Complex and varie, the Sicilian cuisine is considered the richest in specialties and the most scenografic of Italy. Some of the most well known food, are The Rustics.
Among these, the Arancini have the place of honor, which are called "Arancine" in some areas of the western side of the island. It consists of a ball or cone of breaded fried rice, usually filled with ragù, peas and caciocavallo cheese or with small dices of cooked ham and mozzarella. The name come from the special shape and tipycal golden color, which makes it look like an orange.
Furthermore, during the religious holidays, the Sicilian streets - above all in the villages - are populated by culinary fairs where you can find every type of fritter both salty and sweet and anything that can be consumed in the street.
In Sicily there are many sweets seen as typical. Indeed, when you say "cassata" the answer is Sicily. They all have very ancient origins attributed to Arab and Norman dominace for the introduction into the island of almonds and citrus fruits and to the Spanish dominance for the introduction of the "Bread of Spain" (sponge cake) and finally during the baroque period for the use of candied fruits. Least but not last the pistachio nut, in Sicilian it is called "frastuca", introduced from middle east, which is nowadays the very typical product of Sicily.
Those who dare to taste them can perceive the thin presence of a past time.
The tradition of pasta comes from two longliving cultures, which have developped this food during centuries in parallel but indipendent ways: the Italian culture in the West and The Chinese in the East. They both use different techniques for the production and preparation.
The most widespread pasta in the Western country is definitely the Italian pasta, which is cooked on a daily basis in Sicily, almost every day for lunch and rarely for dinner.
Sicilians consume pasta in many ways and with a variety of sauces, be it freshly home made or purchased ready to cook.
Even though known and spread around the world, pizza remains a course originally from the Naples cuisine. It is often referred to as the round pizza, with tomato and mozzarella topping, the most famous type, the pizza Margherita.
In Sicily you can find different versions coming from the rural traditional Sicilian cuisine which are very different from the typical pizza.
The Pizzolo (Pizzòlu in Sicilian) for example is similar to a focaccia bread, made by two soft and fragrand dough discs, made unique by a surprising variety of fillings.
The habit of making the bread at home ("U Pani i Casa") is spread throughout all the Sicilian provinces, especially in the montain area. They use to season it, they call it "Pani Cunzatu" in Sicilian dialect, that is "Seasoned Bread". It is usually seasoned with extra virgin olive oil, salt and oregano. Bruschettas is a dish prepared with sliced bread, seasoned with fresh tomato, garlic and extra virgin olive oil as main ingredients.
Every corner of Sicily is able to surprise us with shapes and preparations very different from each other; the ingredients are always simple and genuine, the taste unique.