The gelo di melone (gelu di muluni in Sicilian), also known as gelo d'anguria, is a typical Sicilian dessert, traditionally prepared in Ferragosto. A jellied watermelon pudding, it is also popular for the Saint Rosalia celebrations in Palermo.
It is commonly mistakenly considered an inheritance of Arab influence. Basic ingredients are watermelon pulp, sugar (or honey) and starch, while pistachios, candied fruit, cinnamon and jasmine water are often added.
See also
References
- Annalisa Barbagli. La cucina di casa del Gambero Rosso. GRH, 2002. ISBN 8854146129.
- "Dolci siciliani, su Assessorato regionale del turismo dello sport e dello spettacolo. URL consultato il November 7, 2016". Archived from the original on November 7, 2016. Retrieved June 13, 2022.
- Carol Helstosky. Food Culture in the Mediterranean. Greenwood Publishing Group, 2009. ISBN 0313346267.
- ^ Habeeb Salloum; Muna Salloum; Leila Salloum Elias. Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets. I.B.Tauris, 2013. ISBN 1780764642.
- Mary Taylor Simeti. Pomp and sustenance: twenty-five centuries of Sicilian food. Knopf, 1989. ISBN 0880016108.
- Luigi Cremona. L'Italia dei dolci. Touring Editore, 2004. ISBN 8836529313.
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