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In: Recipes

Cacio cheese “all’argentiera”
The cacio cheese all'argentiera is a dish invented by a silversmith from Palermo. It is said...
Cocoa tagliatelle with asparagus cream, crispy pistachios and chilli squid
Today I suggest you a creative, colourful dish with an exceptional product: asparagus. This, combined with...
Spaghetti with swordfish, cherry tomatoes and mint
Spaghetti with swordfish, cherry tomatoes and mint are an easy and quick recipe to prepare, even...
Calamarata with octopuses and mint
Calamarata with octopuses and mint
The calamarata with octopus and mint is a very versatile dish: it can be proposed in...
Risotto with saffron pistils
Risotto with saffron pistils
Everybody likes a classic risotto, but I suggest you to give it an aesthetic added value,...
In Sicily the brioches has the tuppo

In Sicily the bun is called tuppo and the cap of this celestial brioche looks like…

Sicilian Arancine

Known all over the world from the beautiful island, the Sicilian arancine are confirmed as one…

Sicilian cassata baked in the oven

Where is cassata come from? Like most Sicilian specialties, even cassata has an Arabic origin. During…

Panelle

The Sicilian panelle are nothing more than pancakes of chickpea flour, served inside the typical Sicilian…

Aubergine Caponata (A Capunata ri Milinciani)

In this way Vincenzo Mortillaro, Marquis of Villarena, in his New Sicilian-Italian Dictionary of 1853 tells…