The IRIS, sweet Sicilian Palermo
The idea of 'iris, sweet typically Sicilian, is tied to a particular event. It is said that the celebrated pastry chef from Palermo Antonio Lo Verso he created at the first homonymous work of Pietro Mascagni's Iris precisely, in 1901.
The iris is a preparation made of yeast dough fried sweet, with a mixture very similar to brioche for the Sicilian granita. Although it is sweet, it is counted among the classic street food cuisine Palermo enjoyed coming at all hours from citizens and turisti.L'iris is a donut-shaped and round hole without having a filling of cream cheese, sugar, melted chocolate and chocolate chips. It should be eaten hot just fried.
As production Sicilian, he was officially recognized and included in the list of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (Mipaaf).
The idea of 'iris, sweet typically Sicilian, is tied to a particular event. It is said that the celebrated pastry chef from Palermo Antonio Lo Verso he created at the first homonymous work of Pietro Mascagni's Iris precisely, in 1901.
The iris is a preparation made of yeast dough fried sweet, with a mixture very similar to brioche for the Sicilian granita. Although it is sweet, it is counted among the classic street food cuisine Palermo enjoyed coming at all hours from citizens and turisti.L'iris is a donut-shaped and round hole without having a filling of cream cheese, sugar, melted chocolate and chocolate chips. It should be eaten hot just fried.
As production Sicilian, he was officially recognized and included in the list of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (Mipaaf).
