Top 100 Sicilian Foods

Pasta 'ncasciata is a traditional pasta dish originating from Sicily. In order to prepare it, pasta such as penne or rigatoni is cooked in boiling water, then strained and mixed with a rich tomato sauce (in Palermo) or a beef ragu (in Messina), cubes of fried eggplant, pieces of cheese such as caciocavallo or mozzarella, and bechamel sauce. The combination is placed in a springform cake tin, sprinkled with breadcrumbs, then baked until the filling becomes hot. The dish is inverted from the mold and served warm. It's recommended to pair it with a glass of red wine such as Nero d'Avola or Frappato.Expand

One of the oldest cheeses produced in Europe, Pecorino Siciliano is a semi-cooked, hard cheese, made with raw, whole milk from various sheep breeds reared all across the island of Sicily. Easily distinguished by the reed woven basket pattern on its rind, this type of Pecorino has a pronounced herbal aroma, and a well-balanced piquant flavor, which tends to become stronger as the cheese ripens. It is available in following varieties: Tuma, Primo Sale, Secondo Sale and Stagionato. Both fresh and semi-matured Pecorino Siciliano are great as table cheeses, typically served with bread and olives, while the more matured versions are especially good for grating and adding flavor to various pasta dishes.Expand

Found throughout southern Italy, parmigiana di melanzane is a type of gratinated vegetable casserole traditionally made of fried or grilled slices of eggplant layered with basil-flavored tomato sauce and topped with one or more cheeses, such as mozzarella, pecorino Siciliano, scamorza, and caciocavallo Silano. Contrary to popular belief, parmigiana has nothing to do with parmigiano Reggiano cheese, even though it is used in many recipes as it makes for a crunchier crust. Nor, in fact, does it have any connection with the city of Parma whatsoever. In fact, the name of this scrumptious summer dish supposedly stems from parmisciana, the word for “Persian” in the Sicilian dialect, and it is often suggested that the word is rooted in the Arabic badhnajan or Turkish patlıcan, both of which mean “eggplant”. Although the eggplant was introduced to Italy by the Arabs as early as the 8th century, the parmigiana we know today may have originated in Sicily at around the 16th century, when tomatoes were first brought to Italy from the New World by the Spaniards. Later, the eggplant casserole spread across the country, taking on a version of its own in each region. Regardless of its true origins and the many different takes on the classic recipe, parmigiana di melanzane remains Southern Italian comfort food at its best, and is one of the most popular Italian dishes today.Expand

Arancini al ragu or arancini al sugo is a traditional variety of arancini rice balls originating from Sicily. For this version, the arancini are typically stuffed with ragu and cheese, and sometimes peas. The ragu is made with ground beef, onions, carrots, celery, tomatoes, olive oil, salt, and pepper. Once stuffed, the arancini are breaded and deep-fried in oil until golden and crunchy. Parsley and basil are welcome flavorings for arancini al ragu. This snack can be found in most restaurants, bakeries, and street cart stands in Sicily.Expand

Granita di mandorla is a variety of Sicilian granita—a frozen dessert that comes in a wide array of flavors. This almond-based version can be made from scratch, using ground almonds, or with the already-prepared almond paste. The latter will usually be smoother, while the one prepared with ground almonds will have a slightly coarser texture. The ingredients are simply mixed with sugar and water, and the combination is then frozen. In Sicily, granita is often enjoyed for breakfast, and it is often served with Italian-style brioche (brioscia) on the side. Expand

Crocchè is a famous Sicilian deep-fried snack. Also known as crocchè di patatte, and panzarotti in Neapolitan, it is made with mashed potatoes, eggs, Parmigiano and mozzarella cheese, and parsley or mint leaves. Additional ingredients occasionally include provolone cheese, prosciutto, and salami. This tasty snack with a crunchy exterior and silky soft interior was inspired by the famous French croquette, and it originated in the 17th century, when potatoes became a staple ingredient in Sicily. Crocchè is most commonly regarded as Italian street food, but it is occasionally also served in restaurants as a side dish or antipasto. It is best to consume it freshly fried, hot, and crunchy, when it is usually served with a splash of lemon juice.Expand

Brioche con gelato is a traditional dessert hailing from Sicily. This dessert sandwich consists of a soft, buttery brioche bun that's stuffed with a generous amount of gelato. It's especially popular during the hot summer months, and it's sometimes even eaten for breakfast. If desired, finish it with a sprinkled of chopped nuts and a pinch of powdered sugar for extra flavor.Expand

