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.
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.
Salty, sweet, aromatic, and fresh, pasta con le sarde offers a peek into Sicily's rich cultural heritage. While 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.
CanadaExcellent pesto!
Grazie, Steven. Wild Fennel grows abundant on our farm in Sicily, and makes an excellent addition to our Almond Pesto. We have a large collection of recipes on our website including our Sausage, Kale, and Fennel Pesto Tagliatelle -- if you are ever in need of a little kitchen inspiration!
United StatesI love this pesto! It has no cheese which is a big plus as most pestos on the market have it. The flavor is fantastic.
United States United StatesI have not had a chance to use it. Your site does not have any recipes and I have been searching for suggestions. Most of them discuss how to make wild fennel almond pesto.
Richard, we appreciate your honest feedback and you’re absolutely right. We’ll be working on creating some recipes to share on our site featuring our brand new Fennel Almond Pesto.
