List of Sicilian dishes
This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.
- Arancini – stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule.
- Cannoli – shortcrust pastry cylinder shell filled with sweet ricotta, mascarpone or chocolate or vanilla cream.
- Likëngë – pork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela
- Panelle – Sicilian fritters made from gram flour and other ingredients. They are a popular street food in Palermo.
- Pani ca meusa
- Pasta alla Norma
- Pecorino Siciliano
- Pesto alla trapanese – a Sicilian variation of the genoese pesto, typical of the Province of Trapani. The dish was introduced in ancient times by Genoese ships, coming from the east and stopping at the port of Trapani, who brought the tradition of agliata, a sort of pesto-sauce based on garlic and walnuts.
- Sicilian pizza – pizza prepared in a manner that originated in Sicily. In the United States, the phrase Sicilian pizza is often synonymous with thick-crust or deep-dish pizza derived from the sicilian Sfincione.
- Stuffed eggplant
Breads, biscuits and crackers
- Biscotti Regina – a small biscuit coated with sesame seeds, it's also referred to as reginelle
Straddled forms of caciocavallo hang to mature
Desserts and sweets
- Bruccellati – in Sicilian, literally "little bracelets", are uniquely Sicilian fig cookies of a sweet dough rolled out and filled with figs as well as numerous other ingredients.
- Cioccolato di Modica
- Crocetta of Caltanissetta
- Frutta martorana
- Gelo di melone
- Ice cream
- Pignolo (macaroon)
- Spina santa
Fruits and vegetables
- Aglio Rosso di Nubia 
- Cipolla di Giarratana 
- Mazzarrone (grape) 
- Pomodoro di Pachino
- Siracusa Lemon
- Caponata – a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
- Sicilian orange salad – (Insalata di arance) is a typical salad dish of Sicilian and Spanish cuisine which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal.
- Sicilian food history umass.edu
- Oretta Zanini De Vita, Maureen B. Fant. Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company, 2013. ISBN 0393082431.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- "What is Sicilian Pizza?". WiseGeek. Retrieved 14 April 2013.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Milano, Serena; Ponzio, Raffaella; Sardo, Piero . L'Italia dei Presìdi. Slow Food Editore, 2002. pp. 374-375.
- Cabrini, Luisa; Malerba, Fabrizia. Frutta e ortaggi in Italia. Touring Editore, 2005. ISBN 8836532942.CS1 maint: multiple names: authors list (link)<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Lazzarini, Ennio. I frutti coltivati. Hoepli, 2011. ISBN 8820344807.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Gangi, Roberta (2006). "Caponata". Best of Sicily Magazine. Retrieved 2008-05-26.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Edward Behr, James MacGuire: The Art of Eating. University of California Press 2011, ISBN 978-0-520-27029-9, p. 102 (online copy, p. 102, at Google Books)
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