Top 10 MUST-TRY Foods in Sicily! ????????
After visiting almost every corner of the gorgeous island and creating a complete series of 30 episodes, here are our Top 10 Foods to Eat in Sicily!
Having played host to several empires over the course of its history, Sicily has had its fair share of cultural influences, and as a result, is home to some of the finest cuisine you will find in Italy! Once absent in the region, new fruits, nuts, vegetables, and grains are now familiar favorites on the island and contribute to the exquisite dishes present today.
From quaint fishing villages to bustling cities and ancient towns, being the most conquered island in the world, Sicily is truly one of the most fascinating and diverse places you’ll find on planet earth! The foods we covered in this episode we only begin to scratch the surface of the truly impressive variety of Sicilian dishes, snacks, sweets, and treats that are available on the island, there are tons more left to be enjoyed so be sure to try and taste as many as you can on your journey through Sicily!
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▬ Video Chapters ▬
0:00 Intro
0:41 Pasta alla Norma
1:32 Granita con Brioche
2:32 The Street Food Markets of Palermo
4:05 Brioche con Gelato
4:46 Arancini
5:26 Couscous di Pesce alla Trapanese
6:20 Busiate con Pesto alla Trapanese
7:10 Modican Hot chocolate and the 'Mpanatigghi
8:36 Genovese of Erice
9:38 Sicilian Sweet Treats and Desserts
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When we were in our early 20s, chasing our own dreams of living in Europe, we met one night at a pub in Florence...11 months later, we were married! Having been together for 4 years now, we have lived & worked on 3 different continents & even on a cruise ship!
We moved back to Italy to live out one of our biggest dreams - to pull off the Ultimate Italian Road Trip, traveling to all 20 regions of Italy by the end of 2022! We will be showcasing the impressive diversity all 20 regions of Italy have to offer - from the history, architecture, art, culture, food, traditions and so much more! ????????
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Watch next – Top 10 Things To Do in Sicily! ????????
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BEST FOOD IN SICILY, ITALY! What to Eat in Sicily? Catania, Taormina - Traditional Sicilian Food
We are in Sicily! Gorgeous island in the south of Italy. Sicilia is famous for its delicious food and very popular tourist destination. Maybe because of Sicilian food? ????
⏱⏱⏱ TIME CODES:
00:00 WELCOME TO SICILY, south of Italy
01:35 - What to do in Catania, in Sicily?
02:13 - Duomo Di Catania, Italian Barocco
03:28 - Arancini Siciliani - must try food in Sicily!
04:41 - Cannoli Siciliani - the main reason to visit Sicily ????
04:56 - Cassata Siciliana - traditional Sicilian dessert
05:47 - Semifreddo a Pistachio - Sicilian ice cream in pistachio coating
06:22 - Traditional Sicilian Dinner - Fish Dinner in Sicily
07:49 - What is Traditional Breakfast in Sicily?
Sicilian Granita with Brioche!
08:34 - Taormina - luxury resort in Sicily and one of the most historical places in Italy
10:29 - Laboratorio Pasticceria Roberto - in Taormina - BEST CANNOLI I HAD IN SICILY! Must visit!
10:50 - WHAT IS CANNOLI in Sicily and HOW THEY MADE?
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⁉️ What to see in Sicily?
???? Catania - Duomo di Catania - great example of Italian Barocco
❤️ Taormina - the most beautiful town in Sicily
The best atmosphere in Sicily, Italy: lots of history, great architecture, breathtaking views
⁉️ What to eat in Sicily?
???? Arancini Siciliani - Arancino Siciliano - rice balls with different
What’s the difference between supplì and arancini in Italy?
????Scorze di Arancia Candite al Cioccolato - orange covered in dark chocolate
???? Cannoli Siciliani - must try in Sicily! The speciality of the island
???? Cassata Siciliana - lots of sugar coating but must try when you are in Sicily
???? Semifreddo a Pistachio - pistachio Sicilian gelato covered in pistachio cream
???? Traditional Sicilian Fish Dinned - just visit local fish restaurant and ask if the have fixed menu: usually it will be several fish starters, and grilled fish as your main course followed my lemon or orange Sicilian sorbet for dessert.
