Sweet treats<\/strong><\/h2>\nIt all started with the Arabs whose conquest of Sicily lasted 75 years and who were largely responsible for our love affair with sweet treats. As well as the ice cream, granita, marzipan and candied fruits they brought with them, almonds and pistachios were introduced to the island. Cue some of our most popular desserts, including cassata, a traditional sponge cake layered with candied fruit and marzipan, and \u2018cubbaita\u2019, an almond brittle whose name derives from the Arabic word \u2018quibbiat\u2019 which means \u2018with almonds\u2019.<\/p>\n![\"Sicilian](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2022\/10\/cassata-sicily-2.jpg\")
<\/a>Sicilian Cassata<\/figcaption><\/figure>\nFruity flavours<\/strong><\/h2>\nThe Arabs were also responsible for the arrival of citrus fruits on Sicily and today you\u2019ll find citrus groves with displays of bright yellow juicy lemons throughout the island. Our oranges are also superb, in particular the sweet Tarocco blood orange which grows around Catania in the east of the island. Citrus fruits are used to flavour everything from vegetables and salads to deserts \u2013 orange and almond cake is a favourite, while sliced orange with fennel is a classic Sicilian salad.<\/p>\n![\"Sicilian](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2022\/10\/sicily-oranges.jpg\")
<\/a>Sicilian oranges<\/figcaption><\/figure>\nOlives<\/strong><\/h2>\nMeanwhile, olives, both black and green, have been a staple since the 6th<\/sup> century BC when Greek settlers brought olive trees to the island. Today, Sicily produces around 10% of Italy\u2019s olive oil with a massive 6 DOP olive oil producing areas.<\/p>\n![\"Sicilian](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2022\/10\/olive-oil-sicily.jpg\")
<\/a>Sicilian olives – Nocellara del Belice variety<\/figcaption><\/figure>\nSicilian capers <\/strong><\/h2>\nWhile the best capers in the world are said to come from the Sicilian island of Pantelleria, they also spring up in every available nook and cranny on the Aeolian island of Salina. In fact, in 2020, the Salina caper was awarded PDO status. Believed to promote digestion and strengthen the immune system, they find their way into numerous pasta, meat and fish dishes.<\/p>\n
A touch of spice<\/strong><\/h2>\nAgain, many of the typical spices and herbs found in Sicilian dishes are a reminder of the island\u2019s history.\u00a0 The Arabs brought in aniseed and cinnamon, while chillies, sweet peppers and tomatoes arrived via the Spanish. In fact, spices, herbs and aromatic plants grow all over the island so it makes perfect sense to use them in cooking. A big favourite is the use of wild fennel, a staple in the traditional \u2018pasta con le sarde\u2019.<\/p>\n![\"Pasta](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2022\/10\/PASTA-SARDE-2.jpg\")
<\/a>Pasta con le sarde<\/figcaption><\/figure>\nSweet and sour flavours<\/strong><\/h2>\nThe traditional combination of sour (\u2018agro\u2019) and sweet (\u2018dolce\u2019) also illustrates the heavy Arabic influence. The sauce, made from vinegar, wine, sugar and fruit, is used in a variety of dishes such as ‘Caponata’ or \u2018peperonata agrodolce\u2019, often accompanied by a mix of raisins and pine nuts, and with meat, chicken and tuna.<\/p>\n![\"Sicilian](\"https:\/\/www.wishsicily.com\/blog\/wp-content\/uploads\/2022\/10\/caponata.jpg\")
<\/a>Sicilian aubergine Caponata<\/figcaption><\/figure>\nCreamy ricotta<\/strong><\/h2>\nRicotta cheese is produced in many Italian regions but it is \u2018ricotta di pecora\u2019 or sheep\u2019s milk ricotta, that is typically Sicilian. More fragrant and with a lighter texture but slightly richer flavour than the cows\u2019 milk version, the creamy white curd is popular in both savoury and sweet dishes such as mouth-watering cannoli and cassata, often spotted with chunks of chocolate, candied fruits and nuts.<\/p>\n
Not to be confused with fresh ricotta, \u2018ricotta salata\u2019 is dry and crumbly and is the irreplaceable ingredient in the island\u2019s iconic \u2018pasta alla norma\u2019 \u2013 a lip-smacking combination of rigatoni pasta, aubergine, tomato, basil and ricotta.<\/p>\n
