Displaying items by tag: pignolata

Sweets are another specialty; examples include: frutta martorana, Pignolata of Messina, buccellato, cannoli, granita, and cassata siciliana and the Crocetta of Caltanissetta sweet disappeared and rediscovered in 2014. Candy in Sicily was heavily influenced by the Arab candymakers in the 9th century, and Sicilian candy has preserved more of that influence than almost any other place in Europe. Marzipan fruits may have been invented at the Convent of Eloise at Martorana in the 14th century. In the 17th and 18th centuries, many Sicilian monasteries produced candies and pastries, some with sexual or fertility themes. The only surviving convent to follow this tradition is the Monastery of the Virgins of Palermo, which makes breast-shaped cakes in honor of St Agatha of Sicily. Traditional sugar statues, called pupa di cena, are still made, although now featuring modern celebrities or culture figures.Granita is particularly famous and well known. It is a semi-frozen dessert of sugar, water, and flavorings originally from the island, and is commonly associated with Messina or Catania, even though there is no evident proof that it hails from any particular Sicilian city. Related to sorbet and italian ice, in most of Sicily it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals.

  • Sicilian Cassata

    One of the most famous desserts of Sicily, made with sponge cake, frosting, candied fruits, renowned for its consistency of flavor.

  • The cannoli Siciliani

    Is said to be the most famous sweet island, he ate and known in the world, is prepared with cottage cheese or chocolate or yellow cream, flavored with pistachios or candied fruit and icing sugar.

  • The Sicilian Toto

    typically Sicilian cookies, covered with chocolate frosting prepared on the occasion of the autumn celebrations of November 2, the feast of the dead, as they say in Sicily and can be blacks (chocolate) or white (lemon).

  • the granita

    Fresh from Arab origins that saw its birth in Sicily. The most known are the almond granita and lemon but there are also many other flavors of granite ranging from coffee, strawberry, mint, chocolate and many more.

  • The almond paste

    The almond pastries are well prepared in the area, thanks to the known and sought almond of Avola, which gives the pasta (especially popular are those Syracuse) tastes great. The ways to prepare them are manifold; They vary in shape and condiments, but the main thing is still the almond.

  • The Martorana fruit

    Even the Martorana fruit is a native dish of Sicily and consists of almond paste, which gives the shape of different fruits or foods. Especially characteristic of Palermo and Trapani, it is still prepared and marketed all over the island.

  • The Giuggiulena or Cubbaita

    The giuggiulena is widespread in eastern Sicily (particularly in the Syracuse), while the same sweet assumes the name of cubbaiata in the western part of the island and in Modica (which is still the east); it is a nougat which is prepared during the Christmas season; It is done with caramelized sugar with the addition of orange peel and the giuggiulena, or the seed.

  • the cassatella

    It's a cake in the shape of ravioli in which there is a mixture of sheep ricotta, sugar and chocolate chips, fried in hot oil. Usually consumed at Easter, it is now in daily use.

  • The chocolate salami or salami turkish

    The turkish salami, also called chocolate salami is a typical Sicilian sweet; It is used to prepare it at home in a very simple and craftsmanship. Its preparation involves putting together bitter cocoa powder, crumbled biscuits, sugar, eggs and give the mixture an elongated shape like a sausage, then you put it in the freezer for a few hours until it takes the right consistency. It should be served cold.

  • the cuccìa

    It is a sweet Sicilian spoon spread throughout Sicily, but a native of Syracuse, where it is prepared for the festivities in honor of Saint Lucia. This cake in Sicilian cuisine was born to celebrate an important miracle performed by the Patron Saint of Syracuse, near the aretusea cities in sixteen hundred. Originally consisted of eating the boiled corn, a sign of devotion, then became a real sweet, so the wheat has been added of sweetened ricotta or cream, candied fruit, pieces of dark chocolate, almonds and other ingredients.

  • The diplomats

    It is a sweet not very widespread in Sicily; It presents a square shape and is made of puff pastry filled with cream and custard (or cottage cheese).

  • the truffle

    Sweet from the shape of puffs but made of sponge cake, with the heart of cream or chocolate, coated with cocoa powder. In the summer it turns into ice cream, and you can find it "black" (if it is made from chocolate ice cream) or "white" (if it is made with vanilla ice cream). It is then covered with the grain and in its center there is the cream, coffee or a candied cherry.

  • The nougat

    typical Christmas sweet, widely distributed on the Sicilian tables; It is prepared with honey, egg whites, almonds, hazelnuts or pistachios.

  • The raviola ricotta

    Dolce was born in Caltanissetta with a fried dough covered with honey and a filling of fresh ricotta.

