30 Iconic Dishes + What to Eat in Sicily

Sicilian meals is fully totally different out of your regular Italian delicacies. If you’re going to be spending time in Sicily, don’t anticipate to seize a Roman carbonara or a Florentine steak.

Instead, think about a delicacies stuffed with recent greens, a lot of seafood, and the smallest quantity of meat. Imagine eggplants and pine nuts and swordfish, wild fennel rising on the facet of the highway, a sprinkling of couscous right here and there, calamari grilled to perfection, liqueurs constructed from native fruits and herbs. And — I gained’t lie — Sicilians tend to get artistic with the organs.

If you’re planning a visit to Sicily, you’re going to wish to attempt EVERYTHING. And whereas I’ve traveled to Sicily a number of occasions, on my most up-to-date journey I made an purpose to eat each main Sicilian dish that I may discover. What a scrumptious mission that was.

Let’s check out what to eat in Sicily — and what makes Sicilian meals so particular.

Sicilian Food Influences and History

First off, you may’t perceive conventional Sicilian meals with out figuring out a bit about Sicilian historical past and geography. Italy is a various nation of nation-states that didn’t unify till 1861. Many of Italy’s 20 areas every really feel like their very own nation — however Sicily feels particularly distinctive.

This island within the Mediterranean has been conquered, invaded, and settled by the Arabs, the Normans, the Vikings, the Spanish, and much more.

Each tradition introduced their very own meals, turning Sicily into a pleasant culinary melting pot. But above all else, Arab culinary traditions took maintain deeply in Sicily, with dishes from caponata to couscous adorning Sicilian menus. Bread comes sprinkled with sesame seeds, and saffron provides perfume and shade to pasta dishes.

In quick, Sicily is so much nearer to Tunis than Rome — not solely by geography however by tradition and delicacies as properly.

(And it goes to individuals, too. What a shock I obtained once I obtained my DNA take a look at and the Sicilian facet of the household was really fairly Middle Eastern!)

Traveling to Sicily? Start with a Food Tour

If you’re touring to Sicily and seeking to study typical Sicilian meals, I extremely, extremely suggest beginning with a meals tour. It provides you with a lot context, introduce you to dishes you’ll love, and make the remainder of your journey a lot simpler.

Streaty is a meals tour firm run by Sicilians! I took their final Sicilian delicacies and wine tour in Palermo, which was completely implausible and one of the simplest ways to begin my journey.

They additionally run a Catania meals tour.

Sicilian Appetizers

Caponata

Caponata is among the most recognizable dishes from Sicily, and one that’s ceaselessly on the desk as an appetizer. This candy and bitter eggplant-based dish consists of a number of greens, cooked individually after which mixed in an agrodolce sauce.

Fried eggplant is an important part of caponata, and it additionally contains celery, tomatoes, capers, inexperienced olives, and olives, cooked with olive oil, vinegar, and sugar.

Occasionally you’ll find a extra upscale caponata that features octopus (polpo) or swordfish (spade).

Talk to Sicilians they usually’ll let you know that making ready caponata is a time-consuming endeavor, every vegetable requiring a distinct cooking course of. Many Sicilian cooks wish to make an enormous batch of it for the season and protect it in jars.

Arancini

Arancini are one other beloved dish from Sicily — stuffed rice balls which can be coated with breadcrumbs and deep fried. These are a simple and filling snack in Sicily; locals seize them at any time of day, they usually often price round a euro.

Arancini are discovered all through Sicily, however know that there are two distinct sorts.

In Palermo and the west, they’re known as arancin (singular) or arancine (plural) and are spherical.

In Catania and the east, they’re known as arancino (singular) or arancini (plural) and are conical, formed like Mount Etna.

In both of those sorts, the fillings could be al burro (ham and cheese, often Béchamel or mozzarella) or al ragu (tomato and meat sauce, generally with peas), although you’ll find something from pistachios and mortadella to eggplant and ricotta salata.

Arancini are generally served as avenue meals in Sicily, however you’ll find them in eating places, in rosticcerie, in all places.

