CANNOLO

Cannoli are one of the best-known specialities of the Sicilian pastry. Were originally prepared at the carnival; over time have been so successful that they have become the most popular and appreciated Sicilian sweet and are eaten throughout the year. The reference of the name is due to the fact that the wafer during its preparation, was rolled up to the river reeds. 

The cannoli is composed by a wafer of fried dough of cylindrical shape called "scorza", stuffed with a mixture of ricotta cheese, sugar and candied fruit.

CASSATA

The Sicilian Cassata is the typical traditional Sicilian dessert made with ricotta cheese, sponge cake, marzipan, candied fruit and icing sugar.

Cassata dates back to the Arabic name in Sicily (IX-XI century); was created to celebrate Easter after the Lenten sacrifices, today it has become common throughout the year. Its name is derived from the Arabic "Qas'at" which means "bowl". This cake with the passage of time it has undergone some changes, especially in the decorations.

CAPONATA

Caponata is a typical product of Sicilian cuisine. It is widespread throughout the island, it is now generally used as a side dish or appetizer, but since ancient times constituted a single dish, accompanied by bread.

The caponata consists of fried eggplant dressed with tomato sauce, celery, onions, olives and capers in a sweet and sour sauce. The name Caponata derives from the "capone", name of a type of fish with valuable and dry meat, that was served on the tables of the aristocracy topped with a typical sweet and sour sauce. The people, unable to afford the expensive fish, replaced it with the economic eggplant.

ARANCINA

The arancina is a speciality of Sicilian cuisine. The name comes from the shape and color typical, reminiscent of an orange. It is a fried ball of rice, traditionally stuffed with ragout sauce, mozzarella and peas.

On December 13 each year, Palermo celebrate the day of Saint Lucia, during this day flour-based foods can not be eaten, so people eat arancini (of any type, shape and size) and cuccìa.

PANELLA

The Panella is a pancake made with chickpea flour, is a culinary speciality of Palermo’s cuisine.

They were invented by the Arabs who experimented this recipe by using a leguminous plant, chickpea. Grinding it, they obtained a flour. They are prepared by adding the chickpea flour, water and parsley, after frying are dressed with salt, pepper and lemon. The panelle are usually eaten in sandwiches with sesame, round and soft, called in Sicilian "mafalde." They represent one of the most famous street food of Palermo.

BUSIATE

The Busiate are a very popular form of pasta in Sicily, especially in the province of Trapani. They take their name from the so-called "busa" the knitting needle used by housewives to achieve them. The ingredients used for the preparation are: durum wheat semolina and water.

Busiate can be prepared with different sauces of fish or ragout but the traditional busiate are those made with pesto alla Trapanese.

Pesto alla Trapanese is prepared with garlic, basil, extra virgin olive oil, salt, pepper, almonds and tomatoes.

CUSCUS

The couscous is a typical food of western Sicily and North Africa, consisting of grains of semolina steamed.

The grains of couscous are made with semolina (durum wheat coarsely ground). The grits is put in the "mafaradda," terracotta container with walls flared, is sprinkled with water and worked by hand to make small balls, which are sprinkled with dry flour to keep them separate, and then sieved. This process continues until all the flour has been transformed into tiny grains of couscous.

This procedure called "incocciatura" (preparation of the grain), requires a very long process. It is then steamed in a clay pot, the sauce can be, with beef stew with boiled vegetables or with a broth of fish soup, the latter typical of the Trapani area.