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
25–36 of 47
Involtini di Pesce Spada
A Sicilian dish of thin swordfish slices rolled around a savory filling commonly made with breadcrumbs, herbs, garlic, cheese, and sometimes pine nuts and raisins.
Iris (pastry)
Explore the dish and its connections.
Iris Siciliana
Iris Siciliana is a deep-fried Sicilian sweet bun filled with sweetened ricotta, often with chocolate, and served warm or at room temperature.
Macco di San Giuseppe
A traditional Sicilian fava-bean soup made by simmering dried fava beans with onion and wild fennel until thick and creamy.
Maccu di Fave
A thick Sicilian soup or purée made from cooked fava beans with onion, fennel, and olive oil.
Panelle
Sicilian chickpea-flour fritters are cooked into a firm mixture with water and parsley, sliced, and fried.
Panelle e Crocchè
A Sicilian street-food plate pairing fried chickpea-flour fritters with seasoned potato croquettes.
Parmigiana di Melanzane Siciliana
A Sicilian baked casserole of fried eggplant layered with tomato sauce, cheese, and basil.
Pasta 'ncasciata
Pasta 'ncasciata is a Sicilian baked pasta dish layered with tomato sauce, fried eggplant, cheese, and regional meat or egg additions.
Pasta alla Norma
Pasta alla Norma is a Sicilian pasta dish combining pasta with fried or roasted eggplant, tomato sauce, basil, and salted ricotta.
Pasta con i Tenerumi
Pasta con i Tenerumi is a Sicilian pasta soup or soft pasta dish featuring tender zucchini shoots and leaves in a light tomato and garlic broth.
Pasta con il Nero di Seppia
A Southern Italian pasta dish coated in cuttlefish ink and commonly paired with tender cuttlefish, garlic, olive oil, and parsley.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.