Sicilian cuisine is the style of cooking on the island of Sicily. Rather than the north's eggy pastas, cheese and cured pork, many of Sicily's most famous recipes feature local, sun-soaked ingredients, such as seafood, olives, raisins, eggplant, capers and tomatoes. Home of cannoli and granita, the region is also known for Italian sweets.
Pasta con le Sarde (pasta with sardines) is the national dish of Sicily, in which the tradition of Italian pasta meets the Mediterranean island's seafood-focused cuisine.
Palermo. Palermo is the commercial and culinary capital of Sicily. The traditional cuisine of Palermo adheres to the local and fresh ingredients of the Mediterranean diet, utilizing fruits, vegetables, breads, cereals, potatoes, and legumes, pork, sheep, beef, cheeses, and olive oil.
Unlike other more notoriously expensive destinations in Italy, like the Amalfi Coast or Lake Como, Sicily has the advantages of size and variety. It's easy to find inexpensive meals, off-the-beaten-path accommodation, and even affordable public transportation to get around without racking up the bill at the gas pump.
The use of local ingredients: Sicilian cuisine is known for using locally-sourced ingredients, such as fresh seafood, vegetables, and citrus fruits. This gives the food a fresh and authentic taste that is unique to the region. The variety of street food: Sicilian street food is famous for its variety and deliciousness.
