The History of Sicilian Cooking

Italian cooking varies from region to region. But Sicilian cooking is very different from the rest of Italy.

Sicily, the island that sits just off the tip of the boot, has a different flavor all its own. Both food and spice were brought by various settlers to the island from the Romans to the Greeks and Arabs (Saracens), Normans, Spanish and French.

Sicily is a great seaside island known for its tropical weather and its various array of fish. From Sardines to tuna was once the only way of cooking until it had been influenced greatly by other cultures.

The Greeks' influence on Sicilian cooking was that of grapes, olives, figs, and currants. The Greeks also grew fennel, thyme, fava beans, capers, and artichokes.

The Romans did very little to influence the cooking of Sicily. They planted durum wheat which thrived in Sicily. But because the Romans abused the land and planted so much wheat, they depleted the soils nutrients.

Later, when the Arabs (then called Saracens) came to Sicily, they made the greatest influence on Sicilian cooking. Along with their knowledge of irrigation which helped make farming possible.

The Arabs brought with them a wide assortment of ingredients to the Sicilian table. Citrus is the most prominent of all the ingredients to influence Sicilian cooking as we know it. They also brought with them eggplant, sugar cane, raisins, rice, and pistachios; as well as fruits such as apricots, peaches, and melons. They also brought spices like cinnamon, and saffron.

We can also thank the Arabs for their huge assortment of Sicilian sweets we have today. It was their love for the sweet sugar cane that helped to make things like cannoli, and marzipan as well as other delectable sweets like ice cream and eventually in future years Italian ices and gelato. The Arabs truly left their mark on the taste of Sicilian cooking.

After the Arabs the Normans took over Sicily. But like the Romans before them they brought very little influence to Sicilian cooking. The only thing the gave to the way the Sicilians cook today is the way that they cook cod in salt. Otherwise known as stoccafisso.