![]() Undisputed protagonists and symbol of autumn, chestnuts fill the heart but also the stomach, so much so that in the past they were called the bread of the poor because of their floury pulp, from which chestnut flour is made. Autumn opens the doors to the search for chestnuts in the woods, and in every corner of Sicilian towns and villages the scent of “ roasted chestnuts” is released, a scent that smells of autumn and invites you to stop and buy a hot “ coppo” of freshly cooked chestnuts in the so-called “ caliaturi“. This giant and legendary tree is called the “ Chestnut of the Hundred Horses“, a thousand-year-old tree whose origin dates back more than 3,000 years.īut beyond the legends, Sicily offers an authentic treasure to discover. A perfect ingredient to prepare an autumn variant of sicilian watermelon pudding, pomegranate pudding! This is a spoon dessert to be served as a refreshing conclusion to a lunch or dinner of vegetables, fish or meat.ĭid you know that one of the oldest and largest chestnut trees in the world is actually located in Sicily? Precisely, in the municipality of Sant’Alfio, in Catania, Italy. The pulp of the small pomegranate kernels is rich in water, very juicy, sweet and with a tart aftertaste. The sweet-sour note of pomegranate gives the risotto a unique flavor for a simple and original recipe to share with friends on a cold autumn evening. In fact, pomegranate can be used as a main ingredient to enrich risottos or to flavor meat and fish main courses. But pomegranate can also be enjoyed in other ways! Some people like to pick it straight from the tree, open it and eat the kernels, while others enjoy the juice extracted from the pulp, which is fresh, sweet and tasty. The pomegranate is the fruit of autumn, with its iconic shape and inside its bright ruby red color it is rich in vitamins A and C, fiber, minerals, phosphorus, potassium, and packed with antioxidants. What if you want to make a pumpkin dessert? Well, one dessert your guests will love are pumpkin sfinci, made with pumpkin boiled in water, flour, sugar, brewer’s yeast and a pinch of cinnamon. And for risotto lovers? Try pumpkin risotto with carnaroli rice, butter, onion and a little Parmesan cheese, a tasty, delicate recipe with an enveloping flavor. ![]() The sweet note comes from the sugar, while the white wine vinegar gives it a tart, sour taste that gives the dish a memorable flavor.īut pumpkin can also be prepared with tomato sauce, garlic and oregano for a tasty and quick side dish. Easy to prepare and very tasty, it appeals to young and old alike, and can be baked or fried. Without a doubt, one of the most popular pumpkin dishes among Sicilians is sweet and sour pumpkin (zucca in agrodolce), known in the Palermo area as “ ficatu ri setti cannola“. In short, a health food, but also very good and versatile! In fact, pumpkin is used to prepare pasta dishes, side dishes and desserts.īut what recipes to prepare with pumpkin? With its orange color and antioxidant properties, it is rich in vitamin A, vitamin E, and fiber, and contains many minerals including calcium, potassium, sodium, magnesium, and phosphorus. The pumpkin is one of the most beloved products of the fall season, a symbol for the little ones who celebrate Halloween at the end of October all over the world, and a must-have ingredient for Sicilian grandmothers and mothers who prepare dishes that are low in calories but rich in nutrients. Ready to discover them and put all the flavor of Sicilian autumn cuisine on the table? Sicilian recipes with pumpkin ![]() Autumn brings new flavors and colors to enrich tables and enjoy unique dishes that are truly delicious. Pumpkin, pomegranate, chestnuts and mushrooms, but also prickly pears, cabbage, persimmons, oranges and dried fruits. Let’s discover the flavors of autumn and the seasonal products most used in Sicilian cuisine, but most importantly, how to use them to create some of the tastiest traditional Sicilian dishes! Sicilian cuisine: fall traditional Sicilian foods Lots of mushrooms! But also legume soups and risottos, perfect for those who already want to pamper themselves with a warm meal full of genuine flavors.Īnd in a climate that celebrates the beginning of the colder season, we rediscover these flavors in village festivals, from the Madonie to the Nebrodi, for an authentic taste of autumn tradition. Just a few months before Christmas, Sicilian autumn cuisine is enriched with new seasonal products such as pumpkin, pomegranate, chestnuts and mushrooms. Although it arrived late this year, autumn in Sicily is always highly anticipated for the extraordinary colors of the landscapes and the flavors and aromas it brings to the tables.
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