Eating

Holidays by Destination Europe Italy Sicily Eating 

The mixed cultural history and proximity to northern Africa mean that Sicilian food is notably different from that on the Italian mainland. Fish (including tuna) and seafood feature strongly, couscous is a local speciality, and there are plenty of dishes which drawn on the Arab heritage, including spice and herb perfumes in dishes. The Genoese pesto sauce for example probably originated here, using basil introduced from further east, along with local almonds.

Sadly in tourist areas standards of catering can be very poor so it is worth asking around for recommendations - from disinterested parties. If you find somewhere good the vegetables can be particularly interesting. Fruit is usually good if bought from a shop or stall. Useful for snacks are items like rice balls, potato croquettes, fritters and mini pizzas.

For children who don't want to tackle any of the more complicated stuff there is always pasta. Pizza, though not a local tradition, is another option. There are a number of locally produced cheeses as well, including the very milky ricotta.

The Arab tradition has left numerous sweets which may or may not appeal, including marzipan ones in the shape of various fruits and sometimes other foods such as sardines. Cannoli are fried pastries stuffed with sweet ricotta and rolled in chocolate. Cassata is the well known ice cream dish.