Tasty homemade Sicilian recipes

  • Cassata Siciliana

    Cassata Siciliana

    The 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 the history of foreign domination in Sicily.

    Here the recipe:

    Ingredients:

    1

  • 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,

  • 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

  • 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

  • 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

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

  • 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 the typical

  • 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,

  • Watermelon jelly - ph Ignazio Mannarano

Gelu di 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

  • 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

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