Nicosia is a Sicilian municipality located in the province of Enna and which stands on the slopes of four cliffs which, in turn, host the ruins of the ancient medieval castle. A city rich in history that has been able, over the centuries, to exponentially increase its artistic and cultural heritage, with some peaks of splendor experienced during the Renaissance age and, subsequently, in the Baroque age.
And, at the same time, it has been able to find its own dignified place within the varied and thriving food and wine panorama of Sicily, facilitated by a solid tradition in culinary terms as well as by a particularly favorable climate for the cultivation of raw materials. A mild climate, typical of the Mediterranean regions which, par excellence, lends itself well to the luxuriant cultivation of plants and vegetables and the effective management of dairy activities.
But let's see in more detail some of the main food and wine products in Nicosia through a review of typical dishes (divided by order of appearance in the classic menus) as well as agricultural products, dairy products and wines. To conclude, we will take a very quick look at the culinary manifestations of the place
Pastas
This roundup, which will certainly not leave the finest palates indifferent, cannot fail to begin with a mention of the most succulent fish-based first courses. First, the Fish cous cous, made, according to tradition, with various fish specimens: from octopus to cuttlefish, from clams to mussels, all seasoned with local tomatoes and peas. It is generally served cold and, therefore, is often part of summer menus.
Another renowned first course of Nicosia are, without a shadow of a doubt, the spaghetti with lobster, seasoned with the sauce of the peeled tomatoes and often covered with a sprinkling of pepper.
We conclude the list of the first with i busiati with pork ragout, a homemade pasta that takes its name from the busa, i.e. the knitting needle used for their preparation.
Second courses
The offer in terms of fish-based second courses sees the main protagonists red snapper in crazy water, cooked after having carefully scaled, gutted and washed the snapper and seasoned it with oil, wine, cherry tomatoes, chillies, garlic and parsley as well as the tuna with meat sauce, which involves a preparatory phase, lasting about 60 minutes, in which the tuna is placed in a basin composed of water and salt.
Only later will it be browned with oil, bay leaf, garlic; evaporated in white wine and finally cooked in tomato sauce, seasoned with sugar, pepper and salt. Even richer is the selection of typical Nicosia dishes from the point of view of meat main courses. We start our list with veal with aubergines, cooked on the grill for about 4 minutes, after being marinated in oil, rosemary and black pepper and then mixed with the rigorously stewed vegetables.
So let's proceed with the stuffed leg of lamb, sautéed in a pan with butter, garlic, aromatic herbs, nutmeg, salt, pepper and stuffed with bacon, fennel and button mushrooms. Worthy of mention is the dish made up of aubergines and quails which, in addition to the two main ingredients, also includes the addition of fruit and vegetables.
Moving forward in our list we find the so-called fried sausage, that is, a sausage skewer flavored with red wine and the lardu chinu, more commonly known as stuffed chicken. The latter includes chicken, obviously boned, stuffed with rice, minced meat, cheese, salt and pepper.
Finally, very particular is the zuzzu pork jelly, i.e. pork boiled together with a calf's foot, salt, vinegar; subsequently drained, cooled, deboned and then combined with lemon juice before being placed in a terracotta dish, to be placed in the fridge, so that it can solidify like a jelly.
Desserts
Sicily, as we know, is the custodian of a priceless pastry tradition. And Nicosia, as a significant representative of this tradition, is no different.
Our personal ranking of the best desserts in the Sicilian municipality cannot ignore the nocat. This is a typical local dessert, made with almonds, and to which a specific festival is dedicated. Also noteworthy are the mustaches, composed of sugar, flour, lemon, almonds, honey, cinnamon and almost always covered with a very sweet chocolate-flavored icing.
Finally, i.e. deserve a mention cucciddateddi, baked cakes filled with almonds, dried figs, raisins, cinnamon, pine nuts and bitter cocoa.
Land and dairy products
For the sake of completeness of information and as a fitting tribute to the prosperity of this land, it also seemed right to list the main agricultural and dairy products of Nicosia.
In the first case we point out the blonde orange marmalade, orange honey,extra virgin olive oil,Origan and almonds.
In the second case, however, the both fresh and salted ricotta, tuma, caprine and goat milk yogurt.
Wines
Our excursus through the food and wine products in Nicosia ends with a mention of the main local wines.
Among these we mention the passito, golden yellow wine with an apricot and honey flavor, generally paired with desserts; The Grillo DOC, citrusy and served at an average of 9.0 °C; The Nero d'Avola, with a ruby red color and unmistakable fruity notes with a cherry and blueberry flavour.
Culinary events
Among the main food and wine themed events of the place we include the Macaroni Festival, which takes place annually, during the month of May, in the square in front of the Church of San Francesco di Paola; there Mountain Festival, organized on the first Sunday of July and an opportunity to taste the typical products offered by local farmers; there Mutton Festival, taking place in August and a further opportunity to taste the typical dishes of Nicosia.
final Thoughts
At the end of this long journey we can therefore only invite you to be tempted by the delicacy of food and wine products in Nicosia so as to carry out a real journey into a century-old tradition made up of inimitable flavors and quality products.