Parmigiana di Melanzane

Yet one other extremely fashionable dish in Sicily is parmigiana di melanzane — eggplant parmigiana. While you see this dish throughout Italy, it originated in eggplant-rich Sicily.

The phrase “parmigiana” really has nothing to do with parmesan cheese — meals historians consider it’s associated to the phrase parmiciana, or the wood strips that make up Persian blinds, which describes how the dish is reduce and layered.

Eggplant is sliced thinly and layered with tomato sauce and both caciocavallo or mozzarella cheese.

This is often eaten both as an appetizer or a facet dish. A superb accompaniment to any Sicilian meal!

Zucca in Agrodolce

Another fashionable appetizer in Sicily is zucca in agrodolce — skinny slices of pumpkin in agrodolce, or candy and bitter sauce.

This is known as “poor man’s liver,” my Sicilian pals joked. It was created to evoke the looks of candy and bitter liver, a extra fashionable dish for moneyed Sicilians.

The pumpkin in query is often a Sicilian crimson or yellow pumpkin, or comparable squashes, cooked in a easy recipe with sugar, vinegar, olive oil, and mint.

Bottarga

One of Sicily’s most unusual meals is bottarga — dried compressed fish roe sac, often constructed from gray mullet or bluefin tuna. It’s mainly a slab of dried, salty fish, full of umami taste.

Bottarga is commonly sliced and served on crostini, or grated and added to dishes, particularly pasta dishes. (You usually see it as an included ingredient in five-star eating places world wide.)

Like many Sicilian dishes, bottarga could be seen in several cultures — from Greece to Sardinia to the Arab world.

Many Sicilians have robust opinions over whether or not bottarga ought to be served with lemon. Some are very a lot in favor of lemon; some are adamantly in opposition to it. Try each and see what you like!

Caciocavallo all’Argentiera

Caciocavallo cheese is fashionable all through Sicily — and Italy as an entire. But caciocavallo all’argentiera is a dish that you’ll discover solely in Sicily — particularly, Palermo!

In this dish, caciocavallo cheese is cooked in a pan with garlic and vinegar till melted and served in a dish topped with oregano and pepper. It’s an herby, vibrant approach to get pleasure from melted cheese (and who doesn’t love melted cheese?).

This dish was reportedly invented by the spouse of a silversmith residing on Via Argentiera who had fallen on arduous occasions. She made the cheese within the model of rabbit, and the scent was so good, individuals didn’t notice it wasn’t meat!

Insalata di Musso

I warn you that insalata di musso is arguably the least interesting meals on this checklist, however it’s fashionable in Palermo, so I’m sharing it right here. This is a salad made from boiled veal cartilage taken from the snout (musso), foot, and jaw.

The boiled cartilage items are cooked in olive oil with carrots, celery, and olives. It’s served at room temperature.

Adventurous eater? Go for it! Not a lot? You’ll be superb skipping this one. (Then once more, I’m an adventurous eater and that is the one meals on this checklist I couldn’t end.)

Insalata Eoliana

And now, a significantly better Sicilian salad. The Aeolian Islands are well-known for his or her capers, and that is showcased within the insalata eoliana — a hearty salad that fills you up for hours.

Insalata eoliana, generally known as insalata liparota for the island of Lipari, is Sicilian potato salad — a salad of potatoes, tomatoes, capers, and olives, topped with olive oil, lemon, and oregano. Sometimes you’ll find al mare variations that embrace tuna or octopus.

This could be served as a facet dish (contorno) or essential dish. It’s powerful to seek out outdoors the Aeolian Islands, so get pleasure from it when you have it!

Sicilian Street Food

Panelle

In Palermo, generally it looks like each avenue snack is fried. And probably the most well-known is panelle — chickpea fritters made with chickpea flour, salt and pepper, olive oil, and generally lemon juice or herbs. They soften in your mouth.

Panelle could be eaten on their very own, however a well-liked avenue snack in Palermo is pane panelle — a sandwich with panelle served inside a sesame seed roll. Often crocchè (potato croquettes coated in bread crumbs and fried) are added to it.

