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Sicilian cuisine is the style of cooking on the island of . It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Sicilian food history umass.edu Although its cuisine has much in common with , Sicilian food also has , , , , and influences.

The Sicilian cook , born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to :Dalby (2003), p. 220; Hill and Wilkins (1996), pp. 144-148. his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known.


Overview
Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly has a predominantly Italian base, Sicilian food also has Spanish, Greek, and Arab influences.

The ancient Romans introduced lavish dishes based on goose. The favoured sweet and sour flavours and the Arabs brought sugar, citrus, rice, spinach, and saffron. The and had a fondness for meat dishes. The Spanish introduced items from the including chocolate, maize, turkey, and tomatoes. Sicilian cuisine not only reflects a mix of historical influences, but also embodies traditions that have been preserved through the use of local ingredients and age-old techniques, particularly in dishes such as and , which showcase the island's unique culinary heritage.

Much of the island's cuisine encourages the use of fresh vegetables such as aubergine, peppers, and tomatoes, as well as fish such as tuna, , , , and . In , in the extreme western corner of the island, North African influences are clear in the use of various based dishes, usually combined with fish. Mint is used extensively in cooking unlike the rest of Italy.

Traditional specialties from Sicily include arancini (a form of deep-fried rice ), pasta alla Norma, , pani câ meusa, and a host of desserts and sweets such as , , and cassata.

Typical of Sicily is , a red, similar to and largely exported.


History
Much of the island was initially , who left a preference for fish, , , , , , , , , and fresh vegetables. influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries, and include the use of , , , , and spices such as , , and . influences are also found, such as in the fondness for dishes. The community, who lived in the island, also left their mark on the Sicilian cuisine, they were responsible for introducing garlic fried in olive oil into the sauce. Later, the introduced numerous items from the New World, including , , , , , and , along with other . Much of the island's cuisine encourages the use of fresh vegetables such as , , and tomatoes, and fish such as tuna, , , , and . In in the extreme western corner of the island, influences are clear in the use of .


Dishes

Starters
The starters (called ) are an important aspect of Sicilian cuisine. Common Sicilian starters include and gatò di patate (a kind of potato and cheese pie).


Soups
is a Sicilian and foodstuff prepared with as a primary ingredient.
(2025). 9780313346262, Greenwood Publishing Group. .
It is a
(2025). 9780198606178, Oxford University Press. .
and that dates back to . Maccu di San Giuseppe () is a traditional Sicilian dish that consists of various ingredients and maccu.
(2025). 144222715X, Rowman & Littlefield. . 144222715X
The dish may be prepared on Saint Joseph's Day in Sicily, to clear out pantries and allow room for the spring's new crops of vegetables.


Pasta
Sicily is the oldest Italian and Western location on record where worked into long and thin form was part of the local cuisine. This dates back to around the 12th century, as attested by the of Muhammad al-Idrisi, reporting some traditions about the Kingdom of Sicily.Spaghetti#cite note-2

Spaghetti ai ricci di mare ( prepared with sea urchin), pasta con le sarde (with sardines) and pasta alla Norma (with eggplant and a specialty that originated in ) are the most popular pasta dishes that are typically Sicilian. is another common dish. Another popular dish in eastern Sicily is pasta with .


Main dish
After the pasta, the typical Sicilian menu includes a second or main dish ( secondi) based on meat or fish. Main dishes based on seafood are and pesce spada alla ghiotta ().


Desserts and sweets
Traditional sugar statues, called pupa di cena, are still made, although now featuring modern celebrities or culture figures.

Sweets are another specialty. Examples include: , , , , , and the crocetta di Caltanissetta, a sweet that disappeared and was rediscovered in 2014.

Candy in Sicily was heavily influenced by the Arab candymakers in the 9th century, and Sicilian candy has preserved more of that influence than almost any other place in Europe.

(2025). 9781582342290, Bloomsbury USA. .
fruits may have been invented at the Convent of Eloise at Martorana in the 14th century. In the 17th and 18th centuries, many Sicilian monasteries produced candies and pastries, some with fertility themes. The only surviving convent to follow this tradition is the Monastery of the Virgins of Palermo, which makes breast-shaped cakes in honor of Saint Agatha of Sicily.

Granita is particularly famous and well known. It is a semi-frozen dessert of sugar, water, and flavourings originally from the island, and is commonly associated with or , even though there is no evident proof that it hails from any particular Sicilian city. Related to and , in most of Sicily it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in , it is at its chunkiest, and in the east it is nearly as smooth as .

(1997). 9780375702020, Vintage Books.
The chapter is an essay first published in June 1996.
This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals.


Fruits
are a popular ingredient in Sicilian cuisine. Many were first introduced by the from the 9th to 11th centuries, but some, such as the Washington navel from , have been brought to the island more recently. Examples of citrus fruits found in Sicily are:
  • Biondo comune – the "common blonde" orange
  • Ovale – ripens between April and May, with a compact flesh
  • Sanguigno comune – common blood orange harvested between January and April
  • Washington navel – introduced from during the 1940s–1950s, grown chiefly near Ribera and and harvested from November to January
  • Sanguinella – bitter orange of the variety, found in Paternò Santa Maria di Licodia, , and during January until April
  • Tarocco – high quality blood orange found in , Siracusa and Francofonte from November to January
  • Tarocco dal muso - bell shaped orange found in Francofonte
  • – similar to the Ovale and used often in items
  • Moro – crimson colored flesh found in , Scordia, and Francofonte from mid-January until the end of April
  • Comune – common variety of the
  • – a second variety of the mandarin orange found in Sicily
  • Femminello, – the lemon that makes up 80% of Sicily's lemon crop, found in Catania, Syracuse, and Palermo
  • Monachello – "little monk" lemon harvested from October to March and able to withstand drought better that the Femminello
  • Verdello – a lime that grows particularly well and is harvested from May to September


Wines and drinks
The drink most often served with the main meal in Sicily is . The soil and climate in Sicily are ideal for , mainly due to , and a wine-making tradition on the island has existed since at least 4000 BC. Today, all Sicilian provinces produce wine and Sicilian wine produced by modern methods has established itself on the European wine market.

Sicilian have an alcoholic content of 12.5 to 13.5% and are usually drunk in the evening with roast or grilled meat. Well-known red wines include the Cerasuolo di Vittoria and the Nero d'Avola, mainly those produced around (Siracusa). The dry and and rosés usually have an alcoholic content from 11.5 to 12.5% and are mainly consumed with fish, poultry and pasta dishes. Sicily is also known for producing , such as and the Malvasia delle Lipari.

Other common Sicilian alcoholic drinks include , a lemon liqueur, and , a herbal drink, which is often consumed after meals as a digestive.


Street food
Sicilians eat large quantities of street food, including the renowned (a form of rice ). Popular street foods include, pani câ meusa and pane e in the region, and cipolline in the region, and and messinese (or pitone or pidune Https://www.mangiabedda.com/pitoni-messinesi-sicilian-fried-calzone/< /ref> in the area.

Arancini, also known as arancine, are that are stuffed, coated with and . They are a staple of Sicilian cuisine. The most common arancini fillings are al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), or cheese, and often , and al burro or ô burru, filled with and mozzarella or béchamel sauce. A number of regional variants exist which differ in their fillings and shape. Arancini al ragù produced in eastern Sicily, particularly in cities such as and , have a inspired by the volcano .

(2025). 9788820090432, Sperling & Kupfer. .


See also


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