Sicilian Cuisine

During the IX century A. D During the IX century A.D., the Arabs conquered Sicily and established the Emirate of Sicily.

The Arabs introduced oranges, lemons, bergamots, citrons, peaches, apricots, dates, pistachios, aubergines and sugar cane. Expert Sicilian chefs combined the wisdom of their past tradition with the culinary Arab influence.

Typical Arabic food such as rice and cuscus eaten with lamb and vegetables by the Arabs were cooked using fresh fish or seafood. Pasta was also introduced by the Arabs and, the first pasta factory was built in Trabia near Palermo approximately in 1154 A.D.

The Arabs brought many new dishes to Sicily for example meat stuffed with pistachio nuts, herbs and spices and baked.

Swordfish with spinach and herbs. TUNA WITH FRESH VEGETABLES Swordfish with spinach and herbs.

Sicilian desserts Cakes and desserts became sophisticated. The famous cassata was born, a rich and sweet ricotta-based cake.

The Sicilian nougat made with almonds, honey and sesame seeds was an Arab creation called Qubbayt.

Marzipan utilised by Sicilian confectioners to fashion fruit shapes, were brought to Sicily by Arabs.

Coffee and sharbat (Granita)were brought to Sicily by Arabs.

Sicily became independent after the end of World War II Sicily became independent after the end of World War II. Although politically Sicily is a part of Italy, we like to call ourselves, well… Sicilians rather than Italians! We are fiercely proud of our traditional cuisine too! We enjoy the rich legacy of our culinary heritage.