Contrary to what one might think, plants grow on the volcanic hills of Etna. Indeed, this land is exploited for the cultivation of vineyards that can absorb various nutrients from it. Coming down from its slopes and approaching the valleys, we can find orange and olive groves. In short, Sicily tickles the palate from different points of view, and the local gastronomy knows how to making your mouth water with excellent traditional dishes. The local cuisine is difficult to associate with only one dish, this is also because of the historical influences of different cultures (from the Phoenicians to the Spaniards up to the Greeks). Of course, speaking of wine, we cannot fail to mention the succulent notes of various local cellars.
In addition to the food, Sicily is rich in artistic and architectural treasures. An example is Palermo with its old city, the ancient city of Segesta known for the remains of an imposing Doric temple, Marsala with its extraordinary dishes, Agrigento with the famous Valley of the Temples and fascinating Syracuse. Of course, do not miss Taormina with its extraordinary Greco-Roman amphitheater.
Getting into more detail, lovers of good wine in Sicily should not miss the most extensive production area located in the western part of the island, in the provinces of Trapani and Palermo, where they produce Marsala, Alcamo, and numerous versions of the Contessa Entellina Doc. In the south-eastern part, between Ragusa and Siracusa, the only DOCG of Sicily is produced, the Cerasuolo di Vittoria. In the province of Catania, the volcanic soil at the foot of Etna allows the cultivation of the homonymous DOC.
On the gastronomic front, on the other hand, it is really difficult to choose which dishes are not to be missed in such a varied and tasty cuisine. Among the most delicious typical dishes, we should mention the cassata, Palermo’s Easter cake par excellence made with ricotta, marzipan, chocolate, sponge cake, and candied fruit. Always among the desserts, the cannoli are filled with candied fruit, chocolate drops, and sheep’s ricotta.
On the hypothetical podium of the unmissable dishes, we also put the arancino, a sort of breaded rice ball, fried and stuffed with peas, tomato or meat sauce. You should also try the tasty eggplant parmigiana which includes boiled eggs, salami, cheese, and tomato. The eggplants are also found in the caponata, which contains all the flavor of typical Sicilian products such as green olives, onion, and capers from Pantelleria. Finally, we want to mention one of the typical Sicilian foods par excellence: bread and panelle, a sandwich filled with chickpea flour hotcakes.