Sicily has been blessed with a fantastic selection of raw ingredients. The soil is fertile and rich in nutrients and is in many places originally volcanic. Since classical times olives and olive oil have been produced here. Today two
Sicilian olive oils, one from Monti Iblei in the southeast part of the island and the other from Nocellara del Belice in the western part of the islands, are considered to be among Italy's best olive oils. Both types are characterised by a very low acid content and an intense scent. A lovely aromatic hint is achieved by adding salt to the oils.
Almond and fig trees embellish the countryside in many places. When the almond trees blossom in February and March it gives the
Sicilian countryside a completely unique character. The white flowers make a beautiful and fascinating sight. If you have never tried fresh almonds, which are in season during the summer months, then you should make a point of doing so.
The Arabs introduced citrus fruit to the island around 800 AD and today
Sicily is famous for its excellent blood oranges and lemons.
Sicily also produces tomatoes in the area around Pachino in the southeast corner. The tomatoes from this area are famed throughout all Italy.
Other fruit and vegetables that are grown here include peaches (beautiful juicy red varieties), apricots, peppers, artichokes and aubergines. A very interesting and delicious vegetable is the special
Sicilian courgette variety, which curls up and is very long. Herbs that are often used include wild fennel, rosemary, basil, fresh bay leaves and thyme.
Fish and seafood: The sea around
Sicily provides a wide range of exciting culinary experiences that include the fantastic tuna and swordfish, all types of squid, various types of shrimp, lobster, mussels, John Dory fish, the so-called Cernia and the delicate sea urchin. At some fishmongers you may be able to come across the particularly delicious moray eel.
Meat, game and poultry: The preferred types of meat are pork, lamb and goat. The pork from Monti Iblei is of particularly good quality but for a thoroughly unique taste experience you have to be lucky enough to try the meat from the special black pigs that roam freely in the Monti Nebrodi mountains.
Sicilian lamb has a wonderful taste and is prepared in many exciting ways.
Although game is not often eaten in
Sicily, you can often find rabbit on the menu and sometimes even wild boar.
Sausages and ham: The
Sicilian sausages and hams that are among the best on the island are produced mainly in the Nebrodi mountains. Among the especially good ones are Fellata (pork), Pancetta Arrotolata dei Monti Nebrodi (pork) and Prosciutto dei Monti Nebrodi (ham produced from the local and free range black pigs from the Nebrodi mountains).
In the
Ragusa area they make the great Salame di Chiaramonte Gulfi (pork). This area is also famed for its good pork brawn.
Towards the west around
Palermo they make the characteristic Buffa sausage (pork). Up towards the province of Messina you will find the good sausage Salame di Sant' Angelo (pork).
Cheese: In the area around
Palermo you will typically be able to try wonderful cheeses such as Caciocavallo Palermitano (
Sicilian Cinisara cattle) and Vastedda Palermitana.
In the central part of western
Sicily around Trapani they produce many different interesting and delicious cheeses such as Ericino (mainly produced from sheep's milk but often also from cow's milk from the Cinisara breed), Cofanetto (mix of milk from Cinisara cattle and the special sheep from Valle del Belice), Vastedda della Valle del Belice (sheep's cheese), Caciotta degli Elimi and Provola
Siciliana.
In the central highlands you find good varieties such as Canestrato (most often made from cow's milk but sometimes from sheep or goat's milk) and Piacentinu Ennese (spiced with saffron).
Between
Ragusa and Siracusa they make the lovely
Ragusano (cow's milk) and Ricotta
Siciliana.
The area around Messina and the northern part of Etna is famous for the Maiorchino cheese.
In many places in
Sicily they produce various types of Pecorino often called Pecorino
Siciliano and Pecorino Rosso, with added dried chilli.
Sweets
Sicily is renowned for its great ice cream produced from various lovely ripe fruits, nuts and flowers. There are an incredible number of flavours such as jasmine flower, blood orange, lemon, orange flower, hazelnut, pistachio, almond, peach and prickly pear. The
Sicilians have a sweet tooth and enjoy many sweet things such as cakes. You find many different types of cakes here but the best known is "Cassata
Siciliana".
Sicilians also make marzipan fruits and figures, which have an incredibly sweet taste and are often very artistic.
Wine and vineyards
In recent years
Sicily has undergone a revival with regard to wine production. Increasing numbers of really good and internationally recognised vineyards have been continuously springing up since the middle of the 1990s.
Earlier
Sicily was not able to boast of the island's wines. The few serious producers could be counted on one hand. However, the serious wine producers Tasca d'Almerita and Duca di Salaparuta were very good and renowned for their respective red wines Rosso del Conte and Duca Enrick, which are still considered some of the best red wines in Italy.
Where only a few years ago you found that many vineyards mainly used international grapes, over the past 3 to 4 years there has been an increasing interest in
Sicilian grapes such as Nero d'Avola (equal in quality to Sangiovese, Nebbiolo, Aglianico, Corvina etc.), Perricone, Nerello Mascalese, Nerello Cappuccio, Frappato, Carricante and Grillo.
Nero d'Avola is the best of the black grapes in
Sicily and varies greatly in appearance depending upon the fieldwork, micro climate and vinification
If we focus on the white wines there are also increasing numbers of interesting really good wines produced from
Sicilian grapes.
Many wonderful red and white wines are also produced in
Sicily from international grapes, but if you want new and original wine tasting you should focus on the excellent
Sicilian grapes. In this way you also experience part of the culture.
Below are some of the incredible
Sicilian vineyards:
Gulfi, Tasca d'Almerita, Firriato, Duca di Salaparuta, Donnafugata, Planeta, Morgante, Cottanera, Feudo Montoni, Feudo Principi di Butera, Fatascià, Cusumano, Benanti and Palari
Vineyard visits Many of the good
Sicilian vineyards are happy to open their doors to wine loving tourists. You can try and contact the particular vineyard you are interested in to find out if it is possible to arrange a time for a visit.
