The largest of Italy’s islands, Sicily’s rich volcanic soil, mild sea breezes and warm climate produce some of the best olives, citrus and grapes in the world, as well a wide array of fruit and vegetables. The cuisine is bold and bright, a piquant blend of briny, tangy and spicy flavours. Here we share some popular tastes of Sicily.
Sicily is famed for its sheep’s milk cheeses, including Pecorino Siciliano DOP, an aromatic firm cheese, Vastedda della valle del Belìce DOP, a unique spun paste cheese, Pecorino Piacentinu Ennese DOP, which is infused with saffron, and Ragusano DOP.
Sicilian Extra Virgin Olive Oils
The island’s ancient olive trees produce the famed Nocellara del Belice DOP olives, which are bright green, crunchy, and buttery and are sometimes labeled Castelvetrano. Both the Nocellara del Belice table olive and the Extra Virgin Olive Oil it produces have DOP status.
A small island within the Strait of Sicily, Pantelleria is renowned for the capers it produces, which have PGI status. For the finest quality, look for Pantelleria Capers packed in salt.
Famed for its Marsala and Moscato production, largely produced on the island of Pantelleria, Sicily is home to many DOCG and DOC wines.
The favourable growing conditions and access to the sea in Sicily has created a cuisine that is bright, fresh and full of bold flavours. Vegetables such as eggplant, red peppers, and tomatoes, dominate, as featured in the famed dish, caponata, while dishes such as Sarde a Beccafico – sardines stuffed with bread crumbs, raisins and pine – show off the bounty of seafood.