Sole alla saccense is a typical dish from the town of Sciacca, Sicily, Italy. The cuisine of Sciacca is renowned for its seafood recipes, thanks to the traditional cianciolo or "a lampara" fishing technique used to catch bluefish.Sole alla saccense is prepared by flavoring the sole with typical Sicilian citrus fruits, such as lemons or oranges, which give a fresh and vibrant flavor to the dish. Next, the fish is baked in the oven with a special gratin coating. The gratinatura may include ingredients such as breadcrumbs, parsley, garlic, and olive oil, which form a crispy crust on the surface of the fish.This preparation gives the sole a rich, aromatic flavor, while the gratinatura adds a crispy, golden note. Sole alla saccense is usually served as a main dish accompanied by light side dishes, such as fresh seasonal vegetables or baked potatoes.It is a dish appreciated by seafood-loving gourmets and represents an excellence of Sciacca’s culinary tradition. If you visit the area, I recommend sampling this delicious dish to experience the authentic flavors of Sicilian cuisine.
