The sicilian Cuisine. The sicilian cuisine is the best cuisine in Italy. The extravirgin olive oil is the most used by Sicilian people. There are also the aromatic herbs
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
cuisine in Italy. The
extravirgin olive oil is the most
There are also the aromaticherbs
like : basil, parsley, mint, bay leaves, oregano, rosemary, sage, wild onions, fennel seeds and fennel, with jasmine, pine nuts, raisins
thatadorn the disheswiththeir
The almonds, hazelnuts and pistachios are very
usedforgarnishing the dishes .
Wehavedifferentchoisesofgoodstarters. The breadisveryusedfor the preparationof the starters: wecook the “bruschette”( withtomatoes, garlic and parsley) pane ca’ meusa ( breadwith spleen).
Wehaveotherstarterslike: panelle, crocchette, caponata
( withlotsofvegetables) , stigghiola and artichoke thistle pumpkin flowers that are fried with a “pastella ” made with water and flour, and the amazing “pomodorisecchi”.
In Sicilyweoften serve onlyonecourse : pasta. Wecookit in manydifferent
ways and ithasgotdifferentshapes. The “maccheroni” are the mostfamous
and weeatthemwithtomatosauce. Wehavealso “pasta cu li finocchi e li sardi”, “spaghetti cu l’agghia”, and
“pasta al forno”.
pasta with wild fennel and
Spaghetti withgarlic, oil and hot pepper
Pasta al forno.
Meatand fishare the mainingredients. Muttonand beefmeat are veyused.Theyare choppedforcooking the ”polpette”or “polpettone”. They are meatballswithgarlic, breadsoaked in milk, parsley. And the “falsomagro” preparedwithveal, mortadella, cheese and boiledeggs, it’s called“bruciuluni” too.
Among the fishwehave the friedcod , “sarde a beccafico”
( sardineswithbreadcrumb, pine nuts, raisins and bay leaf), musselsstuffedwithgarlic, breadcrumbsand sardines, finallyweeatbreadedswordfish.
Sicilyisalsofamousforitsdelicioussweets and cakes. “i cannoli ” and “la cassata ”. ”I cannoli” are rindsof
frieddoughfilledwith ricotta mixedwithchocolate.“Li sfinci di S. Giuseppe”: puffsfilledwith ricotta. “La cassata”:
spongecake,ricotta, vanille, candiedfruits and rum. “La frutta martorana”: marzipansweetswiththe shapeofdifferentfruits.