Top 10 Foods to Try in Sicily (And Where to Find Them)
Why Sicilian Food Hooks You for Life
Sicily cooks with sunshine and memory. The island’s dishes are love letters written in almonds and oranges, tomatoes and sea salt, capers and olive oil. If you arrive hungry, you’ll leave changed. Here’s my personal, tried-and-tasted list of the ten foods you simply must seek out—plus where to find them when you’re wandering Palermo’s markets, getting lost in Ortigia’s side streets, or gazing at Etna from Catania. Come with an appetite; leave with a story.
1) Arancini (or Arancine)
Golden rice balls with a molten heart—ragù, mozzarella, pistachio cream, or butter & ham. In the east you’ll often
hear arancini; in the west, arancine. Either way, they’re irresistible.
Where: Catania and Palermo bakeries/snack bars (rosticcerie), and market stalls.
Grab one hot and eat it standing, like a local.
2) Cannoli
A crisp shell that shatters gently, a ricotta filling that tastes like a sweet breeze from inland farms.
Classic with candied orange; sometimes pistachio-dipped or chocolate-lined.
Where: Palermo and the surrounding towns (try Piana degli Albanesi for legendary ricotta);
you’ll find excellent versions across the island’s pastry shops (pasticcerie).
3) Granita & Brioche
Breakfast of Sicilian champions: spoonable, perfumed granita (lemon, almond, coffee) with a warm, cloud-soft
brioche col tuppo. It’s summer in a bowl—no matter the season.
Where: Catania, Acireale, and Messina are famed for top-tier granita bars.
4) Pasta alla Norma
Catania’s edible love poem: fried eggplant, sweet tomato sauce, basil, and a snow of salty ricotta salata.
Simple, dramatic, unforgettable—like a Bellini aria on a plate.
Where: Trattorie around Catania and the Ionian coast.
5) Pasta con le Sarde
Wild fennel, fresh sardines, pine nuts, raisins, and a shower of toasted breadcrumbs (the “poor man’s cheese”).
Sweet meets savory like nowhere else.
Where: Palermo and the north-west; ask for it fresca when sardines are in season.
6) Caponata
A glossy, tangy-sweet celebration of eggplant, celery, olives, capers, and vinegar. Served room-temperature,
it tastes like late afternoon sun and slow conversations.
Where: Palermo trattorie and wine bars; excellent as an antipasto across the island.
7) Panelle & Crocchè (Street Food Royalty)
Chickpea fritters (panelle) tucked into a soft roll, often with potato croquettes (crocchè) for extra joy.
Street food that wears a crown of sesame seeds and pride.
Where: Palermo’s street stalls and historic markets (Ballarò, Capo, Vucciria).
8) Sfincione
Palermo’s answer to pizza: a thick, airy base under a sauce of tomatoes, onions, anchovies, oregano,
and a snowfall of local caciocavallo. Baked, sliced, devoured.
Where: Palermo bakeries and market carts; look for the old-school wooden trays.
9) Couscous di Pesce
Trapani’s soulful coastal dish: hand-rolled couscous steamed over fish broth, served with a fragrant stew of
local catch. North Africa meets Sicily with a sea breeze.
Where: Trapani, San Vito Lo Capo, Mazara del Vallo—seaside trattorie and family kitchens.
10) Cioccolato di Modica
Grainy, aromatic, stone-ground chocolate scented with cinnamon, citrus, or chili. Less sugar, more character,
and a texture that whispers of history.
Where: Modica’s historic chocolatiers and specialty shops across the Val di Noto.
Bonus Bites (Because Saying “Only 10” Hurts)
Cassata siciliana (a festival on a plate), involtini di pesce spada (grilled swordfish rolls with breadcrumbs and herbs), and a lingering glass of Marsala after dinner. Not required—highly recommended.
How to Eat Like a Local
- Follow the markets. Start in the morning, taste what’s fresh, and ask vendors where they’d go for lunch.
- Order seasonally. Sardines and wild fennel sing in spring; tomatoes and eggplant peak in summer.
- Don’t rush. Sicilian meals are as much about company as cooking. Let the island set the tempo.
Keep Tasting: Your Next Reads
Hungry for more? Continue the journey here: