Cuisine in Sicily

The Culinary Tradition of Sicily
The culinary tradition of Sicily is worth on its own a trip to the Island. Sicilian cuisine has very ancient roots, combining Greek, Arab, Norman, Spanish and French elements, which create a unique fusion of flavours. This is why you will probably find a great variety of specialties even within few kilometres. The Greek brought wine and olive trees on the island, importing a concept of simple traditional cuisine bound to the earth and the sun, especially in the eastern part of Sicily. The Arab introduced the bittersweet flavours which characterize the cuisine in the western regions and islands (for instance the use of capers, raisin and almonds in numerous pasta dishes), and also the Cous cous, which represents a very common meal in Palermo or Trapani, as well as the spices (cinnamon and sesame above all). Even the Cassata, the most famous Sicilian cake, has Arab origins, although it was later influenced by baroque flavours during the Spanish occupation.
In general sweets and cakes are fantastic in Sicily, wherever you go you will find pastry and ice cream shops. The main strength of all Sicilian meals lies in the quality of the local products used: fruit and vegetables grow abundantly on the island, and there is a great variety of fresh oily fish (sardines, anchovies, mackerels..), which is very healthy and good for pasta dishes, like the popular pasta with pilchards. Of course the bigger fish like tuna and sword fish are also present and cooked in many different ways all over Sicily, or they can be used to prepare some tasty pasta dishes.
Eating in Sicily is a unique experience, and very cheap as well! Breakfasts in bar are so inviting that you can only give up to it. And prices are generally very low compared to other cities in North and central Italy. In many restaurants the average price for a full meal (including main course, second and drink) is 15 Euro, which becomes 20-25 if you have fish. Pizzas are very good and cheap.
And then you have an endless choice of snack bars and street stands where you can have fast snacks, which are as substantial as a normal meal. The choice in pastry shops and restaurants is impressive, with cakes and sweets of all kinds, either salt and sweet, from arancini to filled sandwiches. The rosticcerie sell baked pasta, lasagne, roast chicken, focaccia, fish and other specialties, to be eaten sitting on the outdoor tables. Markets also offer a wide choice of food, from sandwiches with meuza (spleen), to chickpeas omelettes, to fried vegetables, grilled fish, octopus, molluscs and fried fish. Moreover, in the cities you can still find the traditional shops selling focaccia or simple bakeries with baked cakes, either salt and sweet.