{"id":2584,"date":"2022-05-04T14:46:16","date_gmt":"2022-05-04T13:46:16","guid":{"rendered":"https:\/\/btaly.it\/?p=2584"},"modified":"2022-05-06T16:53:16","modified_gmt":"2022-05-06T15:53:16","slug":"1-agrigento-btaly-on-tour-dishes-of-the-agrigento-tradition","status":"publish","type":"post","link":"https:\/\/btaly.it\/en\/btaly-on-tour-en\/1-agrigento-btaly-on-tour-dishes-of-the-agrigento-tradition\/","title":{"rendered":"1- AGRIGENTO – BTALY on TOUR :dishes of the Agrigento tradition"},"content":{"rendered":"

Btaly On Tour<\/strong><\/em> : Agrigento<\/span> Cuisine<\/span><\/p>\n

The cuisine of Agrigento or Agrigentina<\/strong><\/em> is as complicated as it is simple, as it connects both the purely maritime<\/span> territories, such as the Pelagie Islands and the mountain<\/span> territories, such as the municipalities that extend on the Sicani Mountains, therefore going to the center of Sicily.<\/p>\n

The cuisine of Agrigento, in fact, has developed in the coastal area and island a gastronomy of fish while the more you go into it you will find a gastronomy mainly of meat and vegetables.<\/p>\n

Btaly On tour<\/strong><\/em> wants to give the opportunity to let people who visit this extraordinary province know the recipes and typical dishes that are handed down from generation to generation.<\/p>\n

HERE’S WHAT TO EAT IN AGRIGENTO AND PROVINCE!<\/strong><\/span><\/p>\n

    \n
  1. THE SOUP OF SAN GIUSEPPE:<\/strong><\/li>\n<\/ol>\n

    \"minestra-di-san-giuseppe\"<\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

    Source of the photo: fornelli di sicilia<\/a><\/p>\n

    St. Joseph’s soup<\/strong><\/em> is a poor man’s dish typical of Agrigento and its province but it can be found in all Sicilian tables, intrinsically linked to Christianity and to the image of St. Joseph, symbol of humility and poverty. It is a soup made of beans and seasonal vegetables for the poor and it was mainly eaten in occasion of Saint Joseph’s feast on March 19. In most cases, families who received the grace prepared cauldrons of soup to be served to the less well off. St. Joseph’s soup is made with beans and seasonal vegetables, either ready at home or gathered in the fields. Usually it is made with borlotti beans, lentils, chickpeas and field vegetables such as beets, borage, etc. The preferred pasta format is Ditali.<\/p>\n

    Minestra di San Giuseppe: the soup of the poor!<\/strong><\/span><\/p>\n\n\n\n\n
    Cooking time<\/strong>: 1 <\/em><\/span>h<\/span> 30 <\/span>min<\/span><\/em><\/td>\nCost<\/strong>: Low<\/span><\/td>\n<\/tr>\n
    Total time<\/strong>: 1 <\/em><\/span>h<\/span> 30 <\/span>min<\/span><\/em><\/td>\nPortions<\/strong>: 4 servings<\/em><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    \u00a0 \u00a0 \u00a0 \u00a0<\/b>Ingredients<\/b><\/span><\/h3>\n