Falsomagro is a traditional Sicilian dish that deserves to be celebrated. Let’s see its origins and its secrets.
🍽️ The Origins
Its roots lie in poor cuisine, when people tried tried to make the best use of available ingredients to create rich, substantial and tasty dishes.
The name “falsomagro” comes from the fact that, although this meatloaf seems like a light dish,it is actually rich in ingredients.
Originally, it was prepared with beef or veal and stuffed with boiled eggs, cheese, cured meats and vegetables.
This dish was mostly reserved for special occasions, as a symbol of abundance and conviviality.
The Secrest of Falsomagro
- Richness of flavors: the combination of meat, cheese, cured meats and vegetables creates an explosion of flavors that delights the palate.
- Versatility: it can be prepared with various kind of meat and fillings, adapting to the tastes and availability of the ingredients.
- Tradition: it tells the history and culture of Sicily, but also of our entire country because it is now customary to prepare it throughout Italy during the year and especially in December, a month so full of festive occasions.
It is therefore often brought to the table for Christmas, for New Year’s Eve dinner, or for New Year’s Eve lunch.
🫒The magical touch of Evo Oil
A fundamental element to enhance the flavor of Falsomagro is a superior quality extra virgin olive oil (EVO) like ours.
With its fruity aroma and a slightly spicy aftertaste, it adds a note of freshness and complexity to the dish.
Remember that EVO oil not only enriches the flavor of the dish, but it also helps to make the meat softer and more succulent.
No need to list the steps of this recipe when you just need to look at this beautiful illustrated recipe of Falsomagro, by Nina, to see the ingredients and how to use them to cook this tasty meat dish.
As you can see, extra virgin olive oil comes several times in the preparation of the dish, as it is used for browning the lean meat.
What can we say other than a good lunch, happy holidays and best wishes for another year surrounded by the affection of your family and in front of a good dish cooked with care and with quality of ingredients.
🎉Happy 2025 from Agrimarconi
Claudia Zucca
Web Content Creator
Sono Matteo Marconi, provengo da una famiglia di agricoltori.
Sono cresciuto fin da piccolo in un contesto di azienda agricola e mi sono avvicinato man mano a questo mondo fatto di cura e rispetto per la natura, cominciando già dall’adolescenza a seguire le orme di mio padre, svolgendo alcuni piccoli lavori in campagna.
La mia giornata? Sveglia all’alba per sfalciare l’erba negli oliveti e controllo attento delle mie piante che tratto con Spintor Fly, un insetticida biologico.
C’è poi la fase più faticosa ma anche la più attesa dell’anno: la raccolta delle olive in autunno e la loro lavorazione, per ottenere l’olio extra vergine d’oliva di qualità superiore che imbottiglio.
In base al periodo dell’anno, mi occupo anche del fieno per i miei animali.
Sono giovane, ma molto coinvolto nelle attività dell’azienda di famiglia e il nome dell’olio che produco con passione e orgoglio ne e’ una chiara dimostrazione: Azienda Agricola Marconi Matteo, il tutto rappresentato nel logo dalla sola lettera M, l’iniziale del mio nome e del mio cognome, non per manie di protagonismo, ma perché ci metto davvero tutto Me stesso.
