lingua
Finocchietto selvatico Asparagus, wild fennel and tomatoes of Montallegro

🔊 Listen The typical products of Montallegro’s cuisine are simple and genuine. In fact, the town’s traditional cuisine proposes, as main ingredients, vegetables and wild plants like the wild fennel and the asparagus. The best known traditiona…

Montallegro
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
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
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
mpanati con gli spinaci.Elena La Spina-3 ‘MPANATI DI SPINACI

🔊 Listen It is a small portion of territory that you eat when you taste this spinach pie. In it, there is everything that the surrounding countryside can offer: the wheat turned into flour; the olive oil; spinach and cauliflower from the vege…

Butera
Totani ripieni-2 TOTANI RIPIENI (STUFFED SQUID)

🔊 Listen The squid’s interior is thoroughly cleaned and stuffed with a mouth-watering mix made with the tentacles, removed, chopped and sautéed, bread and other ingredients.    

Porto Empedocle
Spaghetti al nero di seppia- Elena la Spina SPAGHETTI IN A BLACK INK SAUCE

🔊 Listen A typical dish of the local culinary tradition, based on fish, is represented by the spaghetti in a black ink sauce (spaghetti al nero di seppia); this sauce is a poor and simple ingredient used by fishermen in the past.  …

Porto Empedocle
Focaccia THE FOCACCIA BREAD

🔊 Listen The Mussomeli focaccia, often mistaken for a ‘mbriulata, is a typical dish of this town with ancient origins: in the past, the women prepared it for their husbands and sons who were toiling in the fields all day long, and sometimes f…

Mussomeli
  • Seasons

  • © 2015 - Distretto Turistico delle Miniere
    CCIAA Caltanissetta Via Vittorio Emanuele, 38

    Progetto Cofinanziato dall’Unione Europea
    Programma Operativo FESR – Fondo Europeo di Sviluppo Regionale Sicilia 2007/2013 Asse 3
    Obiettivo Operativo 3.3.3 – Linea di Intervento 3.3.3 A, Attività C
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