The Taste of a Place:
How to Savour Like a Sicilian

Resting just off the toe of Italy’s boot, Sicily’s size (it’s the biggest island in the Med) and rich history (the first signs of human life date all the way back to 12,000 BC!) afford it a rich culture unmatched by other regions.

While the flavours of Sicily are unmistakably Italian, over the centuries they’ve acquired Greek, Spanish, French, and Arabic influences, resulting in a cuisine that’s (almost) as diverse as it is delectable.

From sweet cannoli to hyperlocal cheeses, twirl your fork around a few of our favourites.


Arancini

Literally translating to “little orange,” these fried, stuffed rice croquettes pack a big punch.

Savoury and satisfying, you’ll usually find them filled with ragù, mozzarella, or peas, but other variants include a side of butter or bechamel sauce, or fillings of mushrooms, pistachios or eggplant.


Experience Sicily With B&R

See For Yourself

Sicily has long extended a welcoming hand to visitors throughout the ages, and on this Sicily Walking trip, you’ll experience the pure indulgence that has drawn people to this island for centuries. Legends loom large here—and so will you.

DETAILED ITINERARY

Savour Sicily’s Flavours

On our Sicily Culinary Journey, we get to the heart of it, visiting Siracusa, Noto and Modica, and even our friend Concetto’s almond orchards. Savour seafood, pasta, caponata and Sicilian wines on this kaleidoscopic food journey.

DETAILED ITINERARY

Ragusano cheese

Rarely found outside its hometown of Ragusa, this must-try cow’s milk truly reflects the local terroir.

With nutty notes of buttery straw, crusty bread, fresh mushrooms and honey, it’s made exclusively from the milk of local Modicana cows raised on fresh grass or hay.


Farsu magru

“Sicilian meatloaf” first arrived on the island by way of the Angevins in the 13th century.

A thinly pounded sheet of veal is filled with a stuffing of bread, ham, cheese, onions and herbs, with boiled eggs in the centre. Finished with an outer layer of bacon slices and topped with red sauce, the result is a hearty meal reserved for grand occasions.


Parmigiana di melanzane

We have Sicily to thank for this cucina povera classic, also known as eggplant parmigiana. Simple and hearty, fried eggplant slices are layered with tomato sauce, cheese, and then baked.

(The complicated part? Naples and Parma also stake a claim to inventing it…)


Cannoli

Hailing from Palermo and Messina, cannoli (which is the plural term, the singular of which is “cannolo”) were historically served as a sweet treat during Carnevale.

But as mere mortals, medieval Sicilians couldn’t resist the urge to indulge year-round, and it soon became a staple of Sicilian cuisine, which the rest of Italy was all too happy to adopt!

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