Palazzolese sausage. The sausage Palazzolese is a pork sausage swine, typical of our territory. It is usually produced by filling a natural casing of pig together with spices, salt and chili pepper; with a mixture of lean parts (for example shoulder) diced (or chopped). To the slurry così obtained is added usually wine (predominantly red). Può be consumed fresh (after cooking) or dry (then seasoned).
“Cavatieddi”. A traditional pasta palazzolese, hand machined and formed with a dough of flour, water and a pinch of salt, have an elongated shape with a recess inside. Are enjoyed and served with ragù, or most typically with a sauce made from pork and represent the regional dish par excellence.
ricotta ravioli. in Palazzolo preparation is made by hand, for example with the help of a cup which allows to obtain a circular shape, filled in followed by a spoonful of ricotta cheese seasoned with parsley, black pepper, nutmeg, grated parmesan cheese and eggs. They are dressed with a sauce of fresh tomatoes or tomato sauce of pork.
Caponata. this is a set of fried vegetables (mostly aubergines), seasoned with tomato sauce, celery, onion, green or black olives, capers, carrot, garlic and chili pepper in sweet and sour sauce. The caponata palazzolese è generally used as a side dish or appetizer. The etymology derives from "capone", name with which in some areas of Sicily is called the 'dolphinfish', a fish from quality meat. The people cannot afford the expensive fish, the replaced with inexpensive aubergines.
jelly pork. obtained from the residues of pork products, is prepared using the poor parts of the pig, as the rind, legs, head, tail, language and ears. The meat is made to boil for a few hours in salted water with bay leaves. The broth is then added lemon and vinegar and boiled again for half an hour. You then add spices such as pepper, chili pepper; the gelatin obtained is consumed cold and could be kept for a few days.
Black Pig. The piglet black is a native breed of Sicilian territories. The race has a small size and is characterized by the fur of black color; Of wild origin is bred in the wild state and left free to wander through the woods, feeding of the fruits of nature. Generally the black pig is cooked in the oven or grilled and Può be used also for the preparation of typical salami.
Black Truffle. the black truffle is wrinkled appearance, dark and with small warts, with clear veining and thin, of variable size between that of a walnut to that of a grapefruit, and emanates, like the other varietyà the family, an intense perfume characteristic. This is one of the traditional Agri-foodstuffs that we find in the vicinity of the Bosco di bauly, at 5 km from Palazzolo. It is tasted in meat, in pizza and pasta.
hot ricotta cheese. ricotta is a dairy product, namely a latticinio, but it can't be defined cheese because is not obtained through the coagulation of casein, but from the whey proteins of milk, the liquid part of the milk that separates from the curd. The ricotta is even the basic element of many recipes palazzolesi as cannoli, ravioli, the lumere and the Sicilian cassata (strictly ricotta cheese of sheep). The ingredients to produce ricotta are serum and salt.
salted Ricotta. the salted ricotta is a variety of ricotta cheese produced and appreciated in particular in southern Italy. Differs from fresh ricotta cheese to be more "dry" and for a taste and texture more marked. It produces floculare leaving proteins and albumins present in the serum of milk. The salting occurs almost exclusively by hand with coarse sea salt. The dry ricotta in trade is produced primarily with whey of sheep and is used as a product from the table to grate.
Eggplant Parmigiana. The term parmesan derives from the Sicilian word parmiciana. Generally it is prepared with aubergines, caciocavallo cheese, ham, tomato sauce, boiled eggs, basil leaves, grated parmesan cheese, extra virgin olive oil d’olive oil, salt and chili.
pork steak. The staek of pork is a type of steak palazzolese typical, usually cooked on the grill, the meat of which originates from the cutting of the cost of the pig. The cooking of meat usually takes place through the living flame on the grid, but Può be cooked even on plates preheated. Typical of our country is even the cost filled.
rissoles potatoes. the rissole potatoes is a dish usually based on potatoes, eggs, parsley, breadcrumbs and grated parmesan. Once prepared the dough, take via many small portions which are squeezed and worked by hand, until reaching the characteristic rounded shape. They are cooked fried in abundant oil and generally are served at the table as a second flow rate.
