{"id":64577,"date":"2022-06-12T21:19:18","date_gmt":"2022-06-12T19:19:18","guid":{"rendered":"https:\/\/www.visitsicily.info\/?post_type=itinerario&p=64577"},"modified":"2025-07-28T11:59:45","modified_gmt":"2025-07-28T09:59:45","slug":"tour-de-la-cocina-vegetariana-en-sicilia","status":"publish","type":"itinerario","link":"https:\/\/www.visitsicily.info\/es\/itinerario\/tour-de-la-cocina-vegetariana-en-sicilia\/","title":{"rendered":"TOUR DE LA COCINA VEGETARIANA EN SICILIA"},"content":{"rendered":"

El “liccari a sarda<\/em>” tiene su origen en esta costumbre. Ha permanecido en la lengua siciliana para indicar una condici\u00f3n de indigencia o dificultad (hoy en d\u00eda, principalmente econ\u00f3mica). En realidad, deriva de la costumbre de colgar una sarda por la cola (de la ara\u00f1a o de una viga del techo), y lamerla. El pan fue mordido, pero el pescado no fue comido. <\/span>Sabemos que el hambre aguza el ingenio.\u00a0<\/b><\/p>\n

Verduras, legumbres, especias, quesos<\/b>. Hay innumerables platos vegetarianos en la isla. Algunos son pan-sicilianos, lo que significa que se pueden encontrar en cualquier lugar de la isla: <\/span>maccu ri favi (<\/i><\/b>crema de habas, con pasta u otras variantes) <\/span>pasta con tenerumi<\/b> (hojas largas de calabac\u00edn) <\/span>caponata, ensalada de naranja<\/b>; sin olvidar los postres: <\/span>granitas, brioche con helado, pasteles de almendra<\/b>\u2026 \u00a1Hay riesgo de perderse! En este itinerario degustaremos algunos <\/span>platos vegetarianos t\u00edpicos<\/b> de la zona y descubriremos otra Sicilia para disfrutar. \u00bfEst\u00e1 listo?<\/span><\/p>\n

Vamos a empezar con uno de los platos m\u00e1s famosos: la <\/span>pasta alla Norma.<\/b> Estamos en <\/span>Catania<\/b>, la ciudad de <\/span>Vincenzo Bellini<\/b>. \u00bfQu\u00e9 tiene esto que ver? Seg\u00fan algunos, el nombre deriva de la Norma del compositor. Esta pasta, aderezada con salsa de tomate, berenjenas fritas y queso ricotta salado, es una verdadera obra maestra. La pasta con berenjenas fritas es una preparaci\u00f3n pan-siciliana, que se encuentra en toda la isla con numerosas variaciones. Si est\u00e1 en Catania, no se la puede perder. Antes de irse, pru\u00e9bela tambi\u00e9n en su versi\u00f3n <\/span>“arancino”<\/b> (s\u00ed, aqu\u00ed es masculino, \u00a1cuidado!): \u00a1la cl\u00e1sica bola de arroz con salsa de berenjena y queso!\u00a0\u00a0<\/span><\/p>\n

Vamos al extremo sur, <\/span>entre las zonas de Siracusa y Ragusa<\/b>. En esta zona se puede degustar la <\/span>stimpirata<\/i><\/b> (cuya origen es una preparaci\u00f3n para la carne, hecha con patatas, zanahorias y aceitunas, salteadas con ajo, menta, aceite y vinagre) o la <\/span>gghiotta<\/i><\/b> (en su forma m\u00e1s cl\u00e1sica con patatas, cebollas, tomate y pimientos ligeramente agridulces). En los alrededores de <\/span>Modica<\/b> (Rosolini, Ispica, Pozzallo, Scicli, Ragusa) hay que probar los <\/span>scacce<\/i><\/b> modicane<\/i><\/b> (o ragusane) las <\/span>mpanate<\/i><\/b>, los <\/span>buccateddi<\/i><\/b>: r\u00fasticos (especie de calzoni) cocidos al horno, con diferentes rellenos y preparaciones (ricotta y cebolla, tomate y cebolla, tomate y perejil, tomate y berenjena). Si est\u00e1 en la zona, no puede perder la oportunidad de probar la pasta fresca hecha con <\/span>harina de algarroba<\/b> en Rosolini, de gustar los derivados de la <\/span>zanahoria<\/b> y el <\/span>s\u00e9samo<\/b> (presidio slow food) de <\/span>Ispica<\/b> y, sobre todo, el<\/span> cosacavaddu<\/i><\/b> (caciocavallo) de Ragusa. Por \u00faltimo, siempre hay espacio para su majestad el <\/span>chocolate de Modica.<\/b><\/p>\n

