Cosa Mangiare in Sicilia: Piatti Tipici da non perdere

Sicily is a land that offers attractions of all kinds and that manages to excel in different sectors. Surely the sea and the favorable climate for most of the year are two important attractions for tourists, like food.

foto autore @dorotea(trapani port).

As in the rest of Southern Italy and in some cases even in a superior way, food in Sicily plays a very important role. That's why good things to eat certainly are not lacking!

Not only a delight for the palate, but also a moment of aggregation, to eat exquisite dishes with a thousand-year-old culture that distinguishes the Sicilian land even during meals.

The typical Sicilian cuisine is to be discovered, in its immense richness and its unique flavors in the world.

The typical Sicilian dishes are really dozens and dozens, also vary depending on the different areas of the region.

The ingredients of Sicilian cuisine

Among the most used ingredients we must absolutely mention the aubergines: from apatazer to pasta dressing, without forgetting the main courses based on this vegetable.

Another queen of the typical Sicilian dishes is the ricotta: whether it is salty or sweet, accompanies the dishes and distinguishes many of the Sicilian flavors.

Fish also plays a central role: on the other hand, on an island in the middle of the Mediterranean, how could we forget the tasty fish that the sea gives to the Sicilians?

Olives, citrus fruits, vegetables and a huge variety of dairy products: these are the ingredients that complement the basket of typical Sicilian products. Strong and decisive tastes, sottolinaeti from salt, which abounds in this land.

The first to eat in Sicily

One of the first typical Sicilian dishes that you absolutely must eat as soon as you arrive on the island is the Pasta alla Norma, which takes its name from the Bellini Opera. A first Sicilian in which tomato, aubergines and ricotta salata meet, which we saw as the basis of Sicilian cuisine.

If with Norma you can taste the taste of the earth, in Sicily you will also find many first courses that allow you to taste the taste of the sea: among all the first ones, we certainly can not suggest Pasta with sea urchins.

One of the symbols of Sicilian cuisine in Italy and around the world are the Anelletti al Forno: a special pasta flavored with meat, tomato sauce, cheese and other delicious ingredients.

In the area of Trapani you can not miss the Cous Cous: dish coming from the Arab culinary culture, which is deeply rooted in the island culture. There are variations for every taste: although the original Trapanese Cous Cous is made with fish broth, you can taste it with meat and vegetables.

Among the other first you must absolutely evaluate:

Pasta c'anciova (with anchovies in salt)
Pasta with sardines
Pasta with Trapanese Pesto
Pasta with Pistachios Pesto
Pasta with the tenderis, a typical Sicilian dish made with sprouts and zucchini leaves
The list could be really endless: these are just some of the typical first in Sicily!

The second to eat in Sicily

Regarding the latter, certainly the choice is wide also in this case. The second Sicilian range from very poor dishes, based on vegetables such as aubergines, peppers and tomatoes, up to meat dishes, especially veal, without clearly omitting the fish, which on the contrary completes and enriches the gastronomic tradition.

Here are some examples:

Meat rolls
Stigghiola (veal entrails wrapped on a spring onion or leek) - also considered street food
Aubergine rolls
Swordfish rolls
Sardinian meatballs
Boiled octopus
Sicilian Street Food

Sicilian street food is known and appreciated in many countries of the world. Precursor of fast food, street food in Sicila is a real culture, made of unique and unmistakable flavors, of baracchini in every corner of the city, of oil for frying and of being banned, that is the shouts of the vendors who praise the goodness of their own product.

Here are some specialties that you can easily find on the road:

Panelle: fried product made with chickpea flour very common in Palermo
Crocchè: potato croquettes, usually eaten together with panelle, or a sandwich
Arancine: in western Sicily they are called arancine, in the oriental arancini, what does not change is the goodness of this fast food based on rice, seasoned often or with minced meat or with butter and near
Pane ca Meusa: sandwich with spleen

y to calculate calories and similar things: if it is true that sweets are not suitable for those who pay close attention to the line, the Sicilian ones are even less so.

However what we can assure you is that make a break and taste so much wonder is really recommended, to fully experience the Sicilian culinary experience. Here are the desserts not to be missed: Cassata: the typical dessert par excellence, even in the collective imagination.

There are mainly two variations: the classic, with ricotta, sponge cake, real pasta and candied fruit and the baked one, made with ricotta, chocolate and shortbread Cannoli: another dessert based on ricotta, whose peculiarity lies in the peel, that is in the fried and crispy waffle inside which is inserted sweet ricotta.
Cassatelle: still ricotta for a typical dessert of Trapani. In this case they are fried ravioli filled with ricotta and chocolate.Buccellato: sweet with a strong flavor based on figsBrioscia with Gelato or Granita: a soft and sweet loaf that the Sicilians love to stuff with ice cream or eat together with a granita.

Almond paste or Pasta Reale and almond cakes: almonds have a key role in Sicilian confectionery, they are found in many sweets, like in real pasta. Even the "catanesi" are delicious desserts made from the flour of mandola and sugarGelo di Mellone: it is a jelly based on watermelon, a real fresh delight, ideal in the hot Sicilian summers.

During your stay in Sicily, you just have to get close at the counter of desserts in one of the bars, for wanting to try everything! Food & Wine Tours in Sicily As you will have understood, in Sicily the good food and choice are certainly not lacking and to accompany it there is no lack of excellent local wine.