Sicilian cuisine
The colours and flavours of a fertile land
Last but not least, Sicilian cuisine is well worth tasting, with its wide range of gastronomic delicacies (that vary from province to province and from town to town according to local customs).
The variety of fresh fish (pasta with sardines, swordfish rolls, sardines a beccafico and fish couscous), traditional recipes (pasta ncaciata, stigghiole, chick pea panelle, rice arancini), colourful dishes (pasta alla norma, caponata), the vast array of flavours, genuine ingredients and cooking methods (farsumagru, aggrassatu) and its tasty pastries (cassata, cannoli, granite, pasticciotti, marzipan fruits, pignolata and buccellati) have all contributed to earning Sicilian cooking many a well-deserved award.
For wine lovers, an absolute must is surely a tour of the island's flourishing wine industry, among the vineyards, wineries and wine cellars, to taste the most famous of Sicilian wines: Nero d'Avola, Etna Rosso, Cerasuolo di Vittoria, Alcamo white, Marsala, Moscato, Malvasia from Lipari and Passito from Pantelleria.
