4 Traditional Foods
You Have To Try in Erice

Genovesi are traditional Sicilian pastries that can be filled with either a milky custard cream or ricotta cream. The most popular variety of these delicious treats is produced in the village of Erice. The dough usually consists of wheat flour, sugar, butter, and egg yolks, while the filling is often enriched with grated lemon zest. Genovesi are typically covered in icing sugar, and it is recommended to serve them warm.Expand

These decadent, crispy fried pastry tubes filled with luscious ricotta cheese cream are perhaps one of Sicily's best known desserts outside of Italy. Cannoli are believed to have originated around Palermo during the 9th century, while Sicily was under Arab rule. Legend has it that they were originally prepared by the women of the ancient city of Qal'at al-Nisā' (lit. castle of women), the modern-day Caltanissetta, which at the time served as the harem of a Saracen emir. Later on, the recipe later somehow found its way to the monasteries of Palermo where nuns would prepare this lavish dessert during the carnival season. Cannoli have come a long way since then, becoming incredibly popular not only throughout Italy, but also in North America, where they were introduced by Sicilian immigrants in the late 19th century. Furthermore, thanks to one of the most famous lines from the movie The Godfather — "Leave the gun. Take the cannoli." — by the end of the 1970s, this dessert had attained a truly iconic status. Although people in the United States are familiar with different variations of this classic recipe, cannoli in Sicily are still prepared in a more traditional way. The crispy pastry shells are typically flavored with cocoa, suet, and Marsala wine, while the delicate freshness of the sweetened ricotta is sometimes enriched with orange blossom water, candied orange peel, chocolate, zuccata candied pumpkin, or finely chopped pistachios. The name is derived from canna, a cane reed that’s cut into sections and used as a mold for frying the pastry shells, although metal cylinders have mostly replaced canna nowadays. And last, but certainly not least, cannoli shells are always filled just before serving to prevent them from getting soggy, ensuring the perfect feel of crunchiness against the creamy filling.Expand

This classic Sicilian dish employs butterflied sardines that are stuffed with a mixture of toasted breadcrumbs, parsley, anchovies, pine nuts, and raisins, with the occasional addition of grated parmesan. Stuffed sardines can be formed into individual rolls that are skewered, occasionally alongside bay leaves, then drizzled with lemon juice and shortly baked or grilled. Another technique employs two fillets that are sandwiched with the filling, and the whole combination is usually deep-fried. These flavorful sardines can be enjoyed as a main meal, but they also make for an excellent and filling appetizer. Sarde a beccafico are found throughout Sicily and are best enjoyed freshly prepared at the colorful Sicilian open markets.Expand

Cassatelle or casateddi are deep-fried Italian pastries that consist of a sugary filling enclosed within two thin layers of dough, which is enriched with white wine or Marsala. Often considered to be the sweet version of ravioli pasta, cassatelle originated in the Sicilian province of Trapani, where they are still traditionally prepared with a lemon-flavored filling that combines ricotta cheese and chocolate drops. Apart from the traditional version, different varieties of this classic treat are widespread across Sicily. The most popular ones include cassatelle Agira, prepared with a cocoa-and-almond filling, and different varieties are made with pumpkin, figs, or chickpeas. Cassatelle are usually prepared for the Carnival and during the months leading up to Easter. These deep-fried pastries are best enjoyed warm, while the exterior is firm and crispy, and they are typically served dusted with powdered sugar or cinnamon.Expand