Sicilian gastronomy

How it is grown and its organoleptic characteristics

It has recently been discovered that snail meat promotes the elimination of cholesterol from the body through the biliary tract and thanks to its low caloric intake, snail meat can be considered an advisable food in all low-calorie diets

Behind every Sicilian dessert there is a tradition, an art handed down from father to son, from grandmother to granddaughter

The Sicilians since the Middle Ages were called mangiamaccarrùna, according to others, they were also the inventors of pasta and empirical tools for its manufacture and in this case of busi, water guard irons and juncu threads with which the housewife Alisa helped herself to work the dough

The Siccagno tomato is grown in the countryside of the municipalities of Valledolmo, Sclafani Bagni, Alia Vallelunga and Villalba, and its peculiarity is that it is grown without using water.

Phases of the craftsmanship of the mozzarella of the Passalacqua Dairy of Castronovo di Sicilia (Palermo - Sicily - Italy)

Prestigious recognition for the organic farm Tenuta Ragabo located in southern Sicily awarded at the Chamber of Deputies in Rome, last June 19.

The siccagno tomato from Valledolmo. Reportage and interviews by TeleOne

Sicily, located in the center of the Mediterranean Sea, represents the natural cradle for the cultivation of olive trees. In fact, the Sicilian cultivation of the olive tree has very ancient, millenary roots.

The snail is a food with a high nutritional value and low in fat, highly digestible, consisting mainly of water, rich in mineral salts and essential amino acids. It has recently been discovered that snail meat favors the elimination of cholesterol from the body through the biliary tract and thanks to its low caloric intake, snail meat can be considered an advisable food in all low-calorie diets.

Video review Spicy tuna pate - Antica Tonnara Di Favignana

The interview with Enrico Ticli of Shop-e for Radio Roma Capitale