Sicilian Cuisine

Sicilian Cuisine is the cuisine of the Sicilian people, mainly living on the island of Sicily in Italy. It is related to Neapolitan cuisine of peninsular Italy. Sicilian cuisine features a variety of seafood and pasta.

Sicily was under Arab control before becoming part of Italy, so some foods have Arab influence.

Palermo is the largest city and something of a historic and cultural center of Sicily.

Ingredients

Various types of pasta are made from milled durum wheat in the form of semolina flour(semola rimacinata). Spaghetti probably originated in Sicily centuries ago. Other forms of dried and fresh pasta are made, such as rigatoni, casarecce, and busiate.

Eggplant is widely used.

Tonatoes are popular. They may be pureed and dried to make a tomato paste known as strattu.

Pine nuts can be found in some dishes. Pistachio was brought to Sicily under Arab influence and now has a strong tradition there. Almonds are also popular.

Grapes are a popular fruit, often used to make wine. They can also be dried to make raisins. Some red grape varieties are native to the island, such as the famous nero d’Avola, meaning ‘black of Avola’, originally cultivated in Avola in southern Sicily. Red wine vinegar is also made.

Agrodolce, meaning ‘sour-sweet’, is a traditional sour and sweet condiment made from vinegar, typically red wine vinegar, and a sweetener like honey or sugar. It can sometimes have additional ingredients, like raisins or pine nuts. Agrodolce works well as a condiment for roasted vegetables or a topping for meat and other dishes.

Lemon and other citrus are widely grown in Sicily, though not native.

Various seafoods are obtained from the Mediterranean. Sea urchin, red prawn(gambero rosso), sardine, and swordfish are some of the famous seafood of Sicily.

Cow milk and sheep milk are used for milk and cheese. Ricotta is a popular cheese of Sicilian cuisine. Hard cheeses are also made.

Dishes

• spaghetti ai ricci: spaghetti pasta with sea urchin roe
• pasta con le sarde: pasta with sardine
• arancini: rice balls with filling
• panelle / panelle e ceci: smooth chickpea fritters
• caponata: chopped eggplant and other vegetables in sweet and sour sauce
• cannoli: tubular pastry with ricotta filling and often additional toppings, usually a dessert
• pane a l’antico rustico / pane rustico: sourdough bread
• sfincione: flatbread topped with herbs and other ingredients, similar to focaccia and pizza
• red wine: alcoholic fermented red grape juice