10 best Sicilian food

Last updated on November 13th, 2024.

It’s not easy writing a post about the best Sicilian food.

Sicily dishes are some of the best in Italy, and there’s plenty to try when traveling in Sicily. Sicilian cuisine is packed with Mediterranean flavors, a pinch of Arab influence and plenty of love.

The food in Sicily is one that sits high up the Italian food hierarchy. And if you’re looking for traditional Sicilian dishes, you’ve come to the right place.

As a part-time local, I want to take you on a culinary tour of the most traditional Sicilian food. I’ll be covering what to eat in Sicily, typical Sicilian dishes and will be sprinkling a few classic Sicilian recipes.

A food lovers’ guide when planning a trip to Italy make a note of these Sicily dishes when visiting the island.

The Sicilian food culture

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.

Food from Sicily, and Sicilian cooking, is taken very seriously, and it’s something that Sicilians do extremely well.

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 around the Aeolian Islands and you’ll get more robust Mediterranean flavors.

How to say ‘let’s eat’ in Sicilian

A popular Sicilian phrase that you’ll often hear in Sicily is manciamu. It means ‘let’s eat’ in Sicilian and is a phrase that’s music to my ears and to my growling stomach.

Eating Sicilian at home

We regularly eat many typical Sicilian dishes at our primary home in Vicenza in northern Italy. Traditional Sicilian food like caponata and melanzane alla parmigiana are easy to make at home 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.

If your palate is ready, let me introduce you to 10 of the best Sicilian dishes.

Best Sicilian food to try in Sicily

Caponata 

Caponata is one of the most classic Sicilian dishes.

The sweet and sour (agrodolce) vegetable dish, consisting of ingredients like eggplant, tomatoes and olives, is one of the best Sicilian food in Sicily.

Unfortunately, finding a good caponata (in a restaurant) is something that isn’t easy to find in Sicily. I’ve yet to taste one that’s as good as we eat at home. It’s a topic I cover in more detail in my best Sicily travel tips.

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.

Learn more about the best Sicilian food

A great way to learn about the best Sicilian food is to join a food tour in Sicily.

This food and wine walking tour in Taormina pairs traditional Sicilian foods with the best wine options. Taught by a professional Sicilian chef, it’s your chance to learn, and then devour, all the dishes you’ve made.

Caponata recipe

If you’d like to try making your own caponata at home, this is an easy Sicilian recipe to follow.

Ingredients:

• 1 large eggplant, diced
• 2 stalks celery, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1/4 cup red wine vinegar
• 2 tbsp sugar
• 1/4 cup capers
• 1/4 cup green olives, chopped
• 1/4 cup pine nuts, toasted (optional)
• 3 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, chopped

How to make one of the best Sicilian food, caponata

1. Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook for 5 minutes, stirring occasionally until it begins to soften.
2. Add the celery, onion and garlic to the skillet and cook for another 5 minutes, stirring occasionally until the vegetables are tender.
3. Add the diced tomatoes, red wine vinegar, sugar, capers and olives to the skillet. Season with salt and pepper to taste.
4. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20-30 minutes, stirring occasionally until the flavors have melded together and the vegetables are tender.
5. Remove the caponata from the heat and stir in the toasted pine nuts (optional) and chopped fresh basil.
6. Let the caponata cool to room temperature before transfering it to a serving dish.
7. Serve the caponata as a side dish or as an appetizer with crusty bread.

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. You can usually find them in a rosticceria — places that serve Sicilian street snacks — but not every place is good.

One of our favorite places in Catania, Café E’toile, served up some of the best arancini. Unfortunately, the cafe closed permanently in 2021.

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.

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.

Involtini di pesce spada 

The thought alone of Involtini di 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, and they make this particular version with swordfish (pesce spada). The other version is made with veal (involtini di carne), which for me tops the list for Sicilian meat dishes.

Pieces of swordfish are coated in a mixture of breadcrumbs, capers and then baked. Ingredients can also vary according to the recipe.

