Instead, the natives usually substitute tomatoes, lard (rarely) or olive oil. The cuisine is very exotic and has many spices and unique flavors to offer. Sicilians cultivate a uniquely Sicilian type of olive tree, which they affectionately call the “saracena”. The food is typically Mediterranean but there are strong hints of Arabic and Spanish flavor (Sicily was conquered by many peoples during its long history). Sicilians like spices and have particular affinity for almond, jasmine, rosemary, mint and basil.

Sicilians notoriously have a sweet tooth and are among the best dessert-makers in Italy. Try ‘cannoli’ (tubular pastries filled with sweet ricotta cheese), ‘granita’ (ices mixed with real crushed fruit and juices), and their most famous export, ‘cassata’ (Arabic-inspired cake). Make sure not to pass up the pine-nut and almond biscuits, as they are always a crowd pleaser.

‘Arancini’ (sometimes Arancine), fried rice balls with fillings, is a Sicilian fast food that is relatively cheap. They can be hard to find outside Sicily, so try them while you’re there.

Almond pastries (“paste di mandorla”): Sicilian almonds are used in the recipe of a lot of desserts and biscuits. The almond pastries are made of almonds, sugar and egg white. There are all kinds of flavours like tangerine or pistachio.

Among the tastiest Sicilian specialties, first courses could not be missing, including the popular “pasta alla Norma”, seasoned with tomato, salted ricotta, basil and fried aubergines. Aubergines are also the basis of another delicious dish, the Caponata, to be tasted at any cost steeped in Mediterranean flavors with a sweet and sour taste, used both as a side dish and as a main dish accompanied by bread.

Cous cous is one of the most delicious and characteristic Sicilian first courses. It has Maghreb origins, but during the period of Arab domination it arrived in Sicily and, in particular, spread in the Trapani area. Unlike the cous cous of Morocco, based on meat and vegetables, the one from Trapani is based on fish boiled in broth.

“Busiati con l’Agghia Pistata” It is a first course to taste absolutely in Sicily. The “busiati” are typical macaroni similar to bucatini, accompanied by the delicious “pesto alla trapanese” made with garlic, almonds, basil and tomatoes. The Sicilians were inspired by Genovese pesto revisiting it and using fresh local raw ingredients: the result is delicious!

“Parmigiana” The paradisiacal Parmigiana is cooked all over Italy but its origins are really Sicilian, where the dish is seasoned with a lot of cheese, salami, hard-boiled egg and provola.

“Pane e Panelle” The typical Palermo sandwich is with “panelle”, that is, pancakes made with chickpea flour flanked by tasty pepper and parsley croquettes called “cazzilli”. Taste it during a walk through the streets of this wonderful city!

Another delicious sicilian plate is “pasta con la mollica atturata”. This is a poor recipe realised with tomato sauce and very tin crunchy pieces of bread, also olive oil, black pepper, chili pepper and garlic and cheese (caciocavallo or parmigiano).