introduction to pasta During the Arab domination of Sicily (827-1060), Palermo was the heart of commerce and exchange and one of the most important centers of the known world. In this period, agriculture was expanded,… Introduction to Pasta
Saint Joseph’s Table ( La Tavola di San Giuseppe – A’ Tavula ri’ San Giuseppi ) Spring Equinox (from the Latin: equus meaning equal and nox meaning night) occurs around March 20th when the earth’s… Saint Joseph’S Table – La Tavola di San Giuseppe
Herbs and Extracts Rosolio ( Rosolio alle Erbe o con Estratti ) Mostly used as an after-dinner drink or as an aperitif, the herbed rosolio are usually made with a higher alcohol content so that it can… Herbs and Extracts Rosolios
Vegetables in Vinegar ( Giardiniera – Sutt’acitu ) The Giardiniera is made of pickled vegetables; the pickling makes it possible to preserve vegetables in season when they are abundant and conserve them for some time.… Vegetables in Vinegar
Caper Berries and Tomato Salad ( Capperoni e pomidori all’insalata – Cucunci e pumaroru a ‘nzalata ) Caper berries, tomato, olive oil, basil, oregano, salt and pepper make a healthy and tasty salad that goes… Caper Berries and Tomato Salad
Shrimp scampi ( Gamberi Saltati – Ammaru cu Limiuni ) Shrimp scampi is easily and quickly prepared; 1 ½ lb. of unpeeled shrimp are needed for 4 people and the recommended shrimp size is the… Shrimp Scampi
Fried Shrimps ( Gamberi Fritti – Ammaru Frittu ) Fried shrimp are typically cooked without shell and the best size is the “21/25” count. Serve ½ lb. shrimp per person but if it’s part of… Fried Shrimps
Stuffed Shrimps ( Gamberi Ripieni – Ammaru Chinu ) Stuffed shrimp is a very elegant and festive dish, impressive in the presentation and flavor, not so hard to fix and very successful with your guests.In… Stuffed Shrimps
Shrimp Cocktail ( Gamberi all’Americana – Ammaru Vughiutu ) Shrimp cocktail is one of the most appealing and preferred antipasti. One and a half to two pounds of unpeeled shrimp of the “16/20” count, which… Shrimp Cocktail
Sarde a Beccafico catania Style ( Sarde a Beccafico alla Catanese – Sardi a Beccaficu ‘a Catanisi) An everlasting dispute between Catania and Palermo on the originality of the Sarde a beccafico has been going on… Sarde a Beccafico Catania Style