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The country flavours of the Enna district, in Sicily

Frascatula ai finocchietti selvatici

Tasting the frascatula with wild fennel means rediscovering an ancient tradition. This dish has poor origins, linked to the farming world. The frascatula is a polenta, made of corn flour, sometimes mixed with durum wheat flour. The frascatula with wild fennel is one of the many recipes that you can prepare and involves the use of wild herbs found in the countryside. A common version is the one with wild chicory or with borage. The wild herbs give a strong flavor, which is slightly bitter. Over the years the frascatula has been enriched with the addition of lard and bacon. A great dish to enjoy warm, especially in winter.

Frascatula photo distrettodeadimorgantina


The Buccellati or Buccellato, are traditional Christmas cakes. Buccellato has a donut shape, while the buccellati are little cakes with different shapes. This cake dedicated to Christmas is rich and plentiful and its base of pastry contains many ingredients including almonds, raisins, dried figs, nuts, orange, honey. A triumph of sweetness that culminates in the beautiful decorations with icing sugar. With slight variations depending on the area, this traditional dessert is a must during the holidays!

Gateau di riso all’ennese

The rice gateau of Enna is a pie or rice timbale. It was traditionally prepared, and still is, on Sundays or feast days. The base of the dish is seasoned rice with meat sauce. Other ingredients are added in layers, such as boiled eggs, peas, and fried eggplant, diced or sliced. There’s also cheese, especially the caciocavallo. The gateau is then baked in the oven in a pan or in a mold where it will become compact and can be served. This rich and tasty dish requires a lot of preparation, but the result is amazing! It is one of the many recipes that involve the use of rice in Sicilian cuisine.

polpettone alla siciliana_opt

Sicilian meatloaf

Polpettone al latte

The meatloaf with milk or Sicilian meatloaf is considered the perfect Sunday dish. This second course of meat is prepared with the stale bread, or the bread crumb which is soaked in milk. Then the minced meat, usually beef, is added with eggs to create a unique mixture. The dough is flattened and filled with slices of ham and provolone, or with boiled eggs, then is rolled to shape the meatloaf. This dish is great served with sauce. Once cooked, the meat loaf with milk is left to cool and then cut into slices. This typically homemade recipe is prepared also in many restaurants and is appreciated by people who want to regain a rustic cuisine and rediscover the flavors of the past.

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