Sometimes, the best advice is to just ignore the noise. In Sicily, when someone is spouting nonsense, sweet-talking, or trying too hard to be convincing, there’s a short and sweet...
“Where you put him, he plays an instrument.” Some people just get it done. Throw them into any situation, and they’ll figure it out—smoothly, skillfully, almost like they were born...
In the rich and expressive world of Sicilian sayings, few capture the island’s sharp wit and social instincts like: “Chi si’ `u figghiu da’ jaddìna janca?”“Who are you, the son...
Nestled in the heart of the Mediterranean, Sicily is a land that tells a story through its flavors, a narrative deeply rooted in its diverse culture and rich history. One...
Ciciotta is a food from the poor tradition, similar to the more known Polenta. As its name suggests, it is made from chickpea flour (Ceci/Cici) and water. At one time,...
Over the past month, we at Sicilian Food Culture have been able to start a fantastic collaboration with Agnes and the rest of the Season and Stir team, culminating in...
Tasty, fragrant, delicious and nutritious, tomato sauce originated in Palermo but is one of the main condiments in Sicilian cuisine and, depending on the place, there are different variations of...
Surely one of the tastiest recipes to prepare with Pantelleria Capers is precisely Capers Pate. A creamy and tasty sauce to spread on crackers, on a slice of bread or...
Cucuzzata is a typical Sicilian long zucchini jam, used in the preparation of some Sicilian desserts, but also to accompany cold cuts and cheeses. It owes its name to the...
