Yet it\u2019s also a cuisine that draws on its multi-layered history and so, in common with all Italian regions, has its own set of very unique flavours, traditions and recipes.\u00a0 In Sicily, for example, you may find yourself starting the day with a fresh warm brioche with a bowl of frozen granita rather than an espresso and \u2018cornetto\u2019 (pastry) which would be a more normal breakfast elsewhere in Italy.<\/p>\n
While some food habits are shared across the island, others are specific to a particular area. Want to find out more? Travel round Sicily with us on a mouth-watering culinary journey!<\/p>\n
Arab flavours in Western Sicily<\/strong><\/h3>\nIt\u2019s not difficult to spot the Arab influence on Sicilian food in western Sicily. In the towns of Trapani and Marsala, you\u2019ll find dishes infused with citrus and cinnamon, slabs of honey-toffee filled with sesame seeds (\u2018giuggiulena\u2019) and rich green marzipan \u2018cassate\u2019.\u00a0 Enjoy fish couscous in a broth spiced with saffron, parsley and garlic and, at the fishing port of Mazara del Vallo, try the highly-prized red prawns (\u2018gamberi rossi\u2019), with a spritz of lemon juice and olive oil, in the old Arab city centre.<\/p>\n
Pasta still has its place though, with its own original twist. Be sure to taste the \u2018pesto alla trapanese\u2019, made with crushed almonds, tomatoes, basil, garlic and Pecorino, and usually served with \u2018busiate\u2019 pasta.<\/p>\n![\"Case](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2019\/10\/M3_3282.jpg\")
<\/a>Case Fil (Trapani – Erice)<\/figcaption><\/figure>\nHoliday in western Sicily at Case Fil<\/a>, a stylish 3-bedroom villa with a dazzling 18m pool near Trapani.<\/p>\nThe flavours of Palermo<\/strong><\/h3>\nPalermo is fast acquiring a reputation for some of the world\u2019s most exciting street food. Market stalls offer \u2018panelle\u2019 (chickpea fritters), \u2018crocch\u00e8\u2019 (potato croquettes) and \u2018pani ca\u2019 meusa\u2019 (spleen sandwich), filling the air with the scent of frying and the clamour of street vendors.<\/p>\n
\u2018Arancine\u2019 \u2013 a ball of creamy risotto rice that\u2019s breaded and deep fried \u2013 are popular across all of Sicily but the stuffing and shape will vary depending on where you are in Sicily.\u00a0 Grab an \u2018arancina\u2019 in Palermo, and you\u2019ll find it shaped like an orange, flavoured with saffron, and, at its core, minced veal, peas, carrot and onion. Over in the east of Sicily, \u2018arancini\u2019 are shaped like Mount Etna and stuffed with shredded veal, tomato sauce and mozzarella.\u00a0 \u00a0Then there\u2019s the spelling: in Palermo, they take the feminine form, \u2018arancina\u2019 in the singular, while in the east, and the rest of Italy, they take the masculine \u2018arancino\u2019.<\/p>\n
Some dishes such as \u2018caponata\u2019 are ubiquitous in Sicily but the recipe changes regionally and, indeed, from household to household. Aubergines, pine nuts, raisins and vinegar, which gives it a lovely tang, are the basic ingredients but in Palermo, octopus is commonly added.<\/p>\n![\"Casa](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2020\/11\/luxury-villas-in-sicily-8.jpg\")
<\/a>Casa Turi (Palermo)<\/figcaption><\/figure>\nExplore Palermo\u2019s food culture from your base at Casa Turi<\/a>, a 4-bedroom villa with pool and outdoor kitchen in Trabia.<\/p>\nEating in eastern Sicily<\/strong><\/h3>\n\u2018Pasta alla norma\u2019 is Sicilian through and through. Although now found all over Sicily, the dish originated in Catania, named after Bellini\u2019s La Norma opera. It brings together the simplest of ingredients and flavours – tomatoes, fried aubergines, garlic, basil and \u2018ricotta salata\u2019 \u2013 served with rigatoni pasta shapes.<\/p>\n![\"Terrazza](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2017\/08\/F4A6365-1.jpg\")
Terrazza sul Mare (Acireale – Pozzillo)<\/figcaption><\/figure>\nCheck into Terrazza sul Mare<\/a> on the coast and head inland from Catania, towards the slopes of Mount Etna, to sample superb Etna DOC wine. Dip into honey from Zafferana Etnea and, enjoy pesto, liqueurs, cakes, pastries and ice-cream made from the world-famous pistachios from the town of Bronte.<\/p>\n![\"Villa](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2020\/10\/AM_8699.jpg\")