It feels a bit like carbs on carbs on carbs, however it is a scrumptious sandwich! And when you’re a vegetarian or vegan in Palermo, that is one in all your most stable lunch choices.

Sfincione

A sfincione is a Sicilian-style pizza slice — sq., topped with tomato sauce, generally with grated caciocavallo cheese. This is a basic Sicilian avenue meals specialty, however it’s usually dressed up in fancier eating places.

This dish is hottest in Palermo, and you’ll find variations with or with out cheese, in addition to variations topped with onions or anchovies. Often anchovies are a part of the sauce (although don’t inform your pal who hates seafood — chances are high they gained’t discover).

You can see straightforward connections to Italian-American pizza slices. If you’ve been to L&P Spumoni Gardens in Brooklyn, or lined up for a “grandma slice” after an extended evening out, these are sfincione!

I even confirmed an image of Rhode Island-style pizza slices to my Sicilian pals, they usually all agreed — “That’s sfincione!”

These are an important dish to maintain you going while you want a chew however not an entire meal.

Pani câ meusa

And now probably the most intimidating Sicilian streets meals on the planet! Pani câ meusa is a sandwich made with veal spleen and lung. Yes, critically.

Pani câ meusa is a well-liked avenue meals dish in Palermo; good luck discovering it elsewhere in Sicily. The spleen and lungs are boiled, then fried in lard and served on a comfortable roll with sesame seeds on prime. It’s generally served with ricotta or caciocavallo cheese — that is known as maritatu, or married in Sicilian, whereas the cheeseless sandwich is schettu (single).

It may not be your first selection for a meal in Sicily — however know that this sandwich exemplifies how nothing ever goes to waste on this a part of Italy.

Stigghiola

And one other considerably intimidating specialty from Palermo — stigghiola! Stigghiole (plural kind) are lamb or veal intestines seasoned and wrapped round a spring onion or leek, then grilled and reduce into bite-size items.

In Palermo they name it mangia e bevi, or eat and drink. You can discover these scorching on the grill in Palermo’s markets.

Crocchè

It looks like each tradition has its personal model of potato croquettes — and the Sicilians aren’t any exception with their crocchè. This fashionable avenue meals is obtainable all through Sicily.

Crocchè are constructed from mashed potatoes and eggs generally with grated caciocavallo cheese, then coated in breadcrumbs and fried. Mint provides a brilliant addition to them.

In Palermo, you may have the crocchè added to a pane e panelle sandwich — deliciously carby!

Panzerotti

A panzerotto, in essence, is much like a calzone — a deliciously fried piece of dough with a filling within the heart. Sicilian panzerotti could be picked up at a rosticceria within the morning, they usually make a filling and moveable breakfast on this usually breakfast-averse nation.

The outdoors is fried and crispy, and the within is recent and spongy. In Sicily, panzerotti are sometimes al burro, which means stuffed with ham and cheese. If you get a great panzerotto, you gained’t need the rest!

You can discover panzerotti throughout Italy, they usually range fairly a bit regionally. Panzerotti are vastly fashionable in Puglia, however they have an inclination to have a thinner outdoors crust and stuffed with tomato and mozzarella. In Naples, pizza fritta (fried pizza) is much like Puglian panzerotti, however the time period panzerotti really refers to potato croquettes. Confusing!

Pane Cunzatu

Pane cunzatu (additionally known as pane cunzato) is a dish initially from the Aeolian Islands — a flatbread topped with olive oil and any form of toppings you may think about. Some fashionable toppings are greens like capers, tomatoes, olives, artichokes, or sun-dried tomatoes; cheeses like mozzarella or ricotta salata, and/or fish like anchovies or tuna.

Pane cunzatu is the final word low-cost meal within the Aeolian Islands — as a result of they’re often large and simple to separate between two individuals! (Some come smaller, although, particularly in nicer eating places. Check earlier than you order.) And as a result of all the things is balanced on an enormous piece of agency bread, it’s essential watch out to maintain the substances from rolling off!

