Hors d’oeuvres

Sicilian cuisine is closely linked to the historical and cultural events of Sicily, both to the religious and spiritual life of the island. It is a complex and articulated regional gastronomic culture that shows traces and contributions of all the cultures that have settled in Sicily for the last two millennia.
Sicilian cuisine is rich in vegetables and vegetables from which famous dishes such as eggplant caponata or sweet-soured pancakes are born. Fish is traditionally very present in Sicilian tables. The salt is mainly marine, and the dishes are embellished with aromatic herbs that grow in abundance: basil, parsley, mint, laurel, oregano, rosemary, sage, wild onions, fennel and wild fennel, along with jasmine, pine nuts, raisins , Toasted breadcrumbs, orange peel, lemon juice, and so on.
Capers, garlic and onion are also often present in the preparations. At the center of the meal is the pasta, or a plate of legumes (fresh beans, dried beans, lentils, spelled, chickpeas).
A separate chapter is the sweet (fried, baked, spoonful), often based on fruit and dried fruit but the main food is the sugary ricotta cheese with which the most emblematic Sicilian sweets are made: Cassata and Cannoli.
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