Sicily is the largest of the regions of Italy and indeed the largest of all the Mediterranean islands. It is an island bursting with character and the warmth and hospitality of the Siciliani.
The food of Sicily hints at its long, varied history with Arabic, French and Greek influences amongst others. Arancini, the famous rice balls come filled with ragu as well as pistachio nuts, cheese and spinach and make a great snack. Pasta alla Norma (we have yet to find out who Norma was!!) is a rich sauce with aubergine, tomatoes and salted ricotta served over fresh pasta with a robust red wines grown on the volcanic slopes of Mount Etna. Seafood is fresh, light and delicious. Cannoli has to be the most famous of all Sicilian pastries – a crispy buttery case filled with sweetened ricotta. Granita is a favourite local delicacy, always flavoured with fresh seasonal ingredients including pistachio and lemon.
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