Sicily’s autumn flavors

Let’s take a stroll in the fresh air, along mountain trails, or in one the charming Sicilian village, among the most beautiful places in Italy. Then let’s enjoy some little tastes to experience the true essence Sicilian fall.

The prickly pear of San Cono is one of the most popular autumn products. It has a distinctive flavour. In October, there are taste workshops, guided tastings and sweets made with the prickly pears in Roccapalumba (near Palermo) and Santa Margherita Belice (Agrigento), as well as a whole menu that is based on this delicious fruit.

Sicily also makes mustard, a condiment made with prickly pear. Let’s try it in Gagliano Castelferrato in Enna and Militello Val di Catania near Catania.

Fichidindia siciliani – ph. Paolo Barone

In the same time, let’s hold a weekend in Zafferana on Etna near Mount Etna dedicated to apples and mushrooms, honey, and chestnuts

The Nebrodi truffle is the star of autumn in Capizzi in Messina. However, there are many other products in the area such as the Nebrodi porcini mushroom, the buffalo mozzarella and typical sweets like ‘u cavatieddu turratu in Cerami.


Funghi dell’Etna – ph. Paolo Barone

The fried guastedda (fritter), and the “risu nuru (black rise), of Petralia Sottana, Palermo, are must-trys! You can also enjoy legume soups, fried thistles, and the delicious fresh pasta and meat sauces.

November is the time for Martorana fruits and fruit-shaped marzipan sweets.

They are elegantly placed in wicker baskets and wooden boxes , which feature in nearly every Sicilian pastry shop windows, especially during the Festival of the Dead on November 2, but also throughout the year.

Let’s not forget the Sicilian d.o.c. wine or one of its fine liqueurs, such as zibibbo or lemoncello, and the delicious rosoli that go well with the “Rame di Napoli”, “Ossa di Morto”, or the royal Sicilian Cassata!

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