Arancino. It is a ball of fried rice cake filled with ragù, mozzarella and peas. The name derives from the shape and the color typical, reminiscent of an orange. In the eastern part of the island the arancini can also have a conical shape. There are in fact the recipes of the arancino which provide, in addition of course to the rice, the use of mushrooms, sausage, gorgonzola, salmon, chicken, sword fish, seafood, pesto, as well as sepia.
Canestrato of Nebrodi. Canestrato sicilian is also called Canistratu, Picurinu Tumazzu or Canestrato derives its name from the wicker basket in which it is seasoned for a period more or less along. For its production is used whole cow's milk, sheep or mixed. The curd is put in “fasceddi”and pressed by hand, after is subjected to dry salted or in brine. Has fresh and pleasant taste.
Sicilian cannolo. consists of a pod of pasta and a stuffed with ricotta cheese of sheep is sieved and sweetened. For the peel, form small disks of dough (made of wheat flour, wine, sugar and lard) which are rolled up on small metal tubes and then fried. There are also other fillings, as the custard cream or chocolate cream. The stuffed cannolo is then dusted with icing sugar.
Cassata Siciliana. traditional cake with a basis of sweetened ricotta cheese of sheep, sponge cake, marzipan, candied fruit and icing sugar. There are countless local variations, especially appearance Può vary from a minimalist decoration of icing and a little candied orange peel up to one with colored beads and half a dozen of candied fruits different. There may be additional ingredients such as pistachio, pine nuts, chocolate, cinnamon, maraschino or water of zagara.
“Pignuccata” Sicilian Pignolata (honey). very similar to the Struffoli (small traditional fritters), from which it differs for the form at Pigna and fried in lard, also present in the slurry. It is traditionally used during the carnival festivities. The sweet is made by circles of dough fried and covered with honey. Recently you use add colored sugar to decorate the cake.
“Giuggiulena”. typical Christmas cake whose main ingredient is sesame, in Sicilian is indicated with the term giuggiulena. The recipe is based on the composition of sesame seeds paid in honey and fixed by the caramelization of sugars (in an enriched version will also add almonds and peels of candied orange), in the manner of a nougat. Requires a very long preparation with a rest of twenty-four hours.
“Lumere Cassateddi or ricotta” (Cassatelle). unlike Cassata, Cassatelle are prepared with fresh pasta stretch of about ten centimeters in diameter and sweetened ricotta cheese. They are cooked in the oven and you can eat warm. In the sicilian tradition the cassatelle are preparing for Easter and for this reason are called Cassatelle Easter.
Fruit Martorana. its preparation and its packaging envisages, in form and looking at the end of the process of preparation, the perfect imitation or reproduction of fruits and sometimes vegetables or fish. Internally is similar to marzipan but considerably moreù sweet and tasty. The basis of his recipe is exclusively almond flour and sugar.
almond biscuits. the almond paste constitutes one of the most sweet representative of eastern Sicily, where master pastry chefs work the almond in an artisan way. The almond biscuits are prepared by mixing powdered sugar and egg until obtaining a uniform mixture. A part mix instead almonds, lemon, vanilla and cinnamon, to go così to create cookies which will then fired.
chatterbox. Typical sweets of the carnival, have the shape of a strip, sometimes manipulated to form a node (in some areas are in fact the name of bows). They are made with a dough of flour that is fried or cooked in the oven and then dusted with icing sugar.
Sponge Cake. The dough of the sponge cake is prepared from cold mixing in a bowl little flour or starch potatoes, sugar, egg yolks and egg whites mounted to snow the firmest. The preparation of the sponge cake is simple even if not too fast becauseé requires a time of approximately 60 minutes. The Sponge Cake is a recipe very used in the kitchen for the preparation of delicious sweets, especially cakes as the Sicilian Cassata.
Jam of Quince.
Mustard. Its peculiarity is in its ingredients: wine and ash. To these characteristic ingredients are added starch or flour, sugar, roasted almonds and/or walnut kernels and some rinds d’orange dried and shredded.
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