Filoncini (mini-baguettes)

soft and fragrant gluten free bread like recently baked

2 pieces 7.05 oz. (2x3.53 oz.) - Frozen

Ingredients: water, corn starch, rice flour, potato starch, corn flour, dextrose, sunflower seed oil, brewer's yeast, salt, thickeners: E464(hydrohypropyl methylcellulose), dietary fiber, sugar, flavours. It may contain traces of shellfish, fish, nuts, sesame, eggs, milk, soy, celery.
Made only of naturally gluten free ingredients, specifically formulated for people intolerant to gluten.

Preparation: let defrost for about 60 minutes; alternatively defrost in the oven or microwave with "defrost" setting for 6/7 minutes. Heat the oven until you reach the temperature of 230C/446F, remove the product from the transparent pouch and put it on the central grid of the oven. Let it heat for 4/5 minutes and eat. The product can be consumed even without heating; just take it out of the freezer the night before and use it on the next day. Do not use microwave to heat the product.

the Rustics

Always warm and fragrant with a heart rich of surprises

Complex and varie, the Sicilian cuisine is considered the richest in specialties and the most scenografic of Italy. Some of the most well known food, are The Rustics.
Among these, the Arancini have the place of honor, which are called "Arancine" in some areas of the western side of the island. It consists of a ball or cone of breaded fried rice, usually filled with ragù, peas and caciocavallo cheese or with small dices of cooked ham and mozzarella. The name come from the special shape and tipycal golden color, which makes it look like an orange.
Furthermore, during the religious holidays, the Sicilian streets - above all in the villages - are populated by culinary fairs where you can find every type of fritter both salty and sweet and anything that can be consumed in the street.


the Sweets

They stimulate the palate with a combination of unique flavours and perfumes

In Sicily there are many sweets seen as typical. Indeed, when you say "cassata" the answer is Sicily. They all have very ancient origins attributed to Arab and Norman dominace for the introduction into the island of almonds and citrus fruits and to the Spanish dominance for the introduction of the "Bread of Spain" (sponge cake) and finally during the baroque period for the use of candied fruits. Least but not last the pistachio nut, in Sicilian it is called "frastuca", introduced from middle east, which is nowadays the very typical product of Sicily.
Those who dare to taste them can perceive the thin presence of a past time.


the First Courses

Unmissable course in Sicilian cuisine

The tradition of pasta comes from two longliving cultures, which have developped this food during centuries in parallel but indipendent ways: the Italian culture in the West and The Chinese in the East. They both use different techniques for the production and preparation.
The most widespread pasta in the Western country is definitely the Italian pasta, which is cooked on a daily basis in Sicily, almost every day for lunch and rarely for dinner.
Sicilians consume pasta in many ways and with a variety of sauces, be it freshly home made or purchased ready to cook.


the Pizzas

Envied and imitated worldwide

Even though known and spread around the world, pizza remains a course originally from the Naples cuisine. It is often referred to as the round pizza, with tomato and mozzarella topping, the most famous type, the pizza Margherita.
In Sicily you can find different versions coming from the rural traditional Sicilian cuisine which are very different from the typical pizza.
The Pizzolo (Pizzòlu in Sicilian) for example is similar to a focaccia bread, made by two soft and fragrand dough discs, made unique by a surprising variety of fillings.