Sicily may be part of Italy, but so much of its history, culture, and cuisine are entirely unique from the rest of the country. Treat yourself with a visit to Sicily and your taste buds will be thanking you for the Mediterranean-Adriatic flavor combination found nowhere else in the world.
Arancine
Translating literally to “little orange,” arancine are a culinary win all around. They’re none too complicated, simply rice balls coated in breadcrumbs and fried, sometimes with a little butter or bolognese thrown into the mix. Heat one of these babies up and bada bing bada boom, you’ve got yourself a delicious snack that will have you keep coming back for more.
Blood Oranges
It’s no surprise that arancine, one of Sicily’s most famous dishes, essentially pays homage to the delectable sweet fruit found all over the island. Naturally-growing oranges aren’t hard to come by in places of similar latitude, but there’s something special about these almost-royal treats. The farming of oranges, along with lemons, helped earn the area around Palermo the nickname “Conca d’Oro” (golden seashell) because of high levels of citrus export. Head to the source for the freshest and best.
Sicilian Olives
Of course Sicily has its own type of olive—this is Italy, after all. However, these meaty, delicious green olives are rich in both flavor and history, having hailed from the island since before the Greeks arrived in the 8th century B.C.E. Lore has it that these ancient Greeks even preferred the Sicilian olives over their own, likely due to the fertile, volcanic soil in which they continue to be grown.
Caponata
This dish is the Sicilian answer to ratatouille, with possible Spanish origins. It’s a slow-cooked mixture of eggplants, tomatoes, olives, onions, pine nuts, and extra-virgin olive oil. Though it once stood alone as an entree, it’s more commonly eaten as a side dish these days, and at cold or room temperature to boot. It accompanies fish dishes extremely well, and bold chefs even add octopus or shrimp directly into the mix.
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