I’ve also tried involtini di pesce spada with pine nuts, and another with tomato sauce. You can’t find it everywhere, but when done well, I guarantee that you’ll be coming back for seconds.

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.

Melanzane alla parmigiana recipe

Try out this classic Sicilian recipe for melanzane alla parmigiana in the comfort of your own home.

Ingredients:

• 2 large eggplants
• Salt
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (28oz) crushed tomatoes
• 1/2 cup fresh basil, chopped
• 1/2 tsp dried oregano
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh basil leaves

Instructions for making melanzane alla parmigiana

1. Preheat the oven to 375°F (190°C). Slice the eggplants into 1/4-inch thick rounds and sprinkle them with salt. Let them sit for about 30 minutes to remove excess moisture.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent.
3. Add the crushed tomatoes, basil and oregano to the skillet. Season with salt and pepper to taste. Simmer for 20-25 minutes, stirring occasionally.
4. Rinse the eggplant slices and pat them dry with a paper towel. Brush each slice lightly with olive oil and grill or broil until lightly browned on each side.
5. In a 9×13-inch baking dish, spread a layer of tomato sauce on the bottom. Arrange a layer of grilled eggplant slices on top of the sauce, overlapping them slightly.
6. Sprinkle a layer of Parmesan cheese over the eggplant slices, followed by a layer of mozzarella. Repeat with the remaining ingredients until all the eggplant, tomato sauce, and cheese have been used.
7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is golden brown and bubbling.
8. Let the melanzane alla parmigiana cool for 5 to 10 minutes before slicing and serving. Garnish with fresh basil leaves.

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.

Pasta alla norma recipe

An authentic Sicilian food that’s tasty and flavorsome, try out this simple recipe for pasta alla norma.

Ingredients:

• 1 pound rigatoni pasta
• 2 large eggplants, diced
• Salt
• 1/4 cup olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup fresh basil, chopped
• 1/2 tsp dried oregano
• 1/2 cup grated ricotta salata (or Parmesan cheese if you don’t have any)

Instructions on how to make pasta alla norma

1. Preheat the oven to 400°F (200°C). Spread the diced eggplants on a baking sheet and sprinkle them with salt. Let them sit for about 30 minutes to remove excess moisture.
2. Rinse the eggplant with cold water and pat them dry with a paper towel. Toss them with 2 tablespoons of olive oil and spread them out on the baking sheet. Roast in the oven for 25-30 minutes, until golden brown and tender.
3. Meanwhile, cook the rigatoni pasta according to the package directions until al dente.
4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent.
5. Add the crushed tomatoes, basil and oregano to the skillet. Season with salt and pepper to taste. Simmer for 20-25 minutes, stirring occasionally.
6. Add the roasted eggplant to the tomato sauce and stir to combine.
7. Drain the cooked pasta and add it to the skillet with the tomato and eggplant sauce. Toss to coat the pasta evenly.
8. Serve the pasta alla norma hot, sprinkled with grated ricotta salata or Parmesan cheese.

Pane e Panelle 

Street food is king in Palermo.

Pane e panelle is a classic example of a popular Sicilian street food, which features on a typical Sicilian menu.

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.

Variety is life

Some versions of pane e panelle also come with crocche, which are potato croquettes. The color may be beige, but the taste is anything but bland.

The dish is good for vegetarians and for anyone who’s gluten intolerant — if you forget the bread roll.

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.

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.

Pane Cunzatu/o

Like sarde alla beccafico, this popular bread-based Sicilian snack also has roots from humble beginnings.

Pane cunzatu/o is one of Sicily’s most famous foods. It was once known as the ‘bread of misery’ as it was only the rich that could afford to flavor their bread.

A large loaf of bread is cut in half, with the base layer seasoned with olive oil, salt, pepper and oregano. A generous serving of 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 ready once the ingredients have melted together.

Despite its modest history, pane cunzatu/o makes one of the tastiest Sicilian snacks.

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.

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.

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.

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Welcome to my site. I'm Lisa, an Italy-based travel and lifestyle blogger behind Following the Rivera. Find out more about me and my story.