The Best Sicilian Foods

Arancine (also called Arancini in some parts of the island, like in Catania) are one of the culinary icons of Sicily that are loved and well-known all over the world. These fried rice balls or cones have an ancient history and a tradition that sees them as protagonists in many festive occasions.

Arancine (whose name comes from the word "orange," recalling their shape and colour once fried) are made with rice – usually risotto rice like Arborio or Carnaroli – seasoned with saffron (which gives them their yellow colour) and filled by hand. The traditional filling is made with meat sauce, peas, and caciocavallo or mozzarella cheese, but there are numerous variations depending on the place and cook’s imagination: ham and mozzarella, spinach and cheese, mushrooms, just as a start. After being filled, arancini are closed and shaped into a ball or cone, dipped in beaten egg, and then breaded. Finally, they are fried in hot oil until golden and crispy.

They are a typical dish found practically everywhere in Sicily and are often consumed as a mid-morning snack or starter. However, due to their substantial nature, they can also be a quick lunch.

Sfincione (whose name comes from "sfincia," which means sponge in Sicilian dialect) is another gem of Palermo's gastronomy. It reflects the simplicity and richness of typical Sicilian flavours. At first glance, it may resemble a pizza, but both in preparation and in flavours, sfincione has unique characteristics.

The base of sfincione is a dough made of water, flour, yeast, and a bit of lard. The dough is left to rise until it achieves a soft and spongy consistency. The distinguishing feature of sfincione lies in its topping: a sauce made of stewed red onions, tomatoes, unsalted anchovies, oregano, and a generous sprinkling of caciocavallo, a typical Sicilian cheese. Everything is baked until the dough becomes golden and crispy on the bottom, while remaining soft in the centre. Olive oil and breadcrumbs are sprinkled on the top before baking, giving this dish an even more authentic flavour and a slightly crispy texture.

Where to eat it? Virtually everywhere! Sfincione is one of the most authentic expressions of Palermo's popular cuisine that encapsulates the genuine and traditional flavours of the island.

Stigghiola are another cornerstone of traditional Palermo Street Food.

Stigghiola come from the gastronomic tradition of Palermo, and have long been considered a dish of the poor, as they use the less prized parts of the animal.

Stigghiola are made of lamb intestines, cleaned and washed carefully, which are then wrapped around bunches of parsley and spring onion. They are then skewered and grilled. As it cooks, stigghiola are often seasoned with salt and sometimes a bit of lemon. The grilling process gives the stigghiola a crispy and slightly smoky texture, while the inside remains tender and tasty, with the aroma of parsley or onion completing the whole experience.

Despite being a dish made of offal, its taste is delicate and not too strong, making it suitable even for those trying this specialty for the first time.

Caponata is one of Sicily's most famous recipes. Despite its humble origins, it represents the sophistication of Sicilian cuisine, characterised by a unique balance of sweet and savoury flavours.

The heart of caponata is aubergine. This vegetable is diced and fried until soft and golden. The fried aubergine is then sautéed with tomatoes, onions, celery, green olives, capers. What really sets caponata apart is its sweet and sour sauce: a combination of vinegar and sugar (or sometimes honey) added at the end of cooking. This sauce gives the dish its characteristic contrasting flavour, with sweet notes balancing the saltiness of olives and capers.

There are many variations of caponata in Sicily, depending on local traditions and influences. Some versions include peppers, others pine nuts and raisins, while others even have chocolate added or, in the seafood version, tuna or swordfish.

Caponata is often served cold or at room temperature, making it perfect for hot Sicilian summer days. It can be enjoyed as a starter, side dish, or even as a main course.

Parmigiana di Melanzane is a well-known dish in Sicilian culinary tradition, a true icon that mixes intense flavours, history, and passion in the kitchen. Made of succulent layers of aubergine, tomato sauce, mozzarella, and grated cheese, this dish encapsulates the warm and welcoming soul of the island.

Aubergines are sliced, salted, and then left to rest to remove any bitterness and excess water. They are then fried until they are crispy on the outside but still tender inside. 

After this, the layering begins: a base of tomato sauce, followed by fried aubergine slices, slices of mozzarella or caciocavallo, fresh basil leaves, more tomato sauce, and a generous sprinkling of grated cheese, usually Parmesan or pecorino. This process is repeated until the baking dish is full, and then the entire dish is baked until the surface becomes golden and crispy.

From the first bite, parmigiana di melanzane offers an extraordinary harmony of flavours and textures. The sweetness of the aubergine complements the richness of the tomato sauce, the melting flavour of mozzarella, and the savoury notes of grated cheese. The result is a comforting dish that immediately evokes the atmosphere of Sicilian festive tables.

Parmigiana di melanzane is perfect as a main course, but it can also be used as a starter or second course. In Sicily, it is often prepared on special occasions or holidays, or anytime when family gathers.

Pasta alla Norma is one of the stars in Sicilian culinary tradition, and is particularly famous in the city of Catania. This moreish pasta dish perfectly blends Mediterranean flavours. 

The heart of this dish is aubergines. They are sliced or diced and then fried in olive oil until golden. Once fried, the aubergine is set aside, and a simple tomato sauce is prepared, flavoured with garlic and basil. The pasta is cooked al dente and then dressed with the sauce, and then the fried aubergine and a generous handful of grated ricotta salata – a typical Sicilian cheese with a bold, salty flavour – are added.

The combination of the sweetness of the aubergine with the tomato sauce and the savoury ricotta salata creates an unforgettable balance of flavours.

Pasta con le Sarde is one of the most iconic and distinctive dishes of Sicilian cuisine – a perfect union of sea and land. Created in Palermo, this delicacy has retained its authenticity and timeless charm throughout the centuries. 

