Gastronomia e ricette

Colori e sapori di una terra generosa

E dulcis in fundo la cucina siciliana con un suo itinerario gastronomico (che varia da provincia a provincia, da paese a paese a seconda delle diverse interpretazioni locali) tutto da gustare ed assaporare: nella freschezza e varietà del pesce (pasta con le sarde, involtini di pescespada, sarde a beccafico, cuscus), nella fantasia e originalità delle ricette popolari (pasta “ncaciata”, “stigghiole”, “panelle”, arancini); nella vivacità cromatica dei piatti (pasta alla norma, caponata), nella vasta gamma dei sapori, nella genuinità degli ingredienti e della preparazione (“farsumagru”, “aggrassatu”), nell’artigianalità e bontà dei dolci (cassata, cannoli, granite, pasticciotti, frutta martorana, pignolata, buccellati); tutto questo, e altro ancora, è il segreto che racchiude l’arte culinaria siciliana, oggetto di indiscussi e meritati onori.

Per i proseliti di Bacco immancabile un tour sotto il crescente sigillo dell’enocultura, tra i sentieri delle vigne e delle aziende agricole con le loro cantine, per degustare i più famosi vini siciliani, in rassegna: il Nero d’Avola, il Cerasuolo di Vittoria, il Bianco d’Alcamo, il Marsala, il Moscato, la Malvasia di Lipari, il Passito di Pantelleria.

Gastronomia

Caponata

Caponata Caponata

Cous Cous

The cuisine of Trapani is amongst the most popular ones in Sicily as it is capable of always adding an original twist to its set of traditional local recipes. The Cous Cous cooked in Trapani is just one out of many examples: it comes from the Arabic word Kuskusu, it’s a typical of North African dish, is made of steamed semolina grains that are then mixed with cooked meat.

Dolci meraviglie siciliane

There is one aspect of the Sicilian culture that well reflects its long history: its confectionary art. The Sicilian cakes and pastries show the influences of the many conquerors that the island saw and are a rich cultural heritage that is very proudly defended and handed down in Sicily. From the Magna Graecia and the refined Arab civilization to the Byzantine pomp and the baroque splendour, a wide variety of delicacies comes to life again to please every palate. Together with the cassata, a beautiful sponge layer cake filled with a ricotta cheese filling, and the icy granita, Sicily boasts local delicacies such as the Modica chocolate and local traditions such as the Festa di San Giuseppe (Saint Joseph's festival), celebrated on the 19th of March with the fried deserts called sfinci, that are prepared in a different way depending on the city or town where they are made. Some of the best Sicilian patisseries:
Dolceria Bonajuto - Modica Nonna Vincenza - Catania Pasticceria Spinnato - Palermo
Alloggi vicino a Modica > Alloggi vicino a Catania > Alloggi vicino a Palermo >

la granita

Granita is one of the greatest gastronomic joys of Sicily. It was Arab inhabitants of the island who first taught the locals how best to harvest snow from the slopes of Mount Etna and keep it frozen in mountain caves. So that the snow was brought down in summer, flavored and eaten as a sorbet. Now it’s the Sicilian most perfect – icy but not frozen – warm-weather breakfast. There are different styles more or less granular, more or less slushy, that depends on location. Typical flavors are almond in the province of Siracusa, myrtle in Messina and pistachio in Catania.

Vino Marsala

Granita is one of the greatest gastronomic joys of Sicily. It was Arab inhabitants of the island who first taught the locals how best to harvest snow from the slopes of Mount Etna and keep it frozen in mountain caves. So that the snow was brought down in summer, flavored and eaten as a sorbet. Now it’s the Sicilian most perfect – icy but not frozen – warm-weather breakfast.


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