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    Cuisine of Sicily
    Cuisine of Sicily
    Cuisine of Sicily
    Ebook79 pages26 minutes

    Cuisine of Sicily

    By Enrico Massetti

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    About this ebook

    Guide to the traditional cuisine of Sicily.

    Includes more than 30 recipes with photos and detailed instructions.

    LanguageEnglish
    PublisherEnrico Massetti
    Release dateSep 11, 2015
    ISBN9781310516009
    Cuisine of Sicily
    Author

    Enrico Massetti

    Enrico Massetti nació en Milán, Italia, donde vivió durante más de 30 años, visitando innumerables destinos turísticos, desde las montañas de los Alpes hasta el mar de Sicilia. Ahora vive en Washington, Estados Unidos. Sin embargo, visita regularmente su ciudad natal y disfruta recorriendo todos los lugares de su país, especialmente aquellos a los que puede llegar en transporte público. Puede contactar con Enrico en enrico@italian-visits.com.

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      Book preview

      Cuisine of Sicily - Enrico Massetti

      Cuisine of Sicily

      Enrico Massetti

      Cuisine of Sicily

      Enrico Massetti

      Copyright Enrico Massetti 2015

      Published by Enrico Massetti at Smashwords

      All Rights Reserved

      ISBN: 978-1-329-53365-3

      Sicily

      The Vucciria Market

      Vucciria market

      The Vucciria, in the heart of Palermo's historic old city, opens early. By 4 a.m., fishermen are hauling in the day's catch; by 5 a.m., vendors are setting out crates of fruit and vegetables; and by 6 a.m., the place is bustling with shoppers. It's a tradition that's gone on, more or less the same way, for the last 700 years.

      Every day but Sunday, the Vucciria fills with fishermen, shopkeepers and merchants who have come to peddle their goods. And it's quite a selection: pasta, grains, sacks of beans, bags of dried herbs, shoes, socks, cigarette lighters shaped like handguns, grappa, wine, CDs, paintings and paperweights of the Madonna, salted capers (a local specialty), zucchini the size of a child's leg, crates of artichokes still attached to their long stalks, tomatoes (large, small, sun-dried, packed in oil, in a can, on the vine) and practically anything else you can think of.

      Sicily Food & Recipes

      Melagrana - pomegranate

      On any given night, Sicilian families can be found passing around a heaping plate of caponata, a traditional antipasto made of eggplant, tomatoes, celery, olives, and capers.  Fisherman used to devour this dish with seafood at the end of a long fishing day, but caponata has evolved into one of the most popular Sicilian dishes. The recipe varies and sometimes includes artichokes and even chocolate.

      No contemporary Italian kitchen would be complete without a bottle of Marsala wine.  But centuries ago, this cooking staple was created in the western Sicilian town of Marsala to challenge the Portuguese and Spanish monopoly on fortified wines such as Madeira and sherry. Today, marsala is used all over the world to enhance the flavor of a dish, create a sauce, or to be enjoyed as a dessert wine.

      Produced in the province of Ragusa and several towns near Syracuse, Caciocavallo Ragusano (Cosacavaddu Rausanu in Sicilian dialect) is a traditional Sicilian cheese made by curdling cow’s milk inside a wooden container called a tina, cooking the curds, and then kneading or pulling them by hand. The name was

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