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| Sicily - Food and Drink |
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SICILY… DRINK IT UP! |
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MAKING COUSCOUS |
 Introduced by the Arabs, Sicilian couscous
follows a tradition of hand-made dough -
a fascinating custom handed down
through the generations.
With slow, circular movements, semolina
flour is mixed with water, salt, oil and flavourings
in a terracotta bowl. The dough is
then steamed in a perforated bowl called
a couscoussiera. Finally, broth made from
a rich soup of the freshest local fish is
added. The couscous is served with the
fish from the soup.
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Foto: www.imagocomunicazionivisive.com |
PECORINO SICILIANO DOP |
 These unique cheeses, known for their fragrance, aroma and
Mediterranean odours, are strongly tied to the land. The pecorino siciliano D.O.P.
(hard, sheep cheese), is the oldest cheese produced in Sicily. Primo Sale is a fresh
cheese which is sold 8-10 days after it is produced. Among the most notable
cheeses of the Trapani region is Vastedda del Belice (produced under the protection
of Slow Food), the only pulled-curd sheep cheese produced by the Trapanese.
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Foto: www.imagocomunicazionivisive.com |
GASTRONOMY |
Culinary traditions feature high-quality products
such as “busiati ribusiati”, a pasta similar
to fusilli. This dish is ideal with pesto alla
trapanese (raw tomatoes, basil, garlic, toasted
almonds and extra virgin olive oil), or
with a fish sauce.
Traditional Arabian dishes include “Bottarga
di tonno” (tuna roe), made from delicious,
oven-dried tuna eggs. Another typical dish to
try is the homemade Mafalda, an ovenbaked
bread made with semolina flour,
malt and yeast. This fragrant bread has a
strong flavour.  Sicilan extra virgin olive oil is renown for
its strong and penetrating character which
is often enhanced by almonds. It is also
well-worth mentioning the
exquisite desserts of this region.
You can choose from
the popular Sicilian Cassata
and cannoli, which are
made from a crunchy wafer
filled with sweetened ricotta,
candied fruit and chocolate.
Don’t miss the opportunity to
sample the Martorana fruit
and mustazzoli, typical biscuits
with honey and almonds.
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Foto: www.imagocomunicazionivisive.com |
The gastronomy of Trapani, and of the surrounding areas, offers dishes
that we call “historical contaminations” and an excellent glass of wine...