The Best Recipes of Sicily
Arancini
Arancini are famous throughout Italy, but in Sicily they are an art. They are spheres of rice filled (often with ragù, peas and mozzarella) that are breaded and fried. In Palermo, for example, you can find them filled with ragù and mozzarella, while in Catania they are more often filled with butter and ham. Each city has its own version!
Caponata
Caponata is an authentic Sicilian icon. It is a sweet and sour eggplant, prepared with tomatoes, onions, capers, olives and, sometimes, pine nuts, all seasoned with vinegar and sugar. Each family has its own version, but the ingredient that is never missing is eggplant! It is served cold as an appetizer or side dish. It is naturally gluten-free, making it perfect for those looking for a dish full of flavour and suitable for all diets.
Couscous alla Trapanese
Trapani area is famous for its couscous, prepared with fresh fish (often scorpion fish or blue fish) and flavored with garlic, saffron and cherry tomatoes. It is a dish that recalls Arab traditions, but with the unique touch of Sicilian cuisine. Although traditionally prepared with fish, you can easily make it vegetarian by omitting the fish and enriching the couscous with seasonal vegetables. It can be prepared gluten-free by using corn or rice couscous.
Pasta alla Norma
A very simple but flavorful pasta, typical of Catania. It is prepared with pasta (usually macaroni or rigatoni), fried eggplant, fresh tomato, grated salted ricotta and a little basil. The name comes from the famous opera "Norma" by Bellini, who, according to legend, was inspired by the beauty of the dish! A vegetarian dish that celebrates eggplant, a typical ingredient of Sicilian cuisine. To make it gluten-free, just use gluten-free pasta. It is a delicious combination of fresh and simple flavours.
Swordfish rolls
A typical dish of the coastal area. These are thin slices of swordfish stuffed with breadcrumbs, garlic, capers, olives and pine nuts, then rolled up and cooked in a pan. A dish that contains all the flavors of the Sicilian Sea.
Sfinciuni
A type of Sicilian pizza, typical of Palermo. It is a soft base like a focaccia, topped with tomato, onion, anchovies, caciocavallo (or other Sicilian cheeses) and breadcrumbs. A real delight to be enjoyed especially during the Christmas holidays.
Sicilian Cannoli
How can we not talk about cannoli? The outside is a crunchy fried wafer, while the filling is a sweet ricotta cream, enriched with candied fruit, chocolate and pistachios. Originally from Catania but loved throughout the island. Each pastry shop has its own version, but the main element remains the fresh ricotta.
Sicilian Cassata
Another dessert that represents Sicily is cassata, a dessert made with sponge cake, ricotta, candied fruit and marzipan. The classic version is very colorful and decorated with marzipan flowers and is truly a riot of flavors and colors.
Granita and Brioche
A Sicilian breakfast not to be missed! Granita is a sort of very creamy sorbet, available in various flavors, such as lemon, almond or coffee. It is accompanied with a soft brioche “col tuppo”, perfect for dipping it in the granita. Especially in the summer, it is a real pleasure. Granita is naturally gluten-free and can be completely vegetarian, especially if prepared with fresh ingredients such as fruit and almonds. The brioche, however, contains gluten, but there are gluten-free versions that can be found or prepared easily.
Pasta with sardines
Another iconic dish of the Sicilian tradition, especially from the Palermo area. The pasta (usually “bucatini”) is seasoned with fresh sardines, wild fennel, raisins, pine nuts and a little saffron. A dish that combines sweet and savory in a perfect mix.
