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A Sicilian Breakfast

di Marco

The Hotel Piccolo Mondo was built in 1988. At that time we had and internal restaurant and did "full board".

After twenty years, my father convinced my mother that it was time to switch to "bed and breakfast".

He noticed that customers were changing their habits and had a growing desire for freedom aimed at enjoying a richer breakfast in the morning and then fully experiencing our magnificent territory.

After closing the restaurant and renovating the hotel, we started to have new customers: no longer families with children but couples and solo travellers.

Without a restaurant it is no longer possible to meet the needs of a family with small children, who need to have an early lunch and therefore have a kitchen always open for the preparation of baby food...

As a result, new guests have definitely benefited from this change by having greaterrelaxation and even silence.

Since 2010 we have no longer served the standard breakfast with croissant and industrial jams served at the table, but we have a free sweet and savory buffet so you can taste wonderful mulberry and orange jams from our garden and then those of apricots, mandarins, strawberries...

Breakfast must be a "pampering".

For this reason we prepare you an excellent coffee (or cappuccino) and you can enjoy - in addition to the jams - also the fabulous homemade cakes made by Antonella.

Then our sea, the boat excursions, the Zingaro Reserve will contribute to making you have an authentic and memorable holiday!

Torta fresca antonella sito

Over the years, breakfast has become our flagship and it is one of the many reasons why most of our guests(Italians but also from other countries) are now very affectionate guests who spend their holidays here.

Being in love with our Sicily we are pleased to offer some of the best typical sweet and savory products in addition to classic elements of Italian breakfasts.

"The Best of Sicily elements":

  • cannoli with ricotta cheese;
  • homemade jams prepared with Sicilian apricots, oranges, mulberries, mandarins, strawberries...;
  • "pane cunzato" ;
  • "sfincione".

"The Classic Italian Breakfast elements":

  • seasonal fruit and orange juice;
  • homemade cakes and pies (often stuffed with jams);
  • biscuits, butter and rusks, nutella, cold cuts, pastry croissants, yogurt, cereals.

What the "pane cunzato" is?

It is bread with tomato, Sicilian cheese, anchovies, oregano and olive oil.

It's very good and I personally don't mind eating it every day for breakfast.

Just as much of Sicilian gastronomy was born in the homes of the people who could not afford anything else.

Do you want to know more about it? Here is the recipe!

What is "sfincione"?

The "Sfincione" is an exquisite rustic leavened product; typical street food of Palermo gastronomy. It is a kind of high and soft pizza topped with an onion sauce, Sicilian cheese, oregano, anchovies and breadcrumbs.

A unique goodness with a rich flavor, delicious scent, the typical soft texture like a sponge and slightly crunchy edges!

It is truly a pleasure when it is hot right out of the oven!

What are "cannoli"?

Cannolo is a traditional Sicilian dessert among the most famous in the world, also protagonist in some scenes of very famous films such as the Godfather by Francis Ford Coppola.

It is a crunchy wafer filled with fresh ricotta embellished with chocolate or candied fruit flakes.

It has a truly ancient history, something similar was already known in Roman times and in fact a definition is attributed to Cicero: "tubus farinarius dulcissimo edulio ex lacte fartus", which means more or less a "farinaceous tube filled with a very sweet food based on of milk".

Regarding the origins of cannoli, myths, stories and sacred and profane legends are told.

According to the sacred tradition, the Sicilian cannoli was made for the first time by the nuns of Caltanissetta (city in the center of Sicily) for Carnival. They used to prepare ricotta and chopped almond desserts, decorated with delicious pieces of chocolate.

According to a more "profane" tradition, the origins of cannoli date back to the era of Arab domination. It was done by the concubines of the Emir of Caltanissetta.
They used to create new recipes and prepare dishes and desserts to pay homage to him.

Whatever its origins, the name of this delicious dessert comes from the sections of river cane around which the waffles were rolled, before the introduction of metal torches.

Here in San Vito Lo Capo you can enjoy it already from breakfast but also as a delicious snack in the nearby pastry shops (after all, our Hotel is a few steps from the center of the village) and, why not, at the end of dinner tasting a passito!

If you have read until here you will have understood that breakfast here is the triumph of the pampering: it's our way to welcoming you.

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