Between December and January, many are busy preparing theparty table, not only for the classic Christmas lunch, Christmas Eve dinner or New Year's Eve or New Year's Eve lunch. Each family has their own traditions, each group of friends their own customs of gambling and repatriation and everyone is looking fordelicious ideas to bring to the table, both sweet and savory.
In addition to the inevitable of the period,Pandoro and Panettone - available in the classic version with orange peel and raisins, or more delicious with green pistachio from Bronte DOP, Sicilian pistachio or with Modica IGP chocolate nuggets and also in a gluten-free version - the most popular desserts of the moment arePistanut, the cake in which several layers of soft cake sacher marry a very tasty pistachio cremino, the classicsSicilian cannoli to be made at home with sheep's milk ricotta, pistachio cream, chocolate cream, custard and the traditionalSicilian cassata, beautiful to look at and excellent to taste.
Rice is also a must on Christmas tables: both in the sweet version ofCrispelle desserts with honey, both in the savory version with the inevitablearancini, from meat sauce to pistachio, from butter to spinach, from salmon to mushrooms up to Norma. Through the e-commerce, the arancini arrive directly at home ready to fry and bring to the table!
For those who love salty, an essential tradition at the foot of Etna is to share theDrive away from Catania, a cross between a closed pizza and a savory pie filled with Tuma - a typical cheese - and vegetables such as broccoli or cauliflower, potatoes or anchovies.
If the idea is that of a spaghetti meal with friends, don't miss thetypical Sicilian ready sauces: cuttlefish ink, Norma, pistachio or Sicilian sauce.
To taste everything, there is time at least until January 6: it is appropriate to say Happy Holidays!