<\/a>Fruity flavours<\/strong><\/h2>\nThe Arabs were also responsible for the arrival of citrus fruits on Sicily and today you\u2019ll find citrus groves with displays of bright yellow juicy lemons throughout the island. Our oranges are also superb, in particular the sweet Tarocco blood orange which grows around Catania in the east of the island. Citrus fruits are used to flavour everything from vegetables and salads to deserts \u2013 orange and almond cake is a favourite, while sliced orange with fennel is a classic Sicilian salad.<\/p>\n<\/a>Sicilian oranges<\/figcaption><\/figure>\nOlives<\/strong><\/h2>\nMeanwhile, olives, both black and green, have been a staple since the 6th<\/sup> century BC when Greek settlers brought olive trees to the island. Today, Sicily produces around 10% of Italy\u2019s olive oil with a massive 6 DOP olive oil producing areas.<\/p>\n<\/a>Sicilian olives – Nocellara del Belice variety<\/figcaption><\/figure>\nSicilian capers <\/strong><\/h2>\nWhile the best capers in the world are said to come from the Sicilian island of Pantelleria, they also spring up in every available nook and cranny on the Aeolian island of Salina. In fact, in 2020, the Salina caper was awarded PDO status. Believed to promote digestion and strengthen the immune system, they find their way into numerous pasta, meat and fish dishes.<\/p>\n
A touch of spice<\/strong><\/h2>\nAgain, many of the typical spices and herbs found in Sicilian dishes are a reminder of the island\u2019s history.\u00a0 The Arabs brought in aniseed and cinnamon, while chillies, sweet peppers and tomatoes arrived via the Spanish. In fact, spices, herbs and aromatic plants grow all over the island so it makes perfect sense to use them in cooking. A big favourite is the use of wild fennel, a staple in the traditional \u2018pasta con le sarde\u2019.<\/p>\n<\/a>Pasta con le sarde<\/figcaption><\/figure>\nSweet and sour flavours<\/strong><\/h2>\nThe traditional combination of sour (\u2018agro\u2019) and sweet (\u2018dolce\u2019) also illustrates the heavy Arabic influence. The sauce, made from vinegar, wine, sugar and fruit, is used in a variety of dishes such as ‘Caponata’ or \u2018peperonata agrodolce\u2019, often accompanied by a mix of raisins and pine nuts, and with meat, chicken and tuna.<\/p>\n<\/a>Sicilian aubergine Caponata<\/figcaption><\/figure>\nCreamy ricotta<\/strong><\/h2>\nRicotta cheese is produced in many Italian regions but it is \u2018ricotta di pecora\u2019 or sheep\u2019s milk ricotta, that is typically Sicilian. More fragrant and with a lighter texture but slightly richer flavour than the cows\u2019 milk version, the creamy white curd is popular in both savoury and sweet dishes such as mouth-watering cannoli and cassata, often spotted with chunks of chocolate, candied fruits and nuts.<\/p>\n
Not to be confused with fresh ricotta, \u2018ricotta salata\u2019 is dry and crumbly and is the irreplaceable ingredient in the island\u2019s iconic \u2018pasta alla norma\u2019 \u2013 a lip-smacking combination of rigatoni pasta, aubergine, tomato, basil and ricotta.<\/p>\n
<\/a>Olives<\/strong><\/h2>\nMeanwhile, olives, both black and green, have been a staple since the 6th<\/sup> century BC when Greek settlers brought olive trees to the island. Today, Sicily produces around 10% of Italy\u2019s olive oil with a massive 6 DOP olive oil producing areas.<\/p>\n<\/a>Sicilian olives – Nocellara del Belice variety<\/figcaption><\/figure>\nSicilian capers <\/strong><\/h2>\nWhile the best capers in the world are said to come from the Sicilian island of Pantelleria, they also spring up in every available nook and cranny on the Aeolian island of Salina. In fact, in 2020, the Salina caper was awarded PDO status. Believed to promote digestion and strengthen the immune system, they find their way into numerous pasta, meat and fish dishes.<\/p>\n
A touch of spice<\/strong><\/h2>\nAgain, many of the typical spices and herbs found in Sicilian dishes are a reminder of the island\u2019s history.\u00a0 The Arabs brought in aniseed and cinnamon, while chillies, sweet peppers and tomatoes arrived via the Spanish. In fact, spices, herbs and aromatic plants grow all over the island so it makes perfect sense to use them in cooking. A big favourite is the use of wild fennel, a staple in the traditional \u2018pasta con le sarde\u2019.<\/p>\n<\/a>Pasta con le sarde<\/figcaption><\/figure>\nSweet and sour flavours<\/strong><\/h2>\nThe traditional combination of sour (\u2018agro\u2019) and sweet (\u2018dolce\u2019) also illustrates the heavy Arabic influence. The sauce, made from vinegar, wine, sugar and fruit, is used in a variety of dishes such as ‘Caponata’ or \u2018peperonata agrodolce\u2019, often accompanied by a mix of raisins and pine nuts, and with meat, chicken and tuna.<\/p>\n<\/a>Sicilian aubergine Caponata<\/figcaption><\/figure>\nCreamy ricotta<\/strong><\/h2>\nRicotta cheese is produced in many Italian regions but it is \u2018ricotta di pecora\u2019 or sheep\u2019s milk ricotta, that is typically Sicilian. More fragrant and with a lighter texture but slightly richer flavour than the cows\u2019 milk version, the creamy white curd is popular in both savoury and sweet dishes such as mouth-watering cannoli and cassata, often spotted with chunks of chocolate, candied fruits and nuts.<\/p>\n
