30+ best Sicilian food
Last updated on May 3rd, 2026.
If you’re planning a trip to Sicily and want to know what to eat first, this is your insider’s guide to the best Sicilian food.
It's the ultimate Italian food lovers' guide to traditional Sicilian dishes.
As someone who’s lived in Italy for many years, Sicily dishes are some of the best and there's plenty to try when traveling in Sicily.
Sicilian cuisine is packed with Mediterranean flavors, a pinch of diverse influences and plenty of love.
I'll be taking you on a culinary tour of the most traditional Sicilian food and what to eat in Sicily.
I've included real photos of some of our favorite Sicilian dishes so you can see for yourself how unique this regional Italian food is.
Typical Sicilian cuisine that the locals eat, use this post to help plan your trip to Italy.
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The Sicilian food culture
It’s not easy writing a post about the best Sicilian food.
Sicily is a melting pot of cultures and flavors given centuries of invasion and diverse trade routes.
From Greek and Arab, Spanish to Norman, food from Sicily — and Sicilian cooking — reflects its cultural influences.
And Sicilian specialties can vary depending on which part of the island you visit.
Around Palermo and on the west coast, you’re more likely to see some Arab influence in the food.
Cruise along the east coast of Sicily and the Aeolian Islands and you'll get more robust Mediterranean flavors.
➡️ Ready to visit Sicily? Get inspired with this guide to the most beautiful places in Sicily
How to eat in Sicily
As in many places across Italy, meals are somewhat of a social event in Sicily.
We eat lunch around 1/1.30pm and we rarely eat dinner before 8:30pm. Meals are almost always homemade, usually with company, and typically end with something sweet and/or a small glass of amaro.
What to eat for breakfast in Sicily
Breakfast in Sicily is unlike anything you'll experience elsewhere in Italy.
The Sicilian breakfast (colazione siciliana) mainly centers around two things: granita and brioche col tuppo. The tuppo refers to the little domed top of the brioche bun, a shape you'll only find in Sicily.
It’s soft, lightly sweet and buttery, and you can eat in two ways. Either break it up and dip it directly into the granita, or split it open and fill it like a sandwich.
This combination is one of the most uniquely Sicilian food experiences you can have.
As someone who has eaten this breakfast countless times in Sicily, I can confirm that no description does it justice.
The contrast of the cold, semi-frozen granita against the warm, pillowy brioche is extraordinary.
Granita flavors for breakfast
The most traditional breakfast granita flavors are:
- Limone (lemon): sharp and refreshing, popular in summer, morning and afternoon
- Mandorla (almond): a classic and one I'd recommend for a first visit (unless you’re allergic to nuts!) It’s creamy, fragrant and not too sweet
- Caffè (coffee): intensely good, especially with whipped cream (panna) on top
- Gelso (mulberry): a deep, dark and intensely fruity granita. Gelso is seasonal and a flavor you’re more like to find in bars/pasticcerias in western Sicily.
- Pistacchio: rich and earthy, particularly good in Bronte and the surrounding area of Mount Etna
In Sicily, granita isn’t just a summer treat, locals eat it for breakfast year-round. Don't make the mistake of treating it only as a dessert.
The Sicilian bar breakfast
Some Sicilians eat breakfast standing at the bar (al banco) not sitting at a table.
In my experience as a part-time Sicily local, this depends entirely on the bar. If the counter’s small, it’s more comfortable to sit down, not to mention less chaotic.
However, if you do sit down, you might pay more, just as you would anywhere in Italy. My experience living in Sicily hasn’t been like this mainly because we live in a small, non-touristy, town.
In Catania, I recommend trying Maravigghia Gelateria Siciliana. Its main specialty is gelato but they also serve delicious coffee and pastries.
In Palermo, head to Antico Caffè Spinnato on Via Principe di Belmonte. It's been making Sicilian pastries since 1860 and deserves the hype.
It wasn’t overly busy when we visited and the quality was authentic and delicious.
Other Sicilian breakfast pastries to try
Beyond granita and brioche, you can try other breakfast pastries in Sicily. A well-stocked Sicilian bar will might offer a selection of:
- Cornetti: Italian croissant, lighter and less buttery than the French version. In Sicily, it’s filled with chocolate, ricotta, pistachio cream or almond paste
- Iris: a fried brioche ball filled with ricotta and chocolate chips, a Palermo specialty.
📌 Lisa’s advice: filled cornetti in Sicily is richer and sweeter than the brioche we eat up north. It usually fills me up till lunchtime (1.30pm), which is perfect when you’ve a full morning’s worth of sightseeing.
How to say 'let's eat' in Sicilian
A popular Sicilian phrase that you'll often hear when traveling in Sicily is manciamu.
Meaning 'let's eat' in Sicilian, it's a phrase that's music to my ears and to my growling stomach.
Eating Sicilian food at home
We regularly eat many typical Sicily dishes when at home in Vicenza in northern Italy. Traditional Sicilian food like caponata and melanzane alla parmigiana are easy to make providing you've the right ingredients.
But once we're back at our second home in Sicily, we waste no time on filling up on some of the best Sicilian food.
There are several staple Sicilian ingredients that make up a good Sicilian dish. They include plump red tomatoes, fragrant lemons, sweet white onions, robust olive oil and capers that pack a salty punch.
If your palate is ready, here are the best Sicilian dishes that you can’t leave without trying.
🎥 Watch: authentic dishes that the locals eat in Sicily
If you really want to see what some of the best Sicilian food looks like, take a look at this short video.
Best Sicilian food to try in Sicily
Sicilian street food
Sicily’s street food deserves its own pilgrimage.
The capital, Palermo, is famous for its quick and delicious bites and consistently ranks among the world’s top street-food cities.
1. Arancini
The best place I’ve ever eaten arancini in Sicily is in Catania.
These deep-fried stuffed Sicilian rice balls are sold everywhere in Sicily from bars to rosticcerie — places that serve Sicilian street snacks.
On this side of the island, arancini are typically cone-shaped symbolizing Mount Etna. In Palermo, arancini tend to have more of a rounder shape.
We used to be regular customers at Café E’toile in Catania, known for having some of the best arancini in the city. Unfortunately, the cafe closed permanently in 2021 breaking foodie hearts and devastating tastebuds everywhere.
However, there are many excellent alternatives, one of which is Centumila.
Located on the main street of Via Vittorio Emanuele II, Centumila serves freshly-made and authentic Sicilian arancini. It has a no-frills decor, but it's cheap, cheerful and delicious.
Centumila, Via Vittorio Emanuele II, 216
Take a bite
Arancino means 'little orange'; a reference to the orange color the arancini has once it’s cooked.
With origins dating to the time of Arab rule, you can consider arancini a historic Sicilian street food. Fillings vary, but if you want to try a popular classic, go for the arancini al ragu.
This deep-fried coated rice ball stuffed with a rich tomato-based meat sauce is incredibly good, and also very filling. The secret is to eat them piping hot so the mozzarella stretches as you pull them apart.
