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Sicilian

Pasta With Cauliflower Sicilian Style

Pasta with Cauliflower is one of the staples of Sicilian cuisine. During cold season it’s one of the most comforting dishes you can treats yourself to. It’s made with all typical ingredients from this territory like purple cauliflower, pine nuts, raisins, anchovies and saffron. In Sicilian dialect you’ll often hear it by the name “Pasta …

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Caponata {Sicilian Eggplant Salad}

Eggplant Caponata or Aubergine Caponata is one of the golden staples of Sicilian cuisine. It’s one of the most famous appetizers that is never missing on a Holiday table, being that Christmas, Easter or a Birthday party. There are different versions of Caponata cooked in Palermo and Caponata from Catania. I’ll tell you all the …

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Pesto Alla Trapanese {Sicilian Almond, Tomato & Basil Pesto}

A month of Sicilian foods and recipes couldn’t have gone without one of my favorite pasta sauces – pesto! Pesto alla Trapanese is a Sicilian pesto with 3 main ingredients: almonds, tomatoes and basil. As its name implies it’s a typical pesto from province of Trapani. In ancient times, ships coming from Genoa to the …

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Penne Pasta with Roasted Cherry Tomatoes & Black Olives

Would you be surprised if I told you that the whole idea of this pasta was inspired by a piece of ricotta salata (salted ricotta cheese) that I had in the fridge? And it turned out SO-oh-o  good that I encored it 4 times during the same week. Before you mentally disconnect thinking of ricotta …

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Sicilian Almond Milk Pudding {Biancomangiare}

To someone who grew up in Sicily, Sardinia or Valley d’Aosta biancomangiare pudding unmistakably recalls to their childhood memories. Because this simple almond milk pudding is one of best afternoon snacks for the kids. AND the adults 😉 Biancomangiare is pronounced as “bjan-ko man-ja-re” and literally translates from Italian as “white dish”. It’s made with …

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Pignolata – Italian Fried Honey Balls

Pignolata is one of the most simple and delicious treats typical for Christmas and Carnival season. These slightly crunchy fried dough balls coated with honey and lemon zest they are simple irresistible. Depending in the region, you might also know them by the name Struffoli (Napoli, Campagnia), Cicerchiata (Abruzzo, Marche, Molise), Sannacchiudere (Taranto, Apulia) and …

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