Sicilia

An island off Italy’s south-western tip, Sicilia has been controlled at various times by the Spanish, Normans, Greeks, Romans, and Arabs, all questing after abundant resources and strategic positioning in the midst of Mediterranean trade routes. Because of this blend of cultures, Sicilian food is some of the most diverse in the world. Arab influence brought citrus, pistachio, sugarcane, saffron, cinnamon, artichokes, pomegranates, and many other previously unknown ingredients to the island. With a climate that lends itself to drying pasta, Sicilia has always been a major producer of pasta secca. The island’s olive oils, made from local olives like the cerasuola and the fresh and herbaceous Nocellara di Bellice, are some of the best in the world. The fertile volcanic soil around Mt. Etna also grows some of the finest tomatoes, grapes, oregano, and capers in the world, and Sicilia is the source of much of the country’s citrus supply. Outstanding seafood on Sicilia’s coast. Dried and cured tuna roe, bottarga di tonno, is one of the region’s finest delicacies, often grated over pasta with just oil and lemon. Sweets are some of the most unique and popular Sicilian products. Marzipan, cannoli, and cassata are some of the most beloved desserts in Italy and around the world. Sicilian treats like the green pistachios of Bronte and chocolate, spiced with chili and cinnamon in the ancient Modicano tradition are starting to gain worldwide attention.