Sicilian cuisine, rich and tasty, is the result of many centuries of cultural and gastronomic contamination. Greeks, Romans, Arabs, Normans, Spanish, French, they all left us something of their traditions, they brought us unknown foods, they taught us new production techniques. A mix of information, which silently penetrates the kitchens of aristocratic homes, but also into the modest homes of ordinary people, giving life to one of the most loved cuisines in the world.
We could say, without a shadow of contradiction, that tasting a dish of Sicilian cuisine is like taking a journey through time and cultures, as well as taste.
What makes Sicilian cuisine great is also the excellence of its ingredients.
Freshly caught fish, natural products, all zero kilometer, allow you to create delicious dishes, simple or elaborate, where you can feel the flavor of the sea and the land.
It is difficult to rank the most famous dishes, but here we will try to list those that you absolutely must try before returning home.
Start with a nice couscous and then... trust your instincts!!!
Fish cous cous
Couscous requires slow preparation... it is slow by nature, not by fashion.
It is the symbolic dish of the Mediterranean area, a dish brought to Sicily by the Arab-Berbers (the Trapani-style Cuscusu is famous), which has become known throughout the world thanks to the San Vito Lo Capo Cultural Integration Festival.
The semolina, first mixed by hand, is then steamed and then left to rest with the fish broth. In ancient times couscous was the lunch on festive days, it was prepared, as a ritual, by grandmothers or mothers and enjoyed together religiously; a knowledge that mothers passed down to their daughters, especially if they were already of marriageable age...
Pasta with sardines
A "single dish" par excellence, thanks to the presence of blue fish.
The ancient peasant cuisine is combined in this dish with the habits of the coastal towns. A dish with few simple ingredients but with a strong and captivating flavour. Bucatini with fresh sardines, wild fennel, tomato and breadcrumbs. Like many Sicilian recipes, there are numerous versions, each family has its own... never ask which is the best... because it is always mother's!
Caponata
Loved for its bitter-sweet taste, caponata cannot be missing from the Sicilian table; it may undergo changes in the number and variety of vegetables present, but tasty aubergines will certainly never be missing. Excellent as an appetizer, as a side dish with fish or meat but also alone in the versions with swordfish. After the first time you will never do without it again.
Genovesi
You wouldn't think so from the name, but Genovesi are one of the most famous desserts in our area. A crumbly casing contains a delicious milk cream. Originally, these desserts were prepared by cloistered nuns in Erice, but you can also find them in the excellent pastry shops of San Vito Lo Capo.
However, if you go to discover the medieval village of Erice, don't forget to taste those prepared by the ancient Pasticceria San Carlo or the famous ones by Maria Grammatico... it will be a unique experience. (Erice is a 40-minute drive from San Vito Lo Capo).
Sicilian cassata
A few words for the most famous dessert in Sicily, an extraordinary result of ancient preparations carried out within Sicilian convents. A riot of ricotta, sponge cake and candied fruit that pleases the eyes and satisfies the most demanding palates.
Caldofreddo
Born in San Vito Lo Capo in the 1950s, it is today the most famous dessert in the country.
Impossible to resist a cup of creamy ice cream and fresh cream with a small brioche soaked in rum inside... all covered with hot chocolate sprinkled with hazelnuts.
A true masterpiece!
Oranges
Round like an orange, golden and crunchy on the outside but with a soft rice center seasoned with a meat sauce. This is the arancina, the Sicilian street food par excellence.
In addition to the version with ham and mozzarella, they are prepared in a thousand ways: sausage, mushrooms, aubergines, spinach, prawns... try them all!
Excellent as a snack on the beach or for a quick lunch at home.
Pane Cunzato
If you think of the usual sandwich you are really off track. To make cunzato bread you need typical Sicilian bread, seasoned with the unmistakable flavors of our land. Salted anchovies, oregano, pecorino and ripe tomato with a drizzle of extra virgin olive oil. You won't call it a "sandwich" anymore.
Enjoy your meal!
Pizza rianata (origanata)
The pizzas all look the same ... but the Trapanese pizza also known as rianata (origanata) is a truly special pizza.
In San Vito Lo Capo there are some excellent take-away pizzerias that you can also enjoy at home if you have booked a holiday home
Cannoli
Cannolo is a simple crunchy wafer, filled with fresh ricotta... after you have tasted it you will understand why it is so famous.
We can say that Cannolo is the dessert that best represents the enormous variety of Sicilian pastries, but also an emblem of Sicilianness, which needs to be a little rough on the outside but tender on the inside.
Pane, panelle and crocchette
No one remains indifferent to Sicilian street food...
The panelle sandwich is the most versatile of street foods, you can eat it at any time of the day, for a savory breakfast or for a quick lunch break... These are chickpea flour pancakes, often accompanied by croquettes of potatoes.