Sicilian food: origins, history, curiosities

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Do you know the origins and history of Sicilian food?

One of the most famous teller of these stories in Palermo is the author, journalist and food expert Gaetano Basile.  He normally distinguishes three different types of cuisine that we used to have in the past: the first one was called the cuisine of the Monsù and it was the one cooked for the Nobles.

The first type of Sicilian food.

Monsù is the Sicilian term for the French Monsieur and meant the kind of cuisine prepared by important chefs for the rich and noble people, just like the writer Giuseppe Tomasi di Lampedusa describes in his famous masterpiece: The Leopard”.

Sicilian food_il_Gattopardo

The second type of Sicilian food.

A second type, the most common, is the popular cuisine, made of dishes that the poor people, who were the majority of Sicilians, used to cook daily.

They were trying to imitate the Monsù Cuisine by simply revisiting some rich plates and often changing the main ingredient.

If the Nobles had meat or fish they had egg-plants/aubergines or cheese instead.

That is why this cuisine is considered the most unique and creative.

sicilian_food_pasta_alla_norma

The third type is the renowned Sicilian street food.

Even today you can find stands along the streets that sell the famous “pane ca’meusa” (spleen sandwich) or the panelle & crocchè” (chickpea fritters and potato croquettes) or the stigghiole.

So… as you can see there is a lot to taste in Sicily when it comes to food.

Make sure you don’t miss it!

 

Giorgia Cavera

Di giorno lavoro come Customer Service Assistant per una multinazionale britannica. Di sera mi dedico al mio blog Sicilian Cuisine, che combina tre mie grandi passioni: la cucina, la scrittura e la lingua inglese. Nel tempo libero cerco di andare al cinema, uscire con gli amici, giocare a ping-pong e fare volontariato in diverse forme. In passato ho scritto per Rosalio, BlogSicilia, Home & Away e il mio blog è stato inoltre selezionato per essere parte del Libro ufficiale di ricette online di Expo Milano 2015. During the day I work as Customer Service Officer for a British Company. At night I like updating my blog Sicilian Cuisine, which combines three passions of mine: cooking, writing and English language. In my spare time I also “try” to go to the cinema, see friends, play ping-pong and volunteer in different projects. In the past I wrote for Rosalio, BlogSicilia, Home & Away and recently my blog has been selected to be part of the World recipes Official book for Expo Milan 2015.