Strangely, everytime you discover pane cunzatu outdoors the Aeolian Islands, it’s in sandwich kind — the toppings between two items of bread. Much simpler to eat!

Sicilian Pastas

Pasta alla Norma

If you’re on the lookout for a primary Sicilian pasta dish, one that’s on most menus, check out pasta alla Norma. Pasta is served with tomato sauce, fried eggplant, basil, and topped with grated ricotta salata cheese.

Note that ricotta salata, or salted ricotta, may be very totally different from the standard easy ricotta cheese you may choose up on the grocery retailer. Ricotta salata has been pressed, salted, and aged, and is crumbly and really salty.

You can discover pasta alla Norma wherever in Sicily, however it originated in Catania and stays a supply of pleasure within the metropolis. The dish is called for Catanian composer Vicenzo Bellini, who composed the opera La Norma.

Pasta con le Sarde

Perhaps Sicily’s most well-known (or notorious?) pasta is pasta con le sarde, or pasta with sardines. This pasta dish originated in Palermo, and ought to be eaten in Palermo, although you may generally discover it in different components of the island lately.

The sauce is a mixture of sardines and anchovies with onions, wild fennel, raisins, pine nuts, and saffron, topped with bread crumbs for texture. The conventional pasta to make use of is bucatini, although you’ll find it with numerous kinds of pasta.

Raisins and sardines in a pasta — collectively? I do know, it sounds a bit nuts. But belief me — this is among the most well-known Sicilian pasta dishes for good cause, and is a fabulous mix of Italian, Arab, and pan-Mediterranean cuisines.

Wild fennel has an intense taste and is well present in Italy, however could be powerful to seek out elsewhere. You can use common fennel fronds, bulbs, and seeds when you can’t discover wild fennel the place you reside.

Pasta alla Lido (Pasta Pesce Spada)

Another fashionable Sicilian pasta is pasta alla Lido, generally known as Pasta Pesce Spada. This pasta has a supply of tomato, eggplant, small items of swordfish, and mint leaves.

The pasta is often casarecce — a flat rectangular pasta form that curls into itself, a bit like an extended maccheroni however not fairly a tube.

This is a implausible Sicilian pasta, utilizing basic Sicilian substances that you just discover virtually in all places — and the mint leaves simply add a stunning brightness to the dish.

Busiate Alla Trapanese

Busiate is a form of pasta that appears a bit like an old-school phone wire — lengthy and spiraled. It initially comes from Trapani province, the westernmost a part of Sicily, and is fashioned by twisting the pasta round a neighborhood grass, ampelodesmos.

Pesto alla trapanese is a bit totally different from the pesto you’re used to up in Genoa — this pesto is constructed from almonds, grated pecorino cheese, tomatoes, basil, and garlic. Occasionally it’s known as pesto alla siciliana.

This is one other glorious vegetarian pasta dish in Sicily. The almonds actually give it a heft!

Pasta Coi Ricci

Pasta coi ricci, generally known as pasta ai ricci di mare, is pasta with sea urchin — an costly however oh so scrumptious native specialty in Sicily! If you’re utilizing recent sea urchins pulled from the ocean that morning, it’s a bit time-consuming to take away the edible flesh. But you’ll be rewarded with a deep, advanced taste.

Sea urchin is a winter delicacy in Sicily. The season often runs from November by means of April.

This pasta is often easy — simply sea urchin cooked with olive oil, garlic, and salt. But often you’ll discover pastas that throw different seafood into the dish, just like the shrimp that discovered their method into our dish above!

Couscous alla Trapanese

One of one of the best methods to see the affect of North Africa in Sicilian delicacies is to go to Trapani province. Here, couscous usually accompanies dishes as an alternative of pasta!

But that’s the place the cuisines diverge. While Moroccan couscous is often served with meat, couscous alla trapanese is served with fish or seafood of any type. It’s seen as a primo piatto right here, or a primary course, on par with pasta. Flavors like saffron can up the depth.

And when you can’t get sufficient of Sicilian couscous, Cous Cous Fest takes place within the city of San Vito Lo Capo every September!

