The strain sausage, a section of Etna oak trunk that has very dry wood due to the volcanic soils. This main feature of preparation has earned it the recognition of a Slow Food Presidium.
The basic ingredient is a mix of thigh cuts, bacon, guanciale, lard and capocollo, which are shredded into very small pieces with the “partituri” (a local knife) and then kneaded by hand and seasoned with salt, black pepper and seeds. of wild fennel harvested on Etna.
Macaroni are a typical fresh pasta format, particularly loved in Sicily.
Depending on the tradition, the length or thickness of the macaroni can change, but what distinguishes it is the presence of the hole made, in the past, with a fine knitting needle or with the underwire of an old umbrella.
The sciauni, or raviole with ricotta, are typical sweets of Castiglione di Sicilia. These are tasty fried ravioli stuffed with ricotta, honey, candied fruit and cinnamon.
Resisting, faced with a dish like this, is practically impossible.
The rice zeppole are delicious rice pancakes flavored with orange and sprinkled with honey that are prepared for the Feast of St. Joseph on March 19.
Today, thanks to their goodness and simplicity of preparation, rice crepes are widespread all year round.
Soft biscuit made with hazelnuts, honey, sugar and egg white typical of the area’s patisserie.
Product included in the national list of traditional agri-food products.