For vegetarians or vegans, I recommend tasting the arancini con funghi, or arancini con pistacchi. Meat is substituted with mushrooms in the former, and pistachios in the latter.
One of the best food in Sicily don't miss an opportunity to eat arancini.
(V friendly: usually no, as it contains meat. But there are veggie versions)
2. Pane e panelle
Pane e panelle is another classic example of a popular Sicilian street food that you'll find on your travels.
These deep fried fritters are made from chickpea flour and sometimes stuffed into a bread roll. Panelle dates back to the time of Arab rule in Sicily from the 9th to 12th centuries.
Don't forget the crocchè
Some versions of pane e panelle also come with crocchè (potato croquettes). The color may be beige, but the taste is anything but bland. Sprinkle salt and squeeze lemon over the top of the panelle and devour while piping hot.
The dish is also good for vegetarians and for anyone who's gluten intolerant — if you forget the bread roll.
(V friendly: yes)
3. Pane Cunzatu/o
This popular bread-based Sicilian snack has roots steeped in humble beginnings.
Pane cunzatu/o is one of Sicily's most famous foods. Once known as the 'bread of misery’, it was only the rich that could afford to flavor their bread.
In present-day Sicily, you'll find all different types of pane cunzatu. From classic toppings to more innovative flavors, the farmer's simple lunch has been reinvented.
A large loaf of bread is cut in half, with the base layer brushed with olive oil, salt, pepper and oregano. A generous serving of caciocavallo cheese, tomatoes and anchovy fillets is added and finished with a top layer of bread.
Once ready, the pane cunzatu/o is placed in the oven, and is taken out once the ingredients have melted together.
Despite its modest start, pane cunzatu/o makes one of the tastiest Sicilian snacks.
(V friendly: yes (without the anchovies)
4. Pani câ meusa
This next Sicilian street food will be a hit with anyone that enjoys eating offal or considers themselves an adventurous eater.
I, unfortunately, am neither of the two, which is why I’ve not yet tried pani câ meusa.
This Sicilian sandwich is filled to the brim stuffed with sautéed spleen and lung. It’s then finished off with lemon or grated cheese.
Family members in Sicily tell me that it’s oddly delicate with a smoky depth. One of these days I’ll try it for myself and update this section with my personal thoughts!
(V friendly: 100% no!)
5. Sfincione
A soft and taller version of a pizza, sfincione is Palermo’s answer to focaccia.
The most traditional style is topped with tomato, onion, anchovies and breadcrumbs. Eat it hot from a rosticceria before continuing on to explore Palermo’s historic center.
Make a note of these top-rated rosticcerie in Palermo to tuck into a slice of sfincione or other Sicilian baked goods.
- La Sfincioneria, Via Giacomo Serpotta, 54
- Polli Alla Brace E Rosticceria Mignon, Corso dei Mille, 76
- Panificio Ingrassia dal 1959, Via Dante, 42
(V friendly: depends on the toppings)
6. Stigghiola
Follow the smoke and smell of alluring barbecue at night in Palermo to try stigghiola.
Lamb intestines on skewers seasoned with parsley and lemon are cooked on an open grill until golden.
Charred, herbal and unique it’s a popular street food in Palermo.
Do as the locals do by eating the stigghiola straight off the grill and washing it down with an ice-cold Messina beer.
(V friendly: no, it contains meat)
7. Bottarga
If there’s one Sicilian ingredient that separates a truly knowledgeable food guide from a generic list, it's bottarga.
Bottarga is dried, compressed fish roe. In Sicily, it’s specifically tuna roe (bottarga di tonno) rather than the mullet roe more common in Sardinia.
The process of salting and pressing the roe sac and then drying it over several weeks produces an intense, umami flavor. Its concentrated richness is unlike anything else in Italian cooking.
You'll find bottarga in two forms in Sicily:
- Sliced thin: served on crostini/bruschetta with a squeeze of lemon and drizzled with olive oil.
- Grated: over pasta, particularly spaghetti. It adds a complex depth and saltiness to the pasta that Parmesan can’t replicate.
Price point
One thing to know about bottarga is that it isn’t cheap.
It's considered a luxury ingredient and sold by weight in Sicilian markets and delis. We always have a small piece in our fridge and a small amount goes a long way.
If you see bottarga as an antipasto in a Sicilian restaurant, order it. It’s one of the most distinctive flavors that Sicily island.
Where to buy it
Browse the fish markets of Palermo (Ballarò, Vucciria) and the fish market in Catania. Bottarga also makes an excellent edible souvenir from Sicily that travels well.
(V friendly: no, it contains fish)
8. Crocchè di patate
Already mentioned briefly in the pane e panelle entry, crocchè deserve their own introduction.
These deep-fried potato croquettes are the Sicilian take on the French croquette.
Made with mashed potato, egg, Parmigiano, mozzarella and fresh parsley or mint, they were introduced during Spanish rule.
This period in the 17th century was when potatoes became a staple ingredient in many Sicilian dishes.
Crocchè di patate are crispy on the outside, creamy and giving on the inside. They're typically served with a squeeze of lemon and eaten standing at a street food stall.
In Palermo, the croquettes are usually tucked inside the pane e panelle alongside the chickpea fritters. But, they're also good eaten on their own.
Look for them at any rosticceria or street food market in Palermo.
(V friendly: yes, vegetarian)
Sicilian food markets
No guide to the best food in Sicily is complete without a section on the markets.
Sicilian street markets (mercati) aren’t just places to buy ingredients. They're expressions of Sicilian culture, noise and color that have barely changed in centuries.
The vendors (venditori) promote their goods in Sicilian dialect and the stalls are piled high with produce. You’re surrounded by the aroma of meat and fresh fish being grilled alongside the sweet scent of ripe tomatoes.
As someone who regularly visits these markets, it’s one of the best ways to spend a morning.
Ballarò, Palermo
Ballarò is the oldest and largest of Palermo's three historic street market. Located in the Albergheria neighborhood, one of the oldest parts of the city, it runs every morning from early until around 2pm.
What you'll find
- Fresh fish and seafood laid on ice alongside the catch of the day
- Vegetables and fruit from the surrounding countryside (look for the round Sicilian eggplants and blood oranges in season)
- Street food vendors selling pane e panelle, crocchè, stigghiola and pani câ meusa
- Caciocavallo hanging from hooks
- Capers from Pantelleria; and
- Anchovies in salt.
Ballarò is raw, authentic and more genuinely local. Go hungry and eat as you walk.
Vucciria Market, Palermo
Vucciria is Palermo's most famous market, historically the city's main food market for centuries. Today it operates at a reduced scale compared to its heyday. The name comes from the French boucherie (butcher's shop), reflecting Palermo’s Norman influence.
While Vucciria is quieter during the day, it transforms at night into one of Palermo's most atmospheric street food experiences.
Vendors grill popular street foods like stigghiola and quarume over open fires and locals gather to eat standing up.
Arrive after 8pm for the full experience.
Capo Market, Palermo
Capo market (Mercato del Capo) runs along Via Sant'Agostino.
