Sicilian sauces


Sicilian sauces

Sun, sea, force of the nature: that's the secret of the inimitable taste of Sicilian sauces. The beauty of the island has always attracted people from all over the world, thanks to the great combination of traditions, and its cooking is one of the rischest. Enjoying this culinary art means tasting the story and culture of a rich land, with a breathtaking landscape that acts like a background ot its beatiful traditions.

Talking about sauces, surely the first thing that pops in your mind in the classic ragu, but there's more than that. The enormous variety of Sicilian sauces has unleashed the imagination of those who tasted them, to the point that it nearly became literature. With a story made of authentic and strong tastes, the sauces of the land of the sun are capable of enchant even the most difficult tastes.

In the most loved sauces there's always cerry tomato, which gives a sweet flavour to every dish. It is known as a variety of pachino tomato, the most famous tomato in Italy thanks to its rich story and taste.

Combined with different typical products of this land, such as oregano and chili pepper in Mediterranea sauce, tomato acquires different flavours every time. Due to the different cultures in the island, cities have interpreted the recipes in different ways. Palermitana sauce, for instance, mix currant and lemon with the cherry tomato, other speciality of the island.

One of the most important characteristics of Sicilian cooking is that they learned to create a great quantity of unique recipes of their kind with few, poor ingredients that are no less than more important and expensive dishes. How to forget the famous Marinara sauce? With outstanding wisdom the Sicilian people had recreated the taste of fish with carrots, oregano and basil, simple ingredients able to give life to the poorest dishes and that now have become loved. If you are vegetarian tha sauce is perfect for you too, because you can add the flavour of the sea respecting your choices.

Il mare è un’altra parte fondamentale dell’isola. Il Mediterraneo è stato luogo di scambi e insegnamenti fin dall’antichità ed è impossibile non citarlo quando si parla della Sicilia. Cosi radicato nella nostra cultura, "mediterraneo" è diventato anche un gusto, quello del sugo tonno e olive. Il delicatissimo tonno unito alle olive Nocellara del Belice, tra le più pregiate di Sicilia, dona alla salsa il suo gusto inconfondibile. 

Il sugo di sarde e finocchietto è un altro classico della terra del sole e ha un sapore unico e indimenticabile che richiama l'isola in cui è prodotto. Delle diverse versioni esistenti, quella con la passata riporta l’attenzione sui colori caldi della terra, che unisce il terreno fertile alla pesca. Assaggiando questo sugo si avverte il sole sulla pelle di chi ha lavorato per portare in tavola i sapori sani. 

Nella scelta di un sugo, è essenziale controllarne la provenienza. I sughi siciliani provenienti da agricoltura biologica si differenziano per il gusto autentico dell'isola della trinacria grazie al rispetto dell’uomo e dell’ambiente.

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