Must have experience in Sicily!
What time is dinner in Italy? Watch my previous video ????
???? Granita with Brioche together with your morning cappuccino - this is what’s traditionally for breakfast in Sicily
???????????? Laboratorio Pasticceria Roberto - in Taormina - BEST CANNOLI I EVER TRIED IN ITALY! Must visit if you are going to Taormina in Sicilia!
This is the link to the place - try the best cannoli in your life ???? they will take your breath away ????????
‼️ What is the best time to come to Sicily, Italy?
Best time to visit Sicily is from end of April to middle of June
And then from the end of August to the middle of October.
It’s the best time to visit Sicilia! The temperature is not too hot and it will be less tourists.
Sicily is August is packed, especially during Ferragosto
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#Sicily #SicilianFood #SicilyItaly
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Introduction to Noventa De Piave
Find over 150 designer stores offering savings up to 70% on fashion brands at Noventa Designer outlet.
Veneza - Itália Cityscapes
Veneza (em italiano: Venezia, em vêneto: Venexia, AFI: [veˈnɛsja]) é uma cidade e comuna italiana da região do Vêneto, província de Veneza no nordeste de Itália. Tem cerca de 271 009 habitantes e é conhecida pela sua história, canais, museus e monumentos. A comuna de Veneza estende-se por uma área de 412 km², incluindo as ilhas de Murano, Burano e outras na lagoa de Veneza, tendo uma densidade populacional de 646 hab/km². Faz fronteira com Campagna Lupia, Cavallino-Treporti, Chioggia, Jesolo, Marcon, Martellago, Mira, Mogliano Veneto (TV), Musile di Piave, Quarto d'Altino, Scorzè, Spinea. A parte de Veneza em terra firme é a fracção comunal de Mestre.
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RISTORANTE SAN MARTINO - ITALY, SCORZÈ
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Creating a menu suited to every situation is a work of excellence that San Martino has always been dedicated to, creative research has refined a style that is distinguished.
GOURMET - the refined menu is often reviewed and integrated throughout the year alongside local and international culinary proposals. There is no lack of tasting selections, real routes for fans, every dish designed and created with dedication is also a challenge aesthetic looking for a high quality cuisine.
Address: Piazza Cappelletto, 1, 30037 Scorzè VE, Italy
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EL BRELLIN RISTORANTE - ITALY, MILAN
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EL BRELLIN RISTORANTE - ITALY, MILAN
Traditional Milanese cuisine combined with proposals from Italian regional cuisine. Classic Milanese dishes & modern Lombardian cooking, in a charming, beamed restaurant by the canal.
Address: Vicolo dei Lavandai, Alzaia Naviglio Grande, 14, 20144 Milano MI, Italy
Phone: +39 02 5810 1351
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Barbaresco e dintorni. Langhe - Piemonte - Cuneo [4K]
Visita al piccolo borgo di Barbaresco nelle langhe con qualche sosta nei dintorni!
I biscotti con i fichi secchi, Buccellati siciliani
Una ricetta siciliana che tocca i cuori, siamo a Tortorici
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EASY LIMONCELLO IN ONE DAY - WE ALSO VISIT WORLD HERITAGE CHAIN BRIDGE IN BAGNI DI LUCCA
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In this episode we make Limoncello, the traditional liqueur from Capri, Sorrento and the Amalfi coast, in one day, and we also visit the Chain Bridge in Bagni di Lucca, a World Monument, that joins the villages of Fornoli and Chifenti.
I used the recipe by Dario Bressanini, an Italian food scientist. He has made his own experiments and studied all the papers published on Limoncello. If you speak Italian this is the link to his video :
Limoncello
Ingredients:
120 gr/ 4 oz Lemon zest
300 gr/ 10 oz Grain Alcohol 90 or 96 pc volume/ 190 proof
150 gr / 5 oz granulated sugar
360 gr/ 12.5 oz Water
To make a good limoncello you need good lemons. Get organic or unwaxed lemons. The zest must be edible. You can use this recipe with any citrus fruit you like: oranges, mandarins, grapefruit.
