List of Sicilian dishes

Sicilian arancini

This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia.[1] Although its cuisine has much in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.

## Sicilian dishes

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Scaccia with tomato, ricotta cheese and onion Stigghiole Name | Image | Description

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Arancini or arancine |  | stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule.
Cannoli |  | shortcrust pastry cylindrical shell filled with sweetened sheep milk ricotta
Caponata |  | cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce
Crocchè |  | mashed potato and egg covered in bread crumbs and fried
Farsu magru |  | beef or veal slices flattened and superimposed to form a large rectangle, with a layer of thin bacon slices on top. For the filling, crushed bread slices, cheese, ham, chopped onions, garlic and fresh herbs are mixed together.
Frittula |  | pork and/or beef byproducts from butchering, fried in lard and spiced
Likëngë |  | pork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela
Maccu |  | a soup with dried fava beans and fennel
Muffuletta |  | a sesame-seed bread, or the layered New Orleans sandwich made with it, stuffed with sausage meats, cheese, olive salad, etc.
Panelle |  | Sicilian fritters made from chickpea flour and other ingredients. They are a popular street food in Palermo.
Pani câ meusa |  | organ meats (lung, spleen) and sausage served on Vastedda, a sesame-seed bun
Pasta 'ncasciata |  | a baked pasta dish with many varieties, but most often including macaroni pasta, ragù, eggplant, basil, white wine, breadcrumbs, boiled eggs, soppressata or salami, caciocavallo, pecorino siciliano, and sometimes meatballs and/or peas, or other cheeses or béchamel substituted for one of the cheeses
Pasta alla Norma |  | pasta with tomatoes, fried eggplant, ricotta and basil
Pasta ca nunnata |  | a Palermo pasta dish made with a long pasta, a sauce of gianchetti (the whitebait of Mediterranean sardines and anchovies), olive oil, garlic, parsley, black pepper, and white wine
Pasta â Paolina |  | pasta with anchovies, garlic, tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs
Pasta con le sarde |  | pasta with sardines and anchovies
Pesto alla trapanese |  | a Sicilian variation of the Genoese pesto, typical of the province of Trapani.[2] The dish was introduced in ancient times by Genoese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts.
Pasta chi Vrocculi Arriminati |  | a pasta dish from Palermo which generally consists of a long pasta like spaghetti or bucatini, cauliflower, onion, raisins, anchovies, pine nuts, saffron, red chili, and breadcrumbs
Scaccia/scacciata |  | a thin flatbread layered with vegetables, cheese and meats and rolled up
Sicilian pizza |  | pizza prepared in a manner that originated in Sicily. In the United States, the phrase "Sicilian pizza" is often synonymous with thick-crust or deep-dish pizza derived from the Sicilian sfincione.[3]
Spaghetti alla carrettiera |  | a dish of spaghetti pasta, with olive oil, raw garlic, chili pepper, parsley, and pecorino siciliano or breadcrumbs, and commonly tomato
Stigghiola |  | spiced and grilled intestine, typically from lamb or goat
Melanzane ripiene |  | stuffed eggplant
Orange salad |  | oranges, extra virgin olive oil, salt, spring onions
Couscous alla trapanese |  | typical of the Trapani area, with vegetables, and fish

### Beverages

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* Amaro Averna, a herb-citrus liqueur
* Marsala wine
* Zibibbo

### Sodas

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* Sibat Tomarchio
* Bibite Polara

### Cheeses

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* Caciocavallo and Ragusano cheese, stretched-curd cheeses similar to Mozzarella
* Canestrato, a hard cheese made from a mixture of sheep and goat milks
* Ricotta, a fresh cheese made from whey
* Pecorino siciliano – a Sicilian sheep's-milk cheese

* Sicilian cheeses
* Straddled forms of caciocavallo hang to mature

* Ragusano cheese

* Stoccafisso alla messinese

### Desserts and sweets

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A simple cannolo sprinkled with powdered sugar Gelato

* Biscotti regina
* Buccellato
* Cannoli
* Cassata
* Ciarduna
* Cioccolato di Modica
* Crocetta di Caltanissetta
* Cuccìa
* Cuccidati
* Frutta martorana
* Gelato
* Gelo di melone
* Giurgiulena
* Granita
* Ice cream
* 'Mpanatigghi
* 'Nzuddi
* Pignolata
* Pignolo (macaroon)
* Raffiolini
* Zeppole

* Sicilian desserts and sweets
* Frutta martorana

* Granita di menta (lit. 'mint granita')

* Zeppole

* Crocette di Caltanissetta to lemon and orange left to right

* Spina santa di Caltanissetta in memory of the Passion of Christ

* Rollò di Caltanissetta

### Fruits and vegetables

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* Aglio Rosso di Nubia[4]
* Cipolla di Giarratana[5]
* Mazzarrone (grape)[6]
* Pomodoro di Pachino
* Siracusa lemon

* Sicilian fruits and vegetables
* Aglio Rosso di Nubia

* Cipolla di Giarratana

### Salads

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Sicilian orange salad

* Caponata – a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce[7]
* Sicilian orange salad (insalata di arance) – a typical salad dish of Sicilian and Spanish cuisine which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal.[8]
* Pantelleria salad (insalata pantesca) – a salad consisting of tomatoes, boiled potatoes, red onions and mackerel (or fresh cheese) and seasoned with olive oil, oregano, salt and capers

## See also

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Media related to Cuisine of Sicily at Wikimedia Commons

* Italy portal
* Food portal
* Drink portal
* Wine portal
* Liquor portal
* Lists portal

* List of Italian dishes
* Italian cuisine

## References

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1. ^ Sicilian food history umass.edu
2. ^ Oretta Zanini De Vita; Maureen B. Fant. Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company, 2013. ISBN 0393082431.
3. ^ "What is Sicilian Pizza?". WiseGeek. Retrieved 14 April 2013.
4. ^ Milano, Serena; Ponzio, Raffaella; Sardo, Piero . L'Italia dei Presìdi. Slow Food Editore, 2002. pp. 374-375.
5. ^ Cabrini, Luisa; Malerba, Fabrizia. Frutta e ortaggi in Italia. Touring Editore, 2005. ISBN 8836532942.
6. ^ Lazzarini, Ennio. I frutti coltivati. Hoepli, 2011. ISBN 8820344807.
7. ^ Gangi, Roberta (2006). "Caponata". Best of Sicily Magazine. Retrieved 26 May 2008.
8. ^ Edward Behr, James MacGuire: The Art of Eating. University of California Press 2011, ISBN 978-0-520-27029-9, p. 102 (online copy, p. 102, at Google Books)

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