Sicilian food is rich of natural ingredients from the territory such as basil, oregano, rosemary, sage, thyme, saffron and rocket. Permanent features of Sicilian cuisine are flavours such as onion, parsley, wild fennel and garlic. Like most gastronomic traditions that come from a poor background Sicilian cuisine is rich in pasta recipes and breads that differ in shape, size and preparation methods. Famous pasta dishes are the pasta with sardines original of Palermo and adopted by the rest of the region, and pasta alla Norma with tomato, aubergine and salty ricotta, but also many variations of pasta with all types of vegetables and pulses. Aubergines are cooked in many different ways, the popular Aubergine Parmigiana is original of Sicily as well as the Caponata, chunks of Aubergine and peppers cooked in tomato sauce and herbs.
Washed by three seas, Sicily is rich with fish of all different kind with a preference for tuna, swordfish, sardines and octopus.
Meat dishes are also popular, particularly popular are pork and beef produced locally. The tendency of local meat to be quite tough is reflected in some of the most traditional recipes that tend to use minced meat such as the typical meatballs ragout and the famous “polpettone”, mince roll filled with ham, cheese, eggs and herbs.
Another typical recipe is “arancine”, fried rice dumplings filled with meat ragout and peas or with ham and cheese.
Cakes and desserts play an important part in local cuisine, the marzipan Martorana Fruits, “cannoli” hollow pastry filled with ricotta cream with candy fruit and chocolate chips, and “cassata siciliana” are among the most deliciously rich Italian desserts.
The favourable climate is fundamental in the quality of locally grown oranges and lemons, figs and other fruits that are the focus of regional agriculture.
Sicilian wines, once an unknown entity, in recent years have broken the regional boundaries so that rich and full bodied table wines such as Corvo, Regaleali and Etna Rosso are now appreciated by many. Marsala, the fortified wine is Sicily’s most famous drink and is to be enjoyed as an aperitif or at the end of the meal with a dessert.