Islands – fish, sweets, and a thousand cultures on a single plate
“Here the sea rules, and the ancient Greeks, Arabs, and Spaniards have left their flavors in every dish.”
Sicily and Sardinia are Italy squared. Their cuisine is like the islanders’ character: vibrant, independent, and full of surprises. The Arabs brought sweets, sugar, and citrus fruits, the Greeks olives and fish, and the Spaniards chocolate. In Sicily, cannoli and caponata reign supreme, while in Sardinia, it’s porchetta and bread baked once a week for the entire village.
Island regions (list):
Sicily — cannoli, caponata, pasta alla Norma, Marsala
Sardinia — porchetta, pan carrau, cusca (pasta with seafood)
Sardinia — porchetta, pan carrau, cusca (pasta with seafood)
Table of key island dishes:
Dish Region Description
Cannoli Sicily Crispy tube with ricotta and candied fruit
Caponata Sicily Eggplant ragout with tomatoes, celery, and capers
Pasta alla Norma Sicily Pasta with eggplant, tomatoes, and salted ricotta
Porchetta Sardinia Roasted suckling pig with herbs
Pan carrau Sardinia Giant crispy bread up to 100 cm in diameter
Cannoli Sicily Crispy tube with ricotta and candied fruit
Caponata Sicily Eggplant ragout with tomatoes, celery, and capers
Pasta alla Norma Sicily Pasta with eggplant, tomatoes, and salted ricotta
Porchetta Sardinia Roasted suckling pig with herbs
Pan carrau Sardinia Giant crispy bread up to 100 cm in diameter
What to try on the islands (specialties):
Cannoli only fresh — the filling is added before serving
Fish and Seafood – tuna is caught in Sicily, lobster in Sardinia
Sweets with Arabic roots: cassata, fritella, marzipan Eggplant in any form – fried, stewed, baked
Island wines – Marsala (Sicily), Vermentino (Sardinia)
Fish and Seafood – tuna is caught in Sicily, lobster in Sardinia
Sweets with Arabic roots: cassata, fritella, marzipan Eggplant in any form – fried, stewed, baked
Island wines – Marsala (Sicily), Vermentino (Sardinia)
Fun fact:
“Dreaming of baking crispy pan carrau or wrapping the perfect cannoli? All the island secrets await you in the ‘Encyclopedia of Italian Cuisine.‘”
