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
1–12 of 47
Anelletti al Forno
Anelletti al Forno is a Sicilian baked ring-pasta casserole with tomato meat ragù, peas, cheese, and regional fillings.
Arancine
Sicilian rice balls made from seasoned rice, commonly filled with ragù or cheese, coated, and fried.
beccafico sardines
Explore the dish and its connections.
Brioche col Tuppo
Brioche col Tuppo is a soft, enriched Sicilian brioche bun distinguished by its small rounded topknot.
Busiate al Pesto Trapanese
Busiate al Pesto Trapanese is a Sicilian twisted-pasta dish dressed with a raw pesto of tomato, almond, basil, garlic, and olive oil.
busiate with Trapanese pesto
Explore the dish and its connections.
Cannoli Siciliani
A Sicilian dessert of crisp fried pastry tubes filled with sweetened ricotta and commonly finished with candied fruit, chocolate, or pistachio.
Caponata
A Sicilian sweet-and-sour vegetable preparation centered on fried eggplant with celery, tomato, olives, capers, vinegar, and sugar.
Caponata di Pesce Spada
A Sicilian sweet-and-sour caponata variation combining swordfish with eggplant, celery, tomato, olives, capers, vinegar, and sugar.
Capretto Aggrassato
A Sicilian braise of young goat cooked slowly with onions, garlic, potatoes, olive oil, and white wine.
Cassata Siciliana
A chilled Sicilian layered cake combining sponge, sweetened ricotta, candied fruit, and a marzipan covering or decoration.
Cassatella di Agira
Explore the dish and its connections.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.