Sicilian food has a predominantly Italian influence. However, it does have its own trademark touches, clearly visible when you taste the must-try dishes in Sicily. As a matter of fact, avid gourmands will notice that several Sicilian recipes take inspiration from Arab, Spanish, and French cuisine, resulting in a deliciously complex flavor profile.
Besides using locally sourced ingredients, Sicilians give equal importance to using age-old cooking techniques, passed down from one generation to another. In the end, the must-try dishes in Sicily are colorful, ritualistic, fresh, and rustic. More importantly, they add an element of culinary brilliance to your island holiday.
Arancini
Arancini is at the top of all must-try dishes in Sicily. Just like the best way to arrive on the island is by boat, there simply is no leaving Sicily without trying this ultimate snack. And if you are still planning your visit, nothing beats the convenience of booking your ferry tickets to and from Sicily through Ferryscanner.
Little bites of heaven, arancini epitomizes Sicilian comfort food. The classic arancini recipe first involves preparing a mixture of risotto rice and ricotta cheese. Once cooled, breaded, and molded into small balls, arancini is then deep-fried to a golden brown color. Some places add meat and mozzarella to the original mix. Crunchy from the outside with a soft filling, arancini pairs well with everything, from coffee and beer to wine and even fizzy drinks.
Caponata
No Sicily food guide would be complete without caponata. The famously refreshing vegetarian salad comprises fried aubergine, olive oil, capers, celery, olives, onions, and tomatoes.
Caponata has a dominant savoury taste. Nevertheless, it also has a light sweetness and zestiness, brought about by agrodolce sauce and vinegar. A preferred side dish rather than a main; you can have caponata as a salad or as part of a crostini.
Panelle
Having Arab origins, panelle are chickpea fritters, a favorite and simple to make Sicilian street food. They get their name from Palermo, the capital city of Sicily. Palermo is also the best place to have panelle on the island. Deep-fried and tasty, panelle are ideal as an afternoon snack or a starter with your pre-dinner wine or beer.
Even though you can have panelle on its own, locals eat them as a filling in a sandwich. Try and have it inside a Mafalda. This sesame seed sprinkled bread is in itself an iconic eat of Palermo. Just remember to add a hint of lime juice and sprinkle some salt, pepper, and parmesan on top of the panelle to give it a tangy kick. Panelle is a pocket-friendly food option, ideal for budget travelers.
Pasta con le Sarde
Pasta with sardines comes under the quintessential must-try dishes in Sicily. The tube-like bucatini is the characteristic pasta preference for this dish. However, any long pasta like spaghetti and linguini also works. The other main element of pasta con le sarde is freshly chopped sardines.
What makes the dish tasty and unique, though, is the seasoning. Pine nuts, saffron, anchovies, wild fennel, raisins, and olive oil add complexity and intense flavors to the dish. Moreover, they represent the true essence of Sicilian cuisine, which beautifully amalgamates different culinary cultures. In this case, the diverse ingredients highlight African, Arab, and Italian influences.
Polpo Bollito
There is an abundance of octopus in the waters surrounding Sicily. Consequently, you’ll find boiled polpo on most restaurant menus and in every Sicily food guide. The recipe for the dish is pretty straightforward, but the locals do beat the octopus against a hard surface to tenderize it before boiling it.
Much-loved by Sicilian residents as a light snack, polpo bollito is available in restaurants as well as at street-food stalls. In its most basic form, the boiled octopus is cut into small pieces and lightly drizzled with lime and salt.
Sicilian Pizza
Pizza is an obvious choice anywhere in Italy, but more so in Sicily. The local rendition of this favorite dish tends to have a thick crust and a rectangular shape. Popular toppings on a Sicilian pizza are anchovies, onions, tomatoes, and cheese. Pineapple and chicken are a big no-no.
Moreover, every Sicily food guide also mentions sfincione, the local pizza of Palermo. Baked in a pan, this deep-dish-like pizza has no border crust and a thick spongy base, with toppings and sauce, spread out till the edges.
Maccu di Fave
Sicilian fava bean soup is quite a versatile recipe having origins that date back to the Roman Empire. Made with dried and mashed broad beans and wild fennel, Maccu di fave has a richly rustic appeal. The thick and creamy soup might contain simple ingredients, but it promises a filling and delectable meal.
Macco, as it is commonly known, is also among the main gastronomic preparations on Feast Day of San Giuseppe every March. One of the traditional must-try dishes in Sicily, residents often take the cooled and hardened leftovers of the soup and fry them up as a snack the next day.
Granita and Brioscia
Sicilians love to start their day on a sweet note, and shaved ice with bread is their go-to option. Granita with brioche is a Sicilian breakfast staple you’ll find everywhere around the island. Served in transparent sundae glasses, shaved ice in Sicily is slightly creamy in texture and not too crystalline. Moreover, granita flavors range from lemon and chocolate to strawberry, almond, and coffee.
Often accompanying the granita is a vanilla-flavored brioche with a characteristic little dome on top called tuppu. Although you can eat this combination any way you like, locals tend to dip the warm bread in the granita before biting into it.
Cannoli
Cannoli is among the topmost must-try dishes in Sicily. It is arguably the most well-known Sicilian dessert around the world. Unavoidable saccharine treats, cannoli consist of a cigar-like flaky pastry shell typically filled with creamy ricotta cheese. Powdered sugar and nuts, especially pistachios, are common additions that further elevate cannoli’s lip-smacking taste.
The word cannoli translates to “little cane” because, in the earlier days, locals would give the pastry its cylindrical form by wrapping it around sugarcane. The length of a cannoli varies between 9 to 20cm. When searching for the best, look for shops displaying empty cannolis. These eateries fill the shells to order, guaranteeing the freshest and tastiest of cannoli every time.