Serving up Sicilian cuisine in the heart of London, Tasting Sicily Enzo’s Kitchen is, with the summer heat peaking, dropping a beachwear – ONLY dress code. Acceptable attire includes bikinis, one pieces, swim trunks, and Speedos (just please no asymmetric man-thongs!). Drop the layers before the temperatures drop. The Mondello Beach party will be thrown […]
What’s better then a soft almond budino – a white pudding – to lavishly end your Sicilian meal? “Biancomangiare” has such an ancient history, it tells you about the Arabs period in Sicily and their love for honey, cinnamon, almonds and pistachio. It is perfect to put a smile on someone’s face!
Yummy “Cassatelle di Ricotta” are perfect winter treats! They are warm pastelles filled with sweet ricotta and chocolate, dusted with icing sugar. On the occasion of this picture we added some ice-cream 🙂 Find out more sweet options in our website here! Would you like to receive our news? Signup to our newsletter below!
Auguri and Buon Natale! In Sicily during Christmas time we use to eat dried figs. Delicious! A very tasty version is with walnuts. Have you ever tried it? Other typical sweets are “Bucellato”, “Cuccia”, “Cobaita”, “Torrone”, “Nacatuli”, “Mustazzola” and “Cuddureddi”.
Let’s follow the Inspector Montalbano footsteps in the charming baroque town of Modica (Ragusa) which is one of the filming locations of the popular TV series. Here you can find its unique chocolate: il Cioccolato di Modica! It originates from the Spanish domination of Sicily. The Spaniards worked it as the Aztecs used to do in ancient Mexico; It is […]
Sicilians call it “frastuca” (from the arabic word “fustuq”). The Pistacchio di Bronte is an incredible nut and it has a crucial role in the production of ice cream (pictured), patisserie and confetti. In our forthcoming restaurant in Panton Street you’ll find the authentic Pistacchio Di Bronte, which is a SlowFood Sicilia presidium! Here how […]
Every 100% Sicilian cannolo must have: – A super-crunchy shell, called “scorcia”. It is a fried dough, originally wrapped around a little reed. Today pastry chefs use wooded sticks or steel tubes.. – An average size of 6 inches: if the shell is smaller as a finger, we call it “cannolicchio”. In Piana degli Albanesi […]
