Other ingredients

Chocolate is a fundamental ingredient in Sicilian pastry, used in iconic desserts such as cannoli and cassata, and in numerous traditional preparations.

Fish stock is a fragrant, flavourful marine base, essential for soups, risottos and preparations of Sicilian seafood cookery.

Seed oil is a vegetable fat obtained from oil-rich seeds, used in cooking for frying and preparations where a neutral flavour is desired.

Bread is a staple of Sicilian cuisine, prepared in numerous traditional varieties with durum wheat, symbol of the island’s culture and heritage.

Margarine is a vegetable-based fat used in pastry and cooking as an alternative to butter, with distinct characteristics and specific culinary uses.

Cocoa powder is a fundamental ingredient in Sicilian pastry-making, used to prepare chocolate desserts, creams, and granitas.

Yogurt is a fermented dairy product used in modern Sicilian cuisine for sweet and savoury dishes, sauces, and as a healthy probiotic-rich food.

Candied fruit is fruit preserved in sugar, a prized ingredient in Sicilian confectionery used to decorate and enrich cassate, cannoli, and Christmas sweets.

Jam is a sweet fruit preserve cooked with sugar, traditionally prepared in Sicily to store seasonal fruit and used in many sweet recipes.

Meat broth is a rich, nourishing cooking base and a fundamental element of traditional Sicilian cuisine.

Sponge cake is a soft, airy base of classic pastry, used for filled cakes, spoon desserts and preparations from the Sicilian tradition.

The stock cube is an industrial preparation used as a base for broths and soups, which entered modern Sicilian cooking as a practical alternative to traditional homemade broth.

Vanillin is the main aromatic compound in vanilla, produced synthetically or extracted naturally, used as an inexpensive flavouring in pastry and the food industry.

Vegetable broth is a light, aromatic base made from fresh vegetables, a versatile foundation for soups, risottos and many Sicilian preparations.

Tomato extract, or tomato paste, is a key ingredient in Sicilian cooking, made by slowly cooking and concentrating tomato pulp.

Coffee is an aromatic beverage obtained by grinding roasted Coffea seeds, central to Sicilian tradition and widely used in pastry.

Baker's ammonia is a traditional leavening agent that gives Sicilian dry biscuits their characteristic lightness and crispness.

Sandwich bread is a soft, sliced loaf used for toast, tea sandwiches and a variety of modern preparations.