For me, it’s the most beautiful of Palermo's three historic markets simply from the way the vendors arrange their produce.
Look for fresh seafood in the morning, local herbs, wild greens, Sicilian cheeses, dried figs, almonds and sun-dried tomatoes.
Capo Market is also close to the street food vendors on Via Porta Carini. It makes it super easy to combine a market visit with breakfast or a morning snack.
La Pescheria, Catania
On the east coast, Catania's pescheria (fish market) takes place from behind the Duomo every morning. One of the most interesting food markets in Italy, fish and seafood lovers will be in their element here.
Stalls sell varieties ranging from swordfish to sea urchins, all caught from the waters around Sicily and the Aeolian Islands.
Enjoy the show as vendors shout, gesture and hold up fish for inspection, negotiating with a practiced intensity.
Visit La Pescheria from 7 to 9am when the fish is freshest and the vendors’ energy is at their peak.
Many surrounding restaurants buy their fish directly from the market each morning, so book ahead to enjoy the freshest catch.
How much does food cost in Sicily?
Sicily is considerably more affordable than mainland Italian cities like Rome and Milan, as well as many other southern Italian regions.
Here's a realistic breakdown of what to expect to pay.*
Street food and snacks
Street food in Sicily is genuinely cheap. Budget around €2 to €5 for most items.
- Arancino/a: €2 to €3.50 depending on size and filling
- Pane e panelle: €2 to €3
- Crocchè (potato croquettes): €1 to €2
- Sfincione (slice): €2 to €3
- Stigghiola (skewer): €3 to €5
- Granita con brioche: €3 to €5 at a bar (al banco), slightly more if seated
Bar breakfast
A breakfast at a Sicilian bar (granita, brioche and a coffee) might typically cost €4 to €7 in total. Sitting at a table in a tourist area could add 30% to 50% to the price.
Sit-down meals
At a local trattoria or osteria:
- Antipasto: €6 to €12
- Pasta course: €9 to €15
- Fish or meat main: €12 to €22
- Dessert: €4 to €8
- House wine (carafe): €6 to €15
At a more upscale restaurant or in a tourist-heavy area (like Taormina or Cefalù):
- Pasta: €14 to €20
- Seafood main: €18 to €35
- Specialty dishes (gambero rosso crudo, bottarga): €20 to €40
Markets
Buying produce at Sicilian markets is very affordable.
Bronte pistachios, a jar of Pantelleria capers or a piece of bottarga will cost a fraction of what it costs abroad.
They also and make excellent edible souvenirs or gifts.
Sicilian pastas and main courses
If you share my love affair with pasta you’ll be in food heaven in Sicily.
We eat pasta, in some shape or form, almost every day. There are different shaped dough from different towns to try, paired with sauces named after saints.
9. Pasta alla norma
Pasta alla norma for a Sicilian is the equivalent of fish and chips to a British person. Popular among many Sicilians, it's one of the best Sicilian food and it's also simple to make.
This typical Sicilian dish hails (again) from Catania, and consists of pasta served with tomatoes, Sicilian eggplants, salted ricotta and basil.
Pasta alla norma is said to have origins in two places. The first is that it signifies the tradition and 'norms' of the region.
The second, is that it’s named after the opera 'Norma' from Catania-born composer, Vincenzo Bellini. A Sicilian writer and poet likened the dish to Belini’s masterpiece after trying it for the first time.
(V friendly: yes, vegetarian)
10. Melanzane alla Parmigiana
One of the best Sicilian food, there’s always a good time to eat melanzane alla parmigiana.
A quick side note, but the name has nothing to do with the city of Parma in northern Italy.
Instead, parmigiana in this context refers to a type of external shutter, similar to blinds on a window.
Delicious layers
It actually makes sense, with the eggplant being the 'blinds' for the layers of tomato sauce, basil and cheese. The result is one of the most popular foods in Sicily that works well as a tasty Sicilian lunch.
There are regional varieties of melanzane alla parmigiana, with Naples and Emilia-Romagna having their own version. Some authentic Sicilian recipes also add hard-boiled eggs, which give the dish a delicious texture.
In Sardinia, there's an eggplant recipe, more simplified that melanzane alla parmigiana. Melanzane alle Sassarese makes a delicious vegetarian option for lunch or dinner and is ready in under 30 minutes.
(V friendly: yes, vegetarian)
11. Pasta con le sarde
A dish that’s rustic and robust in taste, pasta con le sarde is a celebration of everything good about food from Sicily.
Pasta is served with sardines, anchovies, wild fennel, pine nuts, saffron, olive oil and seasoning. It’s not easy to get wild fennel outside Sicily, so other variations use fennel leaves as a worthy substitute.
Notorious for being a 'poor' dish, the extremely flavorsome ingredients in pasta con le sarde creates a big, and filling, impression.
Sadly, it was once known as 'trash pasta’ in the past. This is because fisherman would use sardines as bait, or throw it back to the sea. Also, they didn't regard sardines as high value, which led to poorer families creating pasta con le sarde.
Despite its humble past, pasta con le sarde is one of the most classic Sicilian dishes. One of my favorite cibo in Sicily, one bite will have you instantly hooked.
(V friendly: no, it contains fish)
12. Pasta coi ricci (di mare)
Sea urchins (ricci) are something that you’ll either love after the first bite or never try again.
Pasta coi ricci (di mare) isn’t strictly Sicilian but it’s a dish that you’ll find frequently on restaurant menus.
While many of our Sicilian relatives and friends love pasta with sea urchins; me, not so much! As much as I love seafood, I find the flavor of sea urchins just too overpowering.
On top of that, like caponata, it’s very difficult to find a place that makes the dish well. If you do find one, you’ve hit the jackpot; if you’re unlucky however, you’ll probably wish you’d never heard of it.
(V friendly: no, it contains shellfish)
13. Busiate alla Trapanese
Corkscrew-shaped pasta, called busiate, is dressed with an almond and tomato pesto sauce.
A famous dish in Trapani, the busiate is finished off with a handful of fresh basil leaves.
(V friendly: yes, vegetarian)
Nb: I’ve seen some other guides listing pasta al nero di seppia (black ink pasta) as being Sicilian but this isn’t true. We also eat it in the north and have the black tongues to prove it!
14. Anelletti al forno
Anelletti al forno is Sicilian comfort food in its purest form.
These tiny ring-shaped pasta are unique to Sicily.
For this dish they're baked with a meat ragù, peas, hard-boiled eggs, cubes of fried eggplant and layers of cheese (caciocavallo or mozzarella).
The whole thing is packed into a round tin, sprinkled with breadcrumbs and baked until ready. It’s then inverted onto a plate like a cake.
Anelletti al forno is one dish you might find in some Sicilian homes for Sunday lunch.
The result is as impressive as it sounds and it's a dish that takes time to make well. Because of this, you're more likely to find it cooked at home rather than a tourist-facing restaurant.
If you see anelletti al forno or timballo di anelletti on a menu in Sicily, order it.
