List of Sicilian dishes
This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.
- Arancini or Arancine – stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule.
- Cannoli – shortcrust pastry cylinder shell filled with sweet ricotta, mascarpone or chocolate or vanilla cream.
- Farsu magru
- Likëngë – pork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela
- Panelle – Sicilian fritters made from gram flour and other ingredients. They are a popular street food in Palermo.
- Pani ca meusa - served on Vastedda
- Pasta alla Norma
- Pasta con le sarde
- Pecorino Siciliano
- Pesto alla trapanese – a Sicilian variation of the genoese pesto, typical of the Province of Trapani. The dish was introduced in ancient times by Genoese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts.
- Sicilian pizza – pizza prepared in a manner that originated in Sicily. In the United States, the phrase Sicilian pizza is often synonymous with thick-crust or deep-dish pizza derived from the sicilian Sfincione.
- Stuffed eggplant
Desserts and sweets
Fruits and vegetables
- Caponata – a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
- Sicilian orange salad – (Insalata di arance) is a typical salad dish of Sicilian and Spanish cuisine which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal.
- Sicilian food history umass.edu
- Oretta Zanini De Vita; Maureen B. Fant. Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company, 2013. ISBN 0393082431.
- "What is Sicilian Pizza?". WiseGeek. Retrieved 14 April 2013.
- Milano, Serena; Ponzio, Raffaella; Sardo, Piero . L'Italia dei Presìdi. Slow Food Editore, 2002. pp. 374-375.
- Cabrini, Luisa; Malerba, Fabrizia. Frutta e ortaggi in Italia. Touring Editore, 2005. ISBN 8836532942.
- Lazzarini, Ennio. I frutti coltivati. Hoepli, 2011. ISBN 8820344807.
- Gangi, Roberta (2006). "Caponata". Best of Sicily Magazine. Retrieved 2008-05-26.
- Edward Behr, James MacGuire: The Art of Eating. University of California Press 2011, ISBN 978-0-520-27029-9, p. 102 (online copy, p. 102, at Google Books)
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