SICILY.

 SICILY

Sicily, unfortunately, in the world is famous for the Mafia, for the film "The Godfather" "Il Padrino" and little more. But I can assure you that Sicily is not that. Even in Italy, especially in the North, Sicily does not enjoy a good reputation, in slang the people of northern Italy called the people of the South "Terroni" which in itself would not be an insult, even because it means "the one who works the land" and I do not think there's anything wrong with that.
However, regardless of this, I want to lead you on a journey, a journey along one of the regions of Italy, through its history, its language, its people and above all, its cuisine, unique in the world




The Sicilian gastronomic culture is complex and varied, and it shows the contributions of all cultures who settled in Sicily in the last two millennia.

In the dishes they use only extra virgin olive oil, both for cooking and for seasoning. The butter is not used and the lard is used only to soften the dough for some sweets. The main ingredients are vegetable or marine (fish and shellfish). The meat is used infrequently and mostly in the form of offal. The salt sea and the dishes are enhanced by herbs that grow in abundance: basil, parsley, mint, rosemary, sage, onions and wild fennel, along with jasmine, pine nuts, raisins, toasted bread crumbs ("muddica") , orange peel, lemon juice, etc. Characteristic of many preparations is the bittersweet.

Much also used almonds, hazelnuts and pistachios ( Pistacchio, ), is in the preparation of sweets and drinks to flavor rice and pasta. In the middle of the meal there are pasta or a plate of vegetables (fresh fava beans, dried beans, lentils, barley, chickpeas). In the province of Trapani is widespread couscous, prepared at home with durum wheat semolina. Bread accompanies every meal; two to three times per day, is consumed fresh. In Sicily there are as many varieties, often sprinkled with sesame seeds (called "tip" or "giuggiulena").

A separate chapter is worth the sweets, often fruit-based, both fresh and dried. Often associated with religious traditions, Sicilian sweets are rich. Very used ricotta, but also the chocolate in Modica is handcrafted and that in Palermo is used, in seven different varieties, to the famous and exclusive "Setteveli". The ice cream and Granita are important elements of everyday life and are manufactured in hundreds of different tastes.


Setteveli.

 Granite Siciliane.