Culinary highlights

No matter which direction you go: you will always come across new flavors. Sicilian cuisine is characterized by the diversity of the peoples that have inhabited the island over the centuries: Greeks, Arabs, Spaniards, Staufer. They all left ingredients for the excellent meals you'll find in Sicily these days. There are different specialties depending on the region. Fishermen, farmers, shepherds, but also the rich barons contributed to the uniqueness of Sicilian cuisine. You will find daring combinations and even the simple kitchen will overwhelm you.

The staple food is fresh white bread, pane casereccio - the homemade bread, which is the favorite of the Sicilians. Often there is no oriental variation sprinkled with sesame seeds. With more than 100 kilos of pasta per capita per year, Sicilians eat more pasta than any other region.

If you want to be inspired, just stroll through one of the colorful markets. Here you will find everything from freshly caught sea animals, vegetables, spices such as oregano, wild fennel, fresh mint or basil to sacks with nuts and pistachios.

You will notice that food is essential for the Sicilian. He prefers to socialize. But you can also discover “street food”: Arancini or arancine are baked rice balls filled with minced meat, cheese and peas. Absolutely typical of the island.

When you eat in the restaurant, you will taste how fresh the ingredients are: the antipasti consist of mushrooms, olives, marinated vegetables, innumerable types of ham and salami (often with fennel), honeydew melons and figs. Freshly caught, grilled fish such as the famous swordfish from the Strait of Messina (here is the summer area), chicken in hot sauces, lamb or the coarse Sicilian sausage salsiccia will lead to a taste explosion. Enjoy a Nero D´Avola, a red wine that has gained a lot of attention in recent years. And for dessert, a heavy Marsala dessert wine.