Three years ago, when I first visited Italy, I went completely berserk and stuffed my face with heaps and heaps of delicious Italian food. I tried all different permutations and combinations of pasta a.k.a., spaghetti, bucatini, rigatoni, tortellini and all other ‘ini’s. I listened to the science of pasta making and how it is fundamentally wrong to assume that all pasta shapes work in all kinds of sauces. I threw away my inhibitions and caved into the wonder that is Italian Pizza and his long-lost brother, the ‘Focaccia’. I woke up to the smell of Cappuccino, had espresso shots post lunch and sipped Aperol Spritz as the sun went down…
All in all, I was in foodie heaven.
So, when I returned to Italy the fourth time around, I thought I knew what to expect. The joke was on me because the cuisine of Sicily, an island in the southern tip of Italy, was a whole different ball game. Little did I know that I would swim with squids in the afternoon and have them for dinner in the evening. In retrospect, I was the stupid one. Because, what could I have expected to eat in an island surrounded by the rustic blues of the Mediterranean?!
Yeah.
BRB while I change my blog handle to ‘stupidindiantraveler’ …
Sicily has a vast history. The influx of French, Arab, and North African settlers in the past has resulted in a complex mish-mash of cultures and a particularly textured culinary heritage. Irrespective of what you decide to eat in Sicily, your gastronomical senses will be ablaze but to aid you in the process, I have compiled five dishes that I think you ‘must try’ if you decide to venture into this paradise!
5 MUST EAT FOODS IN SICILY
- Cannula (Cannoli)
Having tried a Cannoli in all the cities that I visited in Western Sicily; I can confirm that Cannoli is an emotion and the pinnacle of Sicilian confectioneries. What can go wrong with a tube of deep-fried pastry dough that is filled with sweetened ricotta cheese and topped with freshly ground pistachios?! Nothing. That’s what!
You can find them literally everywhere in Sicily! My two cents?! Eat them from every Pasticceria and surrender yourself to the ensuing food coma. Trust me, you won’t regret it!
- Stuffed Rice Balls (Arancino)
If you have been to Rome, you have probably had ‘Suppli’. Arancino is a southern, rounder cousin of Suppli, and is nothing but a huge ball of rice typically stuffed with saucy meat (i.e., ragu), deep fried till it gets perfectly crisp. The filling largely varies depending on where you are in Sicily but all of them taste ridiculously delicious.
Although they are called ‘snacks’, I had two and I was full! So, keep that in mind if you have a lunch reservation and stop for Arancinos on the way!
- Oranges (Arance)
I am a sucker for fruits and Sicily has some of the best oranges that I have ever tried! They are giant and incredibly juicy. In the western part of Sicily, I had freshly plucked oranges from Ribera and they were heavenly.
Similarly, in the east, there is an endemic variety of blood oranges grown around the island’s only volcano, Mount Etna.
Funnily enough, oranges are called ‘Arancia’ in Italian. Apparently, the fried rice balls are called Arancinos because these golden balls resemble oranges after getting fried!
- Granita with Brioche (Granita con la Brioche)
While mainland Italy has Gelato, Sicily has a whole new player called ‘Granita’. Granita was once made with fresh snow from Mount Etna. However, as the temperatures around the world kept rising, snow at the foothills of Etna became a rarity and now Granita is made by simply freezing water and flavoring it! As an Indian, I would say that Granita is a variant of my beloved ice gola!
In summer, Sicilians typically have Granita with Brioche for breakfast. In all honesty, I can’t seem to think of a better way to start the day!
- Sicilian Pasta Dishes
If you know me, you would know that pasta is my middle name. Further, I grew up having seafood for lunch every day! It looked like Sicily shared my sentiments and seafood was the ultimate Sicilian trump card.
Since my list consists of only five candidates, I am going to engage in some crude injustice and group all my favorite pasta dishes together in no specific order,
- Busiate al pesto Trapanese (Pasta served with an almond based Pesto)
- Pasta alla Norma (Pasta with eggplants and a generous handful of ricotta in a tomato based sauce)
- Pasta con le sarde (Pasta with sardines, pine nuts and saffron)
- Spaghetti ai ricci (Spaghetti with sea urchins)
…and yes, in a span of three days, I successfully transformed myself into an alter ego of my childhood play doll Barbie a.k.a., Carbie.
Honorable mention to all the pistachios and capers used in Sicilian cuisine! After my weekend in Sicily, I have slowly but surely shifted base to Team Pistachio Butter from Team Peanut Butter.
Bon Appetit!
Until next time,
A
