Sicily is one of the most popular destinations for culinary experiences. Food is a very important aspect of Sicilian life as there is an incredibly large variety of locally produced fruits with some not being very common in other regions.
From Cannoli to Arancini, Sicilian food is world-famous. However, thanks to its diverse history (everyone from Arabs to Normans governed the island), Sicily’s cuisine represents a complex layer of cultures. The island is incredibly fertile and produce grown here includes olives, oranges, lemons, eggplants/aubergines, tomatoes, pistachios, almonds and of course grapes
Prickly pears are a typical Sicilian product. The plant was first introduced in the region after the discovery of America and it was named “fico d’India” (Indian fig) because when Christopher Columbus arrived in the new continent and saw prickly pears he thought he was in India.
During the summer, if you find yourself cooking in your villa, you will find fruit everywhere, including in the villa’s own garden. In Sicilian cookery prickly pears are also used to make liquors and typical Sicilian cakes, such as Buccellato, which is very common at Christmas time.
A traditional sweet from the areas of Palermo and Messina. It consists of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel and a chocolate or vanilla filling similar to cannoli cream.
A Sicilian sweet dish made from crushed ice and sugar mixed with fruit, coffee, chocolate or nuts. Normally goes along with whipped cream and Brioche
Pitoni Messinesi or Sicilian Fried Calzone are a typical street food of Messina, Sicily. A pizza-like dough is filled with escarole, tomatoes, cheese and anchovies to create a tasty treat enjoyed as a snack or quick lunch.
This variety of Italian focaccia originates from Messina. It is topped with anchovies, tuma cheese, curly endive, and tomatoes.
Caponata is a sort of ratatouille made with zucchini/courgettes, eggplants/aubergines, onions, peppers, tomatoes, capers and olives giving a sweet and sour taste.
Mamertino D.O.C of Milazzo remains a traditional, very ‘Sicilian’ wine, being made from four of the island’s most idiosyncratic varieties: Nero d’Avola for the reds, and Catarratto, Grillo and Inzolia. The small winery stands a short distance from the sea and surrounded by the spectacular vines planted at Capo Milazzo. Perfect with traditional dishes and local starters.
Macaroni with fresh tomatoes, fried eggplants, basil and ricotta salata(solid, salty version on Ricotta cheese.) Pictured bottom left.
Veal rolls filled with a stuffing made of breadcrumbs, pecorino cheese and ham.
Delicious Sicilian dessert. A crispy biscuit shell filled with ricotta and chocolate chips and topped with candied fruit.
Rice balls (basically risotto shaped into a ball and deep-fried). They are traditionally filled with ragù or ham and cheese.
There are two versions of these biscuits: the soft one, taken out of the oven after the first cooking, ideal stuffed with jam or Nutella, and the hard one, baked for the second time, excellent to be dipped in latte or to be enjoyed with lemon granita. The typical product of Castroreale.