(V friendly: no, contains meat)
15. Pasta 'ncasciata
Pasta 'ncasciata has a cultural reference that’ll delight both literary and food lovers.
It appears in the Inspector Montalbano novels, where the fictional detective has an obsession with the dish. It’s one of the series' best running jokes.
The TV adaptation filmed in Scicli brought the dish to an international audience.
The name comes from the Sicilian word 'ncasciata, meaning enclosed or encased, a reference to the tin mould.
Like anelletti al forno, pasta 'ncasciata is a baked pasta dish.
It’s typically made with rigatoni or penne and layered with a tomato sauce (Palermo style) or a meat ragù (Messina version). Fried eggplant, caciocavallo and sometimes bechamel is added to the dish.
Baked in a springform tin and inverted to serve, it's absolutely delicious.
So popular is pasta 'ncasciata, that it’s a dish you might find served on some Sicilian Christmas tables.
Pair it with a glass of Nero d'Avola and you’ve one of Sicily's great simple pleasures.
(V friendly: depends on version, tomato version can be made vegetarian)
16. Pasta cu maccu
Pasta cu maccu is about as old and honest as Sicilian food gets.
Maccu is a thick purée of dried fava beans (fave), a staple ingredient in Sicily since ancient Greek times. It’s cooked slowly with olive oil, wild fennel and seasoning until it becomes dense and creamy.
Pasta (typically a short, rough-cut shape) is cooked directly in the bean purée, absorbing its earthy, satisfying flavor.
It's a peasant dish in the truest sense, born from necessity and seasonal produce.
Today, it's being rediscovered in some of Palermo's trattorias and by chefs interested in cucina povera (the cooking of the poor).
Don't let its humble origins put you off. The best versions use dried rather than fresh fava beans, which gives the purée a denser, more complex flavor. Wild fennel fronds stirred in at the end are essential.
(V friendly: yes, vegan)
Sicilian seafood, meat and vegetable dishes
While Sicily is known for its fish and seafood dishes, it’d be a crime to forget about the meat and vegetable dishes.
17. Caponata
Sitting at no. 17 is one of my top five best Sicilian food: caponata.
A sweet and sour (agrodolce) vegetable dish consisting of eggplant, tomatoes and olives, caponata is one of the most classic Sicilian dishes.
The origins of caponata are said to come from the Spanish where the Catalan word caponada refers to a kind of relish.
Sicilian eggplants are the star ingredient, which thanks to the Sicilian sunshine, is incomparable to any other variety.
Probably my favorite thing to eat in Sicily, we usually eat caponata cold with a serving of warm crusty bread.
Caponata also works well as an ideal light lunch or as an accompaniment to a fish course.
Where to eat a good Sicilian caponata
I'm biased when writing this, but nothing compares to the caponata we eat at home.
I've tried several caponata in restaurants over the years I've been visiting, and living in, Sicily. To this day, I've yet to taste one that comes close to the one we make at home.
I discuss this topic, along with others, in the best Sicily travel tips.
(V friendly: yes, vegetarian and vegan)
18. Involtini di carne or pesce spada
The thought alone of Involtini di carne or pesce spada has me drooling like Homer Simpson — it’s really that good. A popular Sicilian dish, it's a Sicilian specialty that isn't always easy to find.
Involtini are small rolls, which are filled with either veal (carne) or swordfish (pesce spada). For me, it tops the list for Sicilian meat dishes and rightly deserves a place on a guide to the best Sicilian food.
Pieces of swordfish are coated in a mixture of breadcrumbs, capers and then baked. In contrast, the meat rolls include caciocavallo and instead are fried. Ingredients can also vary according to the recipe.
Another delicious variation is involtini di pesce spada with pine nuts or with tomato sauce. You can’t find it everywhere, but when done well, I guarantee that you'll be coming back for seconds.
(V friendly: no, it contains fish)
19. Falsomagro
Sicily best foods get no more indulgent than a few slices of falsomagro.
This Sicilian meat dish follows suit of other Sicilian meals in that it’s also stuffed. A traditional Sicilian meat roll typically made from beef or veal, falsomagro is stuffed with bread, cheese and ham.
Slices of bacon, onions, garlic, fresh herbs and hard-boiled eggs complete the dish. Everything is then tied together to combine the flavors and then is placed in the oven.
Its meaning
Falsomagro literally translates as 'false lean.'
This refers to the small amount of meat in the dish compared to its generous size. Another meaning is said to describe the lean cut of meat that’s used, which contrasts to the higher fat filling.
You'll find falsomagro more common in rural areas of Sicily, where they usually serve it at home on Sundays. One of the richest Sicilian food traditions, don't miss the chance to try it on your travels in Sicily.
(V friendly: no, it contains meat)
20. Sarde a beccafico
Some of the tastiest Italian Sicilian dishes began life in humble beginnings.
Sarde a beccafico is one such example, originating as a dish of the local fishermen. One of the most traditional foods of Sicily, the dish consists of sardines stuffed with breadcrumbs, raisins, pine nuts and parsley.
It takes its name after resembling the bird, beccafico (when stuffed).
Freshly caught sardines are cleaned and stuffed with a balance of sweet and savory flavors. It’s then rolled and baked until golden. Fillings can vary, with some authentic Sicilian recipes citing capers in the dish.
Sarde a beccafico is popular in Palermo, made from simple local ingredients, and is a Sicilian traditional food.
(V friendly: no, it contains fish)
21. Couscous alla Trapanese
A dish that has clear North African influences, I could happily eat a bowl of couscous alla Trapanese every week.
Delicate couscous steamed over spiced fish broth thickened with almonds tastes as good as it sounds.
We tried it on during a visit to Mazara del Vallo on our Sicily road trip. A symbol of Sicily’s crossroads of cultures, the couscous is usually served with pieces of fish or seafood.
(V friendly: no, it contains fish)
22. Pesce stocco alla ghiotta
A firm favorite in our household, pesce stocco alla ghiotta is a hearty stew of stockfish, tomatoes, olives and capers.
My father-in-law is the master of making this. He lets it slow cook for hours until the sauce turns silky and the aroma fills the entire house.
The result is a rich, flavorful and silky stew with fish that melts in the mouth.
(V friendly: no, it contains fish)
23. Gambero rosso di Mazara del Vallo
If you’re a seafood lover visiting western Sicily, don’t miss trying gambero rosso, the red prawn of Mazara del Vallo.
Caught in the Sicilian Channel, the red prawns of Mazara del Vallo are regarded among the finest in the world.
The depth at which they're fished gives them a sweetness and silky texture that sets them apart from any other prawn.
We prefer to eat them raw (crudi), with local lemon juice, olive oil and a pinch of sea salt. Nothing else.
If the idea of raw prawns makes you hesitant, I understand, but I encourage you to give them a try. The flavor is so delicate and it's a once-in-a-Sicily experience.
Gambero rosso are also delicious grilled over coals, or as a pasta dish (spaghetti ai gamberi rossi).
