Italie

Que manger : Sicile

Sicilian cuisine blends Mediterranean ingredients with Arab and Spanish influences, favoring olive oil, tomatoes, citrus and aromatic herbs. Street food, sweets and robust wines make dining a lively experience.

Plats locaux à goûter

Arancini

Crispy rice balls stuffed with ragù, mozzarella or peas, sold in markets and street stalls all day.

Cannoli

Tube-shaped shells filled with sweetened ricotta, often enjoyed as a dessert or snack in Palermo.

Granita

Coarse ice flavored with lemon, almond or coffee, served with a brioche for breakfast.

Cassata

Rich almond‑scented cake with ricotta, candied fruit and marzipan, typical for celebrations.

Pasta alla Norma

Pasta with fried eggplant, tomato sauce, basil and ricotta salata, a staple in many trattorias.

Panelle

Thin chickpea flour fritters, often eaten in a sandwich on a sesame roll for lunch.

Sfincione

Thick spongy crust topped with tomato, onions, anchovies, oregano and caciocavallo, common in Palermo street markets.

Marsala wine

Dry or sweet fortified wine from the western coast, served as an aperitif or with desserts.

Où manger

1
Vucciria Market
Try arancini, panelle and fresh seafood while wandering the historic market lanes.
2
Via Roma (Palermo)
A bustling promenade with street vendors offering granita, cannoli and sfincione.
3
Ballarò Market
Sample diverse street foods, from fried fish to sweet pastries, in a lively neighborhood setting.

Photos : Wikipédia / Wikimedia Commons

Conseils pour manger au restaurant

Lunch is usually served from 12:30 to 14:30; many eateries close for a siesta in the afternoon.
Laissez un petit pourboire (5‑10 %) si le service n’est pas compris ; le paiement en espèces est préféré.
Reservations are advisable for popular trattorias at dinner, especially on weekends.