You also need grain alcohol 90 to 96 pc volume or 190 proof of close to this value.
Water you use must be unchlorinated and natural. We are lucky because our tap water comes from a nearby spring.
A brief note about proportions. I hope I don't make things confusing.
For limoncello, Bressanini says that it is much easier to use weight instead of volume and I agree with him.
The weight of the lemon zest is 40 % of the weight of the alcohol. You can see from the recipe that it works in any measurements you use. You can increase the amount of zest if you like it more lemony.
The weight of sugar is 50% of the weight of alcohol. If you like a sweeter limoncello you can increase the amount of sugar.
The weight of water is 120% of the weight of alcohol. This results in medium strength liqueur, If you like it weaker, increase the amount of water by another 10 to 20%. But be aware that if the amount of water is too high, your limoncello will freeze if you put in the freezer.
First thing, peel the lemons. Use a sharp knife or a potato peeler.
Remove the zest, making sure that you keep as little of the pith as you can. Pith makes your limoncello bitter.
Place in a jar (that you can seal later) 120 gr/ 4 oz of lemon zest.
Pour on top of it 300 gr/ 10 oz of grain alcohol
Seal with a lid, shake it for a few seconds and protect the jar from light by wrapping it in aluminium foil or place it in a cupboard.
Let it infuse for 1 day, max 3. There are many essential oils in the zest and the best ones dissolve in the alcohol in 1 day. Don't infuse for more than 3 days or the other less fragrant oils will affect the taste.
You will see that the zests becomes paler and the alcohol turns yellow/green, depending on your lemons.
Filter the alcohol into a jug, add the sugar and then the water. You will see that the mix becomes cloudy and it is a good sign. An emulsion is developing. Stir until all the sugar has dissolved. Traditionally sugar is dissolved in water on the stove. Water is heated to below boiling point until the sugar is dissolved, and then let it cool down. This step is unnecessary.
When the sugar is dissolved, decant the limoncello in a bottle. You can drink it now but it is better to let it rest for at least 3 weeks as some fragrances are still developing.
Serve it cold from the fridge or even better from the freezer.
LIMONCELLO WITH VODKA.
At the moment the studies on limoncello only include alcohol so we have to leave science and use a bit of experience.
If you cannot buy grain alcohol in your country, use vodka, the strongest you can get, 50% (100 proof). Because vodka is less strong than 190 proof alcohol, the process is less effective so we have to increase the amount of zest to get a good result.
1 bottle 750 ml vodka 80 or even better 100 proof
250 gr/ 5 oz of lemon zest or more if you like it more lemony.
1 cup of water
1 cup of sugar
Infuse the zest in the vodka for 4 days at least.
Prepare a syrup by dissolving the sugar in water below boiling and let it cool down.
Filter the vodka in a jug.
Add the amount of syrup required to reach the alcohol content you like but do it with small amounts.
Enjoy
Bushwick Tarantella di Kevin MacLeod è un brano concesso in uso tramite licenza Creative Commons Attribuzione 4.0.
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[4K] Italy ???????? | Rome Piazza Venezia & Largo di Torre Argentina ???? | Beautiful Sunshine in Rome!
Today's walk takes us to the beautiful Piazza Venezia of Rome, Italy! The weather has been beautiful lately and the streets were filled with tourists around the streets and beautiful monuments. Enjoy!
#Rome #piazzavenezia #walkingtour
???? Date: April 2022
???? Weather: 21C/70F
???? Location: Rome, Italy (Piazza Venezia)
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------------------Video Contents:------------------
00:00 - Via dei Fori Imperiali
7:40 - Piazza Venezia
19:27 - Inside Altare della Patria
23:50 - Via del Teatro di Marcello
27:57 - Chiesa del Gesù
29:31 - Lunch Break!
