sicilian food: cheap, easy and delicious

Sicilian food is very different from the other parts of Italy. Just like the rest of its culture.

Food in Sicily might not always be as colorful as, say, in Naples. But what it loses in appearance, it makes up for in its rich flavors.

Thanks to Sicily's multicultural history, exotic ingredients are part of its cuisine. The island's many conquerors have left their mark on its foods.

Arab-flavored pizza in Trapani.

Sicilian cuisine has its roots in the 'cusina povera' - the cooking of the poor. The food makes use of cheap local ingredients.

Fortunately, these local ingredients are plentiful in Sicily. The flavors are rich and varied.

The basics are the same as elsewhere in Italy: pasta, olives, bread, and tomatoes.

North African and Middle Eastern influences include couscous, almonds, ginger, apricot, cinnamon, and citrus fruit.

The Arabic heritage is shown in a large number of fried dishes. They are especially popular in street kitchens.

Street food in Palermo.

Citrus fruits, too, came to Sicily with the Arabs, as did sugar cane and rice. The early arrival of sugar has left behind a wide range of sweet desserts.

The Greek influence is strongest in the east.

The olive tree came to Sicily with the Greeks. Some cheeses are still made in the same way as described by Homer in Odyssey.

The Spanish heritage includes peppers, beans, and zucchini.

Shopping at food market in Sicily, Italy.

Shopping at a food market in Palermo.

The sea plays a large part in Sicilian food. Fish is plenty, as is other seafood, from mussels to sea urchins.

The freshness of the ingredients is essential in all cooking. In Sicily, cooking starts with a trip to the market. Sicilians buy the supplies the same day they do the cooking.

Sicilian Food Products

Sicily has a wide range of local products, fruits, vegetables, spices, and seafood.

Seafood is popular throughout Sicily. Fish, squid, octopus, shrimp, and tuna are plenty. Among others, more exotic creatures.

For an overview of the different types of sea creatures, take a walk in a local fish market. You'll be surprised at what you can find there.

You can find plenty of meat in the markets too.

Typical Sicilian spices include saffron, lavender, and wild mint. Saffron and lavender both grow wild in Sicily.

Lavender has traditionally been used also for preserving linen. A bag of dried lavender in the wardrobe gives clothes a fresh scent.

Fennel, too, grows wild in the Sicilian mountains. It is used widely in cooking.

Sicily is also famous for its citrus fruits. Red oranges are especially popular.

Citrus fruits make great flavoring for food. Or you can buy them squeezed into juices from street stalls.

A place selling freshly squeezed pomegranate juice.

Pistachios are used widely in cooking. And, of course, you can eat them as such. They make for great snacks.

The best pistachios come from the slopes of Etna, near the town of Bronte. If you are in that area, you should buy them. They are much cheaper there than at the airport. (As is, of course, everything.)

Popular Sicilian cheeses include local ricotta and pecorino.

Traditional Sicilian Foods

Typical Sicilian food varies depending on which part of the island you are in. Many foods are common throughout Sicily, but with local variations.

Arabic influences can be seen in 'arancini'. These fried rice balls contain minced meat, peas, and mozzarella. Usually. There are many different versions. Also for vegetarians.

Bread and arancini are easy to come across and make for great snacks.

Pasta alla Norma is worth a try, especially around Catania. This eggplant pasta is one of the most traditional Sicilian dishes. Easy and delicious.

Famous seafood delicacies include 'Spaghetti alle Vongole' and 'Spaghetti allo Scoglio'. The first is a clam pasta. The latter includes a variety of seafood, from clams to small fish and shellfish.

Another well-known Sicilian pasta dish is 'Pasta con le Sarde' - sardine pasta. It includes sardines, pine nuts, raisins, and wild fennel. It is particularly popular around Palermo.

North African influences are strongest in western Sicily. In Trapani, you can try saffron-flavored couscous, for example.

Sicily's most famous dessert, 'cannolo' (plural: cannoli), is also of Arabic origin. It contains a sweet ricotta filling baked in a tube of pastry dough.

The taste, shape, and texture of cannoli vary from one part of the island to another.

Typical Sicilian pastry, including cannoli.

Traditional Sicilian pastry. Cannoli are in the middle.

According to one local tip, the best cannoli can be found at Eurobar in the province of Trapani. If you're traveling by car, it should be worth visiting. But really, a good cannoli can be found in any town in Sicily. Just find a local bakery and step in.

Another traditional dessert is the 'cassata'. It is a ricotta cheesecake. Like cannoli, these can be found in most cafeterias. They come in all sizes, from a single serving to a family-size cake.

Food Markets in Sicily

You can find cooking supplies and ready meals in markets. There you can also enjoy the local atmosphere. It's also worth using them to support local producers.

In Sicily, as everywhere else, supermarkets have partly replaced traditional markets. Today many Sicilians head to these modern stores to do their shopping.

Ballaro Market in Palermo.

Food markets are great places to witness thousand-year-old traditions and spot local characters. They are also good places to buy street foods. Cheap and tasty.

You can also find good souvenirs at a bargain price. For example, Palermo's Capo Market sells vacuum-packed delicacies and spice bags. The price is low, and the taste is heavenly.

Where to Eat in Sicily?

That eternal traveler's dilemma: where to eat? The best way is to ask a local. Or you can rely on a tourist guide.

The general advice is to avoid the most centrally located tourist restaurants. A short walk from the main square to the side streets will give you better food. And prices.

Couscous and seafood in western Sicily.

As you walk along the streets, you can peer in through the windows of restaurants. If the restaurant is full of locals, the food is bound to be good.

Popular places usually require a reservation. Do this at least a day in advance.

One thing I've repeatedly come across: don't pay too much attention to the appearance of a place. Remember, it's the food that counts, not the shiny walls.

Dinnertime in Sicily starts around 8 p.m. If you arrive at opening time, you might get a table, even without a reservation. At least if you promise to eat relatively quickly.

In addition to the restaurants, there is a wide variety of cafés and such. These often serve savory snacks such as arancini.

Markets are also good places to buy many kinds of ready-made food - from home cooking to street food.

Sicilian home food in Capo Market, Palermo.

A place selling traditional home food in Capo Market, Palermo.

If your accommodation does not serve breakfast, you can have it at a local café. Italians eat lightly in the morning. Often a sweet, a small toast or a croissant is all.

If you fancy a more substantial breakfast, you should book a place that serves it. Or rent an apartment where you can prepare it yourself.

Conclusion

Sicilian food is full of flavors. The main ingredients are the same as in the rest of Italy. But Sicily's multicultural history has left behind a spectrum of flavors you won't find anywhere else.

Seafood and vegetables are plentiful. Sicily also produces a large quantity of high-quality citrus fruit. The tradition of sweet desserts dates back to Arabic times.

For the best food, you should avoid the most touristy places. It's best to stick to the same places where the locals go.

The same principle applies to food in Sicily as in the rest of Italy: food made by 'nonna' - meaning granny - is always the best. Sometimes these nonnas can be found in the kitchens of family restaurants.

A decent breakfast is not a given. If you need one, choose an accommodation that makes it possible.