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Some of the best flavors in Italy are attributed to the cuisine of southern Italy, particularly in Sicily. You can find these products in the same region but also in the rest of the Italian country, thanks to the many Sicilian restaurants and places  around the territory. Culinary delights were a time, as it is today, recognition and identification of their region and culture. Today, cooking is already a tourist attraction. Many dishes are not just part of the daily diet known in Italy but also beyond the borders. For Italians, quality ingredients in their dishes have an important role to play.

The island of Sicily is rich in herbs and spices such as rosemary, oregano, laurel, basil, thyme and wild fennel. Moreover, saffron, known as the "red Sicily gold", is one of the typical spices. Lemon is the symbol of Sicily, but also oranges, almonds, figs, pistachios and olives. The variety of fruits is huge: apricots, strawberries, pears, melons and grapes are abundant, but also the dried fruit is special for Sicilians, considered as a holiday fruit.

They are indispensable in Sicily and olive oil and the variety of cow, sheep and goat's milk. Caciocavallo, pecorino, provola, Ragusano or Capra cheese are just some of the certified and protected cheeses. Another dairy product of Sicilian cuisine is ricotta, the main ingredient of typical Sicilian sweets.

Many other natural treasures come from the sea around the island. Salt production, for example, has a long tradition. The Mediterranean Sea gives the locals, among others, a great variety of seafood, fish and crustaceans, which are further transformed into innumerable recipes. Sardines, clams, scampi, tuna, crab, squid and swordfish are part of it. Gambero Rosso of Sicily, also thanks to the specific nature and place of origin, is the DOP quality seal (Protected Designation of Origin).

The bread is also essential in Sicily's cuisine. Once considered as food for the poorest class of society - for workers, fishermen and farmers. Today, however, is a must at every meal and is still mostly cooked at home by hard wheat semolina.

As a "street food", they are available on all orange corners (rice balls fried with breadcrumbs and ragout) and pizza of various types. The most famous Sicilian appetizers are the caponata (fried vegetables in tomato sauce with olives and capers), parmiggiana of aubergines (slices of fried eggplant with spices and cheese) and the starter appetizer. And then there is the pasta, which is often also done at home. Two of Sicilian typical pasta dishes are pasta with Pistachio pesto and pasta with sardines. The main portions are mainly meat or fish. The best known is Falsomagro (lean beef covered with eggs, cheese, ham and typical Sicilian sausage).

As sweet: the cannoli and the Sicilian cassata must not be forgotten. The cannoles are filled with ricotta ricotta, pistachios and candied rolls of pastry fruit; Cassata, on the other hand, is a ricotta and candy cake.

'These Mediterranean cuisine are combined with a variety of local wines. The most famous red wine is probably the Black Avola. Great dessert wines such as Marsala or Zibibbo should not miss the end of the culinary journey.