Pasta with ‘broccoli arriminati’ is a dish that is prepared in several Sicilian towns. This is the Palermo version. Despite the name, the star of this recipe is not broccoli but green cauliflower, which is called ‘vròcculu’. The term ‘arriminati’ comes from the Sicilian verb ‘arriminare’ which means to turn. L'articolo Pasta with Broccoli Arriminati (Palermo version) proviene da The World of Sicily ..read more

Sicilian-style sweet and sour pumpkin is a popular dish throughout the island, born in Palermo where it is called “liver of the seven cannoli”. The name probably refers to the Fountain of the Garaffello in Palermo which has seven running water mouths. This is located in the heart of the Vucciria market, where in the past mainly vegetable sellers gathered. To say then to prepare “the liver of the seven cannoli”, alluded to a poor version of the sweet and sour liver. This is one of many Sicilian folk recipes that are not what they seem. L'articolo Sicilian sweet and sour pumpkkins proviene da Th ..read more

Ragù di tonno (tuna sauce) is a traditional sauce from the Trapani area. This part of Sicily has always been at the heart of the routes taken by the prized Mediterranean bluefin tuna and, until a few years ago, they were fished at the Tonnara di Favignana (Favignana Tuna Factory). Ragù di tonno is a perfect sauce for busiate, a type of pasta that is also from Trapani, and which used to be made using a special tool called a ‘buso’. L'articolo Busiate trapanesi al ragù di tonno proviene da The World of Sicily ..read more

The Torta di Sarchi e Ricotta (Chard and Ricotta Pie) is a typical recipe from the Enna area. Sarchi or sacchi is the term for chard in this area. This is a very quick and easy recipe that can become a main course if served with a substantial side. L'articolo Chard and Ricotta Pie proviene da The World of Sicily ..read more

Taglierini ai carciofi (in Sicilian: Tagghiarini che Cacocciula or in English ‘with artichokes’) is a typical pasta dish from the province of Enna. It differs from generic pasta with artichokes in that eggs are added. This is a very simple dish to make, but one that brings out the full flavour of the artichokes. L'articolo Taglierini with artichokes proviene da The World of Sicily ..read more

Argentiera caciocavallo is a typical recipe of Palermo cuisine but which is now also widespread in other areas of Sicily. It is a very simple and very quick dish but with an exceptional aroma and taste. According to tradition, the creation of this recipe took place in a house in Via Argentieri, a street in Palermo near the Vucciria market. It seems that a silversmith, after losing most of his assets, was also forced to reduce his food expenditure. In order not to let the neighborhood know about his economic difficulties, his wife invented this poor dish. The characteristic scent of this recipe ..read more

The Messina chops are one of the symbolic dishes of the city of the Strait. Depending on their size, they are also called Messina-style braciolettine. These are very tasty meat rolls with a delicious external breading and a delicious internal filling. In Messina, in addition to this classic version of meat chops, there are also others. The most common are swordfish chops, spatula chops and tuna chops. L'articolo Braciole messinesi proviene da The World of Sicily ..read more

The Sicilian grape mustard is a typical dessert that is prepared during the harvest period. It is a kind of pudding prepared using freshly squeezed must. This is first reduced by half and then enriched with the addition of walnuts, cloves and cinnamon. In the various areas of Sicily there are many different versions of this dessert. In some cases, almonds are used instead of walnuts and semolina instead of starch. In the city of Chiaramonte Gulfi it is also called mustucutti and panicutti, while in Modica mustopià. L'articolo Mostarda di uva siciliana proviene da The World of Sicily ..read more

Panelle are one of the most famous dishes of Palermo street food. These are squares of chickpea polenta which are then fried in seed oil. In the past it was a dish prepared only on the occasion of the feast of Saint Lucia, while today fortunately it is available all year round. In Palermo’s fry shops they are served in a typical sandwich with sesame seeds called “guastedda”. In the filling they can also be cazzilli or crocchè, that is, very tasty potato croquettes. L'articolo Panelle (Sicilian Chickpea fritters) proviene da The World of Sicily ..read more

Frittedda is a traditional recipe from Palermo. Contrary to what the name might suggest, there is nothing fried in this recipe. The stars of this recipe are broad beans, artichokes and peas and it is usually prepared as spring arrives, in that short window of time when these three vegetables are available at the same time. L'articolo The Palermo frittedda proviene da The World of Sicily ..read more