The Sicilian cuisine strikes its roots precisely in the tradition and history of this beautiful island. The various changements of dominations and cultures over the centuries has led to a fascinating gastronomic diversity.


From the ancient contributions of Magna Grecia, especially known as the masterpieces of the Archestratus to the memories of the french cooks of noble families, the so-called delights of "Monsù" as well as the exotic spices and beautiful sweets of Arabs and the typical Jewish cuisine (for example, how to prepare offal in the street), were beautifully blended with the renowned Mediterranean cuisine.

The most fascinating and delicious traditions of Italian cuisine was thus brought to life.

Even literature of all times deals with her, from Homer to Goethe, from Cicero to Victorines. Sicily is also known to be a protector of its culinary traditions. This always in the foreground, has led to the fact that the island has rapidly become a reference point in many areas and thus also a basis of national quality products.


Only for other few places like Sicily, to talk about its cuisine means doing a journey in the journey. A Sicilian meal can reveal perspectives of time and awake images.


Deliciousness made ​​from Sicilian eggplant. A triumph of the senses: taste out the sun, nature and the goodness of Sicily!

PASTA with swordfish and eggplant: SIMPLY DIVINE!

ARANCINI - typical sicilian riceballs, brought by the Arabs to the island!


a sweet-sour cold ratatouille made of Sicilan vegetables, it was executed by the Spaniards.


an indispensable diary product for the Sicilian cuisine; an ingredient for cannoli, ravioli and many others.






Rich variety of flavors, from spicy to savory and to sweet, Ragusa's kitchen is both: genuine and tasty .

The Modican chocolate, a typical cheese from Ragusa " caciocavallo " Cerasuolo wine from Vittoria and there are also the traditional cuisine of the religious holidays : the " mpanate " or " scacci " ( stuffed dumplings) , the " capuliatu " (dried and chopped tomatoes) .... a totally different and funny way to know Sicily through its specialties! ....


Some dishes are characteristic and related to specific times of the year or holidays such as "mpanate" that are a culinary tradition of Easter: a shell of dough stuffed with pieces of lamb or veal, fried with onions and peas;

the "cassateddi" bread dough stuffed with ricotta cheese blended with sugar and flavored with cinnamon



a typical "Scaccia"


right: the " Mpanati" with Lamp meat and "Tommasini"

Dairy products of the highest class:

only pure ingredients from known Ragusian breeding stock are processed according to the old tradition. This makes the real taste of CACIOCAVALLO PDO.

CASSATEDDI: typical sweet Ravioli with delicious Ricottacheese.




Two world renowned Sicilian desserts symbolize best the genetic code of the island: the Sicilian cassata (fifth left) and cannoli (fourth left). Romans, Arabs, Normans and Spaniards have helped to make the bakery art of Sicily unique. It reflects very well the mix of different cultures which have dominated the island.

Handcrafted chocolate that is produced in Modica (6th left), still according to the ancient Aztec processing , and brought to the island by the Spanish, is also used together with meat to prepare ' mpanatigghie, Modican delicious Choclate Cookies (4th right).


Almonds often play the main character in the Sicilian pastry : Almond Cookies ( 2nd picture left), amaretti ( 5th right) , the almond pudding "Biancomangiare" (first left) or the martorian fruit (first right) . You will be surprised how real this marchpane looks like!


Arab origin is the "Giggiulena" (3rd right) , a nougat made ​​with sesame seeds and honey, flavored with thin rinds of oranges.

There is also a variant with almonds ( right). Roasted or simply , both are worth tasting!

The so-called turkish heads "Teste di Turco " ( 7th right) , big cupcakes which have the shape of a large turban. This refers to battle in 1091 between the Normans and the Saracens and celebrate the victory of the Normans and the liberation of the town of Scicli.

Let us not forget the Sicilian " Granita ", a sherbet-like ice, which especially in the summer is very welcome in all flavors : almond , lemon, strawberry or coffee too . Do not miss the experience of having breakfast with granita and brioche (3rd picture left).


Sicily, the wine country par excellence, will wrap you with its scents and its warmth. The island has numerous grape varieties, whether white, red, sweet wines or liqueurs, all tell a story that starts looking to the Greek colonization. Sicilian wines are able to satisfy even the most discerning palates: aromatic spicy, fruity with alternating scents of citrus fruits. The strong Sicilian wine for decades served as a blend of wine for the french and Piedmontese winemaker. In the 70 years the production techniques have been refined so that several wines with the first and second-highest level of Italian wine "appellations" were produced. The origin of Cerasuolowine is in Vittoria. In 2005 this wine receives the highest Italian classification: DOCG (denomination of guaranteed and controlled origin)








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