Welcome to Sicilian Cooking Plus
Welcome and thanks for visiting Sicilian Cooking Plus. We are pleased to offer you this collection of Sicilian recipes and to give you some information about the Island’s cooking, along with Sicilian traditions, history and legends. We will present aspects of our Sicilian way of life so that the Sicilians and the Sicilian-American heritage can be better understood and assessed.
My name is Vincent Ciaramitaro, formally the operator along with my brother Paul of Joe’s of Avenue U, the Focacceria Palermitana in Brooklyn,NY, our family business. I retired in 2003, and a few years ago, encouraged by my wife, Terry, and my nephews and nieces, I assembled this collection of Sicilian recipes mostly practiced in my almost fifty years working and running the focacceria.
Here you will find an overview of each category and the respective recipes, including a section dedicated to the other Italian regions’ culinary traditions, containing some recipes.
Each category has an interesting introduction and the recipes.
The recipes are grouped in the following categories:
1. Appetizers
2. Sicilian Delicacies
3.Baked Delicacies
4. Sicilian Pasta Recipes
5. Rice Recipes
6.Sauces and Condiments
7. Meat Recipes
8. Seafood Recipes
9. Egg Recipes
POPULAR SICILIAN RECIPES
PASTA CON SARDE
Pasta con sarde is a traditional Sicilian dish that is made all over the island, using the same ingredients but differing in its preparation ..
CANNOLI
The cannolo is a famous Sicilian pastry prepared all over the world. Although there are some variations, the classic cannolo, which originated in Palermo ..
PANELLE
When I lived in Palermo, the panellari (the makers and sellers of panelli) were a local institution. In my hometown, this trade is patronized ...
SWEET AND SOUR SQUASH
To prepare this dish, you can use butternut squash, the acorn squash, Calabasas squash or pumpkin. Winter squash is best between fall and winter ..
CASSATA
Cassata is the most celebrated Sicilian dessert and it is the classic Sicilian Easter Cake. Easter comes around the time of the vernal equinox, which occurs on March 20/21 ..
VASTEDDA
In Palermo, the most famous and oldest place where vasteddi are sold is the Antica Focacceria San Francesco, located across the Church of San Francesco, in Via Alessandro Paternostro ..
TRIPPA IN SAUCE
Because to clean and prepare the tripe required a tedious and long process, it was a very inexpensive part of the interiors of beef, pork or lamb, and used for food by the poor people ..
SARDE A BECCAFICO
Beccafico (Sylvia borin), a Sylvidae bird is larger, meatier and more exquisite than a sparrow, nests in Tuscany and passes over Sicily in spring and in the fall for the winter migration ..
ARANCINE (RICE BALLS)
Arancine is derived from the Italian word for orange, or arancia. This preparation will make approximately 25 visually and gastronomically appealing miniature rice balls ..
- Sicilian Appetizers
- Sicilian Delicacies
- Baked Delicacies
- Sicilian Pasta Recipes
- Traditional Sicilian Pasta
- Meatless Pasta Recipes
- Legumes and Vegetables Pastas
- Rice Recipes
- Sauces and Condiments
- Meat Recipes
- Seafood Recipes
- Egg Recipes
- Sicilian Salads
- Vegetable Recipes
- Sicilian Desserts
- Wines and Rosolio
- Festino – St. Rosalie's Feast
- Christmas – Natale
- Easter – Pasqua
- Saint Joseph Table
- Recipes of the Italian Regions
- About the Italian Regions