Where to try them
Mazara del Vallo is the best place to try them. You’ll find them in the town's seafront restaurants served in all the forms described above. They’ll also appear on menus in Trapani and Marsala.
(V friendly: no, contains shellfish)
24. Caciocavallo all'argentiera
Caciocavallo all'argentiera is one of those dishes that’s genuinely unique to Sicily, specifically to Palermo.
However, it’s one that rarely appears on the menus of Italian restaurants outside the island.
Thick slices of Sicilian caciocavallo cheese are pan-fried in olive oil until the outside is golden and beginning to crust. It’s finished with white wine vinegar, sugar, dried oregano and sometimes garlic.
The result is a dish that’s simultaneously crispy, molten, savory and faintly sweet-sour.
Its name all'argentiera, meaning 'in the style of the silversmith', is said to refer to Palermo's Jewish silversmiths.
They would fry caciocavallo in front of their workshops on the Sabbath, filling the street with the smell of melting cheese. This was to give the impression they were cooking meat (which was more expensive) to preserve their social status.
Whether the story is accurate or not, the dish is still delicious. Eat it as an antipasto with crusty bread and don’t forget to mop up the pan juices.
(V friendly: yes, vegetarian)
25. Polpo
I never turn down an opportunity to eat fresh polpo (octopus) in Sicily.
Octopus appears on many seafood menus across the island and is prepared in different ways ranging from simple to complex.
The most basic and often the best preparation is polpo bollito. This is octopus boiled in salted water, then sliced and seasoned with olive oil, lemon and parsley.
You'll see it sold in Palermo's street food markets, ready to sell, and to eat!
Other versions worth trying out include:
- Polpo alla Luciana: braised octopus stew slowly cooked sin tomato, olives, capers and chilli
- Insalata di polpo: cold octopus salad with lemon, carrots, celery, olives and olive oil. A classic antipasto and one of my favorites
- Polpo alla griglia: grilled octopus, typically served with a drizzle of oil and a charred slice of lemon
📌 Lisa’s tip: fresh octopus is beaten against the rocks to tenderize it before cooking. You might spot fishermen performing this technique on harbor walls early in the morning. The beating breaks down the muscle fibers and prevents the octopus from becoming rubbery when cooked.
(V friendly: no, contains seafood)
Sicilian desserts and sweets
I love Sicilian desserts so much that I dedicated an entire post on the subject. The best Sicilian sweets covers the delectable desserts below, and much more, in greater detail.
26. Cannoli
Probably Sicily’s most famous dessert, cannoli are deep-fried tubes piped with ricotta cream scented with orange zest. Cannoli also come in a variety of different flavors.
(V friendly: yes, vegetarian)
27. Cassata Siciliana
You can spot a cassata Siciliana a mile away. Sponge cake layered with ricotta and candied fruit is wrapped in green marzipan and finished with a glossy icing. Ridiculously sweet but so good, it’s worth every calorie!
(V friendly: yes, vegetarian)
28. Granita Siciliana con brioche
Though many eat this for breakfast in Sicily, you can eat granita Siciliana with a brioche roll well into the early evening.
Classic flavors include lemon (limone), coffee (caffe), or almond (mandorle). Dip, bite and scoop, it’s the most refreshing way to offset a hot day in Sicily.
(V friendly: yes, vegetarian)
29. Brioche con gelato
If you like your gelato served between two slices of buttery brioche this dessert has your name on it.
A popular treat that the locals without guilt, follow their lead when in Sicily.
(V friendly: yes, vegetarian)
30. Torta setteveli
I never say no to a slice of torta setteveli, ever.
This decadent cake is made up of 7 layers hence the word sette in the name. Chocolate sponge, hazelnut mousse and other sweet ingredients come together to create this Palermo masterpiece.
Lavish, sweet and sumptuous, if you don’t have a sweet tooth, you will by the end of your Sicily trip.
(V friendly: yes, vegetarian)
31. Frutta Martorana
Frutta Martorana are marzipan shaped and painted into realistic miniature fruits, vegetables and other objects.
It’s one of the most beautiful Sicilian food traditions and has been practiced in Palermo for centuries.
The name comes from the Martorana church in Palermo. Its nuns are said to have created the first marzipan fruits in the 12th century to decorate their garden for a visit from the Pope.
Today, you can find frutta Martorana in pasticceria not just in Palermo but across most of Sicily. They’re usually displayed in windows enticing customers in with its bright colors.
Frutta Martorana are made from ground Sicilian almond paste, sugar, and colored with natural pigments and shaped by hand. Varieties include tangerines with their leaves, figs, chestnuts, prickly pears and even tiny roast chickens.
The sweets are particularly associated with the All Souls’ Day (I Morti) on 2nd November.
But, you'll find them year-round in many of Sicily’s good pastry shops. They're almost too beautiful to eat, almost.
(V friendly: yes, vegan)
32. Modica chocolate
Coarse, grainy chocolate made without milk or butter, Modica chocolate (cioccolato di Modica) is an acquired taste.
The Spanish learned the technique from the Aztecs and brought it to Sicily during their rule. Be sure to try some for yourself when visiting Modica (see 'top things to do in Ragusa and Modica in 1 day').
(V friendly: yes, vegetarian)
33. The Bronte pistachio
Known as 'green gold’, the Bronte pistachio comes from its namesake village, Bronte, which is located near Mount Etna.
A main ingredient in many Sicilian desserts as well as savory dishes, there’s no mistaking its unique color and texture.
(V friendly: yes, vegetarian)
34. Buccellato Siciliano and buccellati Siciliani
Visit Sicily at Christmastime and you’ll likely come across two other popular desserts: buccellato Siciliano and buccellati Siciliani.
The former is a ring-shaped cake filled with figs and nuts and sometimes decorated with candied fruits. Similarly, buccellati are bite-sized cookies filled with figs, dried fruit and Christmas spices like cinnamon and nutmeg.
(V friendly: yes, vegetarian)
⏩️ Read: Best Sicilian Christmas food
35. Cuccìa Siciliana
Every year on 13 December, Sicilians commemorate the feast of St. Lucy (Festa della Santa Lucia) with a cuccìa Siciliana.
Recipes will vary but a classic cuccìa is boiled wheat cooked with ricotta, chocolate and candied fruits. It’s the perfect dessert to eat on a cool December’s day while also celebrating St. Lucy.
(V friendly: yes, vegetarian)
36. Iris
Iris is a Palermo street food dessert that deserves far more international recognition than it gets.
A soft and slightly sweet brioche ball is filled with fresh ricotta cream and chocolate chips. It’s then either baked (iris al forno) or rolled in breadcrumbs and deep-fried (iris fritta).
The fried version is golden and crisp on the outside, with a warm and creamy filling inside.
Iris was invented in Palermo in 1901 by a pastry chef named Antonino Lo Verso. He named it after the opera Iris by Pietro Mascagni, which was popular at the time.
Today, it’s a staple of Palermo's street food scene and something you'll find in bars and pasticcerie across the city.
Look for a vendor near Ballarò and in the Vucciria area.
