There is a tradition that is all ours, all Sicilian. It is that of mostata or mustata (in dialect), the dessert that immediately makes autumn 🍂 When… Read More »Sicilian mostata, the typical autumn dessert
The fried iris is, together with granita and cannolo, one of the most famous sweets of Sicilian pastry. There are two versions: baked and fried,… Read More »Fried iris, for a delicious breakfast
Writing an article on the scacciata with tuma and anchovies is a must if your father was born and raised in Catania and can tell… Read More »The scacciata with tuma and anchovies
As for the nacatuli in the Aeolian Islands, the cuddureddi cini are those sweets that absolutely cannot be missing on the tables of us Pachinesi… Read More »The cuddureddi cini, Christmas sweets
Hi, today we want to talk to you about a typical dessert of Catania, which is usually eaten during All Souls’ Day, since tradition has… Read More »Rame di Napoli. Don’t miss them!
U strattu is a tomato concentrate and is a product of the Sicilian gastronomic tradition. A tradition that fortunately remains. We prepare strattu in summer… Read More »U strattu, a tomato concentrate
‘A tunnina ca cipuddata, or fried tuna with sweet and sour onion, is one of the most typically Sicilian main courses. But why are you… Read More »‘A tunnina ca cipuddata
A few days ago, my father came back home and brought a souvenir from the Aeolian Islands with him. No, he wasn’t back from vacation.… Read More »The Aeolian Nacatuli, the inlaid pastries
Summer is coming, and what is one of the most popular first courses in Sicily? Pasta alla Norma! My grandmother delights me with this dish… Read More »Pasta alla Norma: a perfect dish
Stocco alla ghiotta is a traditional dish of Giardini Naxos (even if the origins are from Messina), but now widespread and highly appreciated throughout Sicily.… Read More »Stocco a’ ghiotta, a fish course