SICILY

TERRITORY 

AND HISTORY

Sicily is the largest region in Italy and the largest island in the Mediterranean Sea. To the north it overlooks the Tyrrhenian Sea, to the east it is divided from the Italian peninsula by the Strait of Messina and is bathed by the Ionian Sea and to the southwest it is divided from Africa.

 

 Because of its strategic position it has been inhabited since the Paleolithic and Mesolithic times as evidenced by the traces found in the caves of the northern coast. The first inhabitants were, according to Thucydides, the Sicans from Iberia (VIII-VII century BC). Starting from 735 BC came the first Greek colonists who caused the retreat of the Phoenicians who had placed their base in western Sicily between Mozia and Capo Lilibeo. In 265 BC the Romans took possession of Messina, allying with local mercenaries. In 1415 the island became a Spanish vice-kingdom with a marginal role in the Mediterranean. Despite the discontent and revolts in the major centers, the Spanish dominion remained firm until the Treaty of Utrecht (1713) when the Spanish dominion ceased and Sicily passed to the Savoy. Pressed by the French, Ferdinand IV of Bourbon king of Naples found his refuge in Sicily, unifying the two states in the kingdom of the two Sicilies and abolishing feudal privileges in 1812. In 1848 the revolutionary movements began throughout the island and the Sicilians with the provisional government of Ruggero Settimo declared the Bourbons lapsed. On 11 May 1860 Giuseppe Garibaldi disembarked in Marsala, defeating the Bourbon troops in Calatafimi but social tensions still broke out with the Sicilian Fasci movement repressed in 1894 by Francesco Crispi, then head of the Italian government.

 

CUISOINE 

AND TRADITIONS

Complex and complex, Sicilian cuisine is often considered the richest in specialties and the most scenic in Italy. Some of the best known foods, widespread not only regionally but even worldwide, are the Sicilian cassata, the iris, the Sicilian cannolo, the granita and the arancini. Thanks to its mild climate, the island is rich in spices and aromatic plants; oregano, mint, rosemary, are part of the Sicilian condiments every day. The fertile soil produces large quantities of oranges and lemons. Almonds, prickly pear, pistachio and olives are other culinary symbols in which the island excels.

 

Regarding the traditions, particular and sometimes picturesque, they were the cause for which, over the centuries, a stereotype has been created translated in the term Sicilian, meaning with it a sort of particularity and differentiation of the island character with respect to that of the neighboring regions. The habit is widespread at large tables for lunch or dinner, especially in summer.
Timetables are moved a little further ahead than in the north, even arriving at two in the afternoon and having dinner around nine-ten in the summer. We tend to stay a little longer at the table even after having eaten dinner.

 

The viticulture of Sicily, for many years aimed at obtaining cutting wines (high alcohol content and large quantities) has made remarkable progress in recent years, achieving remarkable results in the wine sector. The structure of Sicilian wines, due both to the type of vines and to the pedoclimatic environment, accompanied by the qualitative improvement and refinement of enological techniques, has meant that many products have by now imposed themselves with full merit on national and international markets. The Alberello and its "mixed" versions are very widespread as a breeding system, as is the Tendone. More than half of the vineyards use espaliers and counter-espaliers.

 

TYPICAL DISHES

Sicilian Cassata

The Cassata is just one of the many Easter cakes that celebrate this holiday. Its decorations are baroque and sumptuous and its derivation is actually of Arab origin: its name derives from the Arabic word "Quas'at", which means large and round bowl, and the richness of its ingredients reflects the characteristics of the kitchen Saracen, who loves to harmonize contrasting flavors, such as sponge cake filled with ricotta mixed with sugar and pieces of chocolate.

Arancino

With an orange-like shape (from which it takes its name), it is a ball or cone of breaded and fried rice, 8–10 cm in diameter, generally filled with ragù, peas and caciocavallo, or diced of cooked ham and mozzarella. The name derives from the original shape and the typical golden color, which resembles an orange, but it must be said that in eastern Sicily the arancini have more often a conical shape.

Aubergine Parmigiana

The aubergine parmigiana, also aubergine parmigiana or simply parmigiana, is a dish made with fried aubergines and baked in the oven with tomato sauce, basil, garlic and one or more cheeses included, Sicilian pecorino, mozzarella, scamorza and caciocavallo. The origin of this dish is still uncertain, it is often considered a Sicilian dish but there are those who attribute the invention to Campania.

Cannoli

Sicilian cannoli are one of the best known Sicilian pastries, consisting of a crunchy wafer fried in lard, called zest, and filled with cream of sheep's milk ricotta, chocolate and candied fruit. Traditionally, Sicilian cannoli were prepared only during the Carnival period, but over time their success has become such that they are currently found all year round and not only in Sicily, but also in every pastry shop in the rest of Italy.

Cous cous alla Trapanese

Trapanese couscous with fish is one of the most popular and renowned dishes of the Sicilian traditional cuisine. It is a very tasty fish dish, considered a popular and poor dish because it was born in the homes of fishing families who, to prepare it, had fish and a few other simple foods: durum wheat semolina, garlic, bay leaves, onion and olive oil .

Granita con brioche

Granita is a cold dessert made with a mixture of water, sugar and fruit that is slowly but never completely frozen, and continuously stirred, to obtain a grainy and creamy consistency at the same time. A real delicacy that traditionally was accompanied by fresh and crunchy bread, with time replaced by the typical "brioscia" of Sicily, made with yeast-based dough and flavored with vanilla or citrus fruits.

Almonds Pasta

It is one of the most representative sweets of Sicily, where the pastry chefs work the almond in a traditional way with honey, to obtain a pure almond paste, which can also be flavored with lemon or orange as well as being coated with sugar to veil.

STARRY

RESTAURANTS

LA

MADIA

Corso Re Capriata F 22 

Licata (AG)

+ 39 0922 771443

DUOMO

Ibla, Via Capitano Bocchieri 31 

Ragusa (RG)

+ 39 0932 651265

LOCANDA 

DON SERAFINO

Via Avvocato Giovanni Ottaviano 13

Ragusa (RG)

+ 39 0932 248778

CALTAGIRONE

Via Infermeria 24

Caltagirone (CT)

+ 39 0933 26596

PRINCIPE

CERAMI

Piazza S. Domenico de Guzman 5 

Taormina (ME)

+ 39 0942 613111

SAPIO

Via Messina 235 

Catania (CT)

+ 39 095 097 5016

LA 

CAPINERA

Via Nazionale 177 

Taormina (ME)

+ 39 338 158 8013

SHALAI

Via Guglielmo Marconi 25 

Linguaglossa (CT)

+ 39 095 643128

ST. GEORGE

BY HEINZE BECK

Viale S. Pancrazio 46

 Taormina (ME)

+ 39 0942 23537

SIGNUM

Via Scalo 15

 Malfa Salina (ME)

+ 39 090 984 4222

CAPPERO

Localitá Vulcanello 

Lipari (ME)

+ 39 090 985 2555

BYE BYE BLUES

Via del Garofalo 23

Palermo (PA)

+ 39 091 684 1415

I PUPI

Via del Cavaliere 59 

Bagheria (PA)

+ 39 091 902579

IL BAVAGLINO

Via Benedetto Saputo 20

Terrasini (PA)

+ 39 091 868 2285

ACCURSIO

Via Clemente Grimaldi 41

 Modica (RG)

+ 39 0932 941689

LA FENICE

Via Gandhi 3

 Ragusa (RG)

+ 39 0932 604140

contacts

Address

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Tel 

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