Rice zeppole
Sicilian rice zeppole (a sweet treat originating in Catania) are rice fritters invented by the nuns of the Benedictine Monastery [...]
Pesce Stocco ‘a ghiotta o alla Messinese
Pesce stocco ‘a ghiotta o alla Messinese is an extraordinary […]
Sfinci di Ricotta
The Sfinci recipe is one of the oldest in Sicily. Sicilians, like all southerners, love to fry and, especially at [...]
Pasta with broccoli arriminati
A dish with an intense and decisive flavor. Pasta with vruoccoli arriminati is one of the typical Palermo dishes, poor [...]
Pasta c’anciova
A very tasty dish that combines sweet and savory, "canciova" pasta is the right low-cost alternative to traditional pasta with [...]
Cunzatu bread
U pani cunzatu, or seasoned bread, is the poorest meal among the most typical of Sicilian gastronomic culture. Also known [...]
Caponata (Sicilian saucy aubergine salad)
From the Spanish "caponada", the word "caponata" derives from "capone", the name given in some parts of Sicily to the [...]
Panelle e Crocché
If in Palermo street food needed a flag, this would be the color of the panelle. It is a sort [...]
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