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Italian Food
Regional specialties

Sicily, with love.

Rice croquettes, eggplant, seafood pasta and ricotta-filled sweets make a varied Sicilian table. Start with arancini or caponata, then follow your appetite toward pasta alla Norma or cannoli.

See all Sicily specialties ↓8 specialties to explore
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What should I try here?

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Golden breadcrumb-coated Sicilian arancini on a white plate, one cut open to show saffron rice, meat ragù, peas and cheeseStreet food
01

Arancini

For a crisp rice shell with ragù and melting cheese inside.

Cannoli with ricotta filling, chocolate chips and chopped pistachiosDolci
03

Cannoli

For crisp shells filled with sweet ricotta.

From the first bite to the last

A little taste of Sicily.

Find your bearings ↓

8 specialties

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

Pieces of octopus with cherry tomatoes, leafy greens and chopped herbs on a white plateAntipasti

Insalata di Polpo

Tender octopus is dressed with olive oil, lemon and parsley, with potatoes adding substance in this version of the coastal salad.

Twisted pasta coated in a pale tomato and almond sauce, topped with basilPrimi

Busiate al Pesto Trapanese

Twisted pasta catches a coarse pesto of ripe tomatoes, almonds, basil and garlic, served warm with the sauce left uncooked.

Short tube pasta with tomato sauce, eggplant, grated cheese and basilPrimi

Pasta alla Norma

Fried eggplant joins tomato sauce and basil on pasta, with grated ricotta salata adding a salty finish to this Sicilian primo.

Long bucatini with sardine pieces, fennel, raisins, pine nuts and toasted breadcrumbs on a white platePrimi

Pasta con le Sarde

Sardines and fennel coat the pasta with a savory sauce, balanced by raisins, pine nuts, saffron and a toasted breadcrumb finish.

An individual stack of eggplant rounds, melted cheese and tomato sauce, topped with a tomato slice and purple basil leavesSecondi

Melanzane alla Parmigiana

Fried eggplant slices are layered with tomato, basil and melting cheese, then baked and rested before cutting into soft portions.

A bowl of caponata with eggplant and red peppersContorni

Caponata

Soft fried eggplant meets celery, olives and capers in a sweet-and-sour tomato dressing, served cool as a Sicilian starter or side.

Golden breadcrumb-coated Sicilian arancini on a white plate, one cut open to show saffron rice, meat ragù, peas and cheeseStreet food

Arancini

Golden Sicilian rice balls with a crisp breadcrumb shell and a filling of meat ragù, peas and melting cheese.

Cannoli with ricotta filling, chocolate chips and chopped pistachiosDolci

Cannoli

Crisp Sicilian pastry tubes hold sweet ricotta cream, with chocolate or pistachios at the ends and a light dusting of sugar.

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