• Rice zeppole

    Sicilian rice zeppole (a sweet treat originating in Catania) are rice fritters invented by the nuns of the Benedictine Monastery [...]

  • Pesce Stocco ‘a ghiotta o alla Messinese

    Pesce stocco ‘a ghiotta o alla Messinese is an extraordinary […]

  • Sfinci di Ricotta

    The Sfinci recipe is one of the oldest in Sicily. Sicilians, like all southerners, love to fry and, especially at [...]

  • Pasta with broccoli arriminati

    A dish with an intense and decisive flavor. Pasta with vruoccoli arriminati is one of the typical Palermo dishes, poor [...]

  • Pasta c’anciova

    A very tasty dish that combines sweet and savory, "canciova" pasta is the right low-cost alternative to traditional pasta with [...]

  • Cunzatu bread

    U pani cunzatu, or seasoned bread, is the poorest meal among the most typical of Sicilian gastronomic culture. Also known [...]

  • Caponata (Sicilian saucy aubergine salad)

    From the Spanish "caponada", the word "caponata" derives from "capone", the name given in some parts of Sicily to the [...]

  • Panelle e Crocché

    If in Palermo street food needed a flag, this would be the color of the panelle. It is a sort [...]

  • Pasta alla Norma

    What does Vincenzo Bellini’s Norma have to do with it? […]