I’m often asked about the must-try Sicilian dishes when visiting Sicily—and it’s a question I love answering. Sicily’s cuisine is deeply rooted in its rich history, geography, and vibrant culture. It’s no surprise that food is a key reason people return to the island again and again.
If you’re familiar with the Great British Chefs website (a leading source for professional chef recipes in the UK), you may also know their sister site, Great Italian Chefs. This site celebrates the traditions, creativity, and passion behind Italy’s most iconic culinary offerings.
As they rightly point out:
“The Italians themselves are fiercely passionate about their culinary heritage, and with good reason – a large number of the world’s best dishes come from the cities, fields and shores of this deeply cultural, historic country.”
AND
Today, Sicily is one of Italy’s most popular tourist destinations, and it’s the food that keeps people coming back year after year.
On 29 September 2017, Great Italian Chefs published an article titled “10 Must-Try Dishes When You’re in Sicily.” In fact, there are 11 dishes once you include the one that’s assumed you already know: arancini.
The Sicilian specialties are:
- Fritella
- Caponata
- Raw red prawns
- Busiate al pesto trapanese
- Pasta con le sarde
- Pasta alla norma
- Cous cous di pesce
- Fritto misto
- Involtini di pesce spada
- Cannoli
AND
Let’s explore these iconic Sicilian specialties—most of which you’ll find recipes for right here on my blog. I’ve included links, photos, and some notes from my cookbook Sicilian Seafood Cooking, with food styling by Fiona Rigg and photography by Graeme Gillies.
Although I have no recipes on my blog for Fritto misto, Raw red prawns and Involtini di pesce spada, I have explained each of these these Sicilian specialties and where appropriate I have links to similar recipes on my blog.
Fritella (Frittedda)
This spring vegetable medley is made with artichokes, broad beans, and peas. It’s lightly cooked and often dressed with olive oil, fresh herbs, and sometimes a splash of vinegar. In Sicilian dialect, it’s called Frittedda.
Recipe: Frittedda
Featured in: Jewels of Sicily
Caponata
Caponata is one of Sicily’s most well-known dishes. It’s a sweet and sour eggplant stew made with vinegar, capers, olives, and sometimes pine nuts or even chocolate, depending on the region.
There are several regional variations:
- Palermo: Eggplant-focused, sweet and tangy
- Catania: More emphasis on tomato and celery
- Other versions: Potato-based or with unique local additions
SICILIAN CAPONATA DI MELANZANE as made in Palermo (Eggplant caponata and Eggplant caponata with chocolate)
CAPONATA SICILIANA (CATANESE – Caponata as made in Catania
CAPONATA of Potatoes (General information and recipe for Caponata di patate)
Raw Red Prawns
Known as Gambero Rosso (Aristaeomorpha foliacea), these blood-red prawns are a delicacy in Sicily. When fresh, they are served raw with just a drizzle of extra virgin olive oil and lemon juice—simple, elegant, and delicious.
Often, the lemon juice slightly “cooks” the prawns in a style similar to ceviche.
All very fresh seafood can be eaten raw and is loved by Sicilians, usually served with extra virgin olive oil and lemon juice. Most times the seafood is marinaded in these even if it is for a short time – the lemon juice “cooks” the fish.
SARDINE, CRUDE E CONDITE (Sardines – raw and marinaded)
PESCE CRUDO, raw fish dishes in Sicily
GREAT BRITISH CHEFS, GREAT ITALIAN CHEFS, Feature articles by Marisa Raniolo Wilkins
Busiate al Pesto Trapanese (from Tapani in Western Sicily)
This dish features Busiate, a corkscrew-shaped pasta traditionally hand-rolled around thin rods. It’s served with Pesto Trapanese, a Sicilian version of pesto made from tomatoes, almonds, garlic, and basil. In some regions, it’s also called Matarocco.
Pesto trapanese is also called Matarocco. Busiate is the type of pasta traditionally made by coiling a strip of pasta cut diagonally around a thin rod (like a knitting needle).
MATARROCCU, a Sicilian pesto
Pasta con le Sarde
One of the island’s most iconic pasta dishes, Pasta con le Sarde is made with wild fennel, sardines, pine nuts, raisins, and saffron. It embodies Sicily’s Arabic and Mediterranean influences.
Two versions to try:
- Classic stovetop version
- Baked version, often topped with breadcrumbs
PASTA CON LE SARDE (Pasta with sardines, from Palermo, made with fennel, pine nuts and currants)
PASTA CON SARDE – the baked version, Palermo, Sicily
Pasta alla Norma
A Catania favorite, this pasta dish is made with fried eggplant, rich tomato sauce, basil, and grated ricotta salata. It’s hearty and comforting—a must-try for vegetarians and meat-lovers alike.
PASTA ALLA NORMA (Pasta with tomatoes, and eggplants)
Cous Cous di Pesce
This North African-influenced dish is popular in Western Sicily, particularly in Trapani. It’s made with semolina couscous steamed and served with a spiced fish broth.
⚠️ Note: Unfortunately, the original recipe for Cous Cous di Pesce has disappeared from my blog after a platform migration. I plan to repost it soon.
Great Italian Chefs link to 10 must-try dishes when you’re in Sicily (29 September 2017).
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