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Cucina siciliana

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Cucina siciliana - traditional dishes from Sicily

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Cucina siciliana

  1. 1. IIS «R.Guttuso» Milazzo Prof.ssa Cristina Felicia Stagno Sicily: Land of amazing tastes «Vucciria» R.Guttuso
  2. 2. Sicilian cooking is a blend of Mediterranean flavours and cultures. Every conqueror of the island (from Arabs to Norman) has left the imprint of his culinary heritage. It can be considered a poor cuisine, not because of the untasty dishes but on the contrary thanks to the use of poor ingredients coming from earth and sea that become amazingly tasty dishes. Sicilian cuisine is characterized by a great use of vegetables and fish. Each city is chatacterized by typical products and a typical recipes.
  3. 3. Kennst du das Land, wo die Zitronen blühn, Im dunklen Laub die Goldorangen glühn“ Goethe “But lemons, lemons, innumerable, speckled like innumerable tiny stars in the green firmament of leaves. So many lemons! Think of all the lemonade crystals they will be reduced to!” Lawrence LEMON GRANITA AND TYPICAL BRIOCHE WITH «TUPPO»
  4. 4. STRAWBERRY GRANITA with WHIPPED CREAM COFFEE GRANITA With WHIPPED CREAM
  5. 5. QUEEN AUBERGINE
  6. 6. CAPONATA starter Capers from Pantelleria
  7. 7. MACCHERONI ALLA NORMA salted and baked ricotta cheese The name was given by the sicilian playwright Nino Martoglio who esclaimed «This is a real Norma!» comparing the tasty dish to a masterpiece like one of Bellini’s operas titled «Norma». First course vegetarian
  8. 8. TIMBALLO DI ANELLETTI first course (with meat) Cooked in OVEN Primosale cheese anelletti
  9. 9. PASTA CON PESCE SPADA E MELANZANE First course (fish) swordfish Pachino tomatoes
  10. 10. PASTA CON LE SARDE First course (fish) sardine wild fennel muddica nturrata toasted breadcrumbs
  11. 11. INVOLTINI DI PESCE SPADA SARDE A BECCAFICO SECOND COURSES fresh FISH
  12. 12. PESCE STOCCO A’ GHIOTTA stockfish Recipe of Norman origin. The secrets: Low flame and never stir Better if you use a traditional earthenware pot.
  13. 13. FALSOMAGRO SECOND COURSES MEAT BRACIOLE ALLA MESSINESE
  14. 14. STUFFED VEGETABLES second course - vegetarian
  15. 15. STREET FOOD pani ca’ meusa (spleen/lung) schettu single maritatu married
  16. 16. STREET FOOD panelle
  17. 17. STREET FOOD arancine/arancini
  18. 18. DESSERT main ingredients chocholate from Modica (Ragusa) Pistachios from Bronte (Catania) Formerly pastries were made by nuns in convents. Most of the ingredients and techniques are of Arab origins.
  19. 19. Paste secche cassata CANNOLO
  20. 20. And now…let’s cook! Thanks for your attention.

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