Typical dish of Palazzo Adriano tradition, in the middle of Sicily, Dromes is connected with the gastronomical heritage passed down within the family, from a generation to another. It represents an excellent example of intercultural dish, as it is original from the Albanian community settled in Sicily since 15th century.
Typical dish of Palazzo Adriano tradition, in the middle of Sicily, Dromes is connected with the gastronomical heritage passed down within the family, from a generation to another. It represents an excellent example of intercultural dish, as it is original from the Albanian community settled in Sicily since 15th century.
Wash wild fennel, cut the final part of the stem (the harder one) and chop it grossly.
Fill ⅔ of a pan with water and then pour a spoon full of cooking or table salt. As soon as the water boils, add the wild fennel and cook it for 10 minutes over a low heat.
Add to the cooking water a ladle of cold water and then pour the durum wheat flour while mixing to prevent it from clumping.
Keep on stirring, add salt if needed and pour a shred of olive oil, then cheese. As soon as the mixture has thickened like soft polenta, the dromes is ready to be served.
There are different version of Dromes: fried, battered and toasted.
Recipe Notes
Contributor: Illuminata Profeta, 54
Place: Palazzo Adriano, Italy
Personal Background:
She runs the country resort CASALE BORGIA in Palazzo Adriano with the help of his two sons. The structure makes it more than an agritourism, it is a culinary hot spot of the area.
Mrs. Profeta cooks delicious traditional dishes taken from farmers traditions. Her passion for cooking and sharing food was passed on to her from her mother.
Recipe’s Personal Background
How did you learn this recipe?
The Dromes recipe was passed on to Mrs. Profeta from her maternal grandmother, who taught her all the techniques and the secrets of the farmers and the traditional culinary art.
Is there some memory/historical event connected to this recipe?
The recipe is a typical traditional dish of Palazzo Adriano and it is passed down in every family. This allows the dish to be full of memories related to childhood and to the community customs
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
The recipe is connected to the culinary traditions passed on inside the family, generation by generation.
The DROMES, also represents a great example of an intercultural dish, since it represent a link between the Albanian and the Sicilian culture.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
The DROMES recipe fully respects the nutritional guidelines of the Mediterranean Diet, because:
– It calls for the use of cereals (durum wheat flour), vegetables and seasonal aromatic plants or local
– It calls for the use of olive oil as the fat ingredient
– Its humid way of cooking keeps the flavours intact and the nutritional supply is balanced
The recipe is connected to the traditional culinary tradition of the farmers from the Sicilian outback, mainly because of its wise use of poor ingredients but full of flavor.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
DROMES is one of the most typical and representative dishes of Palazzo Adriano. It is prepared during the main farmers’ festivals, the religious festivals and traditional Albanian celebrations, very widespread in the area.
Season (season this food is linked to)
The DROMES recipe was originally a seasonal dish, prepared from March to September, a time during which they harvested wild fennel.
Today the dish is prepared throughout the whole year, since it can be adapted every time with seasonal ingredients, flavourings and vegetables.
Ingredient
Nutritional Importance
Health Benefits
Durum Wheat Flour
Made up of 14% proteins, 1% lipids and 85% carbohydrates.
Energy long term source.
Wild Fennel
Full of mineral salts and trace elements.
Among the most important features of fennel there are its stimulant and digestive characteristics, but also antispasmodic and carminative properties (helps expelling flatulencies).
Extra virgin Olive Oil
Made up of 99% lipids, and a small part of vitamins, antioxidants and phytosterols.
It is important because of the multiple beneficial actions included, that it as source of lipids, amino acids and triglycerides, which are important elements of the lipid bilayer membrane. It is a mild laxative.
Broccoli
It is made up of 53% proteins, 7% lipids and 40% carbohydrates.
Full of folic acid, vitamins and mineral salts, broccoli are great antioxidants for body.
Caciocavallo (cheese)
Made up of 43% proteins, 64% lipids and only 2% carbohydrates. Rich of calcium and phosphorus.
Useful nutritional addition for a balanced and healthy diet.
Olive oil
Source of mono-unsaturated fat. It contains vitamins E and K.
The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
It is a rather full dish, perfect to help with peristalsis.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
This dish primary base is extra-virgin olive oil.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
Useful to balance the daily requirement intake of trace elements.
