Weekend “gourmet”in Sicilia, colori, profumi, sapori

At the table!

Sicily has a great culinary heritage that reflects the traditions of the ancient rulers and that can be found in local recipes such as cous cous, sorbet, marzipan, candied fruit and honey, as well as the typical sauce with sardines, pine nuts, raisins and saffron, the classicarancini. swordfish, blue fish and the exquisite ‘poor soups’ of garden vegetables.

I classici, anche “on the road”

3 protagonists of Sicilian street food: a very popular arancina, a fried rice ball stuffed with meat sauce or ham and mozzarella or … whatever the cook thinks., While in the streets of Palermo panelle triumph, bread stuffed with pancakes of chickpeas flavored with parsley and … a passion of mine, pani câ meusa, sandwich with spleen, which becomes “married” if combined with a generous grated caciocavallo cheese.

Still hungry?

Here is the eggplant caponata, a rich dish in sweet and sour sauce with tomato, onions, olives, capers, celery.Pasta with sardines and fennel in a white sauce with saffron, raisins and pine nuts. The prima donnas of the street, however, are the famous “live” juices of the juicy Sicilian oranges.

La tradizione del riciclo

Paladins of the “no waste” policy, the grandmothers and ancestors of Palermo used all the leftovers of broken pasta to make a soup with the typical tenerumi long summer courgettes. They love water and can be found in summer and early autumn.

The fish

Sea urchins,. erotic but … fewTake a sea urchin, cut it in two, squeeze a little lemon on it and treat yourself to this delicacy, considered an aphrodisiac even by the ancient Greeks.Many marine markets offer succulent hedgehogs to eat raw on the spot, but beware: it is forbidden to take more than 50 specimens per fisherman and never in May and June just to give the animal the opportunity to reproduce under the coast.

Sicilian sweets

What about a glass of “Made in Sicily” wine?