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In: Traditional Recipes

Cacio cheese “all’argentiera”
The cacio cheese all'argentiera is a dish invented by a silversmith from Palermo. It is said...
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…

Potato Gateau or… u grattò chi patati

In the south of Italy it is called gattò. In Sicilian dialect is also called u…

U gelu li muluni: the summer prince

A dessert from Palermo When it comes time to prepare the sicilian dessert called gelu I…

Pipi ammuttunati, or stuffed peppers

Recycling cuisine The most fragrant, colourful and beautiful vegetables of summer are peppers. They have very…

Marsala almond balls

Sweets that kidnap the five senses There are recipes that are not family recipes, that have…