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Baglio Santacroce's Cuisine - Sicilian Cuisine

Baglio Santa Croce's Cuisine

Sparkling, joyful, ceremonial, and imaginative. Sicilian cuisine is like its land. It thrives on the sun, sea and love and on bright colours, intense scents and sharp contrasts.

The history of Sicilian food tradition began with the first inhabitants of the island: the Sicanians, the Phoenicians, the Greeks and the Romans. It is said that the rich and the major representatives of Greek culture would send their chefs to learn the art of Sicilian cuisine. It continued to evolve and encompassed new flavours with the arrival of the invading populations, from the Vandals to the Byzantines, the Arabs to the Normans, the Angevins to the Aragonese. The tradition has continued and grown, becoming enriched with new elements from different cultural influences. New recipes have been passed down through generations, and popular food lives alongside and is compared to “modern dishes”.
The main features of Baglio Santacroce’s cuisine are, therefore, imagination, well presented dishes, the use of spices, condiments, and the profusion of flavours.
Some of the Sicilian dishes which are prepared at Restaurant Baglio Santacroce are described below.

Starters
Seafood salad: salad of octopus, squid, prawns, mussels and clams seasoned with lemon and parsley.
Panelle: croquettes made from chickpea flour and then fried.
Caponata: cold dish of aubergine, oil, vinegar, garlic, toasted almonds, pine nuts and other condiments.
Marinated sword fish: sword fish marinated in oil and lemon.
Tuna Roe: slices of tuna roe served with oil and lemon.
First courses
Busiate pasta with Trapanese pesto: braids of pasta seasoned with garlic pesto, olive oil, basil, almonds and cherry tomatoes.
Pasta with sardines: macaroni with saffron, served with a sauce of onions, anchovies, parsley, wild fennel, almonds, pine nuts and sardines all fried in oil. A traditional dish, originally from Palermo.
Cuscus: dish of Arab origin. It is a flavourful fish broth, with lots of vegetables, which is poured over a base of carefully prepared couscous.
Busiate pasta with sword fish and aubergines: busiate pasta served with sword fish and aubergine sauce.
Main meat courses
Meat roulades ‘alla Siciliana’: meat roulades filled with breadcrumbs, pine nuts, raisins, salami and ‘primosale’ cheese. 
Medallions in Marsala: meat medallions browned in Marsala wine.
Main fish courses
Sardines ‘a beccafico’: sardines cut in half and filled with bread crumbs, sugar, cinnamon, raisins and pine nuts. Cooked two at a time in oil and flavoured with a bay leaf.
Tuna ‘con la cipollata’ (with onion): tuna which is floured and then fried with onion.
Sword fish roulades: Sword fish roulades filled with breadcrumbs, parsley and cheese.
Sweets and desserts
Cassata: cake covered in marzipan and candied fruit, stuffed with ricotta and chocolate.
Cannoli: pastries filled with ricotta, chocolate and candied fruit.
Fried Cassatelle: large ravioli filled with ricotta, then fried and dusted with icing sugar.
Flavours which blend beautifully with the wines which are proudly produced in Trapani.

Bar e sala colazione interna
Buffet in giardino
Ristorante esterno a bordo piscina
Sala ristorante e colazione
Ristorante sala ricevimenti interna
Spettacolo serale e intrattenimento
offerte e last minute a trapani

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