Cuisine

One of the most enjoyable aspects of traveling is the delightful variety of local cuisine. Most of the staples of the Italian diet have already become favorites in America, but on your tour, be sure to try those less familiar pasta sauces and the vast range of cured hams, cheeses, rustic breads and desserts. In addition, Sicilian cooking is distinguished by its blending of Italian, African, Arab and even Spanish influences. Known for its fresh produce (especially eggplant, tomatoes and capers), spicy flavors and delicious seafood combinations, popular dishes include caponata, eggplant and caper salad; insalata di mare, seafood salad; spaghetti alla Norma, pasta with eggplant; cozze alla marinara, mussels steamed in wine; and pollo alla Marsala, chicken marinated in Marsala wine.

Pizza is also delicious; contrary to popular belief, Sicilian pizza does not usually come in the square, bulky form. In fact, most Sicilians consider pizza the Neopolitan style, and most restaurants serving pizza will serve it thin-crusted. The proper name for our version of “Sicilian pizza” is sfincione, actually more of a pastry or focaccia, usually topped with seafood, olives, eggplant or other fresh produce.

Dessert and drink fare are also some of the best in all of Italy. Sicilian wines are a hidden gem (and often inexpensive), and Sicily boasts some of Italy’s best gelato and cannoli.

Italians tend to indulge in long meals featuring wines and the occasional beer, followed by the requisite after-dinner drinks grappa or limoncello.