Sicilian cure meat awarded silver medal Today I am going to talk about the delicious: MORTADELLA! As everyone knows this wonderful cured meat is typical of Bologna and the region Emilia Romagna (north of Italy), but during the recent national convention called IMeat, which was in Modena, the SILVER MEDAL for best Italian mortadella was actually awarded to a Sicilian gentleman. Salvatore Bilello is his name, who lives and produce it in his village called Camporeale, in the internal province area of Palermo. Being awarded a second place from the real expert of the product is an amazing acc ..read more

Hello Sicilian food lovers! Hope you had a wonderful Christmas. I managed to cook this delicious coffee flavored stump cake, which I wanted to try for a very long time and it was a success! In French is called Buche de Noel and it’s traditional of this festivity period. Hope you like it. I also send blessings and best wishes for a great New Year to you all! L'articolo Season’s Greetings from The Sicilian Cuisine Blog proviene da thesiciliancuisineblog ..read more

Hi everyone & Welcome back to my blog! Do you know what is a Sicilian”granita“? Granita is something very typical from Sicily (especially eastern side) and is basically what you probably call a shaved ice, a slush, or similar. Made with fruits or nuts, sugar and grinder ice is nice, cool and refreshing, perfect when the sun is hot and you want to have a rest. In the southern part of Sicily the granita is particularly good and they prepare it with so many different flavors: pistachios, figs, coffee, watermelon, mint, ecc… besides the most classic one that is made with Sicilian lemon ..read more

Three days of talking about Tourism & Travel The global face of tourism is changing rapidly and the experts of this sector want to be ready for this change and rightly so, so let’s find out what tourist new trends are for the year to come! This was one of the main topic addressed during the 25th edition of the Travelexpo that took place at the CDS Hotels in Terrasini, Sicily, last weekend (3 days).   During this important event there was also an area dedicated to the “Expo Food & Wine experience” that celebrates the increasing request of collaboration between ..read more

Sicilian cure meat awarded silver medal Today I am going to talk about the delicious: MORTADELLA! As everyone knows this wonderful cured meat is typical of Bologna and the region Emilia Romagna (north of Italy), but during the recent national convention called IMeat, which was in Modena last week, the SILVER MEDAL for best Italian mortadella was actually awarded to a Sicilian gentleman. Salvatore Bilello is his name, who lives and produce it in his village called Camporeale, in the internal province area of Palermo. Being awarded a second place from the real expert of the product is an a ..read more

Upcoming event in Terrasini for the Tourist sector If you work in the tourism sector don’t miss the opportunity to come to the stunning Hotel Città del Mare on April 14th, 15th and 16th on the occasion of their 25th anniversary. It will be the perfect event, where business demand and supply can connect, get to know each other and interact. Tour operators, journalists of this field and lots of tourism structures will be there to create new relationships and new business opportunities. There will also be an area dedicated to FOOD and drinks, with several Sicilian wine producers as well as e ..read more

Sicilian cure meat awarded silver medal Today I am going to talk about the delicious: MORTADELLA! As everyone knows this wonderful cured meat is typical of Bologna and the region Emilia Romagna (north of Italy), but during the recent national convention called IMeat, which was in Modena last week, the SILVER MEDAL for best Italian mortadella was actually awarded to a Sicilian gentleman. Salvatore Bilello is his name, who lives and produce it in his village called Camporeale, in the internal province area of Palermo. Being awarded a second place from the real expert of the product is an a ..read more

The kitchen, especially if open-space is where we spend most of the time in Sicily. Every Sicilian family loves their kitchen, because we love food, not only eating it but also cooking it and we always hang out there opening fridge and cupboards staring at the products or ingredients that we may or may not use in our meal. What pasta am I gonna prepare today? Which vegs I have got at home? What snack can I have with my coffee? Now, while opening those doors in a Sicilian kitchen you know for sure there are some items that cannot be missed. I am not talking about flour, sugar or tomatoes of cou ..read more

The exhibition   From January 27th to February 3rd in the stunning location of  Palazzo Gravina di Comitini, an eighteen-century palace, you will be able to visit an exhibition entitled MANI INNAMORATE (transl. enamored hands). It is created and organized by entrepreneur Sabrina Gianforte and dedicated to the LAST MONSU’ of Palermo.   Who where the Monsù? The Monsù (the name is a “sicilianisation” of the French Monsieur) in those ancient times of wealth and aristocracy, was the person who used to work at the service of a noble family and was in cha ..read more

NAME & VERSIONS OF THIS DISH Have you ever heard about pasta with “broccolo arriminato”? Any clue on the meaning of the word “arriminato”? In Sicilian language ARRIMINATO actually means “stirred” and this traditional Sicilian dish combines pasta (usually long one like bucatini or spaghetti n. 4) with an amazing condiment made with cauliflower and cooked in a very Sicilian way. What do I mean by that? Well… for those who are familiar with food and dishes from Sicily knows that we use simple ingredients but we combine them in the richest and tastier way possible. In this dish we have the win ..read more