Food

Sicily is well known all over the world for its unmistakable local food.
After different influences by past rulers, the cuisin of the island has reached high level of pefection.
Greek and Arab lessons flowed togheter in an unique fantastic unit, but this doesn't mean that aren't differences in the different part of the island. In fact all the cities and villages has varieties of food that you can't find in the other part. An example is the famous Arancino, made with rise and fried, but while in Catania it is joined with ragout or pistachio sausace, in Palermo it is joined with ricotta cheese.
You have to taste the famous Pasta alla Norma, a Catania specialty made with aubergine and salty ricotta cheese.
You if are a pasta lover you can't miss Pasta con le sarde, a Palermo meal.

Also the Sicily's pastries worth a taste: you can taste cannoli with ricotta cheese, chocolate, cream, pistachio cream. Or tatste also
Cassata, ice cream, and Sicilian Granita at chocolate, almond, lemon tastes with croissant.

Food and History encounter in an unique experience when we talk about Modica chocolate. This specialty is made by an ancient Atech recipe bruoght here by spanish. The cocoa and sugar are not mixed to form a unit, but joined so you can distinguish their tastes separately


Caponata, a tasty salad made with eggplant (aubergines), olives, capers and celery, makes a great appetizer.

Sfincione is a local form of pizza made with tomatoes, onions and (sometimes) anchovies. Prepared on a thick bread and more likely found in a bakery than in a pizzeria, sfincione is good as a snack or appetizer.

Panella is a thin paste made of crushed or powdered ceci (garbanzo) beans and served fried. Maccu is a creamy soup made from the same bean. Crocché (croquet) are fried potato dumplings made with cheese, parsley and eggs. Arancine are fried rice balls stuffed with meat or cheese.

Sicily is renowned for its seafood. Grilled swordfish is popular. Smaller fish, especially snapper, is sometimes prepared in a vinegar and sugar sauce. Seppia (cuttlefish) is served in its own black sauce with pasta. Another Sicilian seafood dish made with pasta is finnochio con sarde (fennel with sardines).

Crispelle di riso, rice soped up in honey and fried.

Pasta con Pistachio, a Bronte specialty consisting in pasta with cream of pistachio sausace.