LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily
HOME | INTRODUCTION | RECIPES | RESOURCES | TRAVEL | MILAZZO | GESSO | FAMIGLIA | CALASCIONE | CINEMA | LETTERATURA
the food of the eolian islands and sicily
HOME | INTRODUCTION | RECIPES | RESOURCES | TRAVEL | MILAZZO | GESSO | FAMIGLIA | CALASCIONE | CINEMA | LETTERATURA
| insalate fagioli alla menta finocchio ed arance finocchio, rucola e parmigiano insalata di alicudi insalata di pasta insalata malfitana insalata di pane alla liparese mozzarella peperoni arrostiti e basilico patate e capperi insalata di patate con acciughe pomodori e cipolle pompelmo, arance e cipolla tonno, patate e capperi verdure e legumi caponata di melanzane I caponata di melanzane II caponata isolana fagiolini e peperoni melanzane con basilico melanzane fritte peperonata peperoni e patate peperoni ripieni polpette di melanzane torta di patate e cipolle zucchine alla menta zucchine all'isolana fritatte e uove frittata alla menta frittata di asparigi frittata di zucchine zucchine all'isolana |
| ________________________________________________________________________________________________________________________ copyright 2012 © la cucina eoliana e siciliana ~ all rights reserved |
| le paste bucatini in salsa bianca conchiglie ai gamberetti crudi insalata di pasta linguine con bottarga di tonno linguine con gamberi e zafferano maccheroni con sugo di salsicce maccheroni orchidee delle eolie penne con le melanzane penne con acciughe, capperi e mollica spaghetti alla carrettiera spaghetti all’aglio con rucola spaghetti alla pianocontara spaghetti all'eoliana spaghetti alle vongole spaghetti a pennula spaghetti con le zucchine spaghetti con tonno e finocchio mollica e pangrattato impanate, pizze e pane sfincione alla marinara sfincione alla nonna Milazzo calamari alla milazzese Gesso pagnottelli alla rosetta sfincione alla nonna |
| i pesci calamari alla milazzese calamari ripieni alla liparese cernia alla maltolta cozze gratinate insalata di polpo lampuga in umido merluzzo all'isole pescespada a ghiotta tonno cipolata tonno, patate e capperi tonno o pescespada con salmoriglio zuppa di cozze carne, pollo e caccia coniglio in sugo bistecche impanate cosce di pollo fritte con canella costate di maiale al vino rosso farsumagru gallina alle brace pollo al profumo di verdello pollo origanata alle brace i dolci biancomangiare biscotti regina crema pasticciera gigi granita di caffè granita di fragola granita di limone granita di mandarini sfinci di san giuseppe torta di arance torta di limone i vini siciliani |
| This site is dedicated to the memory of my parents, Marie and Frank Calascione |
While many of the recipes on these
pages are from the Eolian Islands, it was
impossible for me not to include recipes
from Sicily as well. There are several
family recipes too, since my
grandmother and mother were both
excellent and intuitive Sicilian cooks.
My passion for food began in my
mother's kitchen and the fragrant
aromas of her wonderful cooking filled
our house and had my attention from a
very early age. I would spend hours with
her in our kitchen, either helping,
watching or tasting samples of her
delicious, tender polpetti (meatballs), or
dipping a piece of bread into a pot of her
wonderfully flavorful sugo to sample its
various cooking stages. Although I must
have gotten in her way at times, she
never discouraged my interest in food,
and her enthusiasm and creativity have
been an inspiration throughout my life
and culinary career.
pages are from the Eolian Islands, it was
impossible for me not to include recipes
from Sicily as well. There are several
family recipes too, since my
grandmother and mother were both
excellent and intuitive Sicilian cooks.
My passion for food began in my
mother's kitchen and the fragrant
aromas of her wonderful cooking filled
our house and had my attention from a
very early age. I would spend hours with
her in our kitchen, either helping,
watching or tasting samples of her
delicious, tender polpetti (meatballs), or
dipping a piece of bread into a pot of her
wonderfully flavorful sugo to sample its
various cooking stages. Although I must
have gotten in her way at times, she
never discouraged my interest in food,
and her enthusiasm and creativity have
been an inspiration throughout my life
and culinary career.
| Panarea, 1998 |
| ________________________________________________________________________________________________________________________ |
