A foodie’s guide to Sicily
Recent events have unfortunately meant that many of us have spent less time travelling. However, we've also had more time to experiment with new recipes and learn about new cuisines. So why not be inspired to bring some Sicilian sunshine into your kitchen? To celebrate the launch of The Sicily Cookbook, we’ve prepared this quick foodie’s guide to Sicily...
The salty crunch of panelle, the oozing creamy centre of cannoli, the inky black of spaghetti nera coiled on the plate, inviting morsels of sea urchin and tender mussels – Sicily’s food is a feast for the senses. Innovative street food and Michelin-starred dining make this the perfect foodie destination. Here’s our quick guide to Sicilian food, and make sure to give our recipe for Polpette Dolci a try too.
A moveable feast
Sicily’s dynamic street food movement is famous for its range and the quality on offer. When visiting, tantalise your tastebuds on a StrEatly tour, trying stick-to-your-ribs local delicacies, such as frittula (Sicilian street meat) and caponata (bringy aubergine). Sample more informal flavours at sagra (food festivals). Catania’s swanky Cibo Nostrum is the biggest, but the gelato makes Bronte’s Sagre del Pistachio a favourite too.
The slow food movement
Formed in response to the island’s growing reliance on processed fast food, Slow Food Sicilia seeks to bring seasonal ingredients grown locally back to the heart of silciian cooking. The cause also seeks to protect ‘at risk’ produce, such as pane nero (black bread) from Castelvetrano and cartucciaru melon, that was falling out of favour. The idea has been picked up by KM0, which seeks to source food within 1km (half a mile) of its kitchen.
Learn to cook, Sicilian style
Take a slice of your holiday home with you. Zuleima cultural tours put you in Nonna’s kit- chen so you can learn the secrets of making authentic homemade ravioli with herby ricotta or pasta con le sarde (pasta with sardines and saffron), using recipes passed through generations. Alternatively, join a workshop led by award-winning chef James Beard at Anna Tasca Lanza, and discover the joy of making eratto (tomato paste), focaccia and other Sicilian food staples from scratch.
Fine dining
Indulge in out-of-this-world dishes cooked by Sicily’s culinary new wave. Savour plates of purple potato gnocchi and black cavatelli with sea urchin at Michelin- starred Patrizia Di Benedetto’s Bye Bye Blues. At Licata’s chic La Madia, sink your teeth into reinvented Sicilian classics served with a pinch of nostalgia.
La dolce vita
Oozing with thick, lemony-sweet ricotta, crispy cannoli is the quintessential Sicilian dolce (sweet). Crunch your way through every variety you can think of – and some you can’t – at Palermo’s annual Cannolo Festival. In contrast, cassata Siciliana is a melt-in-your-mouth, liqueur-drenched sponge wrapped in marzipan and a shell of pale green icing. Easier to grab on the go: gelato – pure joy in a cone.
5 classic munchies
Pane Cunzatu
Each village claims that its version of this savoury, Arab-style herby bread is the best.
Arancina
Sicilian soul food, these deep-fried rice balls stuffed with ragu or caciocavallo cheese are best scoffed portare via (on the go).
Panelle
Delicate fritters made with chickpea flour. Try packed into a roll with cazzilli (potato croquettes).
Pani ca’ meusa
This moreish panino overflows with salty, chewy chopped veal spleen simmered in lard.
Granita con brioche
Subtly sweet toothsome rolls and a tumbler of shaved ice poured over with espresso – Sicily’s breakfast of champions.
Now try it yourself!
Our recipe for sweet meatballs with almonds and cinnamon (polpette dolci) from The Sicily Cookbook is now available on the Stay At Home Hub. Polpette are hugely popular in Sicily and made with all kinds of different ingredients, such as aubergines ricotta, or simply with flavoured fresh breadcrumbs. Find the recipe here.
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