Easter in Sicily is something you feel in the air long before it arrives. The smell of orange zest and cinnamon drifting from kitchen windows, the sound of neighbors comparing recipes, it’s one of those moments when food stops being…
The “Brioche col tuppo” are typical Sicilian brioches characterized by the presence of a “hat” in the upper part of the brioche, more affectionately called “tuppo”. The term “tuppo” is the Sicilian word used to indicate the chignon, which derives…
The Reginelle Sesame Cookies, also called “Biscotti Regina” or “Viscotta ‘nciminati” in Sicilian dialect, are crispy biscuits from the Palermo area. The peculiarity of the Reginelle is that their surface is entirely covered with sesame seeds, an element already very used in…
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 long zucchini called, precisely, cucuzza!
So, you want to try Sicilian Cannoli but you can’t find them in your town? Did you come back from a trip to Sicily where you fall in love with Cannoli and want to taste them again? Sicilian Food Culture is here for…
11 November is St Martin’s Day and, in keeping with good Sicilian tradition, where we have typical food for every feast day, here in Sicily we usually eat the very typical biscotti di San Martino, Sicilian biscuits with a hard…
In Sicily, December 13th, the Feast of St. Lucy (Santa Lucia), is celebrated with a comforting bowl of Cuccìa, a traditional Sicilian wheat berry and ricotta dessert enjoyed instead of bread or pasta. The recipe combines cooked wheat berries soaked…
Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. In northern Italy, the liqueur is often…
Ricotta, whether made from cow’s milk or sheep’s milk, plays a prominent role in Sicilian pastry-making tradition. When properly handled, its texture becomes creamy, soft and light, and it is delicious when paired with chocolate. These ficoccelle have a centre…
