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Sicily has been rapidly climbing the ranks of the top islands to explore in Europe, a trend elevated even further after the iconic celebrity wedding of Dua Lipa and Callum Turner. Beyond the scenery, the ultimate Sicilian summer dream lives in our minds like a curated Pinterest collage — filled with gigantic lemons decorating seaside tables, ice-cold spritzes sweating in the sun, and dramatic vistas of Mount Etna sloping down to the turquoise Ionian Sea.
I already knew that Italian food had absolutely no need to compete for a place in my heart; to me, it is simply the best of all time. We all know you can find great Italian cuisine outside of Italy — and most of the time, the guarantee that it will be good comes down to the chef being Italian, or at least someone who spent years living the Italian lifestyle and truly understands what the flavors should be.
But before visiting Sicily this April, I knew almost nothing about its specific local food. Once I took a deep dive into it, I realized that not enough songs have been sung to its magnificent, eclectic, and unique flavors. Far from being just standard Italian food, Sicilian cuisine is a complex culinary tapestry layered with Greek, Arabic, and Spanish traditions.
Fresh from the field, I took extensive notes because I want to tell you — and the world — what absolutely everyone needs to try here. I spent a full month living in Syracuse, right in the heart of Ortigia, and this guide covers the incredible dishes specific to the southeastern part of the island.
Street Eats & Market Hauls
Authentic Sicilian Gelato
Not many people actually know this, but gelato is a purely Sicilian invention. It all started with the Arabs figuring out how to harvest snow at Mount Etna way back in the 9th–11th centuries, mixing it with natural flavors from fruits and flowers — though it stayed almost a secret and niche practice. By the early 1700s, street vendors were already mixing Etna snow with local sea salt in wooden buckets to hand-churn daily batches of flavored ices for everyday Sicilians on the streets of Palermo, Catania, and Syracuse. The next place where it exploded in popularity was Paris, thanks to Francesco Procopio dei Coltelli, who made this dessert world-famous — all before any freezers were invented.
Now you can eat Italian gelato everywhere you go, but Sicilian gelato? Hardly ever seen anywhere. And the difference is that its flavors are made from ingredients specific to Sicily.
Where to eat: Don Peppinu — famous for Bronte Pistachio (Sicily's “Green Gold”). Grown in volcanic ash, it gives the gelato an earthy, intensely rich, nutty flavor that ruins standard ice cream forever.
We visited Don Peppinu religiously, twice a day, for our gelato fix — it was our favourite ritual. If they had had memberships, I would have gotten one.
Must-try flavors:
- •Cioccolato di Modica — a dairy-free, vegan-friendly flavor made from legendary dark Modica chocolate, known for its distinctively grainy, cold-processed texture and deep cocoa flavor.
- •Gelsi dell'Etna (Mulberry) — an incredibly popular vegan fruit flavor utilizing fresh, deeply sweet wild mulberries grown in volcanic soil around Mount Etna.
- •Mandorla di Avola (Avola Almond) — Avola is right in the Syracuse province, and its almonds are world-famous. Don Peppinu turns them into a creamy, velvety paste that tastes like pure, sweet Sicilian heritage.
Cappadonia Gelati (a few locations in Palermo) is the other essential stop. What makes it special is the obsession with technique — ingredients sourced directly from small Sicilian farmers, peak-season freshness, zero artificial colors or flavors. Served almost exclusively on a brioche bun, which is the most Sicilian thing possible. Their pistachio is not to be missed.
Photo credit: @palermolighthouse
Granita con Brioche
The essential morning ritual: a semi-frozen, intensely flavored ice base paired with a warm, fluffy Brioche col Tuppo — the sweet yeast roll named after traditional Sicilian hair buns. The best feeling in the world is to chip out that little rounded top and dip it into the frozen, creamy texture. Just carbs with ice for breakfast? I know, it sounds crazy — but only until you try it.
I need a more substantial breakfast than that, so I developed a ritual of a second breakfast just to experience this cultural phenomenon. The hint to why Sicilians get so excited lies in layers of history — it used to be a luxurious privilege to have such refreshment during the scorchingly hot summers, and regular people simply couldn't afford it. Since it became affordable even to fishermen, this ritual has been carved into the Sicilian identity as something special and hard-to-get. It just fits right in when you're on the Syracusan coast.
Ultimate hack
Gelato con Brioche
We discovered that no morning in Sicily starts without a brioche on the table. But then I saw brioche in gelato shops — how it turns into a gelato sando, or a burger, with gelato dropping from the middle cut-in-between bun right onto your fingers.
The first time I saw this was when we were strolling after we landed, walking past massive weekend party crowds in neighbouring Catania, skipping the late-night kebab stalls and instead flooding the squares at 2:00 AM for one specific after-party ritual: a hot brioche stuffed with melting scoops of dark chocolate and pistachio gelato. I came back the next morning to ask for this exact gelato-burger. A little over-the-top? In Sicily you don't make the rules, you follow them.
