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Sicilian cuisine and gastronomy PDF Print
Guide Italia - Sicilia
Cooking and gastronomy

Cassata Siciliana Sicilian cuisine is part of a complex and regional food culture, showing tracks and contributions of all cultures who have settled in Sicily in the last two millennia. From the eating habits of the delicacies of Magna Grecia Monsù noble kitchens of the great , rising from Arabic sweets and offal to a Jewish ... all contribute to making changes the Sicilian cuisine.
Cannoli.

The list of typical products is very long. Each province (and in many cases, each municipality) has its own specialty and the names of these foods vary from area to area. It is universally known as the Sicilian granita product common to almost all provinces and valuable areas of Messina and Acireale. Less known are looking for two more drinks milk orgeat (soft) almond milk (sweet-sour). Among the salted products are very popular products presented in the so-called Cannoli Siciliani alla ricotta diner, with oranges (or arancine) as the spearhead of this category. Palermo are typical of the fritters, the crocchè (potato croquettes) and Ca meusa bread (bread with spleen). Messina, instead of the rustic and the cakes. There are many dishes with eggplant-related, such as caponata, parmigiana and pasta to the rule, chess, wheat buns with filling of parsley, or tomatoes or cauliflower, real pies. Even the fish in many varieties, is an important food of the Sicilian cuisine and in this area is very famous fish Messina Stocco. Trapani is typical of the couscous main dish of the culinary tradition of the southern Mediterranean, but unlike the rest of the Maghreb countries, where instead it is usually meat, is prepared with fish. Among the sweets of the region not to forget the cannoli, the case is the cake Fedora.

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Thursday, 02 September 2010 | redazione

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