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Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. [ 2 ] Although its cuisine has much in common with Italian cuisine , Sicilian food also has Greek , Spanish , Jewish , Maghrebi , and Arab influences.
Sicilian arancini. This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. [1] Although its cuisine has much in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.
They are a staple of Sicilian cuisine. The most common arancini fillings are al ragù or al sugo , filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas , and al burro or ô burru , filled with prosciutto and mozzarella or béchamel sauce .
Farsu magru, also spelled farsumagru and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century. [1] [2] Farsu magru is available in many areas of Sicily, but some serve it only for special occasions.
Sicilian-American cuisine (11 P) W. Wines of Sicily (3 P) Pages in category "Cuisine of Sicily" The following 85 pages are in this category, out of 85 total.
Cannoli. Some food historians place the origins of cannoli in 827–1091 in Caltanissetta, Sicily, by the concubines of princes looking to capture their attention. [10] [11] This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word qanawāt, 'tubes', in reference to their tube-shaped shells.
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Sicily's sunny, dry climate, scenery, cuisine, history, and architecture attract many tourists from the rest of Italy and abroad. The tourist season peaks in the summer months, although people visit the island all year round.