Sicilian cuisine: color, flavor and tradition
Sicilian cuisine is closely intertwined with its historical, religious and cultural events. It is an art that has developed since ancient times and that over the centuries and the various invasions has been enriched with new dishes and flavors. One of the most interesting notes to underline is certainly the fact that the recipes of ancient origin have been handed down from generation to generation and still prepared and served on Sicilian tables. Food is something that the Sicilian people have in common. We are talking about a kitchen that is in any case complex, precisely because of the influence it has undergone, but also current and above all exported to many foreign locations given to the phenomenon of emigration.
Today as yesterday, little has changed at the table
Today, much more than in the past, Sicilian cuisine lends itself, together with the production of wine, to real food and wine tours to discover aromas and flavors which has its roots in a very distant past but which overwhelmingly re-emerges. Sicilian cuisine is also characterized by very marked and contrasting colors and flavors. We can call it a “scenographic” kitchen that strikes the eye first and immediately after the palate. Needless to say, that thanks to its mild climate, Sicily abounds with raw materials such as almonds and pistachios, oranges and lemons, olives. Aromatic plants such as oregano, mint, basil and rosemary which are used daily for the preparation of daily dishes. A separate and no less important chapter is street food which here in Sicily is a real and proper way of understanding the relationship with food.
Arancino: The King of the Street food
It is with the “Arancino” that it finds its maximum expression: a rice ball modeled in spherical or conical shape, breaded and fried which in the classic version has two variants: white, that is, with butter, and red, with meat sauce and peas. As said, in Sicily, food is taken seriously, around the Arancino there is a debate that has always lasted: in Catania where they are called “Arancino” (male and pyramidal in shape) and in Palermo where it is called “Arancina” (female and spherical in shape).
Ice Cream and Granita, sweet and fresh and it can’t be missed
Did you know that even the famous ice cream has Sicilian origins?In fact, during the Arab domination the sorbet was prepared, which was then called “sherbet”. The Arabs who dominated Sicily at that time used to mix fruit juice with Etna snow! We can therefore say that it is the ancestor of homemade ice cream. And, about the “sherbet”, visiting our island and going there as we usually do, in any bar for breakfast, you will be offered, in addition to the wide range of sweet delicacies, the “Granita”. Accompanied by a soft brioche (sweet bread) is the Sicilian breakfast for excellence. It is a sorbet that is produced in various flavors. The most famous is certainly the almond one, but the flavors range from pistachio or chocolate to fruity flavors such as peach and strawberry, and finally the more traditional lemon flavor. Granita is not planned only for breakfast it’s also a refreshing snack especially on the summer days here on the island.
Tasting granita is a must!… And then there are cannoli, the Sicilian cassata and dishes based on fish and meat. There is something for all tastes!
Immerse yourself in this journey of flavors and tradition.