Sicily – culinary paradise

The Sicilian gastronomic tradition is certainly among the most important and richest in Italy . It is the result of influences from all the cultures that have settled in Sicily over the millennia.

  • Cannolo :

considered the king of Sicilian pastry . The cannolo boasts many centuries of history and consists of a rolled fried dough wafer filled with fresh ricotta. Depending on the area in which you are located, the external filling can be enriched with candied orange peel, pistachio grains and chocolate chips.

  • Cassata:

the ancient recipe consists of a cake made with fresh sheep ricotta, sponge cake, almond paste, sugar glaze and candied fruit decorations. For this typical Sicilian dessert there is no shortage of local variations. In addition, there is also the single-portion version: the cassatina .

  • Arancino:

another symbol of Sicilian gastronomy . In the western part of the island it is called arancina. It is a cone or sphere of stuffed , breaded and fried rice. The classic flavors are with meat sauce and butter. However, there are numerous variations such as “alla Norma” and even chocolate.

  • Granita:

consists of a semi-frozen granular liquid made from water , sugar and extract of the main ingredient. It is almost always tasted together with the classic brioche with tuppo. The most popular flavors are: lemon, coffee with cream, pistachio, strawberry, almond, chocolate, peach, jasmine and black mulberry. But other delicacies not to be missed are:

it is prepared with macaroni or various types of short pasta. It is then topped with tomato, fried eggplant, salted ricotta and basil. Originally from Catania , it owes its name to the playwright Nino Martoglio. For its goodness, he compared it to the famous play by Vincenzo Bellini .

the ingredients common to the main recipes are: fried aubergines, tomato, capers, olives, celery, onion, salt, vinegar and sugar. The caponata represents the typical “poor dish” with a rich and savory taste . It is consumed mainly in the summer months.

also called “ pasta reale ”. It is an almond-based dough worked with sugar and egg white, which is used to prepare various sweets typical of the Sicilian tradition. Two out of all Christmas and Easter cookies. (at this link you will find more information on the wonders of the region)

these are almond paste cookies. In external appearance they resemble lemons, oranges, apples and other types of fruits and vegetables. In ancient times they were prepared for the feast of the dead . However, today they can be found all year round in pastry shops. Their preparation derives from a legend according to which the nuns of the Martorana convent in Palermo , to welcome an important guest, one day decided to embellish their garden with colored marzipan fruits. (click here to discover other Sicilian beauties) If you want to discover these culinary delights and other wonders of the region, click here for more details.

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