{"id":71296,"date":"2023-12-13T17:29:02","date_gmt":"2023-12-13T16:29:02","guid":{"rendered":"https:\/\/visitsicily.inera.it\/il-natale-a-tavola-in-sicilia\/"},"modified":"2023-12-14T12:55:17","modified_gmt":"2023-12-14T11:55:17","slug":"il-natale-a-tavola-in-sicilia","status":"publish","type":"post","link":"https:\/\/visitsicily.inera.it\/en\/il-natale-a-tavola-in-sicilia\/","title":{"rendered":"Christmas on Sicilian tables"},"content":{"rendered":"

Among the second courses, also in Palermo area, the Xmas dish par excellence is beccafico sardines<\/strong>, simple but flavorful.<\/p>\n

Another typical dish is Pesce stocco ‘a ghiotta<\/a><\/em><\/strong>, stock fish in Messina<\/a><\/strong> style: an extraordinary and ancient Sicilian recipe. With clear Norman influences (it is a typical fish from Scandinavian countries) it immediately became the star, together with salt cod, of many traditional Sicilian dishes. It is prepared in a pan with pickled white olives, tomatoes, celery, capers and potatoes.<\/p>\n

If you don’t like fish, there is no hassle. You can choose among a rich selection of meat-based second courses, including the falsomagro<\/em><\/strong>, the typical Sicilian stuffed meat roll stuffed with meats, cheese and peas. However, all Sicilian families have their own version..<\/p>\n

And if it is true that we are all better at Christmas, you deserve all the sweetness that Sicily can give you: cannoli<\/a><\/strong> and ricotta cassata<\/a><\/strong>, rice \u201ccrispelle<\/em>\u201d with honey<\/a><\/strong>, Saint Lucy\u2019s \u201ccucc\u00eca<\/em><\/strong>\u201d, \u201cmustazzola<\/em>\u201d, the chocolate<\/a><\/strong> and the orange juice<\/strong> from Modica, almond cookies<\/strong>, the pignolata<\/a><\/em><\/strong>, and the Sicilian Christmas dessert par excellence, the buccellato<\/em><\/strong>: a biscuit filled with dried figs, almonds, walnuts, honey , jam and raisins.<\/p>\n

It’s not part of our tradition but artisanal Christmas panettone<\/em><\/strong> has recently gained a foothold on our tables. The one produced in Castelbuono is exquisite, filled with Sicilian PGI ingredients: pistachios from Bronte<\/a><\/strong>, chocolate from Modica<\/a><\/strong>, candied fruit…<\/p>\n

Sicilians use to end their meal by eating dried fruit: peanuts, hazelnuts, walnuts and the inevitable dried figs.\u00a0 Dessert wines and liqueurs cannot be missing: you have just to choos between a glass of Marsala<\/strong> wine and one of Malvasia di Lipari<\/strong>, or between a glass of Moscato di Pantelleria<\/strong> and another of Zibibbo<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":11,"featured_media":63750,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2108,1924,2360],"tags":[2373,2374,2368,2369,2370,2371,2372],"luogo":[],"stagione":[1876],"class_list":["post-71296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sapori-pagina-principale-en","category-sapori-en","category-xmas-in-sicily","tag-christmas","tag-christmas-in-sicily","tag-natale-en","tag-natale-a-tavola-en","tag-natale-in-sicilia-en","tag-sapori-en","tag-sicilia-a-tavola-en","stagione-winter"],"acf":{"sottotitolo":"","titolo_paragrafo_1":"Dettaglio","paragrafo_1":"

The gastronomic culture in Sicily is a journey through its history, crossed by different dominations and contaminations, where food is evidence of a perfect harmony. At Christmas<\/strong> the harmony of tastes is even enhanced and each area of \u200b\u200bthe Island offers its own specialties<\/strong>.<\/p>\n

Among the appetizers, especially in Catania<\/a><\/strong>, you cannot miss the savory “crispelle<\/em><\/strong>” in their classic version with an elongated shape filled with anchovies and in their rounded version, filled with ricotta.<\/p>\n

In Palermo<\/a><\/strong> area let’s get started with sweet and sour pumpkin<\/strong> and poached broccoli<\/strong>. Simple or stuffed focaccias<\/em><\/strong> are a separate chapter: \u00a0you can find them throughout the island with different names, doughs and fillings: the\u00a0cudduruni<\/em><\/strong>, \u00a0the\u00a0scacce<\/em><\/strong>, the\u00a0scacciate<\/em><\/strong>, the\u00a0focaccia<\/em><\/strong>, \u2018nfriulati<\/strong>, imbriulati<\/strong> and the pitoni<\/strong>, <\/em>\u00a0filled with ricotta, tuma cheese, olives and anchovies, vegetables and meat. Palermo, on the other hand, is the home of sfincione<\/em><\/strong>, a sort of pizza bread (leavened and soft as a sponge) topped with a sauce based on tomato, onion, and pieces of caciocavallo on top.<\/p>\n

Take a short break to enjoy a good glass of Nero d’Avola<\/strong> or Nerello Mascalese wine<\/a><\/strong>, and then go on with the first courses.<\/p>\n

A typical recipe of this time of year is the anelletti alla palermitana<\/a><\/strong>, a baked pasta dish of Sicilian origin which owes its name to the ring-like shape of the pasta.<\/p>\n

In Palermo, pasta with sardines and wild fennel<\/strong> is considered the first “sea and mountain” dish in history, and dates back to over thousand years ago.<\/p>\n

In Modica<\/strong> (in Ragusa area) the most popular recipe is “cacate lasagna<\/strong>”\u00a0 with pork rag\u00f9, fresh ricotta and grated pecorino. Christmas Pasticcio<\/strong> or Pasticcio di Noto<\/strong>, is another typical first course, composed of a very stuffed dough, so much so that it can be considered a single-course meal.<\/p>\n","galleria":[{"ID":51970,"id":51970,"title":"2.arancini-scacciate","filename":"2.arancini-scacciate-1-scaled.jpg","filesize":580901,"url":"https:\/\/visitsicily.inera.it\/wp-content\/uploads\/2022\/02\/2.arancini-scacciate-1-scaled.jpg","link":"https:\/\/visitsicily.inera.it\/en\/sicily-street-food\/2-arancini-scacciate-2-2\/","alt":"Arancini e scacciate","author":"31","description":"inr","caption":"ph. P. 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