(V friendly: yes, vegetarian)
Fun tours to try the best Sicilian food
Want to learn more about the best Sicilian food? Joining a food tour in Italy is a great place to start.
Sicily food tours are a fun way to try new dishes while visiting beautiful places in Sicily. Suitable for all traveler types, it's a delicious and enjoyable way to spend a few hours.
Some foods tours in Sicily that I'd personally join are:
- Palermo street food walking tour at sunset (2.5 hours)
Where to find the best Sicilian food
🍕 Palermo – for the street food in Sicily.
🍝 Catania – for pasta alla Norma and cone-shaped arancini.
🦐 Trapani and Marsala – for busiate alla Trapanese and couscous di pesce.
🍫 Modica – for Modica chocolate.
🌋 Bronte (near Mount Etna) – for the 'green gold' pistachios.
What to drink in Sicily
Though this guide outlines the best Sicilian food, it’s also worth mentioning what to drink in Sicily.
Sicilian wine has risen in popularity in recent years and is consistently gaining new fans around the world.
Nero d'Avola
Nero d'Avola is one of the most famous Sicilian wines.
Named after the town of Avola in south-east Sicily, this is Sicily's most celebrated red grape variety. Full-bodied, with a deep color, the flavors reflect the volcanic soil and intense Sicilian sunshine.
It pairs well with the island's richer pasta dishes, grilled meats and aged cheeses.
Look for bottles from producers in the Noto and Ragusa valleys for the most expressive examples.
Marsala
Marsala is Sicily's most internationally recognized wine. The fortified wine is produced in and around the town of Marsala on the western coast.
English merchant John Woodhouse famously industrialized its production in 1796. He discovered that adding grape spirit to local wine preserved it for long sea voyages.
Today, Marsala ranges from dry (secco) to sweet (dolce) and is classified by ageing: Fine, Superiore, Superiore Riserva and Vergine/Soleras.
Dry Marsala works well as an aperitivo or paired with aged pecorino. Sweet Marsala, on the other hand, is traditionally served with desserts, particularly cassata and cannoli.
Visiting one of the Marsala wine houses, Florio and Pellegrino are the most historic, is worth the detour if you're in western Sicily.
Zibibbo (Passito di Pantelleria)
Passito di Pantelleria is one of Italy's great dessert wines.
It’s produced on the volcanic island of Pantelleria, southwest of Sicily, from the Zibibbo grape (a variety of Muscat).
Order a small glass of Passito di Pantelleria with an almond biscuit or a piece of frutta martorana at the end of a meal.
It's produced in small quantities and exported in limited amounts, so buying a bottle in Sicily is genuinely worthwhile.
Etna wines
The wines of Mount Etna have experienced an international renaissance over the past decade.
Grown on volcanic soils at high altitude, Etna wines, particularly Etna Rosso from the Nerello Mascalese grape are among the most sought-after wines in Italy.
The area around Randazzo and Linguaglossa on Etna's north side produces the most celebrated examples.
If you're visiting the Etna area, consider booking a visit to one of the cantine (wine cellars) on the volcano.
Sicilian beer: Birra Messina
Birra Messina is Sicily's most beloved local beer.
Brewed in Messina since 1923, it’s light, refreshing and the perfect accompaniment to anything eaten outdoors in the heat.
Birra Messina is everywhere: at beach bars, food markets and alongside a plate of pane e panelle at a street food stall. It's not a complex beer, but it's the right beer for Sicily.
Amaro Averna
Averna is perhaps Sicily's best-known digestivo.
It’s a bitter herbal liqueur produced in Caltanissetta since 1868, made from a blend of herbs, roots, citrus rinds and spices. Dark, bittersweet and complex, many Sicilians end their meal with one.
Drink it neat over ice, or with a splash of soda and a slice of orange.
Fresh lemon granita and limoncello
Sicily's lemons are among the most fragrant and intensely flavored in the world.
The island's best granita al limone is made with nothing but lemon juice, water and sugar. It also tastes nothing like lemon-flavored anything you've ever had elsewhere.
Limoncello made from Sicilian lemons is also widely produced and sold. Look for artisan producers rather than supermarket bottles if you're buying one as a souvenir.
Sicilian soft drinks
If you don’t drink alcohol, no problem. Try one of the refreshing Sicilian soft drinks (bibite). Cool, fizzy and delicious, they're the perfect way to keep cool in the Sicilian sunshine.
My personal favorite is spuma, an-orange flavored drink, which I could easily drink everyday. Other flavors include:
- aranciata (orange)
- chinotto (similar taste to coca-cola)
- arancia rosso (red orange)
- gassosa (type of lemonade) and
- limonata (lemonade).
Planning the rest of your Italy trip?
Read my guide to the 17 most common Italy planning mistakes, covering things that first-timers (and repeat visitors) frequently get wrong.
Sicilian food FAQs
Cannoli and arancini are the two Sicilian foods with the greatest international recognition. Among locals, pasta alla Norma is considered the most representative Sicilian dish. Caponata is also widely regarded as the most quintessential expression of Sicilian cooking.
Sicily doesn't have an officially designated national dish. However, pasta alla Norma is commonly cited as the dish that best represents Sicilian cuisine. It originated in Catania and is named after the opera Norma by Catanese composer Vincenzo Bellini.
The traditional Sicilian breakfast is granita con brioche col tuppo. The semi-frozen flavored ice (most commonly almond, coffee or lemon) is served with a Sicilian brioche bun. Other common Sicilian breakfast pastries include cornetti (Italian croissants). In Palermo, iris, a fried or baked brioche ball filled with ricotta and chocolate chips is popular among locals.
No. Sicilian cuisine is not spicy in the way that, say, Calabrian or some southern Italian cooking can be. Chilli (peperoncino) appears in some dishes. The Arab influence that shaped Sicilian cooking historically favored warm spices like saffron and cinnamon rather than chilli heat.
Sicilian cuisine is technically a subset of Italian cuisine. The Arab influence brought ingredients and flavor combinations (saffron, raisins, almonds, couscous etc) rarely found in mainland Italian cooking. Sicily's position at the crossroads of Mediterranean trade routes also brought Greek, Norman, Spanish and North African influences. The result is a cuisine that’s distinctly individual.
Palermo is consistently ranked as one of the world's great street food cities. Unmissable items include: arancini (stuffed fried rice balls), pane e panelle (chickpea fritter sandwiches) and stigghiola (lamb intestines grilled on skewers).
Based on years of eating in Sicily, this is what I'd prioritise on a first visit. Arancini in Catania, granita con brioche for breakfast, caponata, pasta alla Norma and involtini di pesce spada. Try couscous alla Trapanese if you're in western Sicily, and gambero rosso crudo if you're near Mazara del Vallo. For dessert, try a traditional cassata.
Yes! Many of the island's most celebrated dishes are vegetarian. Caponata, pasta alla Norma, melanzane alla parmigiana, busiate al pesto Trapanese, and almost all of the desserts. Vegans will need to ask about cheese in pasta dishes before ordering.
