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Distretto Turistico delle Miniere > Estate > Cose da assaggiare
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
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
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
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
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
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
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