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Cacio cheese “all’argentiera”
The cacio cheese all'argentiera is a dish invented by a silversmith from Palermo. It is said...
The ancient tradition of recycling cusine
The recycling cusine, also called “of reuse”, represents the ancient popular tradition of poor cuisine. Typical…
San Vito Lo Capo becomes: Cous Cous Festival 2019
Between the Gulf of Macari, the Zingaro Reserve and the Gulf of Castellammare rises San Vito…
Granita and sorbet: jewels of Sicily
Granita and sorbet are two type of food linked to Sicilian tradition. The inventor of both…
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
The calamarata with octopus and mint is a very versatile dish: it can be proposed in...
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…