Sicilian cuisine shows the markers of the cultures which established themselves on the island. Thus, the cuisine in Palermo, capital of Sicily and headquarter of the emir during the Arab domination of Sicily, exhibits signs of Arab influence (usage of mint, raisin, fried preparations, pine nut) in its dishes. In Catania, located on the east coast, where the Greek colonists settled first, fish, olives, broad beans and fresh vegetables are preferred instead. Sicilian cuisine calls for many fresh vegetables (e.g. the eggplant) and fish. Some famous Sicilian dishes are pasta alla norma (Catania), caponata (Palermo) and couscous al pesce (Trapani). Sweets are another specialty; examples include: frutta martorana, pignolata, buccellato, cannolo siciliano, granita, and cassata siciliana).
Sicily (Sicilia in Italian, Sicilian and Spanish, Σικελία in Greek) is an autonomous region of Italy and the largest island in the Mediterranean Sea, with an area of 25,700 km² and 5 million inhabitants.
Sicily is directly adjacent to the region of Calabria via the Strait of Messina to the east.
The Aeolian islands to the north are administratively a part of Sicily, as are the Aegadian Islands and Pantelleria Island to the west, Ustica Island to the north-west, and the Pelagian Islands to the south-west.
The cuisine of Sicily shows traces of all the cultures which established themselves on the island over the last two millennia.
As such, the cuisine in Palermo, capital of Sicily and headquarters of the emir during the Arab domination of Sicily (circa 10th and 11th centuries, exhibits the classic signs of Arab influence in its dishes (for example, the use of mint, raisins, fried preparations and pine nuts).
Much of the island's cuisine encourages the use of fresh vegetables (such as eggplant, peppers and tomatoes) and fish.
Feeds |
Contact