Travel Reference
In-Depth Information
Local Specialities
Palermo
Snack in street markets on the local classic
pane e panelle
(a chickpea fritter sandwich with
optional potato croquettes, fried eggplant and lemon), or sit down to a restaurant meal of
pasta con le sarde
(pasta with sardines, pine nuts, raisins and wild fennel) followed by
in-
voltini di pesce spada
(thinly sliced swordfish fillets rolled up and filled with breadcrumbs,
capers, tomatoes and olives).
Western Sicily
Savour this region's marked North African influence with a plate of
couscous di pesce alla
trapanese
(fish couscous in a broth spiced with cinnamon, saffron, parsley and garlic) or a
bric
(savoury Tunisian pastry filled with tuna or shrimp). Top your pasta with
pesto alla
trapanese
(made with fresh tomatoes, basil, garlic and almonds), and be sure to tour Mars-
ala's world-renowned wine cellars.
Tyrrhenian Coast
Seafood is king along the coast, but some of the region's most interesting cuisine lies in-
land. The Madonie and Nebrodi mountains are recognised throughout Sicily for their deli-
cious hazelnuts, chestnuts, wild mushrooms, fresh sheep's milk ricotta, provola cheese and
suino nero
(pork from local black pigs).
LOOK OUT FOR
»
Interdonato lemons - natural hybrid of lemon and citron with a slightly bitter taste
»
Almonds from Noto - intense and aromatic nuts from ancient trees
»
Pistachios from Bronte - emerald- green nuts with an unctuous texture and intense flavour
»
Black pork from the Nebrodi Mountains - can be enjoyed in succulent ham, sausages and bacon
»
Capers from Salina - known for their firmness, perfume and uniform size
Aeolian Islands
With seven islands to choose from, you'll never run out of seafood. You'll also want to try
pasta all'eoliana,
with a sauce that incorporates the islands' renowned capers and olives,
