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San Gandolfo Festival
The 7th Wednesday after Easter and the 3rd week end in September
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The Most Holy Crucifix
Starts May 1st
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La Sagra delle Nocciole (The Hazelnut Festival)
Always in August usually after the 15th, a moveable date

Lo Sfoglio
Late August

Santa Lucia
December 13


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Delicious Sicilian Food: Polizzi in June

Posted by Suzanne on 24 Jul 2015

This June, my late spring stay in Polizzi  at Palazzo Notar Nicchi was filled with the pleasure of returning, quiet travel and some really good local food; full of Sicilian deliciousness.



Pesto Madonita; Ristorante U Bagghiu Polizzi Generosa

Named after the glorious Madonie Mountains Pesto Madonita was prepared from fresh sweet basil, sun dried tomatoes and fresh, fresh ricotta topped with rocket and grated cheese. Made by Santina from Ristorante U Bagghiu; it was full of aromatic flavours.

(Santina runs U Bagghiu with her husband, Andrea. And, Andrea is the nephew of the impassioned owner of ‘that little blue Fiat’ seen around the streets and country roads of Polizzi).



Cherries; Casale Drinzi, Collesano in The Madonie Mountains

A plate of fresh, deep red cherries picked from the garden of Antonio’s father. Antonio is the owner of Casale Drinzi set in the countryside just a kilometre or so outside of Collesano in the Madonie Mountains.

Sweet and juicy, the first cherries of the season are one of the things that herald the coming of a Sicilian summer.



Lo Sfoglio Polizzano; U Bagghiu, Polizzi Generosa

Lo Sfoglio  is a rich shortcrust pastry (pasta frolla) filled with fresh local ingredients from an ancient, protected recipe unique to Polizzi. It was the creation of the Benedictine nuns, over 300 years ago in Polizzi’s ‘Old Abbey’, Santa Margherita.

And the recipe has remained unchanged - as American writer and actor Vincent Schiavelli has noted in his wonderfully detailed and engaging read: Many Beautiful Things; Stories and Recipes from Polizzi Generosa - except for the use of chocolate instead of cocoa.

Baked with local tuma cheese ('a fresh unsalted ewe’s curd cheese and one of Polizzi’s artisanal products') bittersweet chocolate, eggs, sugar and cinnamon; it is always dusted with soft icing sugar before serving.

Lo Sfoglio Polizzano, both sacred and decadent, is so loved by the people of Polizzi that a festival celebrates this 'grand pastry' in late August.

And, this one made by Santina was unadulterated divine sweetness.



Antipasto; Giardino Donna Lavia, Polizzi Generosa

Luigi’s classic antipasto loved by so many of our guests includes: caponata, grilled zucchini, seasonal mushrooms, local salami and the freshest, delicate ricotta from Vincenzo the shepherd in the Madonie Mountains - 15 minutes on a dirt track from Polizzi.



Cuddurune; Polizzi, the Madonie Mountains

A delicious treat tasted for the first time this Sicilian spring on a terrace in a summer house in the Madonie Mountains. I loved them and these The Sicilian House will be cooking very soon!



Fresh Pea and Fresh Broad Bean Pasta; U Bagghiu, Polizzi Generosa

Using the freshest peas and new fava beans (broad beans) Santina created the simplest pasta sauce full of incredible freshness. The fava bean, a favourite since antiquity, is a much awaited delight of the Sicilian spring. They are green, tender and sweet.



Badda Bean Pasta; Ristorante Itria, Polizzi Generosa

The Slow Food endorsed Badda Bean, grown only outside of Polizzi, is the beloved bean of the Polizzani. And this hearty pasta created by Renato at Itria Restaurant was simple, satisfying and so full of earthy flavours.



Scafazze; Ristorante Itria, Polizzi Generosa

Sweet, sweet ricotta, pieces of crisp cannolo shell and pan di Spagna (sponge cake) sprinkled with cinnamon; it tasted like a cannolo but a deconstructed one. Simply delicious.


Buon Appetito!




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