The vibrant flavours of Sicily reveal the island’s colourful past. Sicilian cuisine is a melting pot of Greek, Spanish and Arab cultures that are reflected in the most typical local dishes.
The Arabs brought pistachio trees to Sicily and now pistachios from the city of Bronte are an essential ingredient in many Sicilian dishes and desserts. The antique recipe of chocolate from Modica owes its origin to the Spanish presence, while the preponderance of sweet-and-sour dishes, like caponata (slow-cooked vegetables, olives, raisins and pine nuts), is instead due to the Greek influence.
The vibrant flavours of sicily
Artisanal salame seasoned with wild fennel, sun-dried tomatoes stuffed with Mediterranean tuna and saffron cheese served with Zibibbo grape jelly.
Handmade Busiate pasta served with delicate almond & pistachio pesto
Nerello Mascalese 2015, Benanti
This little medieval town is renowned for the exquisite could cuts produced with the pigs raised in the carob tree groves of the area..
Sometimes, even a city can have its signature pasta! This is the case for Busiate from the city of Trapani. It takes its name from the thin stem (busa) of a typical Mediterranean plant, the Ampelodesmos mauritanicus, locally called the Disa. In the past the fresh pasta was wound around the busa to form its characteristic long spiral shape..
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