The Pasta with Sicilian Pesto is a quick and very tasty first course, a “red” variant of the more classic Genoese Pesto. It’s made with tomatoes, ricotta, pine nuts and basil to create an irresistible cream! Like all regional recipes, however, this one also boasts numerous adaptations, that is, small variations in the basic ingredients that
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Cassata is one of the symbols of Sicilian pastry, together with Cannoli, and one of the most popular and well-known desserts in the World. It is a rich, irresistible sweet that tells centuries of history. The first version of Sicilian Cassata is baked, with a pastry enriched with sweetened ricotta. The present day version, with a
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This is the recipe for Sicilian Cannoli (Cannoli Siciliani), an irresistible dessert whose history comes from afar. The Sicilian Cannoli are a traditional dessert dating back to the Arab domination, but already known in Roman times. Once it was typical of the Carnival period but now is used all year long and for any special occasion.
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The Caponata (Capunata in Sicilian) is a typical dish of Sicilian Cuisine. It is a set of fried vegetables (mostly eggplants), seasoned with tomato sauce, celery, onion, olives and capers, in sweet and sour sauce. There are many variations, depending on the ingredients. The Caponata, widespread throughout the Mediterranean Sea, is generally used today as
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Seafood salad is a traditional Italian summer recipe, based on crustaceans and molluscs which are seasoned with oil, salt and lemon. There are many versions which add garlic or herbs to flavor the emulsion, however it is always tried to preserve the quality of the ingredients by exalting the flavors without altering the taste. It
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Even in Italy, street food plays a fundamental role within the traditional diet. Whether it’s take-away pasta or a sandwich on the fly, Italians never shy away from food. Every region of Italy has its own ingredients and typical bread shapes, so it is easy to satisfy all tastes. Sandwiches are the classic lunch break
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According to the Italian tradition, pasta with sardines has its origin in Sicily. It is a first course which can be prepared from March to September in the territory of origin, period in which fresh sardines just fished are available. It is a dish which was created because of a need. A cook, having to
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Arancini (or Arancine as they are called in Palermo), the pride of Sicilian cuisine, are small timbales of rice suitable to be consumed both as a snack and as an appetizer, a first course or even a single dish. In Sicily, you can find them everywhere and at all times, always hot and fragrant in the many shops.
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Pasta, not only the food most loved by Italians but also the one that, together with pizza, characterizes Italy in the world. It will seem strange, but pasta was not invented or consumed for the first time in Italy. Then, who invented pasta? This question is not easy to answer. First of all, we must
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The Pantesca Salad was born on the island of Pantelleria, known for the production of capers. It’s a delicious, fresh, simple to prepare and healthy Summer salad. In fact, this tasty salad is based on boiled potatoes, characterized by typical product of Pantelleria capers, perfumed oregano, small sun-ripened tomatoes and red onion. It can be enriched
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