Not to be confused with fresh ricotta, \u2018ricotta salata\u2019 is dry and crumbly and is the irreplaceable ingredient in the island\u2019s iconic \u2018pasta alla norma\u2019 \u2013 a lip-smacking combination of rigatoni pasta, aubergine, tomato, basil and ricotta.<\/p>\n
<\/a>Sicilian capers <\/strong><\/h2>\nWhile the best capers in the world are said to come from the Sicilian island of Pantelleria, they also spring up in every available nook and cranny on the Aeolian island of Salina. In fact, in 2020, the Salina caper was awarded PDO status. Believed to promote digestion and strengthen the immune system, they find their way into numerous pasta, meat and fish dishes.<\/p>\n
A touch of spice<\/strong><\/h2>\nAgain, many of the typical spices and herbs found in Sicilian dishes are a reminder of the island\u2019s history.\u00a0 The Arabs brought in aniseed and cinnamon, while chillies, sweet peppers and tomatoes arrived via the Spanish. In fact, spices, herbs and aromatic plants grow all over the island so it makes perfect sense to use them in cooking. A big favourite is the use of wild fennel, a staple in the traditional \u2018pasta con le sarde\u2019.<\/p>\n<\/a>Pasta con le sarde<\/figcaption><\/figure>\nSweet and sour flavours<\/strong><\/h2>\nThe traditional combination of sour (\u2018agro\u2019) and sweet (\u2018dolce\u2019) also illustrates the heavy Arabic influence. The sauce, made from vinegar, wine, sugar and fruit, is used in a variety of dishes such as ‘Caponata’ or \u2018peperonata agrodolce\u2019, often accompanied by a mix of raisins and pine nuts, and with meat, chicken and tuna.<\/p>\n<\/a>Sicilian aubergine Caponata<\/figcaption><\/figure>\nCreamy ricotta<\/strong><\/h2>\nRicotta cheese is produced in many Italian regions but it is \u2018ricotta di pecora\u2019 or sheep\u2019s milk ricotta, that is typically Sicilian. More fragrant and with a lighter texture but slightly richer flavour than the cows\u2019 milk version, the creamy white curd is popular in both savoury and sweet dishes such as mouth-watering cannoli and cassata, often spotted with chunks of chocolate, candied fruits and nuts.<\/p>\n
Not to be confused with fresh ricotta, \u2018ricotta salata\u2019 is dry and crumbly and is the irreplaceable ingredient in the island\u2019s iconic \u2018pasta alla norma\u2019 \u2013 a lip-smacking combination of rigatoni pasta, aubergine, tomato, basil and ricotta.<\/p>\n
Again, many of the typical spices and herbs found in Sicilian dishes are a reminder of the island\u2019s history.\u00a0 The Arabs brought in aniseed and cinnamon, while chillies, sweet peppers and tomatoes arrived via the Spanish. In fact, spices, herbs and aromatic plants grow all over the island so it makes perfect sense to use them in cooking. A big favourite is the use of wild fennel, a staple in the traditional \u2018pasta con le sarde\u2019.<\/p>\n The traditional combination of sour (\u2018agro\u2019) and sweet (\u2018dolce\u2019) also illustrates the heavy Arabic influence. The sauce, made from vinegar, wine, sugar and fruit, is used in a variety of dishes such as ‘Caponata’ or \u2018peperonata agrodolce\u2019, often accompanied by a mix of raisins and pine nuts, and with meat, chicken and tuna.<\/p>\n Ricotta cheese is produced in many Italian regions but it is \u2018ricotta di pecora\u2019 or sheep\u2019s milk ricotta, that is typically Sicilian. More fragrant and with a lighter texture but slightly richer flavour than the cows\u2019 milk version, the creamy white curd is popular in both savoury and sweet dishes such as mouth-watering cannoli and cassata, often spotted with chunks of chocolate, candied fruits and nuts.<\/p>\n Not to be confused with fresh ricotta, \u2018ricotta salata\u2019 is dry and crumbly and is the irreplaceable ingredient in the island\u2019s iconic \u2018pasta alla norma\u2019 \u2013 a lip-smacking combination of rigatoni pasta, aubergine, tomato, basil and ricotta.<\/p>\n<\/a>Sweet and sour flavours<\/strong><\/h2>\n
<\/a>Creamy ricotta<\/strong><\/h2>\n