Just as the name might indicate, Ragusano originates from the provinces of Ragusa as well as the neighboring Siracusa, and it is one of the oldest cheeses produced in Sicily, first mentioned in the early 1500s. This semi-hard cheese is made from whole milk from the free-range grazing Modicana cows, and produced with the so-called pasta filata technique (stretched curd). Originally known by the name of Caciocavallo, in times where milk from other breeds is used due to the scarcity of Modicana milk, the cheese is also called Cosacavaddu Ibleo or Cosacavaddu Rausanu. Ragusano is sold in rectangular blocks, at different stages of aging. The young, fresh Ragusano tastes sweet, pleasant and delicate; and it is traditionally eaten as a table cheese, while the ones ripened for more than 6 months tend to become spicier with age, a bit harder and more suitable for grating. There's also a smoked version called Ragusano Affumicato. All of them pair particularly well with full-bodied red wines and aged dark beers.Expand

Ricotta di pecora, or sheep milk ricotta, is produced in many Italian regions, and each cheese has a slightly different flavor. Sicilian ricotta is seasonal, the best one is made in the period from November till May when the ewes are feeding on new grass and produce the most milk, but due to very high demand, nowadays it is also produced during the warmer months, usually using a mixture of sheep's and cow's milk. Ricotta di pecora technically isn't a cheese but a creamy curd made by reheating sheep's whey, a watery liquid that remains as a byproduct of cheesemaking – hence the name ricotta, which literary means re-cooked. A small quantity of sheep's milk can be added to whey in order to improve its softness and flavor - generally, sheep milk ricotta has a slightly richer flavor than the one made with cow milk. This soft, creamy, white latticino with a delicate flavor reminiscent of a freshly squeezed milk is widely used in cooking, it works great in both savory and sweet dishes. It can be enjoyed on its own, as an appetizer, smeared on bread, or it can be flavored with lemon juice and grated parmesan, served with pasta, gnocchi, lasagne, or, typically Sicilian, used to prepare luscious desserts - paired with chunks of chocolate, candied fruits or nuts, ricotta di pecora is what gives that distinctive taste to cannoli, cassata, or sfinci.Expand

This Sicilian classic is traditionally made with tomato sauce, eggplants, ricotta salata cheese, and fresh basil. The dish is said to be named in honor of La Norma, the famous opera composed by Vincenzo Bellini in 1831. According to legend, while he was working on the opera, Bellini frequented a local restaurant in Catania, where he would always order the same pasta dish. As an homage to the Catania-born composer, the restaurant’s owner decided to name the dish after his opera, suggesting the greatness of pasta alla Norma by comparing it to Bellini’s masterpiece.Expand

Agrestis is an agricultural cooperative established with the goal of supporting local producers and improving the quality of agricultural products in its region. The cooperative focuses on organic and sustainable production, respecting natural processes and traditional processing methods. Their products are recognized for high standards of quality and authenticity, making them valued both domestically and internationally. Agrestis produces a wide range of agricultural products, including olive oil, fruits, vegetables, and other local delicacies. They particularly emphasize the preservation of biodiversity and ecological balance in their operations, contributing to a healthier environment. Through collaboration with local farmers, the cooperative provides support for modernizing and improving production techniques while preserving tradition. In addition to production, Agrestis is active in education and promotion of sustainable agricultural practices. They regularly organize workshops, seminars, and fairs to raise awareness about the importance of healthy and environmentally friendly food. Their dedication to quality and community makes them an important pillar of local agriculture and an example of successful integration of tradition and innovation.Expand

Antica Dolceria Bonajuto, situated in Modica, Sicily, is noted for its traditional production of Modica chocolate, adhering to ancient Aztec methods. The chocolate is famous for its distinct grainy texture and natural flavorings, such as vanilla or cinnamon, which are added during processing. The company has been operational since 1880 and is one of Italy's oldest chocolate factories. It offers a wide range of chocolate products, including bars and spreads, crafted without the use of additional fats or oils.Expand

Sabadì is an Italian brand from Modica, Sicily, specializing in the production of traditional chocolate known as Cioccolato di Modica IGP. This chocolate is distinguished by a unique cold-processing technique, in which the mixture is never heated above 45 °C, preserving the natural aromas of cacao and the crystalline structure of sugar. Sabadì uses exclusively organic ingredients, often working closely with local producers. The brand also opened the first “chocolate aging cellar” in Modica, where bars are stored under controlled conditions to develop additional aromas and complexity. This approach makes their products unique on the market and raises the standards of artisanal chocolate. Local culture, geographical origin, and creativity are seamlessly combined in products that reflect the spirit of Sicily. Thanks to this concept, Sabadì has positioned itself as one of the leading chocolate producers in Italy and beyond. Their work represents a blend of craftsmanship, sustainability, and innovative design, making Sabadì a brand that goes beyond gastronomy.Expand

