La vera cucina siciliana

Sicilian Cooking Without Vegetable Oil

Taste the sun baked island table of Sicily, built on golden olive oil, real butter, and traditional lard. Bright tomato, wild herbs, and the sea, prepared the honest way that the island has always loved.

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Le Ricette della Casa

Authentic Sicilian Recipes

Six island classics, from the markets of Palermo to the fishing harbors of the south coast, each made with honest fats that let bright tomato, herbs, and the sea shine.

Falsomagro Siciliano Carne

Falsomagro Siciliano

⏱ 1 hr 45 min🍽 6 servings🔥 Medium

A grand Sicilian stuffed beef roll, filled with egg, cheese, and herbs, then braised slowly in a rich tomato sauce. The proud Sunday centerpiece of the island table.

Ingredients

  • 800g beef topside, butterflied into a thin sheet
  • 200g ground veal or pork
  • 3 hard boiled eggs
  • 80g caciocavallo cheese, diced
  • 60g pecorino, grated
  • 3 tbsp olive oil
  • 1 tbsp lard
  • 1 onion, finely chopped, and 2 garlic cloves
  • 700ml tomato passata and a splash of red wine
  • Parsley, salt, and pepper

Instructions

  1. Lay the butterflied beef flat and season well, then spread the ground meat, grated pecorino, and chopped parsley across the surface.
  2. Lay the whole boiled eggs and diced caciocavallo in a line down the center, then roll the beef into a tight log and tie it with kitchen string.
  3. Warm the olive oil and lard in a heavy pot and brown the roll on all sides until deeply colored.
  4. Lift the roll out, soften the onion and garlic in the same pot, then pour in the wine and let it reduce.
  5. Add the passata, season, return the roll, cover, and braise gently for about 75 minutes, turning now and then.
  6. Rest the roll for 10 minutes, then snip the string and slice into thick rounds.
  7. Serve in pools of the tomato sauce with bread to mop the plate.
Pesce Spada alla Ghiotta Pesce

Pesce Spada alla Ghiotta

⏱ 45 min🍽 4 servings🔥 Medium

Swordfish steaks gently stewed in tomato with olives, capers, and celery. A beloved dish of the Messina strait, sweet, briny, and full of the sea.

Ingredients

  • 4 swordfish steaks, about 180g each
  • 5 tbsp olive oil
  • 1 onion, sliced, and 2 garlic cloves
  • 2 celery stalks, chopped
  • 500g ripe tomatoes, peeled and chopped
  • 80g green olives, pitted
  • 2 tbsp salted capers, rinsed
  • A handful of pine nuts and raisins
  • Fresh basil and parsley
  • Salt and pepper

Instructions

  1. Warm 2 tbsp of the olive oil in a wide pan and sear the swordfish 1 minute per side, then set aside.
  2. Add the rest of the oil and soften the onion, garlic, and celery until fragrant.
  3. Stir in the tomatoes and simmer 12 minutes until they break down into a loose sauce.
  4. Fold in the olives, capers, pine nuts, and raisins and cook another 5 minutes.
  5. Nestle the swordfish back into the sauce, cover, and stew gently for 8 minutes until just cooked through.
  6. Scatter with torn basil and parsley and let it settle off the heat for 5 minutes.
  7. Serve warm with crusty bread or plain boiled potatoes.
Caponata Siciliana Verdure

Caponata Siciliana

⏱ 55 min🍽 6 servings🔥 Easy

A glossy sweet and sour relish of eggplant, celery, and tomato, balanced with vinegar and a touch of sugar. Sicily's most famous antipasto, even better the next day.

Ingredients

  • 2 large eggplants, cut into cubes
  • 6 tbsp olive oil
  • 1 onion, chopped
  • 3 celery stalks, sliced
  • 400g ripe tomatoes, chopped
  • 80g green olives, pitted
  • 2 tbsp capers, rinsed
  • 3 tbsp red wine vinegar
  • 1 tbsp sugar
  • Basil, toasted almonds, salt, and pepper

Instructions

  1. Salt the eggplant cubes and rest them 20 minutes, then pat dry to draw out any bitterness.
  2. Warm 4 tbsp olive oil in a wide pan and cook the eggplant until golden and tender, then lift it out.
  3. Add the remaining oil and soften the onion and celery until just tender.
  4. Stir in the tomatoes and simmer 10 minutes, then return the eggplant with the olives and capers.
  5. Pour in the vinegar and sugar and cook 8 minutes more until glossy and jammy.
  6. Season well and let it cool to room temperature so the flavors deepen.
  7. Finish with torn basil and toasted almonds before serving.
Maccu di Fave Zuppa

Maccu di Fave

⏱ 1 hr 30 min🍽 4 servings🔥 Easy

An ancient peasant soup of dried fava beans cooked to a velvety purée with wild fennel and good olive oil. Humble, nourishing, and deeply Sicilian.

