The Mediterranean’s largest island….and perhaps the
most beautiful….is a mecca for food lovers.
The original fusion cuisine, Sicily’s food is an interesting tapestry
reflecting its diverse conquerors.
Greeks, Arabs, Romans, Normans and Spaniards have all left their culinary
footprint and created one of the world’s most fascinating cuisines. Many of the foods classically associated with
Italy such as pasta, ricotta, mozzarella, gelato and even wine grapes are
thought to have been brought to Italy via Sicily.
Sicily's Greek temples are some of the best preserved in the world
The Greeks first arrived in Italy 750 BC on the island
of Sicily. They founded the city of
Syracuse, a city-state that became one of the most powerful in the entire
Mediterranean. Food items were brought by the Greeks such as wheat, figs, pomegranates, capers and olives---unknown to the
island at the time, these foods remain an important part of Sicily’s profile
today. The Greeks also brought the know-how
for turning goat and sheep milk into a cheese that closely resembles modern
ricotta. Last, but not least, the Greek explorers introduced grapes and developed a considerable reputation for Sicilian wines in the centuries
leading up to the birth of Christ.
The Arabs brought many food items but also the concept of antipasto
Fast forward nearly 1,500 years and the Arabs arrive Sicilian shores. The Arabs left a profound imprint
on the island’s gastronomy. Water
buffalo was introduced to Italy first by the Arabs in Sicily----this buffalo
milk is still required in making Italy’s authentic mozzarella. Arabs also brought rice and sugar cane, both
of which became cash crops for Sicily and remain staples in any Sicilian kitchen. Gelato also owes its origin to the Arabs, as
does possibly pasta. Many food historians
believe that Arabs, who had acquired the method of pasta-making from the
Chinese, created the first pasta in Sicily.
Most importantly, however, the Arabs brought with them
advanced irrigation techniques that turned a dry island into a fertile garden of
Eden. Orange and lemon orchards (what
would Italy be without Limoncello?) that are seen throughout Sicily today owe
their heritage to the Arabs....as does
Sicily’s ubiquitous eggplant, melon, pistachio and pine nut.
Citrus, brought by the Arabs, grows throughout the island in rich volcanic soil
While the Arabs introduced a plethora of new foods to
Sicily which then worked their way up through Italy, some of the greatest
Arabic gifts to Sicily’s culinary scene are spices. Saffron, cinnamon, cloves, and nutmeg were
all introduced first to Italy via Sicily. Some of Sicily's most decadent pastas feature saffron. The island's most epoch desserts are laced with cinnamon, cloves or nutmeg.
Next, the Normans discovered Sicily in the 11th
century. Their genius of preserving fish
transformed Sicily's sardine industry.
Five hundred years later the Spaniards arrived with tomatoes, peppers and
chocolate brought back from their discoveries in the New World. All of these three remain a
fundamental part of Sicily’s culinary fabric.
Spaniards brought tomatoes from the New World
Modern Sicily has a different gastronomic profile from
mainland Italy. Out of all of its many
past invaders, the Arabs have exerted the most dramatic influence on Sicilian
cuisine. This island is a treasure trove
for foodies seeking an exotic epicurean adventure. If you’re coming with Wine-Knows this autumn
to Sicily, you are in for a serious culinary treat.
Buon appetito !
