• 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

  • Parmigiana-di-melanzane[1]

Eggplant parmigiana

Every self-respecting Sicilian man or woman can recognize the unmistakable smell of a freshly baked Pamigiana, even before looking at it. And how to describe the taste sensation, after biting the crispy parmesan crust and

  • cardoons

Fried battered cardoons (I carduna ca pastetta)

The ancient saying “a tempu di carduni, lu cuteddu servi a lu patruni” (when thistles grow, the master needs his knife for the harvest) means “don’t give away what you might need”…
Let’s speak about cardoons,

  • pupi-cu-lovu-ph-lacucinadiziapeppa

Easter cakes to taste in Sicily

Cover image: Pupi cu l’ovu – ph. lacucinadiziapeppa

The well nown Sicilian bakery art, during special occasions, gives of its best and, at Easter, coinciding with Springtime, every banquet table or bar window, becomes a triumph of

  • Ficodindia - Ph. Fabio Cavasenna

Sicilian prickly pears

The origins of the opuntia ficus indica, the botanical name of the prickly pears, are to be found in the fifteenth century, when they were imported into Sicily from South Central America.

Over the centuries this plant

  • Sicilian blood oranges - ph Fabio Cavasenna

Sicilian blood oranges

Sicily is the country of oranges, whose fragrance fills the air in springtime… (Guy de Maupassant)
Sicilian blood oranges, cultivated exclusively in the Piana di  Catania  and in some villages  in the area of Enna and Siracusa,

  • Frutta Martorana - ph Pasticceria Costa di Palermo

The Frutta Martorana

These exquisite marzipan sweets, perfectly reproducing  vegetables and fruit, are a true expression of a great gastronomical creativity .

Gracefully placed in wicker baskets or in wooden boxes, they appear in almost every Sicilian pastry-shops windows ,

  • 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

  • Sicilian pignolata - ph. Pro Loco di Maniace

Sicilian pignolata

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

  • Pane con la milza (bread with spleen) - ph Ignazio Mannarano

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 riso (rice pancakes)

Sicilian Zeppole di riso 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

  • 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

  • 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

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 - ph. Ignazio Mannarano


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

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