Sicilian Seafood

In Sicily, it’s all about seafood — while you’re on the coast, it’s usually arduous to discover a essential dish that isn’t seafood! (If not, it’s often veal — the rooster of Italy.) And often meaning what’s recent and native, served merely.

Sicilian menus usually characteristic sardines (sarde), anchovies (alici), tuna (tonno), swordfish (pesce spade), octopus (polpo) and squid (calamari).

Beyond that, there are Sicilian seafood dishes that you need to hold a watch out for. Here they’re:

Gambero Rosso di Mazara

Sicilians love shrimp (or prawns, as you Brits name them) — however there’s one form of shrimp that’s particularly lauded all through Sicily. The gambero rosso di Mazara, or the crimson shrimp from the city of Mazara del Vallo in Trapani province. They’re additionally known as ammaru russu in Sicilian.

Mazara del Vallo is among the largest fishing ports in Sicily, and these shrimp are fished all through the ocean southwest of the island, the closest half to Tunisia.

The shrimp have a novel candy taste and are served uncooked. You can get pleasure from them on their very own or blended into one other dish — I had an exquisite pasta with pistachio pesto, burrata, and crimson shrimp at Ngonia Bay lodge in Milazzo.

Involtini di Pesce Spade

You might need heard of eggplant involtini — little rolled up eggplant, served as an appetizer — however have you ever heard of swordfish involtini? Involtini di pesce spade are swordfish rolls, served as a secondo piatto (second course).

Thin filets of swordfish are wrapped round seasoned breadcrumbs, generally with raisins and pine nuts, and baked.

This dish is a good instance of Sicilians stretching their proteins far — a small quantity of swordfish can feed a big household when ready this manner.

Sarde a bettafico is the same dish made with butterflied sardines wrapped across the breadcrumbs combination.

Sicilian Desserts and Sweet Treats

Honestly, I believe one of many highlights of visiting Sicily is the desserts. I believe Sicily has one of the best desserts in all of Italy!

You’ve little question heard of cannoli, and you might have tried a granita or two, however Sicilian desserts get way more intense than that.

My suggestion? Every afternoon, cease for a espresso and a deal with to fulfill your candy tooth. One of the great issues about Sicilian bakeries is that they usually make every dessert in mini sizes as properly. Perfect for sampling!

Cannoli

Of all Sicilian desserts, what’s extra well-known than a cannoli? Or cannolo, really. In the Italian language, cannolo is singular and cannoli is plural. Mainland Italy calls them cannoli siciliani.

You know this one — it’s a fried pastry shell formed like a tube, known as a scorza, and stuffed with ricotta. (Ideally, the shells ought to be empty till you organize them after which stuffed with ricotta, although not each place follows this step.)

In Sicily, cannoli are sometimes topped with candied oranges or cherries, stuffed with chocolate chips, or dusted with chopped pistachios. Some shells are made with marsala wine.

And they arrive in several sizes — have a mini cannolo accompanying your caffe macchiato after lunch, or seize a full-sized one that would double as a homicide weapon.

Cassata

And now for the second most well-known Italian dessert: cassata! Cassata is made with layers of sponge cake moistened with liqueur, ricotta, and candied fruit. Beyond that, there’s fairly a little bit of variation in cassata, which originated in Palermo however you’ll find all through the island.

Cassata siciliana is the well-known brilliant inexperienced cassata, often with a lot of candied fruit or geometric designs or a cherry on prime. It’s wrapped in marzipan and has vivid almond and pistachio flavors.

Cassata al forno is extra much like a ricotta pie, with a shortcrust pastry wrapped round ricotta, sponge cake, and generally chocolate. This model is extra frequent in Catania and generally known as cassata Catanese.

And in fact, there are the minne di vergine, or virgins’ breasts (!) — a model of cassata served for the competition of Sant Agata in Catania (although I did discover some in Palermo, too). This one is white and topped with a cherry, in fact.

Torta Setteveli

If you’re having fun with the desserts in Palermo however craving one thing a bit extra chocolatey, you’ll wish to try the torta setteveli — a wealthy cake made from layers of chocolate and hazelnuts. The identify means seven-veil cake in Italian, and it takes the type of seven layers.

