Today I propose you, the Biancomangiare an ancient Italian dessert, made specifically in Valle d’Aosta, Sardinia, and Sicily. Do not confuse it with panna cotta even if they are very similar. For the preparation of Biancomangiare (blancmange) there are two versions, one with cow’s milk and the other with almond’s milk, which is the original recipe. You can tryRead more
The TOMATO SALAD is a typical dish of the SICILIAN summer season, which accompanies many main courses, from meat to fish, or as a refreshing dish after a hot day. At the fruit and vegetable market the focus during this season are the tomatoes, characterized by a soft pulp, with a pleasantly aromatic flavor, they are rich in healthy properties forRead more
What are the crocche` or cazzilli? With the arancine, panelle, sfincione, stigghioli, paninu ca meusa, and many other things, they are part of Sicilian street food. They are potato croquettes typically an oval and elongated shape, seasoned with parsley. they are cooked in a couple of minutes in abundant of hot oil and are eaten immediately. They must beRead more
Today I strongly advise you to try My Variations of Sicilian Calzone, made with puff pastry. For a very quick, delicious dinner, especially if you’re too tired to cook because of the holidays. Or maybe you have some last minute guests. If puff pastry is in your freezer you are in the clear, just flatten it,Read more
SURPRISE!!! “SURPRISE” is actually the real name of these tasty pastries but are also known as “SIGARETTE DOLCI ALLA SICILIANA”. These desserts are typical of the Palermo area, but now also widespread throughout Sicily and also in parts of Italy. It is a real amazing “Surprise” when that very delicate and crispy waffle, made ofRead more
Almond pastries are another delightful Sicilian pastries. The “Pasticcini Siciliani Alle Mandorle” are widespread throughout Sicily and can take different shapes/sizes and decoration methods. But they have only one characteristic in common, the use of almonds (obviously). They come exclusively from Avola (province of Syracuse). Avola almonds are the best in Italy and they have been recognized as a “traditionalRead more
Wondering what to make for dinner tonight? I invited my friend Elisabetta from Latina (Lazio, Italy) with her husband. She likes the Caponata, an “antipasto” but that can be also served as a side dish. There are several variations of the Caponata in Sicily. I inherited this recipe from my husband’s grandmother (nonna Maria) from Cefalu`,Read more
For my birthday and I wanted to make myself a cake that reminds me a lot, the colors and flavors of my land, Sicily. I chose as ingredients: pistachio as the emblem of Sicily being the only Italian region to produce it, with its unique emerald green and fragrant; ricotta, it is one of the bestRead more
Pistachio Cream is a delight. It is also an easy homemade delicious recipe that can be prepared with simple ingredients, but what will win you over is it’s complex taste and creamy sweetness. It is excellent on bread and perfect for filling your favorite cookies, pies, or desserts; or simply to savor with a spoon every time you want something delicious.
As you have understood from my recipes, my favorite ingredients in desserts are mascarpone and pistachio. This is why I wanted to share with you this very tasty cream recipe. It is ideal for filling cakes or pandoro or panettone during these recent holidays.