Italian food is the general umbrella term under which falls other categories of Italian cuisine like Sicilian food. Sicilian cooking blends Mediterranean ingredients with other influences like Arab and Spanish.
Dinnertime in Sicily usually starts from 8:30pm onwards. The latest we’ve eaten dinner in Sicily was at 11pm!
What are your thoughts on this list of the best Sicilian food? Are there any dishes that you'd like to try? Let me know in the comments below or send me a DM on Instagram.
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I’ve recommended. Thank you for your support.
*Prices correct at the time of publishing.
Written by Lisa Rivera: Italy traveler and resident for 10+ years. First-hand researched for 2026.
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Great recipes tried all the dishes at home and a few in work went down a treat
Hi Gavin, I'm so happy to read that!
I think the arancini rice balls and the mezzi paccheri alla ghiotta di cernia would be my top two. These all sound wonderful!
They are both good choices!
I'm so looking forward to the food in Sicily. And it sounds like I should schedule a food tour in Catania!
You must! It's a fantastic food destination 😀
i'll be there in 3 weeks time! we are driving all over the island and i cant wait to stuff my face!! 🙂
Enjoy it Joe! Sicilian food culture is insanely delicious, especially in summer!
We just spent a week in Catania and have arrived in Palermo for our second week in Sicily. So far, most of the food I‘ve tried has been incredibly bland. The Pasta alla Norma I had in a good restaurant was lukewarm eggplant (no signs of browning), very plain tomato sauce, spaghetti, and ricotta salata. I had to ask for crushed red pepper and salt to make the dish palatable. The caponatas have been good, and once I got a small portion of delicious eggplant parmigiana on a mixed appetizer tray, but I can prepare far better Itailan food at home than what I‘m getting here. Nowhere have I seen such homey classics as pasta n’casciata or sartu di riso. Most of what I‘ve had in restaurants here has been dull, boring, and unappetizing.
I'm sorry to hear that your experience hasn't been great. From my experience in Sicily, local recommendations really count for a lot, and even then, our palates are all different and what's good for one, is bad for another. As a frequent visitor to Sicily, I'm lucky in that we eat some of these dishes at home, and that for me beats any restaurant 🙂
Being a vegan, I would surely love the try Aracina con funghi and also Arancina con pistachhi. But even the Caponata would be good. And there must be Pasta alla norma in Sicily that is devoid of any meat, would surely try that. That's a great list of foods in Sicily you have talked of here. I was never aware of these.
We're lucky to be there each year, and I always eat well, too well sometimes!
I love trying street food in a new country so I would love to try the Pane e Panelle, it looks delicious! The Arancini also looks divine, I have not been to this part of the world yet and it looks like it is worth it just to try the food!
I feel so lucky to eat so well in Sicily. It's definitely not the destination if you're on a diet! Everything's delicious.
I am hungry after seeing your post with such descriptions and pictures. Each dish looks mouth-watering. I have seen that there are many dishes where they use eggplants. I can't even name one from this list as I would like to sample each one of it. Great knowing about Sicilian food.
They're all delicious! I'm glad you enjoyed reading it 🙂
Totally makes me hungry, Lisa! Now I'm thinking if I've ever had one of them! Tho Caponata
looks like a Filipino dish to me, called pinakbet! Some veggies are on in too, but we eat it with rice, not bread! But sure this does look yummy! I would like a cooking class to learn more about their best cuisines, at the same time, eat some of it. Why not!
A cooking class is a great way to learn the local cuisine! And that veggie dish sounds delicious 😀
Thanks for making me hungry Lisa... Haha, in all seriousness, I LOVE Italian food! I haven't tried Melanzane alla Parmigiana before though - it sounds delicious.
Sorry! Melanzane Parmigiana is one of my favourites, and I always order it when we're back in Sicily 😀
Oh wow, your food photos are making me salivate. We have been talking about a trip to Sicily for ages, now I really want to go. Will save this list so I can take with me and try absolutely everything. Thanks for posting this.
Great! Happy to read Sarah. I hope you get to try everything!
Well first off... I am drooling over every single photo! I think I would like Pasta alla norma the best. I will keep this as a guide for my next trip there so I can taste all the flavors of Sicily
Perfect! You should try everything, it's all good 😀
All these look really delicious. I was fortunate enough to try some of them during my last visit and really loved it. However, I got a lot of great suggestions for my next visit too. Thank you for sharing 🙂
You're welcome! Hope you get to try some more of these on your next trip!
I haven't heard of a few of these dishes. My son's godfather is Sicilian (no joke lol) and he goes very authentic when he cooks.maybe I can bribe him...
That sounds like a plan! All of these are really delicious and very authentic 🙂
I am a food lover and after reading your post and seeing all this delicious food i guess This place is something which i should definitely add it to my list . Thanks a lot for sharing your knowledge
Great to know, thank you!
I've been dying to do a roadtrip around Sicily and I think you've just convinced me!
Wonderful! Happy to know I've convinced you!
Involtini di pesce spada seems like some snacks we have in Brazil. I am craving to try all these foods out. I love Mediterranean food.
I'm glad you do! I'd love to try some Brazilian snacks and see how they compare 🙂
ooooh that looks like some super delicious food. I like to keep it really simple ao often pick pasta dishes when I'm away.
Then you'll love Sicilian food! Pasta is a main staple here 😀
Ahh I should not have read this when I'm hungry! These all sound amazing, especially Caponata. I tried Arancini in Naples and loved that as well. I didn't know it meant little orange - what a cute backstory!
It refers to the orange colour 😀 Caponata is my favourite!
Oh my, all these delicious food is making me so hungry! Lovely writeup, definitely bookmarking this post for my future reference. Would love to try out all the delicious dishes. Arancini are my absolute favourite.
Thank you so much! I should've put a warning on this post lol! Arancini are very delicious 😀
Wow as a foodie, this all looks so delicious! I really love French ratatouille so Caponata sounds perfect for me! Thanks for sharing this awesome list. I'll use it as a guide when I go to Sicily.
Perfect Sarah! I love food there so much that I want to share it with others 🙂
Sooo, I think I just gained about 10 extra pounds after reading your post. Italian food is absolutely my favorite, and I was having some major drool the past ten minutes or so. Havent Involtini di pesce spada and Arancini yet... what's your favorite??
I love the involtini, and the caponata too. It's so simple but amazingly delicious 🙂
Wow, everything looks so tempting and yummy. I have never been to Italy though I tried a couple of dishes in my country, I am sure in Sicily these dishes taste 100% better. I am bookmarking this for my future reference.
I hope you get to visit one day, it's very beautiful here! And yes, everything tastes much better in Sicily.
Falsomagro got me! I am generally not a big fan of Italian food, but Falsomagro is something completely different, would love to try.
You're the first person I know who's not keen on Italian food! But Falsomagro is very good!
Your post is making me so hungry and wanting to travel to Italy!!!
You should visit one day!
All this yummy looking food is making me hungry! I've never had deep-fried coated rice ball and would really love to give that a try. I love rice so I'm sure I would love it!!!
