Sicily, the largest island in the Mediterranean Sea, is renowned throughout the world for its delicious and remarkably varied cuisine. This region, rich in history and culture, overflows with food that has unique organoleptic properties. Dairy products, cured meats, wines, fruit and vegetables, sweets: those who taste Sicily hardly forget it.
The meeting point between cultures and flavors
Sicily has been at the center of the expansionist aims of many civilizations throughout its history. Being at the crossroads between peoples from all over the world, its cuisine has allowed itself to be influenced by all the cultures that have crossed this region over the centuries. These civilizations left a widely varied heritage of typical products and dishes that have been mixed up until they assumed their current characteristics.
Originally, Sicilian cuisine was born from “poor dishes” based on pasta and bread, fish and vegetables. Arab culture later introduced products such as sugar, cinnamon, citrus fruits and many spices, including saffron, which later became essential ingredients of the island’s gastronomy.
Over 200 typical Sicilian traditional agri-food products
The products called PAT (“Prodotti Agroalimentari Tradizionali”, traditional agri-food products) are considered as such by the Ministry of Agriculture, Food and Forestry Policies when their processing, seasoning and possible conservation take place in a specific territory according to traditional production methods that have been used for at least twenty-five years.
The official Sicilian typical products are more than 200 and cover all types of food: from typical cheeses -especially pecorino, goat cheeses, provola and the renowned ricotta- to cured meats, among which those from the Nebrodi mountains certainly stand out. Fish is also important, as it is the predominant food in the islanders’ diet.
The tuna processed in the historic tonnare, the tasty anchovies and the bottarga are part of the most famous fish products of Sicily. As for fruit and vegetables, this sun-kissed island offers many citrus fruits including the well-known Sicilian oranges, lemons and mandarins, as well as figs, tomatoes, capers and, of course, olives from which excellent EVO oil is obtained.
Among the desserts, the great local classics are truly unmissable, such as sweets made with almond paste, almond or pistachio croccante and martorana fruit. But it is impossible not to mention other classics, such as the Sicilian high quality ready-made sauces, extra virgin olive oil, amari and liqueurs, durum wheat pasta and cured meats.
From the sea: a great and tasty resource, from the earth: all the scent of fruits and vegetables
The sea gives something wonderful to Sicilian culinary art. Among the tastiest fish specialties, the ones that stand out are fish couscous -typical of the Trapani area- and pasta con le sarde -one of the most delicious dishes in the area based on sardines stuffed with raisins, anchovies, pine nuts and parsley,- without neglecting the simple recipes with tuna, swordfish or seafood.
At the same time, the Sicilian land performs one of the most magical “miracles”, providing a great variety of fruit, vegetables and greens, unique in the world for their nutritional characteristics and intense flavor.
Typical Sicilian Products In The Greatest Traditional Recipes
Sicily boasts a great variety of traditional recipes that use typical Sicilian products in a way so simple but so genuine that it is really difficult to replicate them properly. Counting on high quality raw materials is certainly an advantage, hence the importance of buying from the best Sicilian producers and traders.
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