Azienda Agricola Titone is a family-run olive mill located between Marsala and Trapani, in the heart of western Sicily, with more than thirty years of dedication to preserving tradition and enhancing the quality of extra virgin olive oil. The Titone family recognized the importance of organic farming as early as the 1990s, making them pioneers in Italy. Their olive groves extend over about 19 hectares of hills, with around 5,000 trees of the Nocellara del Belice, Biancolilla, Cerasuola, and Coratina varieties. From the very beginning, they have been committed to scientific precision, channeling the family’s pharmaceutical expertise into a systematic approach to olive oil production. The milling process is carried out in their own mill, where the olives are pressed just a few hours after harvest using advanced technology. The result is oils characterized by medium to intense fruitiness, rich aromas of tomato, herbs, and almonds, and a harmonious balance of bitterness and spiciness. Azienda Agricola Titone is regarded as one of the most respected producers of organic olive oil in Sicily. Their commitment to sustainability, meticulous attention to detail, and constant pursuit of perfection make them a benchmark in the world of olive oil. Consumers around the globe recognize Azienda Agricola Titone as a symbol of quality and the authentic taste of the Sicilian terroir.Expand

Donna Elvira is a family-run chocolate atelier based in Modica, Sicily, devoted to preserving and elevating the region’s historic chocolate-making tradition. Using the ancient cold-processing method unique to Modica, the chocolate retains its signature grainy texture and unrefined charm, offering a taste experience rooted in authenticity. At the heart of the brand is Elvira Roccasalva, whose passion for cacao and craftsmanship is evident in every step of the bean-to-bar process. From sourcing fine cocoa beans from regions such as Peru, Bolivia, and Mexico to handcrafting each bar in small batches, the focus remains on purity, quality, and respect for origin. Her daughter Emma brings a fresh creative vision to the presentation and flavor development, merging tradition with contemporary elegance. Together, they produce a range of chocolates that includes classic Modica IGP bars, refined single-origin creations, drinking chocolates, and pralines—all wrapped in beautifully designed packaging that reflects the soul of Sicily. Donna Elvira is more than a chocolate maker—it is a story of heritage, artistry, and dedication, captured in every bar and shaped by hands that honor both tradition and taste.Expand

Campisi Conserve is a Sicilian producer of premium canned fish and gourmet products, based in Marzamemi, a small coastal village in the province of Syracuse. The company dates back to 1854, making it one of the oldest tuna producers in Italy. The family tradition of fish processing developed near the historic tonnara, an old tuna processing site that shaped the identity of the area. Campisi works with fish species typical for Sicilian waters, such as bluefin tuna, amberjack, swordfish and mackerel, relying on local fishermen. The brand’s philosophy is rooted in respect for the territory and seasonality of the catch, using sustainable methods such as hook-and-line fishing. The fish is processed by hand, and the cans contain only a minimal number of ingredients to preserve the natural taste and texture of the meat. Because of its authenticity and artisanal production, the brand appeals to consumers who value quality and traceability. Campisi Conserve demonstrates how canned fish can carry a strong sense of place, tradition and terroir. The brand is a clear example of how a “delicacy” can come from a can - when the raw material is respected and the natural rhythm of the sea is honored.Expand

Frantoi Cutrera is a renowned producer of extra virgin olive oil located in the southeastern part of Sicily. The family tradition of olive oil production spans more than six generations, and today the company is recognized for its innovative approach and the high quality of its products. The company manages over 50 hectares of olive groves in the mountainous Monti Iblei area and owns three modern mills that process around one million liters of olive oil annually. Their production includes various olive varieties, such as Tonda Iblea, Nocellara del Belice, and Biancolilla, and they produce both monovarietal and blended oils.Expand

Donnafugata is one of Sicily’s most influential family-owned wineries, known for wines that interpret the island’s diversity with clarity, elegance, and a strong sense of place. Founded in the early 1980s by Giacomo and Gabriella Rallo, and rooted in a much longer family winegrowing tradition, the estate is today led by the next generation with a clear focus on quality, sustainability, and territorial identity. Donnafugata operates vineyards and wineries across several key Sicilian areas, including Contessa Entellina, Marsala, Pantelleria, Vittoria, and Mount Etna, allowing for a wide range of stylistic expressions shaped by distinct climates and soils. Particular emphasis is placed on indigenous varieties such as Nero d’Avola, Frappato, Carricante, Nerello Mascalese, and Zibibbo, each vinified to highlight varietal character rather than winemaking effect. The wines are defined by aromatic precision, balance, and freshness, avoiding excess extraction or heaviness. Donnafugata is especially renowned for Ben Ryé from Pantelleria, a benchmark passito wine, as well as for its refined dry wines that underscore Sicily’s potential as a world-class wine region. Through a combination of tradition, innovation, and a strong visual and cultural identity, Donnafugata stands as a reference point for contemporary Sicilian winemaking.Expand

Bonanno Domenico is an olive oil producer based in Trapani, located in the western part of Sicily, Italy. The family-run business focuses on traditional and sustainable farming practices to produce high-quality extra virgin olive oil. The olives are hand-picked and cold-pressed to maintain their natural flavors and nutritional properties.Expand