Pasta alla Carrettiera is a very tasty first course made with few simple ingredients. According to the information available to us, the name seems to derive from the Sicilian carters who prepared this dish of easy preservation in order to…
Sicilian rolls (also called Involtini Siciliani, Spiedini or Braciole) have historically been born in the period when due to poverty the families were trying to maximize each meal using all the available ingredients: in this way, with a bit of…
This Tonno alla Siciliana is one of my favorite Fish varieties (besides Swordfish/Spada) is Tuna/Tonno, both very important in the Sicilian Kitchen. We came across these beautiful Tuna Steaks and got inspired to make this delicious, and healthy Summery meal.…
A stuffed rice ball, deep fried, made with love: that’s how I would describe an Arancina. And yes, I said “arancinA” not “arancinO”, since this is the recipe for the Arancina (female!) as it is done in Palermo, and not…
Once again we are back to talk about Sicilian proverbs, those which once provided rules of life for getting through the day! An ancient folk wisdom whose most folkloristic aspect has certainly been preserved. Many remain relevant, but many other…
The traditional bread for la festa dei morti! A delicious sandwich stuffed with oil, salt, pepper and anchovies, but there are also variations with ricotta, caciocavallo and tomato, according to personal taste! Would you like to know more about the…
Once again we are back to talk about Sicilian proverbs, those which once provided rules of life for getting through the day! An ancient folk wisdom whose most folkloristic aspect has certainly been preserved. Many remain relevant, but many other…
This is a vegetarian recipe that you will easily find in many restaurants of typical Sicilian cuisine, and of course, like any good traditional Sicilian recipe – or, at least, like many -, eggplant meatballs are fried, because for us…
The Pantesca Salad, or Insalata Pantesca, is made with potatoes, tomatoes, olives, capers, onions and oregano. Simple ingredients, with nothing special in appearance. And yet, by putting them together, you get a dish with a deep, Mediterranean and inebriating aroma…
The name says it all: farsumagru, in italian falsomagro, literally “false low-fat”, a dish that seems to be diet friendly, but it is not at all! Maybe created by the so called Monsù – from the french monsieur, chefs who worked for rich families in Sicily – and originally named…
