There are so many things to love about Sicily from the crumbling ancient ruins to the picture-perfect beaches, the fascinating history to the kind, warm-hearted locals. At the very top of the list is the cuisine. Sicilian food is ridiculously delicious, and I can’t wait to share it with you. In this post, I’ll highlight some must-try dishes in Sicily, including many of my favourites that I can’t get enough of. 

Before we dive into the list, it’s important to point out that Sicilian food is quite different from traditional Italian cuisine due to the island’s multicultural history. Sicily has been invaded and conquered by so many denominations over the centuries (including the Arabs, the Normans, the Byzantines, and the Spanish) and each ruler brought their own recipes, cooking techniques and much-loved ingredients, turning Sicily into an incredible culinary melting pot.

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PASTA DISHES

Pasta alla Norma

One of the most famous pasta dishes from Sicily, Pasta alla Norma features sauteed aubergine, tomatoes, basil, and grated ricotta salata (salted ricotta cheese). Salted ricotta is a whole other experience compared to the soft ricotta you can find in the supermarket. It’s been pressed, salted, and aged into a crumbly, salty delight. Named after Vicenzo Bellini’s opera “La Norma,” this pasta dish is a celebration of simple, robust flavours. You can find Pasta alla Norma all over Sicily, but it originally comes from Catania (where Bellini was born) and remains a source of pride for the locals.

Spaghetti al nero di seppia

This eye-catching pasta dish gets its unique colour and taste from black squid ink. Fresh squid, garlic, tomatoes, and white wine are tossed together with squid ink, capturing the true essence of the sea. Make sure to keep a napkin close to hand, as you might end up with dramatic, black stained lips!

Pasta con le sarde

A marvellous blend of Italian and Arab cuisines, this pasta dish showcases the island’s love for fresh ingredients. Sardines, wild fennel, pine nuts, saffron, and raisins are combined into a scrumptious mix of sweet and savoury. Wild fennel (which grows across Sicily) is particularly flavourful, and the toasted breadcrumbs sprinkled on top add a delightful crunch. 

Pesto alla Trapanese

Unlike the more famous Pesto Genovese, which is made with pine nuts, Pesto alla Trapanese makes use of the wonderful almonds grown in Sicily. Often roasted for maximum flavour, Sicilian almonds are blended together with grated pecorino cheese, tomatoes, basil, and garlic. Sicilian almonds are considered to be world-class and can be enjoyed in a variety of sweet and savoury dishes across the island.

Spaghetti ai ricci di mare

For seafood lovers, Spaghetti ai ricci di mare is a must-try. This luxurious pasta is made with sea urchin roe, giving it a rich, briny flavour. It’s often simply prepared with olive oil, garlic, and a touch of lemon. Sea urchin is a winter delicacy in Sicily, usually available between November and April.

MAINS & SIDE DISHES

Parmigiana di melanzane 

Is there anything more comforting than layers of aubergine, tomato sauce, and cheese, baked in the oven until bubbly and golden? Nope! The thinly-sliced, fried aubergine becomes tender and the cheese melts into a deliciously gooey topping. It’s a vegetarian classic that’s hearty and oh-so-satisfying. 

Cavallo (Horse meat)

For those seeking something more adventurous, Sicily is a great place to try horse. Usually served as meatballs (Polpette di cavallo) or a grilled steak, you can find it most easily in Catania’s restaurants or street markets. It’s a lean meat with a mild taste and similar texture to beef. If you’re unsure about it, I suggest giving it a try! 

Sarde a beccafico

A classic starter or main course, Sarde a beccafico elevates humble sardines by stuffing them with breadcrumbs, pine nuts, raisins, parsley, and anchovies. The stuffed sardines are then rolled and baked in the oven. It might sound like a strange combination of flavours, but the ingredients work really well together, especially with the pine nuts adding crunch and the raisins a subtle sweetness. 

