Gastronomy

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Cannnoli:

together with cassata, they are the most famous traditional desserts Sicilian. They are made up of a shell of fried dough and crunchy, stuffed with a cream or ricotta filling. In originally they were prepared for the carnival, but with Over time the preparation has lost its character occasional and today it is possible to find them in any period of the year. The name is linked to the river reeds around the which the wafer was rolled up until a few decades ago during its preparation. They are the unbridled passion of Dr. Pasquano in the Montalbano fiction.

Scacce:

They are a typical dish from the province of Ragusa. Made with a very thin rectangular layer of dough, folded three times or four times on itself, can be stuffed in ways different: with ricotta and onion or sausage, with tomato and onion or parsley. The choice of condiments can vary greatly depending on the location or taste.

Arancini:

it is officially a specialty of Sicilian cuisine recognized and included in the list of agri-food products traditional Italian (PAT). With its traditional pointed shape, it is considered by Sicilians to be a rotisserie product most characteristic, the tastiest street food in Sicily. Hot and crunchy with a ragù and stringy cheese filling, or in the other different versions, they are a delight for the palate inspector Montalbano, so much so that he gave his name to one of the Camilleri's stories.

Cioccolato di Modica:

famous throughout the world, it owes its uniqueness to a consistency grainy and crumbly and a rough, almost raw appearance, which preserves all the characteristics of cocoa intact. A flavour unique that brings with it the charm and suggestion of traditions and civilizations distant in time and history. In fact the origins of Modica chocolate can be traced back to numerous centuries ago. The traditional method of seed processing cocoa provides that these, ground and mixed with other spices, are rubbed on the "metate", a curved stone placed on two transversal bases, with a special rolling pin made of stone, until you obtain a consistent paste. Its flavor is unique, with an unmistakable aroma of flavored toasted cocoa with cinnamon, vanilla, chilli pepper, carob, without adding butter or other vegetable fats.

Granita:

holiday, sun and sea, summer, the synthesis of all this is found in a single word that promises the crunch of refreshments ice crystals: the Sicilian granita. Talk about granita is to talk about fresh lemons, almonds, pistachios,... coffee, jasmine and cinnamon, strawberries, mulberries, watermelon and also peach, in a riot of colors and fresh goodness thirst quenching. Even though it's really good, it's impossible to think of it without a worthy accompaniment: the first in order of goodness and tradition is the one with a soft and warm brioche.