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Catania, Sicily Techniques

2 techniques from Catania, Sicily cuisine

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Catania, Sicily
Granita di Mandorle Siciliana
Catania, Sicily
The Catanese breakfast of champions: a tall glass of freshly made almond granita — coarse-textured, almost slushy, intensely flavoured with Avola almonds and a whisper of bitter almond — served alongside a warm, split brioche col tuppo (the soft, round-topped Sicilian breakfast bun). The granita is eaten by spooning it into the warm brioche, which absorbs the almond slush as it melts. This combination — hot brioche, frozen granita, the melt of one into the other — is the defining Sicilian summer breakfast, consumed at the bar standing up, before 9am.
Sicily — Pastry & Dolci →
Pasta alla Norma
Catania, Sicily
Catania's tribute to Bellini's opera 'Norma': spaghetti or rigatoni with a sauce of fried aubergine, fresh tomato, garlic, and basil, topped with grated Ricotta Salata (salted dried ricotta) — the white snow of cheese over the crimson-aubergine sauce creating the visual equivalent of the operatic score. The aubergine must be fried separately in abundant olive oil until deeply golden and almost caramelised; the tomato sauce is bright, barely cooked; the Ricotta Salata aged enough to grate but not so old it's sharp. The combination was declared 'alla Norma' (a local phrase for excellence) by the writer Nino Martoglio in the early 20th century.
Sicily — Pasta & Primi →