The sweet artisanal spreadable creams are delicious and versatile in the kitchen: pistachio, almond, chocolate, there is something for all tastes. Here are 5 for comparison.
All about Sicilian nougat, from the history to the original recipe for making it at home as tradition dictates for a full-blown Christmas dessert.
Discovering the Sicilian red wines that go best with roasted chestnuts, boiled and pan-fried chestnuts: let's celebrate San Martino properly!
Everything about the Nebrodi black pig, from the characteristics of the quality meat to the traditional local products.
There is a Fiasconaro artisan panettone for every taste: between Dolce & Gabbana novelties for Christmas 2020 and timeless classics (watch out for pistachio), here's what not to miss.
The original recipe of the real Palermitan panelle: how to make them, cut them, fry them and preserve them in the best way.
Halloween treats: the recipe for marzipan ghosts, delicious gluttony sins perfect for celebrating the scariest party of the year.
Everything you would like to know about Passito di Pantelleria: what are its characteristics, the best pairings and how to serve it to fully enjoy it.
World Pasta Day 2020 is celebrated on 25 October: here are the typical Sicilian pasta shapes with their characteristics and uses in the kitchen in traditional Sicilian first courses.
How to prepare Sicilian arancini at home with the original recipe step by step: advice on which rice to use and how to make the batter for an exceptional result.
Typical Sicilian sweets of the dead: from the bones to the coppers of Naples, a small review of the preparations without which the Feast of the Dead in Sicily would not be the same.
On the occasion of World Bread Day 2020, let's discover 5 alternative flours: from Perciasacchi to hazelnut flour, let's explore their characteristics and uses.