• 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

  • 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”.


  • 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,

  • 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

  • ancient grains  - by 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 an intense and definite taste. The pasta with vruoccoli arriminati is one of the typical palemitan dishes, it’s poor but very reach.

The word “arriminato” means mixing the topping of broccoli, onion, raisin,

  • 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 is one of the most traditional poor meals of sicilian gastronomy culture; it’s also called “bread of bad luck”. In the absence of a rich dish, it became custom to enrich bread with

  • Caponata Palermitana


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

Wine Tourism

The story of wine is a beautiful one
During the fifties, grapes were exported from Sicilian cellars to France and northern Italy to “cut” the wine and balance the alcohol content and colour. This wine was

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

Sicily for the celiac

The Italian Coeliac Association has realized the project “Food outside home” to offer tourists with coeliac disease a suitable service during their holidays. 

Just connect to the “AIC” website and find all the accommodations and restaurants that

  • 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.

  • Sfincione palermitano


Sfinciuni, cudduruni, scacciate, ‘nfriulati, imbriulati, piduni.

Various forms of rustic pizza made with a bread dough base, onions, tomatoes, anchovies, caciocavallo, cooked vegetables and mixed cold cuts. The shape and ingredients vary from area to area,

  • anelletti al forno - ph. vastaserie

Anelletti al forno

Anelletti is a typical, ring-shaped pasta of Sicilian origin. Nowadays it can easily be found among the regional specialities of large pasta manufacturers. This type of pasta is used almost exclusively for this traditional Sicilian

  • pasta con le sarde by elena lentini

Pasta with sardines

Pasta with sardines is an absolute must if you are to complete your Sicilian gastronomic mission. There are, once again, many geographical variations: With or without the addition of tomato sauce or baked. Either way,

  • Cassata (Antonio Saporito)

Cassata Siciliana

Queen of sicilian pastry making, probably Cassata’s name comes from Arabic qas’at, “basin”, maybe for its round shape, or from Latin caseum, cheese because it’s full of ricotta cheese. Its history is as mysterious as

  • Gelo di mellone

Gelu the muluni – watermelon jelly

We call it Gelu i muluni, and it is a traditional, Sicilian summer dessert.

Gelu the muluni – watermelon jelly its most traditional capacity, offered in a ceramic bowl and fragranced with a freshly-picked jasmine flower

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