Really getting to know Sicilian cuisine is virtually impossible. Sicilian gastronomy is tremendously diverse, the result of a long history of cultural encounters, perfect weather, and an ancient tradition of hospitality. Delving into the food culture of the largest of the Italian islands is an unparalleled adventure. It is, if you will, a pilgrimage of sorts: a continuous discovery for mouth and mind.
Sicily has been invaded many times throughout history: Phoenicians, Greeks, Romans, Jews, Vandals, Goths, Visigoths, Byzantines, Arabs, Normans, Swabians, Aragonese, Bourbons –and others. These different groups left an indelible mark on Sicilian culture, architecture, language, and, of course, its cuisine. It is a mosaic of flavors, a true culinary treasure impossible to find elsewhere. It is no wonder that the origins of some traditional Sicilian dishes are the stuff of legend.
A little bit of Greece in the black bread of Castelvetrano
Trying the Pane Nero di Castelvetrano is traveling in time. This classic Sicilian bread recipe preserves the strong, ancient scents of wood-baked bread and unrefined flours. Its origins date back to the 8th century BCE, when the Greeks colonized Sicily and introduced the cultivation of grains such as barley and wheat, and olives for oil production.
Scholars have traced the origins of this bread to the Greek city of Selinunte: tombs of noble families there have been found to contain remains of it. Its most characteristic feature is the ancient grain with which it is made: the tumminia wheat.
This bread is made only in Castelvetrano, in the province of Trapani. It is dark in color and has a rustic flavor. It is still made following the same ancient, artisanal process –and has great nutritional qualities.
Pasta con le Sarde: A balance of flavors between Greece and Rome
When in Sicily, having a pasta with sardines is a must. It’s the quintessential Sicilian dish, and the perfect window into its Greco-Roman past.
This dish is all about simple ingredients and contrasting flavors. The sweetness of the raisins is balanced by the wild fennel and the strong flavor of the sardines. Legend has it that this recipe was created by the Byzantine Sicilian cook Euphemios, who used whatever he could find to feed his hungry soldiers. Pasta with sardines used to be a popular, cheap, almost frowned upon dish, but it is now a symbol of Sicilian culinary tradition.
Couscous and arancini: Sicily’s Arab heritage
The Arabs ruled Sicily from the 9th to the 11th century, leaving a lasting mark on local gastronomy. They introduced saffron, rice, sugar, citrus fruits, almonds, and pistachios, enriching Sicilian cuisine with new and complex flavors.
Couscous is mostly eaten in Trapani. Unlike the typical North African dish that uses meat, Sicilian couscous is made with fish broth and fresh fish from the Mediterranean.
One of Sicily’s most famous dishes is the arancino. Arancini (in the plural) are breaded and fried balls of rice, usually seasoned with peas, tomato, or a typical ragù. Today, Sicilian cooks are making all sorts of arancini, with spicy sauces, fish sauces, pistachios… it’s a real treat!
The Arab origins of arancini are still up for debate. Some say that towards the end of Arab rule, Sicilians started making saffron rice balls with meat (usually lamb), covering them with breadcrumbs and deep-frying them. The name of the dish itself, arancino, is derived from the Arabic word for “orange”. In Arabic, every kind of meatball is named after the fruit that resembles it. The yellow-orange color of the rice balls inspired the name naranji, which in turn derives from the Persian word for “bitter orange” –a reference to Sicily’s rich citrus groves.
The Normans’ Codfish “Sicilian Style”
The Normans conquered the island in the 11th century. Naturally, they also brought their own culinary habits from northern Europe with them. They introduced stockfish, which the Sicilians called piscistoccu because of the shape of the dried whole cod, salt cod, and smoked herring. These ingredients soon became an integral part of Sicilian tradition.
Baccalà alla siciliana is a classic recipe from Palermo, traditionally prepared during the Christmas holidays. The basic recipe calls for cod to be cooked very slowly with potatoes, tomatoes, olives, and capers.
Caponata and Cassata: A triumph of Spanish flavors
With Spanish rule, which began in the 15th century, Sicilian cuisine was enriched yet again with new ingredients: tomatoes, bell peppers, cocoa, and chili peppers.
These ingredients, which grow easily in Sicily’s sunny climate, quickly became popular among Sicilians. Caponata is a delicious, flavorful dish made with diced eggplant, tomatoes, peppers, olives, and capers. It’s a great example of how these new ingredients were integrated into Sicilian traditions. Another Spanish contribution was sponge cake –a key ingredient in Sicilian cassata.
Sicilian cassata is a sweet treat evolved over time. Saying it is one of the most important desserts in the world is not an exaggeration. Its roots that go back to the Arab period in Sicily –from the 9th to the 11th century. The Arabs brought sugar cane, lemon, citron, bitter orange, and tangerine to the island and increased the cultivation of almonds. These ingredients, along with sheep’s ricotta, which has been made in Sicily since prehistoric times, form the basis of cassata.
It was originally a short pastry shell filled with sweetened ricotta and baked in the oven. During the Norman period, nuns at the Martorana Convent in Palermo invented pasta reale, a mixture of almond flour and sugar, which replaced shortcrust pastry. This led, in turn, to the creation of cold cassata. The Spanish then introduced chocolate to Sicily, and during the Baroque period candied fruit, already known for centuries, was added to the recipe.
Cassata was originally made by Sicilian nuns for Easter. Indeed, a document from the synod of Sicilian bishops in Mazara del Vallo in 1575 already says that cassata is “indispensable during the holidays”. A Sicilian proverb goes tintu è cu nun mancia a cassata a matina ri Pasqua – broadly translatable as “you know a mean person because they do not eat cassata on Easter morning”.
Cities you go, foods you find
Sicilian cuisine varies from coastal to inland cities. Coastal cities like Catania, Messina, Palermo, Trapani, and Syracuse are famous for their fresh fish dishes. Swordfish alla ghiotta, pasta with sardines, and all sorts of seafood are just some of the flavors that delight the palates of foodies.
In inland cities like Caltanissetta, Enna, and Agrigento, meat dishes, legumes, aged cheeses, and cured meats are the norm. The production of cheeses like Sicilian pecorino and artisanal cured meats is particularly popular. Pasta with meat sauce, broad beans with bacon, and lentils with sausage are just some of the typical dishes that visitors can find virtually anywhere.
An agricultural triumph
Sicily is known for its fine grapes, used to make excellent wines like Nero d’Avola and Marsala. With their intense and unmistakable taste, these wines are famous around the world.
You also need to try:
- Desserts: On top of the cassata, Sicilian cannoli, Sicilian granita, and almond paste, are musts.
- When it comes to street food, there are plenty of options. Make sure to try panelle, sfincione, and stigmole.
- Typical products: Sicily is also home to plenty of typical products, including extra virgin olive oil, Trapani salt, and Sicilian honey.