Caponata

If there’s one side dish that you can find on every Sicilian menu, it’s caponata. A sweet and sour medley of aubergine, celery, tomatoes, olives, and capers, cooked in olive oil, sugar and vinegar. The balance of tangy and savoury flavours makes it a versatile starter or side dish. You might also find an upscale version including octopus or swordfish.

Involtini di carne al pistacchio

One of the most common meat dishes in Sicily, involtini di carne are thin slices of beef or veal rolled with a filling of breadcrumbs, pistachios, and cheese. They are then grilled to perfection, allowing the nutty pistachio flavour to shine while the cheese melts. You can also find involtini di melanzane (aubergine) or pesce spade (swordfish) for a twist on the traditional meat version. 

Insalata di finocchi e arance

This refreshing and vibrant salad perfectly balances sweet, savoury, and tangy flavours. Thinly sliced fennel provides a crisp, anise-like bite, while juicy orange slices add bursts of citrus sweetness. Fine slivers of red onion are thrown in alongside anchovies (a staple in Sicilian cuisine) which gives the dish an umami depth. It’s one salad I could eat again and again without growing bored!

Insalata Eoliana

I love potato salad and Sicily’s version – a medley of potatoes, tomatoes, capers, red onions, olives, lemon and fresh herbs – is no exception. It’s a true taste of the Mediterranean and is the perfect accompaniment to grilled fish or meat. Insalata Eoliana originates from the Aeolian Islands (off the coast of Sicily) but you can find it across Sicily. Keep your eyes peeled for the extra-delicious seafood versions which contain tuna or octopus.

Couscous alla Trapanese

One of the best ways to see the influence of North Africa in Sicilian cuisine is to visit the Trapani region. Here you will often find piles of tasty couscous accompanying fish and seafood dishes, rather than potatoes or other traditional side dishes. Couscous alla Trapanese is heavily loaded with saffron to ramp up the intensity.

STREET FOOD & SNACKS

Arancini

Arancini are another beloved dish from Sicily; stuffed rice balls that are covered with breadcrumbs and deep fried until crispy. They are the ultimate comfort food, delivering a satisfying crunch and bags of flavour. Typical fillings include al burro (ham and cheese, usually Béchamel or mozzarella) or al ragu (tomato and meat sauce, sometimes with peas), but you can also find ones filled with aubergine, pancetta, pistachio, prawns or swordfish. 

Depending where you are on the island, you will see some variation between them. In Palermo and on the west coast, they are round and called arancin (singular) or arancine (plural). In Catania and the east, they are called arancino (singular) or arancini (plural) and are cone-shaped to resemble Mount Etna.

Cipollina

A perfect snack when you’re on the go, cipollina is a flaky puff pastry pouch filled with tomato sauce, mozzarella, and sweet caramelised onions. The sweetness of the onions and the tanginess of ripe tomatoes melt together perfectly with the gooey mozzarella. If you’d like a change from the traditional coffee and cornetto (croissant) Italian breakfast, these are a great alternative.

Sfincione (Sicilian pizza)

With a thick, spongy dough, Sicilian pizza is more like an airy focaccia than a traditional Italian pizza. It comes in square or rectangular slices with a thick crust, and is a popular snack at Sicilian street markets. It’s usually topped with tomato sauce, grated cheese and oregano, but you can find versions with onions, anchovies, and breadcrumbs for added crunch.

Panelle

One of the most famous street food snacks in Palermo, panelle are chickpea fritters made with chickpea flour, olive oil, and fresh herbs. The fritters are crispy on the outside and soft on the inside. They are often served in a sesame seed roll, with crocchè (potato croquettes) nestled in next to the panelle. It may sound like carb overload but trust me, it’s delicious!

Panzerotti 

A panzerotto is like a mini-calzone; a deliciously fried, crescent-shaped piece of dough, often filled with ham and cheese. Freshly-made panzerotti can be picked up at a bakery or rosticceria in the morning, and they are an easy and filling breakfast option.