The cake consists of two layers of chocolate cake, two layers of hazelnut cream, and one layer every of chocolate mousse, hazelnut crunch, and a shiny mirror glaze on prime. (If you’re a baker and on the lookout for a problem, this requires loads of totally different steps! No surprise it was a technical problem on The Great British Bake-Off.)

This is a well-liked birthday cake in Palermo — however you’re welcome to have it simply to have fun being in Sicily!

Granita con Brioche

When you go to Italy, you’re used to seeing gelato spots on each block. When you get to Sicily, you could be questioning why there are so few of them! Sure, gelato exists, however granita is the chilly candy deal with of selection in Sicily.

Granita is much like slush — it’s a easy semi-frozen dessert. And in Sicily, granita con brioche is granita served with a brioche — a scrumptious breakfast on a scorching day! Yes, that is breakfast!

In Sicily, a few of the hottest granita flavors are mandorla (almond), limone (lemon), pistacchio (pistachio), fragola (strawberry), caffe (espresso, black with sugar), mandarino (mandarin) and gelso (mulberry). The texture tends to be smoother in Eastern Sicily and chunkier in Western Sicily.

You can even get it topped with crema, both served as whipped cream or liquid cream, when you’d like. I’m nonetheless dreaming of the caffe granita with cream I had in Salina within the Aeolian Islands.

Brioche con Gelato

So how is gelato served in Sicily once they do have it? Often in a brioche con gelato! This is the final word ice cream sandwich — scoops or a slab of gelato are put between two halves of a candy brioche.

And sure — like granita con brioche, brioche con gelato is eaten for breakfast in Sicily. The gelato melts into the buttery bun and makes a fabulously indulgent begin to your day.

And generally the ice cream vendor will even give you cream to placed on prime of the gelato. Because this dish wasn’t decadent sufficient!

Frutta Martorana

In Sicilian bakeries and cafes, you’ll usually see baskets of brightly coloured sweets painted to seem like vegatables and fruits. These are frutta martorana — conventional marzipan sweets that originated in Palermo.

They’re softer than you assume, and so splendidly almondy.

Frutta martorana is a conventional dessert served on All Soul’s Day. While it originated in Palermo, you’ll find it year-round all through Sicily.

What to Drink in Sicily

Like most Italians, Sicilians are likely to drink wine, water, and low with nice enthusiasm.

Sicilian Wines

Italians are justifiably happy with their indigenous grape varietals. In Sicily, the native wine that you just’ve most likely heard of is Nero d’Avola — a deep, full-bodied crimson wine from southeast Sicily.

As for whites, Grillo and Carracante are two stable Sicilian white wine selections that you just’ll see on menus all through the island. Malvasia is a well-liked white wine from the Aeolian Islands value making an attempt.

Sicily additionally makes glorious candy wines. Marsala is a candy wine from southwest Sicily that you just’ll see round.

It is usually a bit overwhelming selecting an Italian wine when you’re not acquainted with their varietals. (I usually say that one of many greatest errors vacationers make in Italy is consistently ordering Chianti as a result of it’s the one Italian varietal they’ve heard of.)

To get round this, you may at all times ask for the vino della casa (home wine) or ask your server for a suggestion. Or choose a bottle at random when you’re feeling adventurous! Wine could be fairly low-cost in Sicily.

Sicilian Digestivi

A digestivo is a liqueur consumed on the finish of your meal to assist digestion. Does it work? Who is aware of, however it’s the basic approach to finish your meal in Sicily!

The hottest Sicilian digestivo is Amaro. Amaro is a bittersweet liqueur constructed from herbs, roots, spices, citrus peels, impartial alcohol or wine, and sugar syrup. It comes served neat — sip away!

If you wish to go extra fruity than bitter, Sicilians additionally make their very own limoncello, arancello, and different fruity digestives.

More on Sicily:

Cool Places in Southern Italy:

Cool Places in Northern Italy:

Planning a Trip to Italy:

What’s your favourite Sicilian meals? Share away!