Generously used in local Sicilian liqueurs making,
spices and flavors are also important in Sicilian cooking.
As a matter of fact,
Sicily can boast a world renowned production of
(eau-de-vie) the renowned Grappa from Nero d’Avola or
the scented Grappa made from the grapes used to make Malvasia
wine are worth mentioning,
but we must not forget Rosolio and other Sicilian liqueurs in all
their different flavors:
mulberry, pistachio, hazelnut cream, coffee, cinnamon,
lemon, prickly pear, vanilla, chocolate, orange, tangerine,
fennel, bay leaves, almond-tree blossoms, rose, carob bean.
All these liqueurs keep the delicate taste and smell of the fruits
they are made with,
and they are excellent digestive Sicilian liqueurs which can be sipped
either ice-cold after a substantial meal or as a dessert drink
with traditional cakes.
The fire of Etna liqueur.
A highly hot and strong liqueur,
just like Etna volcano,
however,
the old recipe has never changed,
this liqueur blends a full flavor with a pleasant and
refined fragrance.
A wonderful digestive and very invigorating on cold
winter days,
although,
it is delicate on ice-cream and cannot be substituted
in the most refined of cocktails.
The prickly pear liqueur.
A very smooth liqueur for meditations,
it is dark red.
It has a light, sweet fragrance and is indeed
sweet and creamy, very fruity.
It is always served chilled in tiny glasses and
goes exceedingly well with the small Sicilian cakes,
with a creamy sugary pudding called “panna cotta” and
with mixed fruit salads.
It can even be used in cocktails or just as a digestive liqueur.
One particular combination is with sharp soft cheeses.
Grappa dell’Etna liqueur.
This Grappa is made by distilling the fermented marc
of the top quality grape grown on the slopes of Etna volcano.
The special vacuum distilling method and the aging in
special oak barrels make this a highly prestigious
grappa.
It is usually sold in characteristic bottles covered
in lava stone.