Granita, sherbet and ice-cream in Sicily. From the Turkish word serbet meaning “a cool drink”, this word was transformed into the Arabic word sarab, hence the word “sciroppo” (syrup). However, the most suggestive word is sorbetto (sherbert). The closest reference, […]
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 […]
The Sicilian marzipan fruit or (frutta Martorana). These highly colored pastries shaped to look like fruit, vegetables and other things, bear a story that takes us way back in time and to far off places. Let’s start with the raw […]
The Arabs introduced to Sicily the pistachio of Bronte in the 9th-11th centuries, here this kind of tree (Pistacia Vera) has found an ideal habitat on the northwestern slopes of Mount Etna, in the area around the small town of […]