Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences.
Pesto, or Pesto alla Genovese ; to refer to the original dish, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil.
Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg and flour. At about 0.25 inches (6.4 mm), it is wider and thicker than, but similar to, the tagliatelle typical of Bologna, which are more common elsewhere in Italy and often used as a synonym. Spinach fettuccine is made from spinach, flour, and eggs.
Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. Penne is the plural form of the Italian penna, deriving from Latin penna, and is a cognate of the English word pen. When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs.
Cannelloni are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
Arancini are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine; they are similar to kibbeh of the Levantine cuisine. The most common arancini fillings are: al ragù or al sugo, filled with ragù, mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella or besciamella.
Campanelle[kampaˈnɛlle], is a type of pasta which is shaped like a cone with a ruffled edge, or a bell-like flower. It is also sometimes referred to as gigli. It is intended to be served with a thick sauce, or in a casserole.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best known and most appreciated gastronomies worldwide.
Bigoli[ˈbiːɡoli] is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro.
Corzetti or Croxetti are a kind of pasta typical of the Ligurian cuisine of north-west Italy, and traditional also in the area of Novi Ligure just across the border with Piedmont in the Province of Alessandria. Corzetti originated in Liguria, in Northern Italy along the border with France, during the middle ages. The name itself derives from a 14th century Genoan coin, the corzetto.
Paccheri is a type of pasta in the shape of a very large tube, originating from Campania. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, "slaps" with a depreciative -ero to indicate something common. The name has been ascribed to a slapping sound they may make when eaten.
The pesto alla trapanese, is a Sicilian variation of the genovese pesto, typical of the Province of Trapani. It is also known as pesto alla siciliana[ˈpesto alla sitʃiˈljaːna], and as pasta cull'agghia in the Sicilian language. It is made of garlic, basil, almonds, grated pecorino, tomatoes, salt, and pepper, and bound with extra virgin olive oil.
Sedani are a type of pasta slightly larger than macaroni, with a similar slight bend. They can be smooth (lisce) or furrowed (rigati).
Tortiglioni are a type of pasta, similar to rigatoni but larger and with deeper grooves which spiral around the pasta.
The capuliato or capuliatu, is a traditional condiment of Sicilian cuisine based on dried tomatoes, linked, in particular to the territory of the Vittoria Plain, in Free municipal consortium of Ragusa. The original name is capuliato which means minced.
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production, and to imports from areas with which, over the centuries, the Ligurians have had frequent trade.
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