Tomorrow, 25 October 2020 , World Pasta Day is celebrated like every year: what better occasion to discover the typical Sicilian formats that are the protagonists of tradition?
What is World Pasta Day?
#WorldPastaDay is the day internationally dedicated to pasta, the food considered the Italian dish par excellence. Although Italy is the country where they eat the most, it still represents a food present in various cuisines of the world. T he World Pasta Day aims to raise awareness of healthy eating such as the Mediterranean diet , for example, is.
The typical Sicilian pasta shapes
As anticipated, some of the Sicilian recipes of more traditional first courses have particular pasta shapes as protagonists. Here are the most interesting.
- Anelletti . Anelletti need no introduction, their name says a lot about their appearance. They appear as small rings, which lend themselves to different recipes to be cooked in the oven. Have you ever tasted anelletti alla palermitana ? You don't know what you're missing!
- Maccheroni (or, better, Maccarruna ). No, they are not the classic nationally known macaroni. This is a long pasta, rigorously homemade, which looks like spaghettoni . A recipe in which they are particularly appreciated are the aubergine rolls with an avalanche of salted ricotta . Impossible to resist.
- Busiate . Typical of the Trapani area, it is a format of handmade pasta that comes in the form of a spiral. They are modeled on a long iron called buso and from which they take their name. One recipe out of all? Trapanese busiate with swordfish, aubergines and cherry tomatoes . What a pleasure.
- Cataneselle . As can be seen from the name, they are typical of the Catania area. They are nothing more than small rather long and smooth macaroni. Cataneselle are excellent baked , for a first course worthy of Sunday lunch, even if many use them daily instead of penne.
- Five Holes . Well yes, perhaps little known even in the rest of the island, it is a format of the Sicilian tradition, especially typical of the Carnival period. Its shape is characteristic, you will hardly find it in the rest of the peninsula. It goes without saying how it lends itself especially to filling with seasoning.
- Sfilateddi . They are none other than Sicilian lasagnette perfect to be seasoned with simple ingredients. Thefilateddi are excellent "cunzati " or seasoned with aubergines, tomatoes, onions and ricotta cheese.
