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The cuisine of Sicily shows traces of different cultures that have settled on the island over the past two millennia.
In addition, the Sicilian cuisine influenced by the Greeks and the Arabs. In Sicilian cuisine using only extra virgin olive oil, both for cooking and for seasoning. The butter is little used. The main ingredients are mainly vegetables and marine (fish and shellfish). The meat is used rarely, and mostly in the form of offal. Fish is traditionally a strong presence in the tables of the Sicilians, served fresh, flavored with olive oil, garlic or olives and capers, breadcrumbs and orange. <!--[ if! VML] -> The salt is mainly marine, and the dishes are enhanced by herbs that grow in abundance: basil, parsley, mint, bay leaves, oregano, rosemary, sage, wild onions, fennel seeds and wild fennel, along with jasmine, pine nuts, raisins , toasted bread crumbs (muddica "), orange peel, lemon juice, etc.. Capers, garlic and onions are also often present in the preparations. Eggplant caponata and 'an example of how differently the vegetables are prepared, <!--[ if! VML] -> Characteristic of many preparations is bittersweet. Mostly used almonds, hazelnuts and pistachios, both in the preparation of desserts and drinks to season rice and pasta. <!--[ if! VML] -> At the heart of the meal is the pasta, or a plate of vegetables (beans, fresh, dried beans, lentils, farro, chick peas). Famous on the pasta with sardines and wild fennel and pasta alla Norma (with tomatoes, eggplant and ricotta salata). Mostly used the bread that accompanies every meal, which is sfornato two to three times a day, and that is consumed fresh. The island has many varieties of bread, often sprinkled with sesame seeds (known as "Cimino" or "Giuggiulena). The bread is found in many sacred rites. The island finally produces different varieties of cheese. <!--[ if! VML] -> <!--[ endif] -> <!--[ if! VML] -> A chapter in the sweet (fried, baked, with a spoon), often fruit and nuts. Often linked to religious traditions, the Sicilian sweets are rich. Mostly used the sheep's cheese, honey, but also chocolate. Unable to restart from Sicily without having tasted the typical granita (almond, lemon, coffee, pistachio, ...) and cassata siciliana. Returning to the historical influences, and 'to Arabs that we owe the introduction of citrus fruit, sugar, cinnamon and saffron, as well as that of rice here has ways of cooking and use other than in the north, but also spread capillary, such as arancine (stuffed with meat ragout and peas or ham and cheese), a kind of emblem of the kitchen island, often the first food during a trip to Sicily. The ice cream and granite are important pieces of daily life in Sicily, and are produced in hundreds of different tastes: it is in Sicily in the seventeenth century was invented the modern production of ice cream. |