Gustation of Gourmet Gifts
Much of the island’s cuisine encourages the use of fresh vegetables such as eggplant, peppers and tomatoes, and fish such as tuna, sea bream, sea bass, cuttlefish, and swordfish. The use of apricots, sugar, citrus, sweet melons, rice, saffron, raisins, nutmeg, clove, pepper, pine nuts and cinnamon is a sign of Arab influences, the fondness for meat dishes comes from Normans and Hohenstaufen, and the Spanish introduced numerous items from the New World, including cocoa, maize, peppers, turkey, and tomatoes and other produce. (source – wikipedia.org)
Bronte Pistachio
A tasty delicacy enveloped in a light, bright green hue, the Bronte Pistachio is good on its own, or when used in both savoury and sweet recipes. Whether fresh or dried, it is perhaps the most precious ingredient in Sicilian cuisine and symbolizes its town of origins, Bronte, in the Province of Catania. Indeed, the pistachio is so important to Bronte’s economy that it has long been graced with the nickname “green gold.” (source – italia.it)
Sicilian Olives
In Sicily you’ll find an abundance of olive trees, always planted in perfectly spaced and well-groomed patterns. It is no surprise that you will find olives in numerous Sicilian dishes, as the extra virgin olive oil is still one of the most important agricultural products in Sicily. After about five years the trees begin to bear fruit and the main types are green, dark and brown olives. (source – wikipedia.org)
Citrus Fruits
Sicily is the main citrus growing region in Italy, with 60% of its total cultivated surface. Different from one territorial area to another, they are the symbol of great biodiversity, a plural heritage of taste and nutritional properties and an endless gift of Mother Nature. (source – worldfarms.co.uk)