Author: enrico ticli

The rediscovery of these grains such as perciasacchi, tumminia (or Timilia) and mallorca has made it possible to rediscover the flavors and aromas of the past. The nutritional values of these flours and their organoleptic properties make them among the most requested in the world of bakery and confectionery

How it is grown and its organoleptic characteristics

The ceramics of Caltagirone: excellence of Sicilian craftsmanship

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

SICILIAN PANELLE - The recipe on how to prepare them

In the last 5 years, the race for online sales by small, medium and large companies has begun but entering into the specifics of the economic return of this investment, for many of these production companies the feedback has not always been proportional to the economic outlays that go online leads.

Ancient recipe on the preparation of "U PITIRRI" based on chickpea flour

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 work of the craftsman makes each piece of furniture unique compared to another thanks to the tailor-made workmanship and the characteristics of the wood that make every work immortal.

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)