Travel Reference
In-Depth Information
cake), and the queen of Sicilian desserts, the
cassata
(made with ricotta, sugar, vanilla,
diced chocolate and candied fruits). Almonds are put to heavenly use in
pasta di mandorle
(almond cookies) and
frutti della Martorana,
marzipan sweets shaped to resemble fruits
or vegetables. Both Arab and New World influences flavour Modica's lauded chocolate,
spiked with anything from cinnamon to fiery red chilli.
Sicily's Norman invaders live on in
pasta alla Norma
(pasta with basil, eggplant, ricotta
and tomato), while the island's bountiful seafood shines in staples like
pasta con le sarde
(pasta with sardines, pine nuts, raisins and wild fennel), Palermo's
sarde a beccafi co alla
Palermitana
(sardines stuffed with anchovies, pine nuts, currants and parsley) and Mess-
ina's
agghiotta di pesce spada
(swordfish flavoured with pine nuts, sultanas, garlic, basil
and tomatoes). Swordfish also gets top billing in
involtini di pesce spada
(thinly sliced
swordfish fillets rolled up and filled with breadcrumbs, capers, tomatoes and olives).
Then there are Sicily's finger-licking
buffitieri
(hot street snacks), among them
sfin-
cione
(spongy, oily pizza made with
caciocavallo
cheese, tomatoes, onions and occasion-
ally anchovies) and Palermo's
pane e panelle
(fried chickpea-flour fritters, often served in
a roll). Other doughy morsels include
calzone
(a pocket of pizza-like dough baked with
ham, cheese or other stuffings),
impanata
(bread-dough snacks stuffed with meat, veget-
ables or cheese) and
scaccie
(discs of bread dough spread with a filling and rolled up into
a crêpe). Queen of the street scene, however, is the ubiquitous
arancini
(rice balls stuffed
with meat or cheese, coated with breadcrumbs and fried).
THE CAFFÈ LOWDOWN
Great
caffè
(coffee) in Italy is not a hipster novelty, it's an old-school tradition. Sip like a local with the following
basics.
»
Caffè latte and cappuccino are considered morning drinks, with espresso and macchiato the preferred post-
lunch options.
»
Baristas may offer a glass water, either
liscia
(still) or
frizzante
(sparkling), with your espresso. Most southern
Italians drink it before their coffee to cleanse the palate. If you are not offered a glass of water and would like
one, simply say
Mi da un bicchiere di acqua, per piacere?
(Could I please have a glass of water?)
»
Take the edge off with a
caffè corretto,
a shot of espresso spiked with liqueur (usually grappa).
»
Coffee with dessert is fine, but ordering one with your main meal is a travesty.
