Spaghetti with cuttlefish ink

There is a first dish made of seafood, which is really curious for taste and for its very particular aesthetic. The spaghetti with cuttlefish ink, a dish from the color black, not always attractive, for someone it is too strange, for others is mysterious and charming, but above all taste amazing and really good... (continua)


"Pasta c'anciova". Pasta with anchovy and tomato extract

There is a first dish among the most important in the cuisine of Palermo, one of the most typical for its special taste that blends the sweet and salty... (continua)


"A pasta chi sardi". Pasta with sardines"

The origin of this dish is Arab, the legend tells that was invented by the cook of a general Arab who landed in Sicily was in precarious situations... (continua)


"Pasta with sparacelli assassunati"

Another typical dish of Palermo is "a pasta with sparaceddi assassunati."
The "sparacelli" is a particular type of broccoli with large sprouts ( "giummi") and edible leaves... (continua)


"Pasta alla carrettiera"

This dish is a very simple and tasty, is part of the traditional vegetarian cuisine of Sicily. Of course the result also depends on the freshness and quality of products and maybe even a nice view of the sea, then eat this pasta in Sicily is another thing ... (continua)


"Capone apparecchiato"

It is an ancient dish of the kitchen of Monsù, which elaborated a special sweet and sour sauce (based on philosophical concepts of harmony and balance), which had pre Islamic origins. With this sauce French cooks seasoning dishes of meat or fish, putting together ( "appareiller") ingredients. The fish was the capone, a fish that's in our fishmongers in autumn... (continua)


"Brociolone o falsomagro"

The brociolone, also said falsomagro is a dish of meat that is tipical of the traditional cuisine of Palermo, spread thereafter throughout Sicily (with variations).

Prepared for the most important feasts, and generally is on our dinner tables for Christmas or New Year.It is a dish that rises during the Aragonese domain, but that was already present during the previous Angevin domain... (continua)