30:18 - Via del Cestrani
32:32 Largo di Torre Argentina
Norcia e dintorni
Immagini di Norcia e dintorni.
Hotels in Venice: Hotel Antico Mulino - Venice mainland
An ancient mill on the river in the countryside in Scorzè near Venice is the setting for the Hotel Antico Mulino. Elegant and informal, a pleasant and enjoyable setting for both business and tourism...
Treni a Rho Fiera
Arrivi, partenze e transiti alla stazione di Rho Fiera.
Regionali Trenord, Trenitalia, lis della 494 015, lis della 652 150 + 139 e transito del Vicenza - Torino con la 494 002.
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Spiaggia San Martino, Sanremo, Italy
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Ex base missilistica di Peseggia (Venezia)
Volare sopra una ex base missilistica è un piccolo tuffo nel passato dal sapore di guerra fredda. La base in questione, trasformata in un parco e in un percorso per biciclette si trova a Peseggia, frazione del comune di Scorzè.
OUR NONNA'S PASTIERA EASTER CAKE - MEDIAEVAL AGRICULTURE MONTH BY MONTH ON THE DUOMO FAÇADE IN LUCCA
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IN THIS EPISODE WE EXPLORE THE CHARMING RURAL MEDIAEVAL BAS-RELIEF ON THE FAÇADE OF THE CATHEDRAL IN LUCCA.
WE ALSO BAKE A PASTIERA, A TRADITIONAL EASTER SWEET PIE USING ENZO'S MOTHER'S RECIPE. THE FULL RECIPE IS BELOW.
The seasons as depicted in the 13th-century bass relief on the cathedral of San Martino in Lucca.
January - a man sitting by the fire
February - A man going fishing
March - A man pruning vines with a pennato
I found April and May harder to identify so looked at some documents. There does seem to be a lack of clarity. What do you think? One scholar suggested that the youth in April was carrying a mirror but more popular is the suggestion of a flower, I tend to agree with that.
April - Not so obvious - seems to depict a better dressed young man carrying a flower.
May - A well-dressed youth on a horseback, perhaps going hunting.
June- Picking fruit
July - Harvesting wheat
August - Threshing the wheat
September - Pressing the grapes.
October- Pouring the wine into a vat.
November - Ploughing the field with oxen.
December - Killing the pig to feed the family for winter.
PASTIERA
Ingredients (serves 8). I have adapted my mother’s recipe. She was doing the same with her recipe. You might have noticed that she gave the option of butter instead of lard (Strutto). I used a 26 cm (10) tin.
PASTA FROLLA/PASTRY
400 gr. (3 cups) flour + 100 gr. ( ¾ cup) if needed
100 gr. (3 ½ ounces) cold unsalted butter, diced + some butter to grease the tin
100 gr. ( ½ Cup) Granulated Sugar
4 Egg yolks + 1 egg white
A pinch of salt
FILLING
400 gr. (14 ounces) Ricotta cheese
450 gr. (1 pound) Soaked wheat for Pastiera - Grano cotto per Pastiera (Available in tins or jars in some UK and US Supermarkets and Italian Delicatessens)
450 gr. (2 ¼ cups) Granulated Sugar + 1 tbsp
5 Eggs
100 gr. (3 ½ ounces) Candied orange peel or Candied Citron (Citrus Medica) if available
1 small Lemon unwaxed, untreated
Orange flower water or orange extract (use the dose for about 1 kg - 2 pounds)
100 ml (½ Cups) Milk
A pinch of salt
2 pinches of ground cinnamon
Icing sugar to sprinkle on top
METHOD:
FILLING
With a fork, cut the butter that you have removed from the fridge an hour before, into smaller pieces. Mix the flour, butter, eggs and sugar with a pinch of salt.
Mix for a short time until the mixture appears crumbly, knead for a few minutes (do not overdo it) and shape it into a ball. Wrap it in clingfilm and place it in the fridge for at least half an hour.
