From Cannoli to Arancini, Sicilian food is world-famous. However, thanks to its diverse history (everyone from Arabs to Normans governed the island), Sicily’s cuisine represents a complex layer of cultures. The island is incredibly fertile and produce grown here includes olives, oranges, lemons, eggplants/aubergines, tomatoes, pistachios, almonds and of course grapes.


Rice balls (basically risotto shaped into a ball and deep-fried.). They are traditionally filled with ragù or ham and cheese.


Delicious Sicilian dessert. A crispy biscuit shell filled with ricotta and chocolate chips and topped with candied fruit.

Pasta alla Norma

Macaroni with fresh tomatoes, fried eggplants, basil and ricotta salata (solid, salty version on Ricotta cheese.)

Granita con Caffè

Coffee Granita with whipped cream and Brioche.

Cassata Siciliana

Traditional sweet from the areas of Palermo and Messina. It consists of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel and a chocolate or vanilla filling similar to cannoli cream.

Spiedini Siciliani

Veal rolls filled with a stuffing made of breadcrumbs, pecorino cheese and ham.


A sort of ratatouille made with zucchini/courgettes, eggplants/aubergines, onions, peppers,, tomatoes, capers and olives giving a sweet and sour taste.

Nero D'avola

Is the most popular red wine in the region. It is produced around the Siracusa area and is normally drunk in the evening with red meat.