As one of the world's leading almond producers, the delicious nut flavors many Sicilian dishes. From pastas, to fish, salads, and of course desserts, almonds have been worked into various shapes, tastes and uses to flavor local cuisine for centuries. Crisp on the outside and soft on the inside, Pasticcini Siciliana alle Mandorle (or amaretti) are a holiday favorite.
Native to the Monti Sicani region of Sicily, the Biancolilla Centinara olive tree species was thought to be extinct until a team of researchers at the University of Palermo, including our Chief Scientist and Master Botanist, Dr. Pasquale "Mimmo" Marino, rediscovered it. Self-pollinating and quick to produce fruit, Mimmo recognized the importance of this varietal and carefully nurtured the species to once again thrive in the soils of its heritage.
Tucked into the hillside of Monte Samuel Pizzuto, Grottaglie, also known as "the city of ceramics," has been home to ceramicists for centuries. Surrounded by deep ravines and cool caves, the clayey earth of this charming Northern Puglian town has been worked by human hands since at least the Classical Age (8th-6th Century BC). Later settled by ancient Greeks and Romans, the charming town was put on the map for its ceramic production during the Middle Ages.
Whether it's the brand, the shape, or the ingredients that help you choose what pasta to keep in your pantry, we want to help answer some commonly raised questions about our pasta specifically, as well as the broader, oh-so-wonderful-world of pasta at large.
Set into the neatly adorned and carefully planted vineyards of Modena stands the balsamic house Pedroni Acetaia. Initially established as a tavern in 1862 by founder Giuseppe Pedroni, the name quickly became synonymous with balsamic vinegar throughout Modena. Utilizing large empty beer casks made from oak to begin the fermenting process, and smaller Marsala casks made from chestnut, to carefully age his balsamic, Pedroni started a tradition for the production of the luscious and acidic vinegar that has been passed down from generation to generation within the Pedroni family. Today, Pedroni is managed and operated by a member of the sixth generation of the family.
A staple throughout Italy, spezzitano recipes vary depending on who's cooking. Where some use beef, others use veal. While some are purists, many add tomatoes and herbs to add complexity. In northern Italy, spezzitano di manzo is served with polenta, while in the south, it is more typically enjoyed with crusty bread. At the end of the day, a good soffritto, fresh aromatics, and lots of patience, served alongside a beautiful Etna Rosso, will make this dish a family favorite in no time.
From wild foraged to farm harvested goods, the Sicily's year-round production makes it a true cornucopia of fresh, high quality produce. As a result, Sicilian food traditions and heritage are deeply rooted in the natural cycles of the island’s productivity, giving Sicilians an endless list of exceptional recipes to enjoy throughout the year. We’ve pulled some of our favorite bites together to help dip your toes into the wonderful, endless pool of Sicily’s most celebrated dishes.
Salty, sweet, aromatic, and fresh, pasta con le sarde offers a peek into Sicily's rich cultural heritage. Perhaps the most famous Sicilian anchovy pasta recipe, sardines and anchovies tell the story of the islands maritime significance, bucatini, wild fennel and toasted breadcrumbs not to its agrarian roots, and pine nuts and raisins speak to its trade history with North Africa.
