Travel Reference
In-Depth Information
Mediterranean Coast
Seafood takes centre stage along Sicily's southwestern shoreline, most notably in the busy
fishing port of Sciacca. Inland, the region's sun-baked fields and orchards produce excel-
lent almonds, Canicatta grapes, Ribera oranges and Nocellara del Belice olives.
SICILIAN SWEET TREATS
Most traditional Sicilian dishes fall into the category of
cucina povera
(cooking of the poor), featuring cheap and
plentiful ingredients such as pulses, vegetables and bread. Supplemented by fish (locally caught and still relat-
ively inexpensive), this diet is still widely embraced today, but differs in one major respect to that of previous
generations - the inclusion of decadent desserts.
The two most beloved are
cassata siciliana
(a mix of ricotta, sugar, candied fruit and chocolate that is fla-
voured with vanilla and maraschino liqueur, encased by sponge cake and topped with green icing) and
cannoli
(crisp tubes of fried pastry dough filled with creamy ricotta and sometimes decorated with a maraschino cherry,
candied fruit, grated chocolate or ground nuts). You'll find both on restaurant menus throughout the island.
Sicilian
cannoli
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