SICILIAN CUISINE

The Sicilian cuisine can be described in three words: “pasta, pesce e pasticceria” - pasta, fish and sweets. It is one of the oldest and most diverse regional cuisines of Italy. Like almost everywhere in Italy it places much emphasis on using fresh vegetables. The local lemons, oranges, tomatoes and olives refine many Sicilian dishes. Often, even wild plants and herbs such as wild fennel, asparagus, and beets are used. Due to its proximity to the sea primarily fish, and not meat, is found on local menus.

The Sicilian desserts at the end every meal are among the sweetest and most colourful in the world. The foreign influences of Sicily are reflected in today’s cuisine. The Greeks brought olives and salted ricotta cheese, honey and wine. The Romans began the cultivation of wheat and brought sausages. Sicily owes rice, citrus fruits, many spices, sugar, almonds and marzipan to the Arabs. In the area of Trapani, where an annual couscous festival is held, you can still eat today different types of this typical Arabic dish.

On Sicily drinking a good wine accompanies the main meals. The soils and climate on the island are ideal for viticulture. The heavy red wines are drunk with roast or grilled meat. The dry white wines and rosé wines taste especially excellent with fish, white meat and pasta dishes.

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