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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

  • 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

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

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

  • Watermelon jelly - ph Ignazio Mannarano

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

  • cannoli.oriz

Cannoli siciliani

Cannoli siciliani are the most traditional of all Sicilian confectionery products. Originally prepared during carnival season, they are now made all year round.
Ingredients (for 4 – 6 cannoli)
for the shells:

150 g of ’00’ flour
50 g

  • Cous cous with vegetables - ph Feeedback per Cous Cous Fest

Cous cous

This is confirmation that the simplest things are the best. What recipe could be easier than this? Simply purchase a box of cous cous and follow the instructions provided. Hand-rolling the cous cous is another

  • Pistacchio di Bronte Schiros - ph. Dip. Reg.le Agricolutra UO S8.12 Bronte

The Bronte Pistachio

If people call it green gold, there is a reason…

There are treasures in Sicily that deserve to be slowly discovered and revealed. Among them, some are great protagonists of the Italian cuisine tout court.

Bronte, a

  • ph.cosenostre.com

Arancino or arancina

Arancino or arancina? The solution to this dilemma is not simple and it has involved fine linguists, passionate cooks and many gourmands for centuries. Despite the dispute, everyone agrees on how good this symbol of  Sicilian

  • Granita

The best granita in the world

The ritual of Sicilian granita (semi-frozen sicilian dessert) with its slow time, quality and variety of flavours, is a sign of Sicilian culture and history.

Sicily is home to granita . This ancient tradition is rooted in

  • Cioccolato di Modica aromatizzato - Ph. sikelianews.it

Modica chocolate

Swiss? No, Aztec…

The chocolate in Modica is made with a very old recipe, none other than from the Aztecs. If you are wondering what the Aztecs have to do with Sicily, think about the Spanish

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