Sicily is a frustratingly complex contradiction in terms. At once both a frugal, rugged land with a simple, robust cuisine, yet also full of ornate glamour and shameless extravagance.
The island sits at the true heart of the Mediterranean, between east and west, Europe and North Africa. It has experienced many years under various occupations including the Romans, Normans, Spaniards, French and Visigoth Greeks. Each occupier has left a little bit of their culture. However, for me it’s the footprint of the Moors and the Berbers that’s left the strongest mark.
Sicilian cooking was, and still is, strongly influenced by the Arabs, who added almonds, aniseed, apricots, artichokes, cinnamon, oranges, pistachio, pomegranates, saffron, sesame, spinach, watermelon and rice to the local larder. Even cooking techniques now commonplace, such as deep-frying…
