  the aristocracy, seasoned with the bittersweet sauce tipic

  • uva - by @Winedetector

The Wine in Sicily

The history of Sicilian wine is long and fascinating, bringing together collaborations between diverse groups of people who have shared a passion for the grape.
Some ancient archeological findings testify that Sicily was one of the

  • Pesce fresco e frutti di mare, tipici e perfetti per tutti - Marco Ossino

Sicily gluten free

The Sicilian cooking is rich in naturally gluten-free food, such as such fish and seafood

The Italian Coeliac Association has realized the project “Food outside home” to offer tourists following gluten free diet a suitable service during their

  • Pomodori di Pachino

The Pachino IGP tomato

Red, round, and intensely fragrant. Crispy outside and soft inside. Pachino tomatoes are an explosion of freshness in your mouth: sweet pulp and savory at the same time – containing all the flavors of the

  • Panelle

Panelle e cazzilli

If Palermo street food needed a flag, it would be the colour of the panelle. They are savoury fritters made with chick-pea flour and are mainly eaten in the streets, in a loaf wrapped in paper

  • pasta-alla-norma-2

Pasta alla Norma

What has the Norma by Vincenzo Bellini got to do with it? Ask someone from Catania. Some will tell you about a lovely teacher, others about the exclamation by Nino Martoglio delighted over the taste.

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