| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | SICILY | | | |  | | | | The Sicilian cuisine, typically Mediterranean, it derives his/her particularity from the attachment to the traditions and the customs of the past, from the Arabic contribution, recognizable in the use of products first unknown (citrus fruit, laughed, drugs) and from the approach of disparate elements. This last characteristic ago yes that a lot of specialties can be realized in quite a lot versions, from the simplest to the richest; typical example the caponatina, that from a base of fried vegetables separately you/he/she can come to include the most disparate elements: almonds, octopuses, tail of lobster etc. The gastronomy sicula is a bridge between the Italian peninsula and the other Mediterranean earths.
The Arabs have introduced, through Sicily, many foods, spice, fruits, that have gone then to not only enrich the italic dispensations, but also in Europe. Flat strong of this kitchen is certainly the pasta (it sustains rather him from some that pasta is a Sicilian creation), seasoned in various ways: the ingredients are vegetables (broccoli, eggplants, tomatoes, etc.) and fish (anchovies, tuna, cuttlefishes and above all Sardinians).
Of breadth consumption they are also pizzas and pizza breads in numerous variations (sfinciuni, sent away, 'mpanata), pancakes (crispeddi, panelle), stuffed loaves variedly and trails in warm (caciottu, guastiedda, 'mmiscata) oven. | | | |  | The rice - arrived from the east - he/she remains in the local kitchen especially in the delicious arancinis, big pellets of rice, boiled and by the saffron, you stuffs of a special raguù of meat, breaded and fried. The scarce availability of bovine livestock has reduced to few the base specialty of meat, usually united to spice and sauces (farsumagru, involtini of calf, and above all meatballs), while it is making him a lot of consumption of sausages of pig.Instead the fish enters of frequent in the feeding of the Sicilians: anchovies, orate, spigole, mullets and above all Sardinians, tuna and fish sword, elaborate in the most different ways, always with the addition of aromatic grass and spicy tastes.
| | | | | Sicilian gastronomy uses in abundance of grass and domestic and wild vegetables, from the black or green broccoli to the finocchiettis, from the asparagus to the beets and the caliceddis (bitter grass), from the artichokes to the eggplants, that have a prominent place both alone both (to the parmigiana, full) as accompaniment to the pasta or to other vegetables (with the peppers, in caponatina etc.).
The production of latticini is abundant; the canestrato they are remembered, that fresh he/she takes the name of tuma, and of primu salts when you/he/she is salted, the piacintinu, made spicy by pepper in wheats, the caciocavallo, the ricotta. | | | | | | | The confectionery, influenced by the Arabic contact, you/he/she is dominated by three ingredients: almonds, pistachios and honey, that together are the base of a delicious nougat. The pasta of almonds (or real pasta) is the subject before the fruit to the martorana (from the homonym monastery), of the cardinal, of the sweets of Secret, etc. Other known specialties are cancels her/it, the candied fruit, the cannolis, the mostacciolis, the bones of corpse etc.
Most known Sicilian wines are the whites and the red of the Etna, the lighthouse messinese, the crow, but above all the dessert wines: from the marsala (the most diffused in the world) to the muscat one of Pantelleria and of Syracuse, from the passito to the malvasia of Lipari and Milazzo. 
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