SWEET TREATS

Cannoli

One of Sicily’s most iconic desserts, a cannolo is a crispy pastry tube filled with sweetened ricotta cheese. They can be garnished with chopped pistachios, chocolate chips or candied fruit, making each bite a delight. Ideally, the shells should be empty before you order one to ensure ultimate crispiness (pre-filled cannoli tend to be soggy). When ordering them in a pasticceria (pastry shop) or coffee shop, keep in mind that the word ‘cannolo’ is singular and ‘cannoli’ plural. 

Paste di mandorla

These sweet almond cookies are a staple in Sicilian pasticcerie; chewy on the inside and slightly crisp on the outside, often decorated with a cherry or almond on top. They are so moreish that the challenge is knowing when to stop!

Granita 

Although you can find plenty of gelaterias on the island, you’re more likely to see Sicilians eating granita than traditional Italian gelato. Granita is a smooth, semi-frozen dessert made from natural flavouring, sugar and water. Popular flavours include mandorla (almond), limone (lemon), pistacchio (pistachio), fragola (strawberry), caffè (coffee), gelso (mulberry), and mandarino (mandarin). The texture tends to be smoother in Eastern Sicily and chunkier in Western Sicily. It is often served alongside a soft brioche bun and is a popular Sicilian breakfast (although you can enjoy granita morning, noon and night!).

Frutta Martorana

In Sicilian bakeries and cafes, you’ll often see baskets of brightly-coloured sweets shaped and painted to look like apples, figs, berries, oranges and other fruit. These marzipan sweets originated in Palermo and date back to the nuns of the Martorana convent. Frutta martorana are a treat for the eyes and the taste buds, with a wonderful almond flavour.

Cassata siciliana

A Sicilian classic, cassata siciliana is a layered cake made with sponge cake, ricotta, candied fruit, and marzipan. They taste like almond and pistachio, and are decorated with pink or green icing and candied fruit. You can also find mini versions called cassatina siciliana.

Cassatella di Sant’Agata

This saucy little dessert, colloquially named Minni di Vergini (which translates as ‘virgin breasts’) is a smaller version of cassata siciliana. These cakes are covered in white marzipan and a candied cherry on top. It is typically made in Catania, where the festival of Saint Agatha takes place.

Cassata al forno

A traditional Sicilian shortcrust pastry filled with ricotta, sponge cake, and chocolate, cassata al forno is baked in the oven, then decorated with icing sugar and cinnamon. Delicious with a cup of coffee or tea, they are not as extravagant as other Sicilian desserts, and are a good option if you’re not a fan of (or can’t eat) nuts.

Top Food Tours in Sicily

If you’d like some help navigating Sicily’s incredible food scene, I suggest joining a food tour. Here are some well-rated tours for different budgets:

• Palermo: Street Food and History Walking Tour
• Palermo: Street Food Walking Tour with Local Guide & Tasting
• Palermo: Small Group Night Street Food Tour
• Palermo: Street Food Walking Tour at Sunset
• Catania: Street Food Guided Walking Tour
• Catania: Guided Street Food Walking Tour
• Taormina: Shared or Private Food & Wine Walking Tour
• Sicilian food and wine tour in Siracusa
• Street Food Walking Tour in Ortigia with Tastings

Whether you’re savouring the rich pasta dishes, snacking on fried street food or indulging in sweet treats like cannoli or cassata, I hope everything you try in Sicily is delicious! If you’ve been to Sicily before, what was your favourite thing that you ate there? Let me know in the comments!

Personally, I couldn’t choose a favourite because as you can tell, I ADORE Sicilian cuisine. It’s so incredibly tasty and varied, with each dish tells a story of the island’s history, its love of fresh ingredients, and its deep-rooted passion for food.

Ciao for now

Izzie, the Curious Sparrow

Feature Image by Rene Strgar.