Sicily

Sicily has a gastronomic culture that starts from the earth and takes its secret from the earth. Food, in this land, is the result of cultural alternations and contributions from all over the world: from Latin America, potatoes, tomatoes and chocolate, and from the Arab territories, almonds, pistachios, saffron, and spices with sweet and sour flavours. Many products have been awarded prizes, recognitions and certificates of quality, among which mention should be made of oranges from Ragusa and pistachios from Bronte, used in sophisticated dishes or as a filling for the famous arancine (or rice balls). Also worthy of the podium are the DOCG Cerasuolo di Vittoria and the DOC wine of Etna. Each area of Sicily has its own specialities, starting with first courses and ending with desserts, unsurpassed for their goodness and variety. During your stay in Sicily, we recommend breakfast, in local bars and pastry shops, with coffee and cannolo to start the day in the best possible way. Snacks and street food will also be good company during your travels: in the Palermo area, you can't fail to taste the pani câ meusa (bread with spleen), an absolutely typical dish with an intense flavour that is difficult to explain in words. Also on the list of things to try is pasta alla norma (with tomato, aubergine and basil), which you can easily find in all parts of the island. If you are in the vicinity of San Vito lo Capo, sea couscous will delight your dinner, along with grilled fish accompanied by seasonal vegetables and a good Sicilian white wine. Choosing the dessert with which to end a meal will be a real dilemma for the traveller: almond pastries, cassate and cassatelle (fried sweet ravioli filled with ricotta cream), fruit granita, not to mention the setteveli, a chocolate cake that has seven layers. Deciding which dessert tastes best? We leave it to the traveller to resolve this difficult doubt, but we bet it will be impossible to decide.