The true star of this dish is the sardine, a small, flavourful fish abundant in Sicilian waters. To this, wild fennel is added, with its distinctive anise-like aroma. Wild fennel grows spontaneously in Sicily between February and April. These two main ingredients are combined with a sauce made from onions, anchovies, raisins, pine nuts, saffron, and sometimes black pepper or chili. The pasta used is usually spaghetti or linguine, but in some variations, you can find the more typical "bucatini corti."

What makes Pasta con le Sarde an unforgettable dish is the surprising balance: the bold flavour of the sardines contrasts with the sweetness of the raisins and the crunchiness of the pine nuts, whilst wild fennel adds freshness and depth to the dish.

Sicilian baked pasta is more than just a dish; it is a culinary celebration, a festival of flavours, colours, and tastes. It’s a journey through the history and traditions of a unique land.

Considered one of the quintessential Sunday and holiday dishes, it is a triumph of Sicilian gastronomic heritage, with recipes passed down from generation to generation.

Sicilian baked pasta stands out for its richness and complexity. The pasta, usually maccheroni or rigatoni, but in Palermo anelletti, is first boiled and then combined with a rich meat sauce (often a mix of pork and beef), enriched with peas, fried aubergine, and, in some versions, hard-boiled eggs. An unmistakable and essential ingredient is provola – a typical Sicilian cheese – which adds a wonderful creaminess. Another element that elevates the dish is the presence of small meatballs scattered among the layers of pasta.

The ingredients should be layered in a baking dish, alternating pasta with sauce, cheese, and meatballs. The entire dish is then covered with a generous sprinkling of grated pecorino before being baked until the surface becomes golden and bubbling.

Sicilian baked pasta is an ode to tradition. It’s a dish that encapsulates the warm and welcoming soul of Sicily: rich, varied, surprising, and, above all, delicious.

Swordfish rolls are one of the most appreciated delicacies in Sicilian cuisine. This dish embodies the traditions of an island surrounded by the crystal-clear waters of the Mediterranean.

The preparation of swordfish rolls begins with thin slices of fish, cut crosswise. These slices are then filled with a mixture of breadcrumbs, pine nuts, raisins, parsley, garlic, pepper, and a pinch of salt. Once rolled up and secured with a toothpick, the slices are briefly seared in a pan with olive oil until they become golden. Some variations include the addition of fresh tomatoes and capers, contributing an extra touch of freshness to the dish.

The aromatic, crunchy filling goes perfectly with the swordfish. The sweetness of the raisins and the crunchiness of the pine nuts harmoniously combine with the delicious fish, creating a truly unique balance of tastes.

Swordfish rolls are often prepared on special occasions and during holidays, and they have become one of the undisputed protagonists of Sicilian tables.

Sicilian fish soup shows the deep connection between Sicily and its sea. This recipe, like delicate ink on canvas, paints the picture of an island where culinary tradition meets the generosity of the Mediterranean.

Sicilian fish soup is a symphony of flavours. The base of the soup is made by sautéed garlic, onion, fresh tomatoes, and a generous splash of white wine. To this aromatic mix, various types of fish are added, often depending on availability and the season. Scorpionfish, mullet, squid, shrimp, mussels, and clams are just some of the protagonists that can be part of this delicious soup. 

What makes Sicilian fish soup so special is its authenticity. Each ingredient maintains its distinctive flavour, but when combined, they create a symphony of tastes. Often, this soup is served with toasted slices of homemade bread or poured over pasta like spaghetti or linguine, turning the dish into a substantial first course.

Eating Sicilian fish soup is an experience that goes beyond food; it is a warm embrace from the island and its invaluable culinary heritage.

The word "cannolo", in Sicilian "cannolu", literally means "small tube." This sweet treat is undoubtedly one of the most recognisable and beloved symbols of Sicilian pastry.

The cannoli are made of two main elements:

The shell - a thin dough made of flour, wine, sugar, and cocoa, wrapped around a metal tube ("canna") and fried until it becomes crispy and golden. Once cooled, the shell maintains its typical tubular shape.

The filling - a rich and delicious cream made from sheep's milk ricotta, sweetened and flavoured with vanilla or orange zest, often with dark chocolate chips or candied fruit.

While the traditional recipe is sacred to many Sicilians, variations do exist. Some add candied fruit or orange zest to the filling, while others decorate the ends with chopped pistachios. In some versions, a dusting of bitter cocoa or powdered sugar can also be found.

One thing is certain in any case: cannoli, with their perfect balance between outer crispiness and inner creaminess, are the very essence of Sicilian pastry tradition.

In a land where the sun shines intensely for much of the year, and flavours are intense and generous, brioche with gelato is one of the most loved breakfasts and snacks, not only by Sicilians but also by anyone visiting this enchanting island.

Different from the classic French brioche, the Sicilian one has a particular shape, often called "tuppo" because it resembles a small chignon. Soft, slightly sweet, and with a tender heart, it is the perfect surrounding for a scoop of gelato.

Creamy, rich, and often prepared with fresh and local ingredients such as Bronte pistachios, almonds, Sicilian citrus, or Modica chocolate, gelato is the perfect ingredient to accompany the brioche.

Although it may seem like a heavy dessert, brioche with gelato is traditionally consumed for breakfast, especially during hot summer mornings. However, it is also a popular choice for an afternoon snack. Along the streets of Sicily, especially in ice cream shops and bars, it is not uncommon to see both locals and tourists enjoying this speciality, perhaps strolling or sitting in a square, making the most of the slow and indulgent rhythm of the island.