Sicily: the Original Fusion Cuisine

                               Eggplant was brought by the Moors of Tunisia to Sicily

Strongly influenced by its many conquerors (from the Phoenicians & Greeks, to the Arabs, the Romans, the Normans, and even the French & Spaniards), Sicily is a treasure trove of gastronomy.   Think of Sicily as a unique culinary quilt intricately woven by its position as the cultural crossroads of the entire Mediterranean.   

     Arancini (rice balls), one of Sicily's classical dishes, owes its culinary heritage also to the Moors

The Mediterranean’s largest island….and perhaps the most beautiful…Sicily is a mecca for food lovers.  Greek sailors arrived seven centuries before the birth of Christ and brought with them capers and olives.  In addition, the Greeks brought with them the know-how of turning milk into a soft cheese (think ricotta), along with grapes and wine-making skills.  Many of the foods classically associated with Italy such as olive oil, ricotta and vino have Sicilian/Greek roots. 

         Tomatoes were introduced to Italy by the Spaniards who brought them first to Sicily   

The Greeks weren’t the only Mediterranean maritime explorers in 700 BC.  The Phoenicians (modern day Lebanon), known for their seafaring and navigation, dominated commerce across the Mediterranean for a millennium.   Culinary contributions of these eastern nautical experts include durum wheat (what would Italy be without pasta?), lentils, figs and pomegranates.

         Sicily's foodie hallmark, caponata, is composed of Greek, Moorish & Spanish influences 

Fast forward nearly 1,200 years to the Moors from Northern Africa.  Tunisia is less than 100 miles from Sicily, thus the Moors had easy access to the Italian island.   Sicilian gastronomy has been enormously influenced by the Moors who brought rice, sugar cane, citrus, eggplants, melons, pistachios, almonds and pine nuts, as well as spices such as cinnamon, saffron, cloves and nutmeg.  The Moors also produced the first gelato in all of Italy when they married snow from the slopes of Mt. Etna with rosewater and cream.

           The Arabs brought pomegranates & the Moors introduced citrus to Italy via Sicily

The next group to leave their culinary mark on Sicily were the Normans in the Middle Ages.  Great sailors from northern European countries on the Atlantic, the Normans brought their knowledge of preserving fish in salt.  Over a millennium later, this knowledge of preservation is used in Sicily to preserve cod, sardines, anchovies, along with olives and capers.

The Spaniards also affected Sicily’s unique culinary landscape.  Spanish exploration of the New World brought to the island tomatoes, peppers, prickly pears and chocolate.

         French-influenced cassata, once made by Sicilian housewives, is a dying labor-intensive art

The last gastronomic influence on Sicily was France.   While the French rule of Sicily in the 19^th century was brief, it left a definite mark on Sicily’s food culture. Sicilian aristocrats employed French chefs in their kitchen where complex recipes were developed.  The greatest influence of France in Sicily was French-inspired pastries such as cannoli and cassata.  These two desserts remain Sicily’s trademark sweets.

   If you're coming with Wine-Knows, there will be many opportunities for cannoli...including breakfast

Sicily’s past conquerors have woven a vibrant gastronomic fabric unique to Sicily.  Wine-Knows' October tour is sold out, but if you have an interest in experiencing one of the world’s most fascinating foodie adventures, we do have a wait list.

Viva Sicilia!