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From Wikipedia, the free encyclopedia
This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia.[1] Although its cuisine has much in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.
| Name | Image | Description |
|---|---|---|
| Arancini or arancine |  | stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule. |
| Cannoli | .jpg) | shortcrust pastry cylindrical shell filled with sweetened sheep milk ricotta |
| Caponata |  | cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce |
| Crocchè | ![](#/media/File:Crocchè_"panzarotti_napoletani".jpg) | mashed potato and egg covered in bread crumbs and fried |
| Farsu magru |  | beef or veal slices flattened and superimposed to form a large rectangle, with a layer of thin bacon slices on top. For the filling, crushed bread slices, cheese, ham, chopped onions, garlic and fresh herbs are mixed together. |
| Frittula |  | pork and/or beef byproducts from butchering, fried in lard and spiced |
| Likëngë | pork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela | |
| Maccu |  | a soup with dried fava beans and fennel |
| Muffuletta |  | a sesame-seed bread, or the layered New Orleans sandwich made with it, stuffed with sausage meats, cheese, olive salad, etc. |
| Panelle |  | Sicilian fritters made from chickpea flour and other ingredients. They are a popular street food in Palermo. |
| Pani câ meusa |  | organ meats (lung, spleen) and sausage served on Vastedda, a sesame-seed bun |
| Pasta 'ncasciata | .jpg) | a baked pasta dish with many varieties, but most often including macaroni pasta, ragù, eggplant, basil, white wine, breadcrumbs, boiled eggs, soppressata or salami, caciocavallo, pecorino siciliano, and sometimes meatballs and/or peas, or other cheeses or béchamel substituted for one of the cheeses |
| Pasta alla Norma | .jpg) | pasta with tomatoes, fried eggplant, ricotta and basil |
| Pasta ca nunnata | a Palermo pasta dish made with a long pasta, a sauce of gianchetti (the whitebait of Mediterranean sardines and anchovies), olive oil, garlic, parsley, black pepper, and white wine | |
| Pasta â Paolina | pasta with anchovies, garlic, tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs | |
| Pasta con le sarde | .jpg) | pasta with sardines and anchovies |
| Pesto alla trapanese |  | a Sicilian variation of the Genoese pesto, typical of the province of Trapani.[2] The dish was introduced in ancient times by Genoese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts. |
| Pasta chi Vrocculi Arriminati | _(cropped).jpg) | a pasta dish from Palermo which generally consists of a long pasta like spaghetti or bucatini, cauliflower, onion, raisins, anchovies, pine nuts, saffron, red chili, and breadcrumbs |
| Scaccia/scacciata |  | a thin flatbread layered with vegetables, cheese and meats and rolled up |
| Sicilian pizza |  | pizza prepared in a manner that originated in Sicily. In the United States, the phrase "Sicilian pizza" is often synonymous with thick-crust or deep-dish pizza derived from the Sicilian sfincione.[3] |
| Spaghetti alla carrettiera |  | a dish of spaghetti pasta, with olive oil, raw garlic, chili pepper, parsley, and pecorino siciliano or breadcrumbs, and commonly tomato |
| Stigghiola |  | spiced and grilled intestine, typically from lamb or goat |
| Melanzane ripiene |  | stuffed eggplant |
| Orange salad |  | oranges, extra virgin olive oil, salt, spring onions |
| Couscous alla trapanese |  | typical of the Trapani area, with vegetables, and fish |
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Media related to Cuisine of Sicily at Wikimedia Commons
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