Sicily
Explore Sicily’s pasta traditions, Arab and Mediterranean influences, aubergine, sardines, ricotta salata and regional shapes.
How pasta tastes in Sicily.
Sicilian pasta reflects wheat, citrus, aubergine, seafood, nuts and centuries of Mediterranean exchange. Sweet, sour and salty elements often meet in the same dish.
Catania’s pasta alla Norma is one famous expression, while Palermo’s pasta con le sarde tells a different coastal story.
Busiate
Anelletti
Maccheroni
Aubergine
Ricotta salata
Sardines
Pistachios
Breadcrumbs
Pasta alla Norma
Pasta con le sarde
Pesto Trapanese
From this region’s pans.
Regional association is based on the source notes in each guide. Household methods still vary.
Recipes from Sicily.
Each recipe keeps traditional ingredients and practical substitutions clearly separated.
↗Pasta alla Norma
Fried aubergine, tomato, basil and ricotta salata come together in one of Sicily’s defining pasta dishes.
↗Pasta con le Sarde
Sardines, wild fennel, raisins and saffron make one of Sicily's most distinctive sweet-savoury pasta dishes.
↗Pasta con Broccoli Arriminati
Cauliflower, saffron, anchovy, raisins and pine nuts create Palermo's sweet-savoury sauce for bucatini.
↗Pasta alla Carrettiera
Spaghetti meets raw garlic, parsley, chilli, Pecorino and olive oil in a bold Sicilian pantry sauce mixed away from direct heat.