In Sicily you can eat a wide variety of food, with little differences between a province and another.
The first food, as in other Italian regions, is pasta, which in Sicily is cooked:

  • "alla Norma" with tomato, fried chopped aubergines, basil and grated salty ricotta cheese;
  • with cuttlefish ink;
  • with garlic, oil and hot peppers and grated caciocavallo cheese;
  • with pilchards, expecially in Palermo.

As for soups and broths, the king is cous cous, (fish or vegetables or meat broth, semola cooked in bain-marie using suitable pots, with nutmeg, cloves, tinned tomatoes, parsley and salt). It's a typical dish of Trapani Province.

Another typical dish, is the Maccu, beans pounded into a paste with oil.
The Schiacciate are excellent on the Tyrrhenian coast and in the towns to the east. These are sheets of very hard pasta stuffed with soft cheese, anchovies, pepper and salt cooked in the oven.

Famous recipes with fish include:

  • swordfish alla messinese;  
  • lobster alla Lipari;
  • tunny alla trapanese;
  • pilchards a beccafico;
  • triglies (mullet) with fennel;
  • alalunga al ragu in the Egadi Islands;
  • cernia Bianca (wreckfish) in Ustica.

In Sicily you can eat many meat dishes too. Several emblematic examples are:

  • stuffed pork chops
  • sweet and sour rabbit
  • the falsomagro
  • stews and poultry giblets

The island is famous for its cakes and ice creams. Very famous desserts are:

  • Sicilian cassata
  • cannoli, with ricotta
  • cuccia (an Arab name)
  • cotognate
  • pignolata
  • gelo di melone
  • Martorana fruit
  • Nougat
  • water ices