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

Scaccia with tomato, ricotta cheese and onion
Name Image Description
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, meat, or fish




Desserts and sweets

A simple cannolo sprinkled with powdered sugar

Fruits and vegetables


Sicilian orange salad

See also

Media related to Cuisine of Sicily at Wikimedia Commons


  1. ^ Sicilian food history
  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)