Seafood on the coasts and rustic flavors inland, Sicilian cuisine expresses the soul of a great island, where each area tells its own gastronomic story, ranging from the Pachino cherry tomatoes to the lentils of Ustica; from the blonde oranges of the Catania plain to the strawberries of Ribera; from the pistachios of Bronte to the caper berries of Pantelleria; from the hazelnuts of Piazza Armerina to the almonds of Avola, passing through the prickly pears of Etna, the melons of Alcamo and Paceco, the artichokes of Cerda and Castelvetrano, and much more.
Unique products that reward the effort to preserve the island’s typical specialties. An effort that has not neglected meats either, with the recovery of native breeds such as the Modicana cattle; the Nebrodi black pig; the Agrigento goat or the Belice sheep, which are the source of excellent cured meats and especially cheeses, like Ragusan caciocavallo or tuma in its many local versions.
On the coasts, tuna caught in the last traditional tuna fisheries is eaten fresh or in preserved specialties; swordfish marks dishes of very fresh carpaccio, while the Trapani couscous, of North African origin, is enriched with sea urchins and various types of fish. Cornerstones of the island’s gastronomy are also the panelle; pasta with sardines; arancini; caponata, scented by the unmistakable extra virgin olive oil, the gold of Sicily. And desserts made with sheep ricotta, such as cannoli and cassata.
