A FOOD TRADITION
Sicilian Cuisine
Sicilian cooking combines Mediterranean produce, seafood, wheat, citrus, sweets, and influences from the island's many historical cultures.
Dishes linked to this cuisine
13–24 of 47
Cassatelle di Agira
A Sicilian fried pastry filled with a sweet mixture traditionally based on chickpeas, almonds, cocoa, sugar, cinnamon, and citrus zest.
Ciaurrina
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Coniglio alla Stimpirata
A Sicilian sweet-and-sour rabbit dish braised with onion, celery, olives, capers, vinegar, and sugar.
Couscous alla Trapanese
A Sicilian seafood couscous in which steamed wheat couscous is served with a richly seasoned tomato-based fish and seafood broth.
Crocchè
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Crocchè Palermitane
Palermitan potato croquettes are seasoned with herbs and pepper, shaped, and fried until crisp.
Cuccìa
Cuccìa is a traditional Sicilian preparation of boiled wheat berries, commonly made sweet with ricotta, sugar, candied fruit, chocolate, and cinnamon.
Falsomagro
A Sicilian stuffed beef roll braised in tomato sauce with egg, cheese, breadcrumbs, and aromatic vegetables.
Frutta Martorana
Frutta Martorana is a Sicilian marzipan confection molded and painted to resemble brightly colored fruit.
Genovesi Ericine
Genovesi Ericine are small shortcrust pastries from Erice filled with lemon-scented pastry cream.
Granita Siciliana
Granita Siciliana is a semi-frozen Sicilian dessert made by freezing and scraping a sweetened flavored liquid into fine crystals.
Insalata Pantesca
A traditional Pantellerian salad of potatoes, tomatoes, onion, olives, and capers dressed with olive oil and vinegar.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.