  • The sorbet

    The sorbet is a sweet from the ancient tradition, it is often used as a food to separate the flow of fish to the meat; since its bitter-sweet flavor is suitable to refresh the palate. The best known is the lemon sorbet but there is also orange, strawberry and other flavors.

  • the biancomangiare

    Sicilian sweet (but also consumed in Sardinia and Valle d'Aosta) mainly known in Palermo and in the Ragusa area; its preparation includes almond milk, lemon, cinnamon and honey ibleo. Besides the sweet version there are also some savory versions.

  • The brioche

    Sweet Sicilian Bakery which is often accompanied with almond granita or stuffed with ice cream.

  • the buccellato

    Spread throughout the island; it is a mixture of pastry, spread a sheet, not thin, stuffed with a filling of dried figs, raisins, almonds, orange peel or other ingredients that vary depending on the areas where it is prepared, then closed and shaped in various ways, often in the shape of a donut.

  • The cuddureddi or pani cu 'the ovu

    Its base is made of flour, water, yeast and salt. is also very prepared in Sicily cuddura with whole boiled eggs inserted in the center, called cuddura cull'ova, that is consumed on Easter Monday. A similar recipe was prepared by the girls for boyfriends, demonstrating their love, shaping it in a heart shape. The Sicilian Region has entered the list of traditional Italian food products also cuddura San Paulu, a votive bread prepared on the occasion of the celebration of the martyrdom of St. Paul (June 29) in the municipality of Palazzolo Acreide. Other versions are in the same Province of Syracuse, where this product is part of the local culinary tradition.

  • The fedora cake

    The fedora cake or cheesecake, is a Sicilian cake made with sweetened ricotta, sponge cake, chocolate chips and finally decorated with pistachio and almonds.

    After the cannoli and cassata, it is one of the most famous specialties of the Sicilian pastry.Melon ice (watermelon jelly)

    Melon jelly (gelu of muluna in Sicilian language), also called frost of watermelon, it is a typical sweet Sicilian spoon, traditionally prepared in August. The main ingredient is the watermelon.

  • Almond milk

    Almond milk is a non-alcoholic beverage traditional Sicilian widespread in Southern Italy.

  • Sicilian cassatina or cassatella of St. Agatha (minne rì Sant'Àjiata)

    This is the version in miniature of the classic Sicilian cassata; This cake in Catania tradition takes on a special meaning because it symbolizes the martyrdom suffered by the saint of Catania, St. Agatha, from here derives the name that the people of Catania have given this sweet: Minne rì Sant'Àjita. In other areas of Sicily instead of this sweet it is known simply as "cassata" or "cassatella".

  • Pignolata Messina: pignolata and pignolata honey

    Are two typical desserts of North-eastern part of Sicily (Messina) and Calabria. Regarding the Sicilian city of Messina, these two recipes include both the base ingredient which is the "cone", that is, a ball of dough fried and coated with honey or icing (chocolate or lemon) depending on the recipe. There are variants of this cake in the Ragusa.

  • the petrafennula

    The petrafennula (or pietrafendola, petrafernula) is a typical Sicilian sweet, spread throughout the island, and consumed for the feast and at Christmas time. Of Arab origin, it is made with honey, almonds, citron peels and oranges, almonds and cinnamon, and is a kind of nougat extremely hard.

  • The copper of Naples

    The copper of Naples are a typical dessert of Catania consumed during the festival of the dead. It is a biscuit with a soft heart to cocoa flavor, covered in full by a dark chocolate glaze. You do not know the exact origin of the name, however, there are several hypotheses: the first mentions a notorious pastry chef of Naples as the inventor of this recipe; another hypothesis speaks of an act of vassalage of Sicily against Napoli during the era of the Kingdom of the Two Sicilies.

  • The sfince of St. Joseph

    Spread mainly in the western part of Sicily, is consumed especially towards March 19, during the feast of St. Joseph. The sfincia (from the Latin spongia, "sponge", or from Arabic isfanǧ "sponge"), it indicates a pancake dough sweetened with honey.

  • Rice zeppole

    Spread mainly in the oriental part of Sicily, is consumed especially towards March 19, during the feast of St. Joseph. The zeppola is soaked in honey.

  • The Easter lamb

    Typical dessert in the whole island. Prepared for the Easter holidays, the characteristic shape of lamb consists of marzipan (almond paste) and stuffed with pistachio paste.

  • Cassatelle of Agira

    very old typical sweet Agira, in the province of Enna, central Sicily in the area.

Published in The Flavors