Vamos ahora hacia el centro de la isla. Tras una breve parada para degustar los preparados de <\/span>cebolla de Giarratana<\/b>, en la zona de Enna no puede faltar una merienda con <\/span>piacentino ennese<\/b> (queso de oveja al que se le a\u00f1ade azafr\u00e1n y pimienta negra, que lo hacen caracter\u00edsticamente amarillo y picante) y <\/span>pan de Dittaino<\/b> (un pan con DOP elaborado con la s\u00e9mola del antiguo trigo duro). En esta zona central, entre Enna y Caltanissetta, tambi\u00e9n es t\u00edpica la <\/span>frascatula<\/i><\/b>, una especie de <\/span>polenta local<\/b>: una preparaci\u00f3n a base de verduras ( sobre todo de hierbas silvestres: achicoria, borraja, acelga, esp\u00e1rragos, hinojo, amarelli, mostaza) y harina. Pruebe tambi\u00e9n <\/span>la versi\u00f3n frita<\/b>, por supuesto.\u00a0\u00a0<\/span><\/p>\n

Volvamos a la costa y acerqu\u00e9monos a <\/span>Agrigento.<\/b> Merece la pena probar el <\/span>Macco di San Giuseppe<\/b> (sopa de legumbres), el <\/span>pitaggio<\/i><\/b> (guarnici\u00f3n de habas, guisantes y alcachofas preparada como si fuera una sopa, pero tambi\u00e9n puede servirse con arroz o como base de una tortilla. Tambi\u00e9n se come en la zona de Palermo), el <\/span>cuddiruni<\/i><\/b> de Siculiana (una especie de pizza rellena). Todos estos platos se acompa\u00f1an de<\/span> pan Castelvetrano,<\/b> con su irresistible corteza crujiente y delicioso cuando est\u00e1 relleno de almendras.<\/span><\/p>\n

A continuaci\u00f3n, llegamos al extremo occidental de Sicilia, en la <\/span>zona de Trapani<\/b>. Aqu\u00ed, <\/span>el cusc\u00fas<\/b> es el plato principal (\u00a1obviamente pide que sea vegetariano!).), junto con <\/span>busiate<\/b> (pasta rizada y fibrosa) con <\/span>pesto alla Trapanese<\/b>: un pesto que deriva del pesto genov\u00e9s (los genoveses lo llevaban en sus viajes y cuando se paraban en los puertos sicilianos), que los trapaneses han modificado a\u00f1adiendo productos t\u00edpicos de la zona. Basta con a\u00f1adir albahaca, tomates, almendras, queso pecorino y ajo rojo de Nubia (un presidio de Slow Food) y… voil\u00e0: el almuerzo est\u00e1 servido. En esta zona (y tambi\u00e9n en Favignana) tambi\u00e9n se preparan <\/span>frascatole<\/b>, pero aunque el nombre es el mismo que en el centro de la isla, la receta es diferente. El frascatole es un derivado del cusc\u00fas y la tradici\u00f3n dice que se origin\u00f3 en las cocinas de la nobleza: los pobres recog\u00edan restos de cusc\u00fas mal procesados por ser demasiado gruesos y los combinaban con verduras. Hoy en d\u00eda, se preparan procesando intencionadamente la s\u00e9mola para obtener un rendimiento m\u00e1s grueso, y luego se sazonan con salsa vegetal. Si est\u00e1 en la soleada <\/span>Pantelleria<\/b> y quiere un plato fresco, pida <\/span>la salsa ammogghiu<\/b>, un pesto de tomate con ajo, chile y albahaca. Ya sea sobre la pasta, la bruschetta o para acompa\u00f1ar los fritos, \u00a1le sorprender\u00e1 su bondad, frescura y simplicidad!<\/span><\/p>\n

As\u00ed que llegamos a la zona de<\/span> Palermo.<\/b> Nuestras mentes vuelan inmediatamente <\/span>al pan<\/b>, a las <\/span>panelle<\/b> finas hechas con harina de garbanzos, y al <\/span>crocch\u00e9<\/b>, bolas de patata fritas. Estos productos rellenan tres tipos diferentes de pan: <\/span>Mafalda, Scaletta y Focaccia<\/b> (o vastedda<\/em>). Tambi\u00e9n probamos<\/span> la arancine gourmet <\/b>(aqu\u00ed f\u00ecmmine<\/em>, eh!). Este plato es una invenci\u00f3n reciente (encontrar\u00e1 algo para todos los gustos) y <\/span>raschiatura<\/b> (nacido en las freidur\u00edas para evitar el desperdicio). Se hace con restos y sobras de garbanzos para panelle y patatas para crocch\u00e9). N<\/span>o puede marcharse sin haber probado un plato originario de Palermo (pero tambi\u00e9n muy extendido por las Madonie): el<\/span> cacio all’argentiera<\/b> (o falso conejo). Se trata de un caciocavallo frito en aceite aromatizado con ajo al que se le a\u00f1ade vinagre y or\u00e9gano. Si, por el contrario, se encuentra en<\/span> Ustica,<\/b> debe probar los platos a base de la peque\u00f1a <\/span>lenteja de la isla<\/b>, un presidio de <\/span>slow food.\u00a0<\/span><\/i><\/p>\n

