Sicily is a product of a textured and vibrant past. Sicilian cuisine and culture is wholly unique but influenced by thousands of years of invasions from Greeks, Romans and Arabs. Heavily aromatic ingredients are yielded from the volcanic soil and surrounding crystal sea. Expect to find citrus, capers, almonds, pistachios, honey and fresh fruit. From the sea comes swordfish, tuna and bottarga, a dried fish roe commonly grated on pastas. Sheep’s milk provides most of the dairy, with cheese commonly consumed.
Sweets are laced with ricotta, honey and fragrant almond meal and essence. Sicilian Cannoli is possibly the most famous dessert of the region, flaky waffle like pastry is stuffed with sweet ricotta, local wine and candied fruits.