Greeks, Romans, Arabs, Normans: All led with Delicious

The Sicilian cuisine is highly praised as a pure and healthy, as a fine. The island owes the conquerors and immigrants are over 2000 years.

Sicily is 2000 years since a melting pot. And that is still clearly visible: In the area of Palermo are still people, burly and red-haired, as if they were just an Irish pub arisen. Obviously, descendants of mercenaries, which was of Hohenstaufen Emperor Frederick II for his crusades were hired. Inland to Caltanissetta just as naturally Egadischen on the islands in the South, particularly Africa, there are still quite a few finely people – Arab origin. And in the province of Messina to Milazzo and the Aeolian Islands, the Greek type there before. The Kleinfuhrunternehmer on the island of Stromboli is sinnigerweise Italo Dante, his neighbor and briefly flush with surnames Greco. And both look like this.

A diverse, well-being creative cuisine

Just as the human is also the Sicilian kitchen, their wholesomeness as high praise as its diversity. The Sicilian cuisine creates well-being, is healthy Gourmet food. This kitchen is part of what immigrants or conquerors have brought more than 2000 years. For all of the ingredients is a synthesis, which subsequently influenced the whole of Italy – and Europe in general.

So what came from where?

The Greeks, for example: You have new wines on the slopes of Mount Etna, and technology, such as cultivation of existing resources such as olive or corn “revolutionized”. The Romans, the Sicilians made with chicken and chicken, they have introduced new noodle places, and several previously unknown grains. But when the Arabs came in the ninth century and is set at the island, there were just a culinary revolution, a completely new development – which until today and has proved its worth:

The Arabs were particularly influential

The Arabs brought a long list of new agrarian Sicilian delicacies at the “triangle”: anise, almonds, cinnamon, peach, pistachio, the pomegranate, spinach, melons, gourmet coffee beans, artichokes, sugar from sugar cane – and last but not least, the rice. But equally important was that the techniques they are brought into the country to cope with the subtle little things begin. For example, the production of candied fruit or grilled meat skewers, the spiking with almond kernels, or the passing of grapes.

From Arancino to grappa

You owe the Sicilians as their guests until today the risotto alla Milanese, with its flavor only a hint of saffron receives. And without the Arabs, there would be a wonderful Arancino not, that rice balls stuffed with Rinderhack, peas, chopped celery, and so on, the best tastes on the ferries, between Villa San Giovanni and Messina on the Stretto circulate. The Sicilians did not last the Arab domination to the fact that there are a wide variety of desserts and desserts are the ice until the sorbet. The incomparable, for example, cannoli, fried Teigröllchen stuffed with ricotta, chocolate chips, candied pumpkin and crushed pistachios. The saying goes that Canolli had been invented in a harem in Caltanissetta. Finally, the Arabs showed the Sicilians also how to produce grappa.

The Normans brought the stockfish

Later changed and broadened the country into the Sicilian Normans indented kitchen to something prosaic way: They took the dried and salted fish, dried fish into the country, here BACCALA mentioned. This was less a culinary, but more of a sailor, especially for very useful food – because long time.

Of the Spaniards came the beans

Finally, the over 400 year long rule of the Spaniards in Sicily, in turn, brought culinary innovations: peppers, tomatoes, gourmet chocolates, potatoes, beans or turkey have been introduced. And so intertwined over the centuries, all intertwined. Today it is the highly acclaimed Mediterranean, healthy, one simple yet refined cuisine.