Villa Oasivera, Vendicari Nature Reserve<\/figcaption><\/figure>\nJuicy blood oranges are cultivated exclusively on the plains around Catania and in villages close to Syracuse, and don\u2019t miss the almonds in Avola and, further south, the cherry tomatoes from Pachino. Stay at Oasivera<\/a> and you\u2019ll find yourself conveniently close to Avola and Pachino.<\/p>\nGastronomy in inland Sicily<\/strong><\/h3>\nWhile fish dishes understandably reign on the coastline, the cuisine in the interior hill towns is quite different. Right in the heart of Sicily, in and around Enna, as well as grilled lamb and goat meat, expect fava beans, wild asparagus and black lentils from Leonforte. Meat, sausages, salami and sheep\u2019s milk ricotta are also traditional in the Madonie and Nebrodi mountain ranges to the northeast, together with recipes using hazelnuts, chestnuts and wild mushrooms.<\/p>\n![\"Villa](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2020\/11\/F4A6758.jpg\")
Villa Carlotta (Cefal\u00f9 – Finale di Pollina)<\/figcaption><\/figure>\nStay on the coast in Villa Carlotta<\/a> for easy access to the hilltop villages of the Madonie and Nebrodi mountains.<\/p>\n
<\/a>Holiday in western Sicily at Case Fil<\/a>, a stylish 3-bedroom villa with a dazzling 18m pool near Trapani.<\/p>\n Palermo is fast acquiring a reputation for some of the world\u2019s most exciting street food. Market stalls offer \u2018panelle\u2019 (chickpea fritters), \u2018crocch\u00e8\u2019 (potato croquettes) and \u2018pani ca\u2019 meusa\u2019 (spleen sandwich), filling the air with the scent of frying and the clamour of street vendors.<\/p>\n \u2018Arancine\u2019 \u2013 a ball of creamy risotto rice that\u2019s breaded and deep fried \u2013 are popular across all of Sicily but the stuffing and shape will vary depending on where you are in Sicily.\u00a0 Grab an \u2018arancina\u2019 in Palermo, and you\u2019ll find it shaped like an orange, flavoured with saffron, and, at its core, minced veal, peas, carrot and onion. Over in the east of Sicily, \u2018arancini\u2019 are shaped like Mount Etna and stuffed with shredded veal, tomato sauce and mozzarella.\u00a0 \u00a0Then there\u2019s the spelling: in Palermo, they take the feminine form, \u2018arancina\u2019 in the singular, while in the east, and the rest of Italy, they take the masculine \u2018arancino\u2019.<\/p>\n Some dishes such as \u2018caponata\u2019 are ubiquitous in Sicily but the recipe changes regionally and, indeed, from household to household. Aubergines, pine nuts, raisins and vinegar, which gives it a lovely tang, are the basic ingredients but in Palermo, octopus is commonly added.<\/p>\n Explore Palermo\u2019s food culture from your base at Casa Turi<\/a>, a 4-bedroom villa with pool and outdoor kitchen in Trabia.<\/p>\n \u2018Pasta alla norma\u2019 is Sicilian through and through. Although now found all over Sicily, the dish originated in Catania, named after Bellini\u2019s La Norma opera. It brings together the simplest of ingredients and flavours – tomatoes, fried aubergines, garlic, basil and \u2018ricotta salata\u2019 \u2013 served with rigatoni pasta shapes.<\/p>\n Check into Terrazza sul Mare<\/a> on the coast and head inland from Catania, towards the slopes of Mount Etna, to sample superb Etna DOC wine. Dip into honey from Zafferana Etnea and, enjoy pesto, liqueurs, cakes, pastries and ice-cream made from the world-famous pistachios from the town of Bronte.<\/p>\n Juicy blood oranges are cultivated exclusively on the plains around Catania and in villages close to Syracuse, and don\u2019t miss the almonds in Avola and, further south, the cherry tomatoes from Pachino. Stay at Oasivera<\/a> and you\u2019ll find yourself conveniently close to Avola and Pachino.<\/p>\n While fish dishes understandably reign on the coastline, the cuisine in the interior hill towns is quite different. Right in the heart of Sicily, in and around Enna, as well as grilled lamb and goat meat, expect fava beans, wild asparagus and black lentils from Leonforte. Meat, sausages, salami and sheep\u2019s milk ricotta are also traditional in the Madonie and Nebrodi mountain ranges to the northeast, together with recipes using hazelnuts, chestnuts and wild mushrooms.<\/p>\n Stay on the coast in Villa Carlotta<\/a> for easy access to the hilltop villages of the Madonie and Nebrodi mountains.<\/p>\nThe flavours of Palermo<\/strong><\/h3>\n
<\/a>Eating in eastern Sicily<\/strong><\/h3>\n
Gastronomy in inland Sicily<\/strong><\/h3>\n