You'll definitely love it then! Arancini is very good, and the fillings are different too 😀
This food looks so delicious. We've been to Italy but have been to Sicily. We had no idea there was Arab influence in the food there. We are working on an Italian theme party, so maybe we will come back here for some recipes.
Yay, I'm happy to read that! An Italian food themed party will go down well!
Thanks for sharing your favorite Sicilian food! OMG now am feeling a huge cravings for these. That involtini di pesce spade looks savory perfectly.
It is!
Arancini are delicious, we have tried them several times. All of these dishes are mouthwatering!
I'm glad you've tried it; it's one of my favourites!
Everything looks so good! Italian food is definitely one of my favorite cuisines. Hopefully I can make it to Sicily one day to try all of this out!
I hope so too! The food here is awesome and so moreish too 😀
I'm a bit of a picky eater, and am usually very reluctant to try new things. I've never tried Sicilian food, but I have found some recipes that I've been wanting to try and a few of the dishes you've listed here are on that food list that I'd like to try, I think you've given me the nudge I need to try this cuisine more often. What is your absolute favorite Sicilian dish, either listed in this post or otherwise?
I'm really happy to read that! Of all the dishes, I love caponata the most. It's so delicious, goes with most things and is light too, bonus!
Oh my gosh, all of this sounds so delicious! The arancini con funghi sounds totally delicious. I love the sound of arancino and although I'm not a vegetarian, I just LOVE mushrooms!
Me too! I really hope you try an authentic one one day in Sicily; it's incredible!
I fell in love with arancini years ago, when I first visited Rome. Then, I tried them in Catania, a couple of years later. And what a difference! I love the gooey centre full of flavours and I wish I could eat them over and over again.
Yay a fellow arancini fan! It's amazing in Catania, and I'm craving one now!
These look fantastic! I'm a follower of the Mediterranean Diet. I've never been to Sicily but the food in Venice is amazing!
I like this type of food so much that I actually created a Kindle cookbook based around it lol...
The food in Venice is great too! And keep up the Med diet, it's a good one to follow 😉
You have listed some best of Italian cuisines from Sicily. Some of them I knew about but few ones are new to me. As I am a vegetarian, I see a lot of options here like Caponata, Pasta al Norma and stuffed rice balls. It is great to see that there is some Arab influence on Sicilian food.
There's plenty of veggie and vegan options in Sicily, and all delicious 🙂
This all looks so good! Just the other day someone asked me where I want to visit next and I said Italy. Hopefully I can convince my husband:)
Wonderful! I hope you both get to go and enjoy the food.
As I am Italian and I know the local food, these are the best you could have chosen. Sicilian food is so genuine and authentic.
Grazie Daniele! I appreciate the feedback from a native 🙂
I should not have read this before dinner. Now I’m starving and really would like some Arancini balls. Maybe I just need to book myself a ticket to Sardinia.
If you can book yourself a ticket to Sicily, it might be better! Though Sardinian food is equally good too 😀
I haven't been to Sicily (yet), and the only dish I've had on here is arancini, though the ones I had were just the mozzarella and ragu sauce kind. I think a pistachio version of arancini would be really good. And I kind of want to look up a recipe for that melanzane alla parmigiana because it sounds delicious and I have a ton of basil in my garden that I got to use up soon. Hopefully I'll get to Sicily to try these dishes soon enough, because I'm sure they taste the best there.
Definitely use the basil from your garden, it'd be such a waste. But you're right, the food always tastes better when in Sicily.
I have had Arancini at least 20 times all over the world. But never in Sicily. But going by your description, my palet tour is still incomplete in this respect!
It really is! You need to try it in Sicily next time 🙂
Mmmmmm you had my mouth watering just reading this! Obviously Sicily is somewhere i need to add to my list!
You must visit, it's a great food culture
Definitely getting hungry after reading this post! All those photos... Jammie! I am a vegetarian, so guess Caponata or Aranchini would be great dishes for me. I love aubergines! Melanzane alla Parmigiana also looks amazing. Did you also try any nice desserts?
Melanzane alla Parmigiana is veggie, just substitute the mozzarella for veggie cheese instead 🙂 I'm probably planning another post just on Sicilian desserts; they're fattening but delicious too!
Ahh when I think of Sicilian food I dream about old grandmothers working on their secret recipes in the kitchen while barking orders ad their kids. Italian food is legendary, and Sicilian food is the best of it all!
I have to agree! It's always such a treat to return 😀
Such interesting dishes, it all looks so delicious and fresh. I'd love to visit Sicily one day..
You must, it's an incredible island to see!
This Melanzane alla Parmigiana looks really delicious. I was able to try one a couple of years ago and really loved it. I had no idea about its name origin. Thank you for sharing about it. It is something that is good to know.
You're welcome. I'm glad you enjoyed it, it's one of my favourites.
I am not by any stretch a foodie but I make an exception for Sicilian food. My family hails from this island and my grandmother and aunts all proudly cook the food. I’ve not had opportunity to visit Sicily but when I do, I know I need to travel hungry!
Definitely visit hungry! It's such a beautiful place, and cuisine too
ahh I wish I didn't read this post before my lunch 🙂 I haven't tried any of the sicilian food yet as I haven't been in Sicily but I cant wait to go there and try everything! The food tour there must be amazing! I think I would gain 10 kg after one week 🙂 And Ive heard how beautiful this place is so I cant wait to visit even more! Great post !
Thank you! I always put on weight after visiting, but every calorie is worth it!
Wow what a great post about a cuisine I adore. I had travelled to Italy quite extensively and live the country food and culture but never to Sicily and would love to visit soon. Such a choice of places to try amazing food. My favourite dish would be pasta corn le sarde without a doubt simple yet classy. Great post as always.
Thank you so much! It's a beautiful island, with such an amazing cuisine. Pasta con le sarde is superb.
I am not a big fan of eggplant but I love to try out pasta's at various places, this looks delicious!
Great, thanks for commenting!
I have been all over Italy, but I haven't made it to Sicily yet.
These all look so incredible. Thanks for giving me a reason to eat my way through the country again 🙂
You're welcome! You must visit, it's such an awesome place.
Mediterranean +arabic = awesomeness is what I van imagine. I loved all the dishes ans also liked your detailed description of each one of them. If I get to try just one thing it would be involintini bcoz i love fish
Thank you. Involtini di pesce spada is pretty delicious!
You had my attention with the word food in the title! I’ve never been to Sicily but I just tried Arancini a few months ago. I love that you included street food - they show so much about a culture. Pane e panelle sounds fab and good tip for those avoiding gluten (one of my sons!).
Perfect! Street food is so good here, but not the healthiest!
I'm drooling here. I'd like to pluck each one off the computer screen and have a taste. Time to go to Sicily and sample all of this deliciousness. When's the best time of the year to go to Sicily?
I like visiting in May, June, September or October. It's not too hot or overrun with tourists.
I have been to Italy but never to Sicily. This all looks delicious!
You need to visit Sicily, the food and landscape is amazing!