MORAMUSA Charme Apartment sorge tra la rocca e la spiaggia dorata. Esplora la sua cattedrale medievale, prima di una gita alle rovine del Tempio di Diana, con splendida vista sul mare.
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Errore: Modulo di contatto non trovato.
Among the typical specialties of the city we mention here not only the most common but also the most beloved by tourists.
It’s a typical starter of Madonie, a dish with a unique flavor prepared with fresh cheese surrounded by healthy ingredients such as: “caciocavallo” fresh cheese , garlic, extra virgin olive oil, salt, pepper, oregano and wine vinegar.
It’s a combination of fried vegetables seasoned with tomato sauce, celery, onion, olives and capers, in a sweet and sour tomato sauce. Its name derives from “capone” or “lampuga”,a fish with fine and dry meat seasoned with a sweet and sour sauce. Later people replaced the fish with some cheaper eggplants.
It belongs to the tradition of recipes of the poor Sicilian cuisine. The main ingredients are: potatoes, tomatoes and aromas. The term “murata” refers to the method of cooking the meat by closing it in the pan with the lid and not opening it until the end of cooking.
It’s the queen of Sicilian pastry that deserves the place of honor among the typical desserts of the region. It was prepared to celebrate the Easter feast after the Lenten sacrifices. Its decorations are baroque and sumptuous and its origin is actually Arabic: in fact its name derives from Arabic “Quas’at”, which means big and round bowl. The richness of its ingredients reflects the characteristics of Saracen cuisine. Apparently simple to prepare, the Sicilian “cassata” requires many skills, especially to create the elaborated decorations.
It’s an ancient tasty recipe prepared during the days of festivities . For the realization of it you must soak the slices of meat for 10 minutes in vinegar and later flour them. Successively, beat egg, salt and mix breadcrumbs and Parmesan cheese. Put the floured slices in the egg and in the breadcrumbs, finally fry them and dry them in kitchen paper. Serve hot.
It is a delicious seafood appetizer prepared filling the mussels’ shell with breadcrumbs, Parmesan cheese, parsley,and seasoning them in the cooking liquid of the mussels themselves. They are really simple and quick to prepare. It’s the ideal dish to open a tasty dinner based on fish.
Boil the beans with celery and garlic, successively drain and put them in a bowl and mix them with oil, vinegar, salt, pepper and fresh mint. Let it rest for an hour leaving the bowl in a cool place. Serve at the table.
They are a typical dish of Sicilian tradition prepared with slices of swordfish cut and stuffed with capers, olives, breadcrumbs and tomatoes. The dish can be accompanied by baked peppers with capers.
It is a dessert named after one of the ingredients used to prepare it: the must. There are two main variants of the recipe: simple, filled with jam or covered with dark, milk or white chocolate. According to the region and the areas of Campania, the recipe presents changes and customizations.
It is composed by sugar, water and Sicilian almonds. Over there Sicilian confectioners create the mixture with these three simple ingredients. How can you use the almond paste? Decorating cakes, Sicilian “cassata”, “Martorana” fruit and typical tea biscuits.
Mix “ricotta” cheese, egg, cheese, breadcrumbs, chopped parsley and salt; successively create some medium-sized balls. Cook the balls in the tomato sauce, oil and water, and cook them until they will become swollen and soft and the tomato sauce will be dense. Finally serve them.
Boil the rice, drain and drop it in a saucepan, and successively brown it with garlic and olive oil. Sauté the rice adding some chopped parsley. Finally serve hot.
It’s a delicious Sicilian dish: the combination of mixed flavours makes it a tasty dish, definitely to try. In Sicily, in the heart of the Mediterranean, there are two queen recipes that compete for this delicious dish: the Palermo’s version and the Catania’s one.