Photo credit: Don Peppinu
Minni di Vergine / Cassata Siciliana
The iconic cake: layers of sweet sheep's milk ricotta, liqueur-soaked sponge, and bright green marzipan. It's available as a big cake large enough for a whole family (Cassata), but my favourite version is the Cassatella di Sant'Agata — little rounded, breast-shaped mini cakes coated with a smooth white sugar glaze, with a bright red cherry on top.
There's a fascinating legend behind them: that of patron Saint Agatha, who survived brutal torture — the mercenaries cut her breasts out. Local nuns crafted these rounded white-iced cakes with a cherry on top to honour her resilience.
Cassatas are sold everywhere around Sicily and Syracuse. Our favourite big cake was found at beloved Don Peppinu.
Il Cuoppo di Pesce (The Fried Seafood Cone)
The absolute king of coastal Sicilian street food. Golden paper cones (Cartoccio) packed to the brim with flash-fried, hyper-local morning catches — a crisp, piping-hot mix of whole baby squids (Calamaretti), whole anchovies (Alici), and tiny sweet whitefish (Paranza), served with a wooden toothpick and a heavy squeeze of local lemon. We developed a little ritual of grabbing a Cartoccio and heading out to stroll around Ortigia's coast.
Pasta Fritta
The first time I saw this was on Instagram, where a local nana was demonstrating how she takes leftover rich tomato-and-meat-ragù pasta, molds it into handheld patties, and deep-fries it until it creates a shatteringly crisp outer crust with an ooey-gooey cheesy core.
I thought it was a home-cooking trick, but then I saw it on a restaurant menu and couldn't restrain myself. There's also a white pistachio version (Pasta Fritta in Bianco) stuffed with wild mushrooms, melted Ragusa cheese, and thick pistachio pesto.
We had ours at Chiodo — served with a Parmigiano Reggiano fondue. It was one of the best meals we had in Sicily.
Cannoli
You cannot leave Sicily without eating a proper cannolo — and I mean a proper one, not the airport version. The best you'll have is fresh ricotta that's been whipped early in the morning and stuffed into the shell right in front of you. That tender, cloud-like ricotta melting on your tongue against a shatteringly crispy deep-fried shell — dipped at both ends into ground pistachio or dark chocolate — is one of those combinations that genuinely stops you mid-bite. It's simple, it's ancient, and nothing you've had outside of Sicily comes close.
My go-to, quality-checked many times over: this place in Ortigia. I kept coming back and it never disappointed.
Arancini
A more substantial breakfast — and an all-day street food staple — arancini are golden, deep-fried rice balls with a crispy breadcrumb crust and a molten filling inside. Typical across Sicily, but Syracuse has its own versions worth going out of your way for.
Arancino al Pistacchio — filled with ham and a generous pistachio sauce: Bronte pistachio pesto or paste folded into white béchamel or cream. Rich, earthy, and completely indulgent.
Arancino al Nero di Seppia — my personal favourite. The rice is stained jet black with squid ink and filled with cuttlefish ragù. It tastes like a pure, concentrated hit of the ocean — nothing else comes close.
Small Plates & Tapas
Caponata
A luscious eggplant salad cooked with tomatoes, celery, capers, green olives, onions, and sometimes raisins or pine nuts — almost an answer to French ratatouille — simmered in a signature sweet-and-sour agrodolce dressing that highlights its historical Arabic roots, using vinegar and sugar. It was served at our first dinner in Ortigia, and we immediately wanted to learn the recipe.
The undisputed queen of cold Sicilian starters. You can find it everywhere, and you can even pick it up at supermarkets in the culinary section for around €5 a box — take it home for aperitivo and eat it with fresh bread.
Pasta alla Norma
Rigatoni tossed in rich tomato sauce, tender fried eggplant, fresh basil, and finished with a heavy snowstorm of grated, salted ricotta (ricotta salata). It was so perfect that locals named it after the famous opera by Catanian composer Vincenzo Bellini. Served in almost every osteria or family tavern in Ortigia.
Pasta al Pistacchio
Whenever I wanted a break from tomato sauce, this was the answer: the sauce is made almost entirely from pureed Bronte pistachios, savory bits of pancetta or guanciale, and finished with a dusting of chopped nuts. Rich, earthy, and completely addictive.
Apericena
Apericena is a tradition I love about Italians — when you don't feel like committing to a big dinner or one large dish, you order an apericena and a drink and chit-chat all night. The plate looks like just a few bites, but you'll be full and probably won't even finish it — all for around €18 including a drink of your choice.
It's popular all across Italy, not just Sicily. The one we got at Il Siciliano in Palermo had Piadina (flatbread slices layered with cheese and ham or prosciutto), a little rigatoni, sliders, cold cuts and white bread rolls, wraps, polpettine, olives, and little cakes for dessert. Sounds like a lot — because it is.