Put the soaked wheat from the jar and the milk in a saucepan. Add a tbsp of sugar, a pinch of ground cinnamon and the lemon zest (1 teaspoon)
Place over a low flame and stir it occasionally with a wooden spoon to avoid it sticking to the bottom of the pan, for 15- 20 mins to allow the wheat to absorb the milk.
Leave it to cool.
In a bowl place the ricotta and stir in the sugar until it is smooth.
Add 5 egg yolks and set aside the egg whites.
Then add the orange flower water and the candied peel.
Now you need to line the cake tin with the pastry.
Take the dough out of the fridge and grease your tin with butter
Sprinkle the pastry board with some flour to avoid sticking. Extend the dough to line the cake tin and keep ⅓ to make around 10 decorative criss-cross strips about the diameter of your cake tin. The dough is not very elastic and tends to break. It doesn’t really matter as you can join bits together.
You can use a rolling pin to flatten it but I use my hand to shape it into the tin. The most important thing is to extend it from the centre and don't make it too thick.
In a bowl beat the egg whites until firm.
Add the ricotta mixture to the cooked wheat (cold by now) and then the beaten egg whites. Be careful to keep the air in the mixture.
Now with a big spoon fill the lined cake tin with the mixture and place the strips on top in a criss-cross pattern. Some people like to brush the strips with egg white to make them shiny. I can’t see the point as the pastiera is sprinkled with icing sugar before serving.
Put it in a preheated oven 180°C degrees (static) (350°F degrees) and cook for about 1 ½ hr. The strips should be golden and the open squares brown and firm.
Now let it cool down and rest.
It’s very important that the pastiera rests for a couple of days at least. Traditionally it is baked on Thursday or Good Friday and eaten obviously on Easter Sunday.
Just before serving, dust it with icing sugar.
Enjoy
Enzo & Celia - Piazza Talk Lucca
There are special pastiera cake tins. In Naples the traditional one is made of aluminium and the cake is not removed from the tin so when you buy one from the pasticceria you should get a tin (that’s how I got mine).
You can also use a cake tin.
Bushwick Tarantella di Kevin MacLeod è un brano concesso in uso tramite licenza Creative Commons Attribuzione 4.0.
Hotel Garden - Hotel in Noale, Italy
FR: L'Hotel Garden est un établissement 3 étoiles implanté à 700 mètres du centre de Noale et à 8 minutes à pied de la gare ferroviaire. Il vous propose un parking gratuit et un restaurant à la carte ouvert pour le dîner, qui sert une cuisine locale.
ES: El Hotel Garden, de 3 estrellas, está situado a 700 metros del centro de Noale y a 8 minutos a pie de la estación de tren. Ofrece aparcamiento gratuito y un restaurante a la carta que sirve cocina local para cenar.
DE: Das 3-Sterne-Hotel Garden befindet sich 700 m vom Zentrum von Noale und einen 8-minütigen Spaziergang vom Bahnhof entfernt.
IT: L'Hotel Garden è un albergo a 3 stelle situato a 700 metri dal centro di Noale e a 8 minuti a piedi dalla stazione ferroviaria. Avrete a disposizione un parcheggio gratuito e un ristorante alla carta, aperto per cena e specializzato in cucina locale.
ZH: 三星级的Hotel Garden酒店距离诺阿莱（Noale）镇中心只有700米，与火车站相距8分钟的步行路程，拥有免费停车场以及供应晚餐和当地美食的点菜餐厅。 Garden酒店的空调客房配有开通SKY频道的液晶卫星电视和迷你吧。私人浴室则配备了免费洗浴用品和吹风机。 Garden酒店会讲多种语言的员工可全天24小时为您服务。酒店对面的巴士站提供了前往帕多瓦（Padua）和特雷维索（Treviso）的交通连接。另外，梅斯特雷（Mestre）距离酒店也只有30分钟车程。
RU: Трехзвездочный отель Garden находится в 700 м от центра города Ноале и в 8 минутах ходьбы от железнодорожного вокзала. К услугам гостей бесплатная парковка и ресторан с обслуживанием по меню, где подают блюда местной кухни (он открыт по вечерам).