Sicily, the largest island in the Mediterranean, is just off the toe of Italy's boot. It has been a crossroads of cultures for 3,000 years, a history reflected in its diverse architecture, cuisine and ancient ruins. Eternal meeting point between East and West, Africa and Europe, the gorgeous island of Sicily is a linchpin of Mediterranean culture and one of Europe's most alluring destinations.
A crazy layer-cake of culinary influences, Sicily's ancient cuisine continues to rely on a few key island-grown ingredients: shellfish and citrus, tuna and swordfish, pistachios, hazelnuts and almonds, ricotta and wild herbs. Traditional ties to the land run deep here. The exuberance and warmth of the island of Sicily is evident in its food as well, which tells of Sicilians' passion and care for good food and genuine flavors.
Sicily has long been noted for its fertile soil due to the volcanic eruptions in the past and present. The local agriculture is also helped by the pleasant climate of the island. The main agricultural products are wheat, citrons, blood oranges (Arancia Rossa di Sicilia IGP), lemons, tomatoes (Pomodoro di Pachino IGP), olives, olive oil, artichokes, Opuntia ficus-indica (Fico d'India dell'Etna DOP), almonds, grapes, pistachios (Pistacchio di Bronte DOP) and wine.
Sicilian Food Producers
|Condiments||Conserve Solo Sole|
|Jams and Marmalades||Scyavuru|
|Pesto and Pasta Sauces||Conserve Solo Sole|
|Chocolates||Antica Dolceria Bonajuto|
|Honeys and Wine Jellies||Scyavuru|