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All the different cultures that met in Sicily over the centuries have given life to a great gastronomic variety, that you absolutely must try if you are on holiday in this wonderful region. 

Here you will find some of the most typical dishes not to be missed and the cities where you can taste them during your food and wine holiday in Sicily or your weekend that we recommend you spend while staying in one of our Agriturismo with swimming pool, B&B, Holiday Homes, Villas and typical structures .

What to eat in Sicily

As for local specialties, Palermo is a must for street food. Among the open markets of Ballarò and Vuccirìa , you can taste u pani ca 'meusa , a sandwich filled with spleen and other entrails of boiled veal , bread and panelle , a sesame sandwich filled with chickpea flour pancakes and sfincione , a type of local pizza with tomato sauce, onion, anchovies, oregano and caciocavallo pieces.

Trapani is famous for the pesto alla trapanese , a particular pesto prepared with basil, almonds and tomato and for the cous cous , a typical dish of Sicilian cuisine inherited from the Arabs, prepared with boiled semolina and seasoned with a local fish broth. Do not miss the Cous Cous Fest in San Vito lo Capo . In the Trapani kitchen there are also many red tuna dishes. The nearby island of Favignana is in fact known for its tuna and a very popular product is the bottarga , obtained from the eggs of tuna and used as a condiment for spaghetti.

Agrigento deserves a visit not only for the Valley of the Temples, but also for the macco with beans , a cream of dried vegetables to which beets and olive oil are added, for the cavatelli all'agrigentina with aubergines and ricotta salata and other two first courses: pasta with artichokes and pasta with broad beans and ricotta . All dishes of a poor peasant cuisine made with few ingredients, but very nutritious.

In the Ragusa area, baked goods dominate. To taste the cuddura , a sweet or savory donut bread and the scaccia , a multi-layered focaccia filled with ricotta, sausage, tomato, onion and aubergine.

The province of Syracuse is famous for the production of the most famous Sicilian products: the Pachino tomato , the lemon of Syracuse , the red orange of Sicily , the almond of Avola with which the famous almond paste is made. Also famous pasta alla Norma , made with tomato sauce, basil, ricotta salata and aubergines and the caponata , prepared with aubergines and other vegetables, cooked throughout the island in many variations.

In Catania, as well as throughout the island, we eat the arancini that here have a conical shape, instead of spherical and are prepared with various condiments: in addition to those classic with meat sauce and with mozzarella and ham, there are those to the norm with the aubergines and those with the pistachio of Bronte.

Desserts and Sicilian wines

The sweet tooth can not skip Modica , where for centuries a chocolate has been produced with a unique flavor and consistency made with a mixture of cocoa and sugar and Erice to taste mustazzoli .
In Bronte the famous pistachio is grown with a unique flavor thanks to the proximity of Etna and the fact that it is not harvested every year, leaving the time to the earth to recover all its properties. This fruit is used for the preparation of ice cream, biscuits, creams and chocolate. While the area of Messina is the best where to taste the famous Sicilian granita with the brioscia .

In addition to food, Sicily also offers excellent doc wines : among the reds the Nero d'Avola , among the whites the Grecanico and then the excellent sweet liqueur wines, Zibibbo, Marsala and Passito di Pantelleria , to combine with cannoli and cassate.

Look on our website the Agriturismo with restaurant and with typical products where to spend your food and wine holiday in Sicily!