Taste of Sicily

Sicily is the largest Italian Island, separated from the continent by the Strait of Messina and lapped by the Ionian, the Tyrrhenian and the Mediterranean Seas.
The exuberance and warmth of this land influences Sicilian food as well, which tells of the passion and care for good food and genuine flavours of the Sicilian people.

A wide array of appetizers to whet your appetite, from Rice Croquettes to Cazzilli and Crispeddi of Catania, before tasting rich first courses and fish or meat dishes. And finally, the famous Sicilian pastries, mainly prepared with ricotta cheese (es. Cannoli) and almond paste (Martorana).
Many Sicilian products are protected by DOP and IGT quality marks, making Sicily one of the queens of the Mediterranean diet, famous all over the world for the genuineness of its ingredients.
Extra-virgin olive oil, juicy red oranges and the sweet grapes of Canicattì, Pachino tomatoes and Pantelleria capers, prickly pears and the olives of Nocellara del Belice are some of the excellent products that distinguish Sicilian food. Yet, we cannot forget the most famous cheeses, like Ragusano and pecorino, or tasty sausages, like Sant’Angelo salami, or the different types of crispy bread, like the loaves of Dittaino.
And pour a glass of some excellent strong and full-bodied Sicilian wine, ideal with this delicious food.

Unforgettable dishes of the territory are the pasta with sardines, baked Aneletti al forno and Sfinciuni tuna. Other local specialties are the cchi mascolini pasta, spaghetti alla carrettiera, typical Ustica fish soup, and fish broth with attuateddi pasta. Fish-based dishes stand out among the second courses: beccafico sardines, tuna with onions, tuna with ragù sauce, and hakes cooked the Palermo way. Lamb and mutton meat are the specialties of the Madonie area.
As to desserts, there is a wide range: martorana fruits, cassate, cannoli and mostaccioli. Outstanding wines are Corvo di Casteldaccia and Partinico wines.

Source: Italia.it
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