There’s something quite magical about Sicily. Shrouded in myth, the Ancient Greek king Odysseus visited and said he found a tribe of Cyclops living there, and while that’s almost certainly fiction, the island was home to a species of prehistoric dwarf elephants, whose skulls might have been mistaken for the one-eyed monsters. Since then, the island has been conquered by everyone from the Byzantines and Berbers to the French and the Spanish. It was eventually unified into Italy in 1861, but by then the melting pot of cultures on the island had given it its own identity far removed from the mainland.
The local cuisine is a fantastic example of this. Being just across the water from Tunisia means there is a strong North African feel to both the food and the architecture, with dishes like couscous and ingredients like pine nuts, aubergines, raisins and saffron making up an important part of the diet. This is especially true in the west of the island, with the provinces of Trapani, Palermo and Agrigento quite different to the eastern areas of Messina, Catania, Siracuse and Ragusa (which are more Italian).
Sicily’s most famous dishes are based, of course, on fish and seafood, but the island is also famous for its cheese, citrus fruits and nuts. Take a look at our Sardinia hub for a real in-depth look at the island’s gastronomic prowess, or read to learn about the dishes and ingredients to keep an eye out for when visiting this incredible island.
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The complete foodie guide to Sicily
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