List of Sicilian dishes
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. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.
- 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 – 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- mashed potato and eggcovered 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 ca meusa - organ meats (lung, spleen) and sausage served on Vastedda, a sesame-seed bun
- Pasta alla Norma, pasta with tomatoes, fried eggplant, ricotta and basil.
- Pasta con le sarde, pasta with sardines and anchovies.
- Pesto alla trapanese – a Sicilian variation of the genoese pesto, typical of the Province of Trapani. 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.
- 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.
- Stigghiola - spiced and grilled intestine, typically from lamb or goat.
- Stuffed eggplant
- Orange Salad - Oranges, extra virgin olive oil, salt, spring onions.
- Caciocavallo and Ragusano cheese, stretched-curd cheeses similar to Mozzarella.
- Canestrato, a hard cheese made from a mixture of sheep and goat milks.
- Ricotta, a fresh cheese made from whey.
- Pecorino Siciliano - a Sicilian sheep's-milk cheese.
Straddled forms of caciocavallo hang to mature
Desserts and sweets
- Biscotti Regina
- Cioccolato di Modica
- Crocetta of Caltanissetta
- Frutta martorana
- Gelo di melone
- Ice cream
- Pignolo (macaroon)
Fruits and vegetables
- Aglio Rosso di Nubia 
- Cipolla di Giarratana 
- Mazzarrone (grape) 
- Pomodoro di Pachino
- Siracusa lemon
- Caponata – a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
- Sicilian orange salad – (Insalata di arance) is a typical salad dish of Sicilian and Spanish cuisine which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal.
- Pantelleria salad - (Insalata pantesca) is a salad consisting of tomatoes, boiled potatoes, red onions and mackerel (or fresh cheese) and seasoned with olive oil, oregano, salt and capers.
- Sicilian food history umass.edu
- Oretta Zanini De Vita; Maureen B. Fant. Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company, 2013. ISBN 0393082431.
- "What is Sicilian Pizza?". WiseGeek. Retrieved 14 April 2013.
- Milano, Serena; Ponzio, Raffaella; Sardo, Piero . L'Italia dei Presìdi. Slow Food Editore, 2002. pp. 374-375.
- Cabrini, Luisa; Malerba, Fabrizia. Frutta e ortaggi in Italia. Touring Editore, 2005. ISBN 8836532942.
- Lazzarini, Ennio. I frutti coltivati. Hoepli, 2011. ISBN 8820344807.
- Gangi, Roberta (2006). "Caponata". Best of Sicily Magazine. Retrieved 2008-05-26.
- Edward Behr, James MacGuire: The Art of Eating. University of California Press 2011, ISBN 978-0-520-27029-9, p. 102 (online copy, p. 102, at Google Books)
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