Italian region
Sicily
Quick answer
Sicily, Italy's largest island, mixes Greek, Arab and Spanish influences in dishes like arancini, caponata, pasta alla Norma and cannoli.
Arab rule brought citrus, almonds, sugarcane and saffron, still visible in cannoli, cassata and sweet-sour agrodolce dishes like caponata.
Palermo's street food includes arancine and panelle. Catania's pasta alla Norma pairs fried eggplant, tomato and ricotta salata.
- Capital
- Palermo
- Signature dishes
- Arancini, caponata, pasta alla Norma, pasta con le sarde, cannoli
- Cheeses & cured meats
- Ragusano, Pecorino Siciliano, ricotta salata
- Wines
- Nero d'Avola, Etna Rosso, Marsala
Related
More italian food by region
Next up
Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
Try this recipe
Creamy Italian Sausage Pasta
Creamy tomato rigatoni with crumbled sausage in 30 minutes.
Try this recipe
The Classic Italian Sub
The deli-counter Italian sub, built in the right order.
Next watch
Pool Hall Hustle
Larry and Sally walk into a pool hall with a cue, a cold beer, and more confidence than the regulars expected. Sally lines up her shot while Larry supplies the faces. The green felt has seen plenty of hustlers, but never this duo.
Quick answer
How do you make a sausage and peppers sandwich?
Split a seeded Italian hero, toast the cut sides in the sausage pan, lay the whole sausage in first, then pile the peppers and onions on top so the juices soak down instead of through. Provolone under the sausage melts into a seal that keeps the bread intact.