The Ortigia Market Haul
Catch of the Day: Pesce Spada & Tonno Rosso
Navigating the beautifully organised chaos of the Antico Mercato di Ortigia is an adventure in itself, and it's way more fun with a small shopping list. Watch fishmongers break down massive, ruby-red Bluefin Tuna and whole Swordfish on giant blocks of crushed ice.
While you're there, pick up a few merluzzo (European hake) or spigola (sea bass) caught at sunrise — we paid €6 for two fish, at €12/kilo. Pan-sear them for lunch, squeeze a halved Sicilian lemon over the top, and sprinkle with sea salt and olive oil.
Pomodori di Pachino & Melanzane Violette
Sicily is home to some unbelievably ripe and sweet tomatoes — Pomodori di Pachino — which have received official PGI (Protected Geographical Indication) status. I've eaten so many that I can confidently confirm it's not just hype.
Pick up as many as you can carry — them and the large pale violet eggplants (Melanzane Violette). They taste like actual fruit candy.
What to Drink in Sicily
Volcanic & Robust: Nero d'Avola & Etna Rosso Wines
- •Nero d'Avola (Red): Bold, dark cherry notes. Best paired with rich meats and Caponata.
- •Etna Rosso (Red): Light-bodied, smoky, and complex. Grown directly in volcanic ash.
- •Grillo (White): Crisp, zingy, and citrusy. The ultimate pairing for your fried seafood cone.
- •Marsala (Sweet): Fortified, amber dessert wine. Pair it with a cannolo and call it a day.
The Local Spritz: Limoncello vs. Mandarin
The trend sweeping restaurants in both Syracuse and Palermo: replacing Aperol with native citrus liqueurs — local lemon (Limoncello) or late-season mandarin — for the sunset aperitivo hour. It's very fresh and crisp, doesn't make you sleepy, and pairs perfectly with the warm evening light off the water. A perfect sunset drink.
Planning where to stay in Ortigia?
My guide on where to stay in Ortigia — pros and cons of each areaWhat to Buy & Bring Home
If eating your way through Sicily made you the happiest version of yourself and you want to carve out a little bit of that happiness to take with you — or delight someone you love — I completely understand. As someone who travels with limited luggage space, I used a family visit to Syracuse as an excuse to go on a proper shopping run. Here's my ultimate checklist of authentic goodies worth packing into your checked bag.
Crema di Pistacchio (Pistachio Cream)
When you order your morning croissant in Sicily, most likely it will have a rich pistachio cream filling. After eating dozens of Sicilian puff pastries, I got obsessed with this condiment — also affectionately known as “Sicilian Nutella.” A rich, sweet, spreadable cream made of sweet pistachios. Pack three jars to eat with a spoon when the post-trip blues hit.
Pesto di Pistacchio (Savory Pistachio Pesto)
Made with roughly 80% crushed nuts, olive oil, and a touch of salt. Essential for recreating Pasta al Pistacchio back in your own kitchen.
Cioccolato di Modica (Modica Chocolate)
When I was shopping at La Salumeria Fratelli Burgio for cheese and anchovies, I spotted a shelf of chocolate in interesting craft packaging. I grabbed some to try with my morning coffee, and the texture genuinely surprised me — it's not like what we're used to. Uniquely matte, crumbly, and satisfyingly crunchy, filled with raw sugar crystals.
Hailing from the baroque town of Modica near Syracuse, Cioccolato di Modica owes its distinct, rustic identity to a 16th-century cold-processing technique brought directly from South America by Spanish conquistadors. By keeping temperatures strictly below 40°C, the added sugar never melts — which is exactly what gives it its crunch. Worth taking home as something uniquely Sicilian and Syracusan at the same time.
Dried Oregano Branches (Origano Siciliano)
Get a massive, aromatic dried bouquet of wild oregano wrapped in rustic brown paper straight from the Ortigia market vendors. This rich aroma floods the whole house with the scent when you cook — my favourite thing is discovering new spices or cooking with fresh herbs on my travels, and this one is special.
Marmellata di Arance Rosse (Blood Orange Marmalade)
If I could take a kilo of blood oranges with me, I definitely would. As it doesn't seem feasible, get a tart, vibrant jam made from the red-fleshed oranges grown on the slopes of Etna. It's the next best thing.
A Bottle of Etna Bianco
If you don't want to bring home the legendary Nero d'Avola — you can buy it pretty much anywhere — I have a better option for you: Etna Bianco, made from Carricante grapes. It's notoriously difficult to find outside of Italy, and it's a crisp, mineral-heavy white wine that tastes exactly like volcanic stone and sea breeze. It will bring your sunny Sicilian memories back.
Frequently Asked Questions About Sicily
Final Thoughts
Sicily has been one of the most popular gastronomic destinations for decades, and while there were so many things I already knew about, there was so much more I discovered being on the ground. I hope this guide helps you get the most out of your time in Sicily — whether you're in Syracuse, Ortigia, or anywhere else on this beautiful island. Save it as your navigation guide for market hauls and restaurant exploration. I spent a full month here trying everything and sorting out the best so you can skip the guesswork and go straight to the good stuff.
