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Distretto Turistico delle Miniere > La Tradizione a tavola
Pane Scanatu PANE ‘SCANATU – POLPETTE AL SUGO CON SAMBRIGLIA

🔊 Listen During the carnival in Milena, curious visitors may bump into the culinary event dedicated to the  Sagra of the meatballs in tomato sauce, with bread crumbs, eggs, cheese, spices and flavours, among which stands out a type of mint le…

Milena
Sagra della ricotta marianopoli The Sagra of the ricotta and of the typical products

🔊 Listen The Sagra of the ricotta cheese and of the typical products is held in Marianopoli every year during the Christmas period, since its first edition in 1993. It is a special chance to taste the typical local products surrounded by a un…

Marianopoli
foto 1(2) THE “AGNELLO PASQUALE”

🔊 Listen The Agnello Pasquale (Easter Lamb) is a typical sweet of the Favara pastry tradition. The sweet is made of almond paste stuffed with pistachios, is shaped like a lamb, and is decorated with small bells, a red flag and colourful beads…

Favara
Lagnello Pasquale THE “SAGRA DELL’AGNELLO PASQUALE”

🔊 Listen Every year, during the Easter period, Favara holds a feast dedicated to the typical lamb-shaped almond paste sweet stuffed with pistachio. This pasta reale sweet is produced every month of the year in different shapes, but with the s…

Favara
la cuddureddra-Elena La Spina The cuddrireddra

🔊 Listen The recipe of the cuddrireddri, a sort of fried doughnut typical of Delia, is eight centuries old: indeed, the story goes that the first cuddrireddra was prepared during the Sicilian Vespers, to honour the dames living in the Delia C…

Delia
CARNE MURATA

🔊 Listen The carne murata is a stew of meat, vegetables, potatoes, tomatoes and onions. It is a very popular “poor” dish of the Sicilian cuisine. With few and simple ingredients, here’s a rather rich and very tasty dish.  

Cattolica Eraclea
Cudduruni Friuti- Panificio Villarosa di Scelso Giovanni-1 THE CUDDURUNI FRIUTU

🔊 Listen The cudduruni is a sort of stuffed pizza or focaccia with an ancient tradition, characteristic of some towns in Sicily. It is made of a durum wheat dough, flattened and folded into a half-moon shape over a stuffing of black broccoli,…

Villarosa
San Calogero-Pro loco PASTA OF SAN CALOGERO

🔊 Listen The Pasta di San Calogero is a sole dish, typical of the Sicilian tradition that in Casteltermini has a place of honour during the Feast of San Calogero, on the fourth Sunday of August of every year, so much to turn, in 1995, into th…

Casteltermini
Guastedda GUASTEDDA

🔊 Listen The term “guastella” derives from the French “guastel”, which means flat bread, focaccia. In Sicily, it is prepared and stuffed in various ways. In the Agrigento area, including Casteltermini, it identifies a big bread loaf called “v…

Casteltermini
Lenticchia-Elena la Spina THE LENTICCHIA

🔊 Listen In August, the day after the tasting of the sauce made with the “siccagno” tomato, the town organises the tasting of the renowned Lenticchia from Villalba. Lentils have been cultivated since early 1800, when the marquis Niccolò Palme…

Villalba
Sagra1983 villalba THE “SAGRA DEL POMODORO SICCAGNO”

🔊 Listen For over thirty years, every year, the Sagra del Pomodoro “siccagnu” has been organised on the first or second Sunday of August, on the occasion of the feast of the patron San Giuseppe. A tomato that grows without water, the “siccagn…

Villalba
Virciddrata mandorla e miele- Elena La Spina-5 THE VIRCIDDATI WITH ALMONDS AND HONEY

🔊 Listen The virciddati are small cakes shaped like doughnuts and stuffed with walnuts, figs and almonds, with a dough made of roughly ground flour, lard, sugar and eggs. The almonds are local and the honey is produced in the countryside arou…

Sutera
Le mbriulate-Elena La Spina-4 THE ‘MBRIULATE

🔊 Listen The “mbriulata” or “imbriulata” is a very tasty first course with an ancient and odd history, typical of the Agrigento and Caltanissetta areas. The housewives used to prepare the imbriulata as a single dish for their relatives who we…

Campofranco
foto THE ‘NCIMINATI

🔊 Listen On the day of San Martino (11 November) and on the Immacolata (8 December), you can try the ‘nciminati, a delicious sweet made of flour and fennel seeds, seasoned with oil and spices, accompanied by a glass of the new local wine….

Serradifalco
Muffuletta THE MUFFULETTA

🔊 Listen This ancient and tasty food has remote origins. Apparently, its name, Muffuletta, comes from the Saxon word muffin. The muffuletta is stuffed with products, sardines and olives. This dish has been exported to the US, especially to Ne…

Riesi
Rollo-Elena La Spina-5 THE ROLLÒ

🔊 Listen Less ancient but just as much interesting as those of the torrone and of the cannolo, the origins of Caltanissetta’s rollò probably date back to the arrival of the Swiss pastry in Sicily between the end of the 19th Century and, espec…

Caltanissetta
Cannolo-Elena La Spina-2 THE CANNOLO AND THE TORRONE

🔊 Listen Things get a little complex here: taking one of the symbols par excellence of Sicily and assign it to one city only is a daring move. Nevertheless, the best books on food and wine attribute the origin of the cannolo to Caltanissetta,…

Caltanissetta
Bigne Ravanusano - Giovanni Di Caro THE RICOTTA BEIGNETS

🔊 Listen Among the sweets, a special mention goes to the ricotta cheese mixed with sugar until obtaining a delicious cream to fill “li ravioli”, “li cannola” and the beignets. These, made with unsalted dough, are characterised by the final cr…

Ravanusa
Busiati al ragu di maiale-Elena La Spina-2 BUSIATI WITH A PORK MEAT RAGOUT

🔊 Listen In Ravanusa too, the traditional cuisine recalls the poor cooking of the past, which managed to prepare tasty dishes with few ingredients. But a special place is reserved for the dishes of pork meat, like the sausage of pork or mixed…

Ravanusa
Guasteddi fritti THE GUASTEDDI

🔊 Listen The “guasteddi fritti” are excellent sweets. Basically, they are made of deep fried dough decorated with sugar and cinnamon. This recipe has very ancient origins; just think that similar sweets were made at the time of the ancient Ro…

Racalmuto
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