Sicilian recipes, vegetables,pasta,pizza, cuccia

Abundance is a Sicilian characteristic, and it was the hallmark of my mother's kitchen. We would start a typical meal with something nutritious and filling. Lentil and escarole soup was a favorite of mine. Then we'd have an inexpensive meat or fish dish, stuffed calamari, or maybe a breaded lemon chicken which we call grandma's chicken because everyone in the family makes it after her recipe.

There would always be a green salad as well as a vegetable salad, something like broccoli with lemon and black olives. Kids don't love broccoli, but they love olives and my mother knew how to get nutrition into us. For dessert we always had fruit, fruit, and more fruit. We grew up healthy.

She made tomato sauce in large amounts and kept some in the fridge, ready to ladle on top of meat loaf, or to add to chicken cacciatore. Using reserved tomato sauce gave the dish depth.

Sicilians celebrate the feast of Santa Lucia who was the patron saint of people with weak eyes. The traditional Sicilian dish for this Saint's day was cuccia which is made of wheat berries. All the mothers in the neighborhood made cuccia, each in her own unique way. Some were sweeter, some had chocolate, some had citron, some had both. The mothers would prepare bowls of their cuccia for their neighbors and the children were asked to distribute the food. On St. Lucia's Day, the streets were alive with kids running around with food in their hands.

ABOUT AL: Al is an award-winning film maker and the star pizza chef of his family. His recipe for sfincione - Sicilian Pizza - is inherited from his mother, but reflects his creative touch.

The generations continue: Read what Al's daughter, Marisa, says about her dad & get more Sicilian recipes: click here

the history of pizza
the history of pasta
the history of sicilian cooking.

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		an abundant Sicilian table by Diana Serbe Abundance is a Sicilian characteristic, and it was the hallmark of my mother's kitchen. We would start a typical meal with something nutritious and filling. Lentil and escarole soup was a favorite of mine. Then we'd have an inexpensive meat or fish dish, stuffed calamari, or maybe a breaded lemon chicken which we call grandma's chicken because everyone in the family makes it after her recipe. There would always be a green salad as well as a vegetable salad, something like broccoli with lemon and black olives. Kids don't love broccoli, but they love olives and my mother knew how to get nutrition into us. For dessert we always had fruit, fruit, and more fruit. We grew up healthy. She made tomato sauce in large amounts and kept some in the fridge, ready to ladle on top of meat loaf, or to add to chicken cacciatore. Using reserved tomato sauce gave the dish depth. Sicilians celebrate the feast of Santa Lucia who was the patron saint of people with weak eyes. The traditional Sicilian dish for this Saint's day was cuccia which is made of wheat berries. All the mothers in the neighborhood made cuccia, each in her own unique way. Some were sweeter, some had chocolate, some had citron, some had both. The mothers would prepare bowls of their cuccia for their neighbors and the children were asked to distribute the food. On St. Lucia's Day, the streets were alive with kids running around with food in their hands. ABOUT AL: Al is an award-winning film maker and the star pizza chef of his family. His recipe for sfincione - Sicilian Pizza - is inherited from his mother, but reflects his creative touch. The generations continue: Read what Al's daughter, Marisa, says about her dad & get more Sicilian recipes: click here the history of pizza the history of pasta the history of sicilian cooking. previous mother top of page next mother contact us membership agreement


lentil escarole soup grandma's chicken broccoli & olive salad tomato sauce chicken cacciatore cuccia sicilian pizza stuffed red bell peppers

an abundant Sicilian table