Volvamos al este, a la <\/span>zona de Messina<\/b>. Adem\u00e1s de los deliciosos quesos y verduras en aceite de los Nebrodi, hay que probar las <\/span>aceitunas rellenas<\/b> al estilo mesin\u00e9s (con un relleno de pan rallado, queso pecorino siciliano, alcaparras de Pantelleria y vinagre de vino blanco) o la <\/span>pasta ncasciata al estilo mesin\u00e9s.<\/b> Hay muchas variaciones de esta pasta al horno (pida una vegetariana, por supuesto) pero los ingredientes clave son sin duda la <\/span>berenjena frita y mucho cacio cavallo<\/b>. Los platos se cocinan en el horno en ollas de terracota calientes. Si est\u00e1 disfrutando del mar y de la naturaleza de las<\/span> Islas Eolias<\/b>, pruebe un buen plato de<\/span> caserecce ai capperi<\/b>: pasta con tomates, alcaparras y sobre todo… <\/span>cucunc<\/i><\/b>i, el<\/span> fruto de la alcaparra<\/b> (lo que llamamos “alcaparra” no es m\u00e1s que el capullo de la flor).<\/span><\/p>\n

Hemos terminado nuestro recorrido por los sabores vegetarianos de la isla. Los enumerados son una peque\u00f1a selecci\u00f3n y una demostraci\u00f3n de la variedad de la cocina tradicional siciliana, que se adapta a todos los gustos y necesidades. S\u00f3lo hay que viajar, probar y buscar m\u00e1s platos vegetarianos. Satisfaga su curiosidad y… \u00a1Buen provecho!\u00a0<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":50600,"template":"","categories":[2090,1996],"luogo":[2944,2941,2964,2972,2957,2948,2961,2952,2982],"stagione":[2066,2064,2067,2065],"class_list":["post-64577","itinerario","type-itinerario","status-publish","has-post-thumbnail","hentry","category-sapori-pagina-principale-es","category-sapori-da-non-perdere-es","luogo-agrigento-es","luogo-caltanissetta-es","luogo-catania-es","luogo-eolie-es","luogo-messina-es","luogo-palermo-es","luogo-ragusa-es","luogo-siracusa-es","luogo-trapani-es","stagione-invierno","stagione-otono","stagione-primavera-es","stagione-verano"],"acf":{"sottotitolo":"","titolo_paragrafo_1":"Dettaglio","paragrafo_1":"

Sabemos que en la vida hay que elegir. Una opci\u00f3n que se ha hecho muy popular en los \u00faltimos tiempos es la comida vegetariana.\u00a0<\/span>Hay muchas razones para elegir una dieta vegetariana. Puede haber <\/span>razones \u00e9ticas <\/b>para respetar a los seres vivos o para contaminar menos el planeta; o puede que prefiera otra dieta por su sabor.\u00a0<\/span>En cualquier caso, si ha decidido no comer ni carne ni pescado, pero ha reservado unas vacaciones en Sicilia, no se preocupe. Encontrar\u00e1 platos a su gusto. <\/span>Si piensa que en Sicilia todo es pescado fresco, arancine\/arancini con salsa de carne y despojos de comida callejera, se equivoca: la<\/span> tradici\u00f3n culinaria siciliana<\/b> deriva de una <\/span>cocina pobre<\/b>. Y los pobres, en tiempos pasados, no pod\u00edan permitirse ni carne ni pescado, salvo en ocasiones especiales.\u00a0<\/span>Para que los ingredientes “valiosos” duraran m\u00e1s, los racionaban o los degustaban sin comerlos.<\/span><\/p>\n","durata":"","distanza":"","difficolta":"","galleria":[{"ID":49512,"id":49512,"title":"pasta alla norma","filename":"pasta-alla-norma.jpg","filesize":63856,"url":"https:\/\/www.visitsicily.info\/wp-content\/uploads\/2022\/02\/pasta-alla-norma.jpg","link":"https:\/\/www.visitsicily.info\/es\/itinerario\/tour-de-la-cocina-vegetariana-en-sicilia\/pasta-alla-norma-3\/","alt":"Pasta alla Norma","author":"31","description":"inr","caption":"phbarone","name":"pasta-alla-norma-3","status":"inherit","uploaded_to":64577,"date":"2022-02-14 15:36:12","modified":"2022-06-12 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