Sicilia

Arabs, Normans and Spaniards all passed through here, and you can taste it in every bite.

• Arancino

  Fried rice filled with ragù — in Palermo they call it arancina

• Pasta alla Norma

  Fried aubergine, tomato and salted ricotta, named after Bellini

• Cannolo

  A crisp shell and sheep's-milk ricotta, filled right before serving

• Caponata

  Sweet-and-sour aubergine with celery, olives and capers

• Granita con brioche

  Sicily's summer breakfast, with a brioche 'tuppo' for dunking

• Nero d'Avola

  The island's signature red, sun-drenched and intense

• Etna Rosso

  Nerello Mascalese grapes grown on lava soil

• Passito di Pantelleria

  Sweet Zibibbo, liquid gold from a windswept island

• Trattoria Sorano ★ 4.7

  Catania

• Vucìa - Cucina Siciliana ★ 4.6

  Palermo

• Trattoria Ai Cascinari ★ 4.6

  Palermo

• Taverna Dei Canti ★ 4.5

  Palermo

• Trattoria alla Vucciria ★ 4.5

  Palermo

Google ratings, July 2026