When you arrive in Sicily you are not really aware of how much you will love it, but for us natives it is certain that you will leave crying. And we are practically never wrong. It sounds like a joke, we make it often here, but it is strictly true.
Our culinary culture is a melting pot of different cultures, we have absorbed them all. We have become masters of cooking, no matter if we are talking about appetizers, first courses, main courses or desserts. In fact we are the best in street food as well, and now we will tell you why.
When you’re on the street and you want something quick, but that succeeds in satisfying you, what do you think of?
Arancin*
Spherical or cone-shaped depending on its contents, the arancin is exactly what you need. The variations of this rice-based dish are almost endless now: chicken, tuna, pistachio, mushroom, eggplant, salmon, butter, meat sauce… Of course we mention only arancin*, but in street food there would be plenty to talk about! Cartocciate, pate, bolognese and much more.
Pasta alla Norma
Said to be dedicated to the same opera by Vincenzo Bellini. Short pasta topped strictly with fresh tomato sauce and fried eggplant. At the end, unfailing sprinkling of salted ricotta cheese.
Spaghetti with clams
Prepared with the freshest clams, harvested from the clear waters surrounding Sicily, spaghetti alle vongole are often flavored with garlic, locally produced extra-virgin olive oil, a touch of chili pepper and a sprinkle of fresh parsley. Each bite encapsulates the delicacy of the shellfish and the natural savoriness of the sea, amplified by the simplicity of the ingredients. Enjoying them with a glass of Sicilian white wine, such as Inzolia or Grillo, will make the experience even more memorable.
Cous Cous
I know it may sound strange to you, but as we said above, never forget that Sicily underwent Arab domination and that was the time when this tradition took root in the Trapanese area, to the point of organizing a dedicated festival of it! In San Vito Lo Capo, the tradition is that it is made with fish boiled and always shelled by hand after cooking in a strictly shallow terracotta pot. Sicilians love it so much that they even serve it to you in single portions during aperitifs.
Caponata
Not surprisingly, this dish also contains eggplant, but with celery, onion, capers, olives, tomato, salt and the sweet and sour touch. You will find several recipes and reinterpretations, but remember that the poorer it is, the more original it will be.
Cannolo
The classic Sicilian ricotta cannolo could not be missing from this roundup. The rolled wafer must be strictly fried and the ricotta velvety and balanced with sugar. It is absolutely unmissable. Even here now the flavors have multiplied: chocolate, pistachio, kinder bueno and more. Eat as many as you can while you are here, because transporting them will never be the same as enjoying one while sitting and watching the sea on the island’s beautiful coastline.
Cassata
The Sicilian cassata: a scaffold of beauty and goodness. Sponge cake, sweetened sheep’s milk ricotta, almond paste (also called Pasta Reale) garnished with colorful candied fruit. Precious chocolate chips scattered here and there inside. An ancient yet timeless dessert.
Granita with brioche col tuppo
Among Sicilians we fight over who makes the best, and I must say that Catania and Messina seem to produce the best on the market. The brioche should be eaten judiciously: the “tuppo” is the most precious part, which is why it is said that whoever gives it to you, really loves you! Granita also possesses an ancient soul, and for a Sicilian it is practically impossible to do without all its refreshing flavors. Keep in mind that it is part of the cultural heritage and therefore it is a ritual in summer to have breakfast strictly this way.
Bread, panelle and crocché
This typical Palermo street food snack is a poor but very tasty snack!
Panelle are made with chickpea flour, parsley salt and water, while crocché with pepper potatoes and parsley: they are both placed in a small bun with sesame seeds!
We could continue this list and go on nonstop for days, because the truth is that Sicily has gastronomic riches to offer like few other regions in Italy. We thus interrupt here, leaving you with the curiosity to come and taste as much as you can on your next trip.