Ingredients

  • 400g dried split fava beans, soaked overnight
  • 5 tbsp olive oil, plus extra to finish
  • 1 onion, chopped
  • 2 garlic cloves
  • A handful of wild fennel fronds
  • 1 small potato, diced (optional, for body)
  • 1.3 liters water or light vegetable broth
  • 1 tsp salt, plus more to taste
  • Cracked black pepper
  • Rustic bread, to serve

Instructions

  1. Drain the soaked fava beans and rinse them well.
  2. Warm 3 tbsp olive oil in a pot and soften the onion and garlic until pale gold.
  3. Add the beans, potato, fennel, and water, then bring to a gentle simmer.
  4. Cook uncovered for about 70 minutes, stirring often, until the beans collapse into a thick purée.
  5. Beat the soup with a spoon until smooth and creamy, adding a little hot water if too dense.
  6. Season generously and stir in the remaining olive oil.
  7. Ladle into bowls, drizzle with more olive oil, and serve with toasted bread.
Sfincione Palermitano Pane

Sfincione Palermitano

⏱ 3 hr (mostly resting)🍽 8 servings🔥 Medium

The soft, deep pan bread of Palermo, crowned with tomato, onion, anchovy, caciocavallo, and a crisp shower of breadcrumbs. A street food treasure of the island.

Ingredients

  • 500g strong bread flour
  • 350ml warm water
  • 7g dried yeast
  • 10g fine salt
  • 4 tbsp olive oil, plus extra for the pan
  • 2 onions, thinly sliced
  • 400g tomato passata
  • 6 anchovy fillets
  • 120g caciocavallo cheese, diced
  • 60g coarse breadcrumbs and dried oregano

Instructions

  1. Whisk the yeast into the warm water, then mix with the flour, salt, and 2 tbsp olive oil into a soft, sticky dough.
  2. Cover and rest the dough 90 minutes until doubled, then press it into a well oiled deep tray and let it relax 30 minutes.
  3. Meanwhile soften the onions slowly in the remaining olive oil until sweet, then stir in the passata and anchovies and simmer 12 minutes.
  4. Dimple the dough with your fingers and tuck the diced caciocavallo into the surface.
  5. Spread the onion and tomato sauce over the top, then scatter generously with breadcrumbs and oregano.
  6. Bake at 220C (430F) for about 28 minutes until the base is golden and the top is bubbling.
  7. Cool slightly, cut into thick squares, and serve warm.
Cannoli Siciliani Dolce

Cannoli Siciliani

⏱ 2 hr plus chilling🍽 12 cannoli🔥 Medium

Crisp fried shells filled with sweet ricotta cream and candied citrus. The most treasured pastry of Sicily, traditionally fried the honest way in pork lard.

Ingredients

  • 250g plain flour
  • 30g butter, softened
  • 1 tbsp sugar and a pinch of salt
  • 1 egg, plus 1 egg white for sealing
  • 60ml Marsala wine
  • Pork lard, for frying
  • 500g sheep ricotta, well drained
  • 150g powdered sugar, plus extra to dust
  • 80g dark chocolate chips
  • 60g candied orange peel, chopped

Instructions

  1. Rub the butter into the flour, sugar, and salt, then add the egg and Marsala and bring together into a firm dough. Rest it 1 hour.
  2. Beat the drained ricotta with the powdered sugar until smooth, then fold in the chocolate chips and candied orange and chill.
  3. Roll the dough very thin and cut into ovals, then wrap each around a metal cannolo tube, sealing the edge with egg white.
  4. Melt enough lard in a deep pot to submerge the shells and heat it to 180C (355F).
  5. Fry the shells a few at a time until golden and blistered, then drain well and let them cool before sliding off the tubes.
  6. Just before serving, pipe the ricotta cream into both ends of each shell so they stay crisp.
  7. Dust thickly with powdered sugar and serve at once.
A Sicilian table laid for a shared meal
La Nostra Cucina

A Kitchen Rooted in the Sicilian Table

Stonir Cucina began with a simple belief, that the food of Sicily tastes best when it is made the honest way. From the loud markets of Palermo to the fishing harbors of the south coast, our cooking leans on the ingredients and the good fats that island kitchens have always trusted.

Every recipe we share is built on real butter, golden olive oil, and traditional lard, never refined vegetable or seed oils. We test each dish until it feels like something you would be proud to set on the table, then write it down plainly so it travels well into your own home.

This is unhurried cooking. A caponata left to cool and deepen, a sfincione given time to rise, a falsomagro braised low and slow. We invite you to slow down, open the windows, and taste what patience and good ingredients can do.

🫒 Real Fats Only 📖 Tested Recipes 🍅 Sicilian Tradition 🌿 No Seed Oils
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Complete Your Wellness Journey with Nexburn

Your Sicilian kitchen already nourishes you with real, wholesome ingredients. Nexburn builds on that foundation, offering clean, natural support for an active and balanced life.

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Nexburn 2 Bottles
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