This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. [1] Although its cuisine has much in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.
| Name | Image | Description |
|---|---|---|
| Arancini or arancine |  | stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule. |
| Cannoli |  | shortcrust pastry cylindrical shell filled with sweetened sheep milk ricotta |
| Caponata |  | cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce |
| Crocchè |  | mashed potato and egg covered in bread crumbs and fried |
| Farsu magru |  | beef or veal slices flattened and superimposed to form a large rectangle, with a layer of thin bacon slices on top. For the filling, crushed bread slices, cheese, ham, chopped onions, garlic and fresh herbs are mixed together. |
| Frittula |  | pork and/or beef byproducts from butchering, fried in lard and spiced |
| Likëngë | pork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela | |
| Maccu |  | a soup with dried fava beans and fennel |
| Muffuletta |  | a sesame-seed bread, or the layered New Orleans sandwich made with it, stuffed with sausage meats, cheese, olive salad, etc. |
| Panelle |  | Sicilian fritters made from chickpea flour and other ingredients. They are a popular street food in Palermo. |
| Pani câ meusa |  | organ meats (lung, spleen) and sausage served on Vastedda, a sesame-seed bun |
| Pasta 'ncasciata |  | a baked pasta dish with many varieties, but most often including macaroni pasta, ragù, eggplant, basil, white wine, breadcrumbs, boiled eggs, soppressata or salami, caciocavallo, pecorino siciliano , and sometimes meatballs and/or peas, or other cheeses or béchamel substituted for one of the cheeses |
| Pasta alla Norma |  | pasta with tomatoes, fried eggplant, ricotta and basil |
| Pasta ca nunnata | a Palermo pasta dish made with a long pasta, a sauce of gianchetti (the whitebait of Mediterranean sardines and anchovies), olive oil, garlic, parsley, black pepper, and white wine | |
| Pasta â Paolina | pasta with anchovies, garlic, tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs | |
| Pasta con le sarde |  | pasta with sardines and anchovies |
| Pesto alla trapanese |  | a Sicilian variation of the Genoese pesto, typical of the province of Trapani. [2] The dish was introduced in ancient times by Genoese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts. |
| Pasta chi Vrocculi Arriminati |  | a pasta dish from Palermo which generally consists of a long pasta like spaghetti or bucatini, cauliflower, onion, raisins, anchovies, pine nuts, saffron, red chili, and breadcrumbs |
| Scaccia /scacciata |  | a thin flatbread layered with vegetables, cheese and meats and rolled up |
| Sicilian pizza |  | pizza prepared in a manner that originated in Sicily. In the United States, the phrase "Sicilian pizza" is often synonymous with thick-crust or deep-dish pizza derived from the Sicilian sfincione. [3] |
| Spaghetti alla carrettiera |  | a dish of spaghetti pasta, with olive oil, raw garlic, chili pepper, parsley, and pecorino siciliano or breadcrumbs, and commonly tomato |
| Stigghiola |  | spiced and grilled intestine, typically from lamb or goat |
| Melanzane ripiene |  | stuffed eggplant |
| Orange salad |  | oranges, extra virgin olive oil, salt, spring onions |
| Couscous alla trapanese |  | typical of the Trapani area, with vegetables, meat, or fish |
Media related to Cuisine of Sicily at Wikimedia Commons
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French, Jewish, Maghrebi, and Arab influences.
Frutta martorana is a Sicilian marzipan sweet in the form of fruits and vegetables from the provinces of Palermo and Trapani.
Arancini, also known as arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are al ragù or al sugo, filled with ragù, mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with prosciutto and mozzarella or béchamel sauce.
Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the southern regions of Calabria, Campania, Apulia and Sicily.
Caponata is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
Many cuisines feature eggplant salads and appetizers.
Italian meal structure is typical of the European Mediterranean region and differs from that of Northern, Central, and Eastern Europe, although it still often consists of breakfast (colazione), lunch (pranzo), and supper (cena). However, breakfast itself is often skipped or is lighter than that of non-Mediterranean Europe. Late-morning and mid-afternoon snacks, called merenda, are also often eaten.
Cappon magro is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
The Sicilian orange salad is a typical salad dish of the Spanish and Sicilian cuisine, which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal.
The Cipolla di Giarratana is a Sicilian variety of onion, sweet and of considerable size, with bulbs from the flattened shape which can be up to 3.5 kilograms in weight and a white-brownish tunic. It is cultivated in the comune of Giarratana, in the Hyblaean Mountains, where it is the main product of the local agriculture. A Festival, the "Sagra della cipolla", is held every August in the town.
The Aglio Rosso di Nubia, also known as Aglio di Paceco and Aglio di Trapani, is a Sicilian variety of garlic, characterized by the intense purple color of the robes of its bulbils. It is mainly cultivated in Nubia, a fraction of the comune of Paceco, in the Province of Trapani. In less extent, it is also cultivated in the neighboring municipalities of Trapani, Erice, Buseto Palizzolo, Valderice, Marsala and Salemi.
Sciusceddu is a Sicilian soup prepared using meatballs and broken eggs as primary ingredients, served as a traditional Easter dish in the city of Messina. Additional ingredients used include broth, caciocavallo and ricotta cheeses, parsley, salt and pepper. It can be prepared in a similar style to egg drop soup.
The Pantesca salad or Pantelleria salad is a typical dish of the island of Pantelleria.
The capuliato or capuliatu is a traditional condiment of Sicilian cuisine based on dried tomatoes, linked, in particular to the territory of the Vittoria Plain, in free municipal consortium of Ragusa. The original name is capuliato, meaning 'minced'.
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production, and to imports from areas with which, over the centuries, the Ligurians have had frequent trade.
Pasta 'ncasciata is a celebratory baked pasta dish originating in the Sicilian comune (municipality) of Messina; however, today there are numerous versions from every province of Sicily and Calabria. Ingredients vary according to the region as well as personal preferences. For example, while the dish usually uses two types of cheese, béchamel sauce may be used in lieu of one of the cheeses. It was traditionally baked in a dish placed over, as well as covered by, hot coals. The dish was made more well known by Andrea Camilleri's Inspector Montalbano.
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