Sicilian cuisine is the expression of emotions, traditions and talent of the citizens of that place. We can’t imagine the morning on Sicily without birds’ singing, strong espresso and canolli for breakfast. The afternoon on Sicily can be described as tropical heat, the coolness of street cafes, a glass of cold white wine and a plate of odor mollusk soup. And in the evening all the tourists who have once visited Sicily can easily imagine a terrace at the sunset, facing the ruins of the antique buildings, herbal tea and the most famous Sicilian dessert Frutta Martorana.
The native citizens like cooking. In every village they have their own cooking secrets and lots of recipes which have been passed from generation to generation for ages. The ingredients are numerous: tomatoes, spices, artichokes, seafood and different kinds of meat. The main ingredients of most of the Sicilian dishes are olive oil and white wine. Sicilian souses can make spaghetti a real cooking masterpiece. Besides, sometimes they don’t look like souses. Sicilian souses are usually eaten with spaghetti or pasta. But you may order spaghetti in a restaurant and see that there is more souse than spaghetti in your plate.
Sicily is proud of its cuisine. But they may not know that for example famous small rice balls which are called “arancina” with meat or fish are not Sicilian at all, but belong to the Arabian cuisine. The bread appeared in Sicily thanks to the Romans who made peasants on Sicily grow wheat. Conservatism is the second name of Sicily.
Many tourists come to Sicily to taste Sicilian desserts. Sicilian cooks know well what “dolce vita” is. Dolce vita is canolli with fruits and almonds, odor cassata (the cake soaked with wine and curd cream), and Frutta Martorana (fruits, baked with pastry and almonds).
