Sicily, European Region of Gastronomy 2025
Detail
Remember the sumptuous lunch that the Prince of Salina offers his diners in ‘Il Gattopardo’? Or, the pasta “ncasciàta” and arancin* of which Inspector Montalbano is greedy?
From literary and cinematographic triumph to the reality of Sicilian gastronomic tradition, the step is short: it is still a masterpiece!
This was confirmed by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT), which awarded Sicily the prestigious title of ‘’European Region of Gastronomy 2025‘’.
This umpteenth international ‘’podium‘’ follows closely on the heels of the recent proclamations of Gibellina ‘’Capital of Contemporary Art 2026‘’ and Agrigento ‘’Italian Capital of Culture 2025‘’, reaffirming the cultural, artistic and enogastronomic centrality of a region that is the perfect synthesis of Mediterranean civilisation.
This is the first Italian region to achieve the objective of international recognition as European Food and Wine Region.
The nomination of Sicily, which came about during the ‘’Vinitaly‘’ event, under the impetus of the Department of Agriculture, was managed and promoted by the Consortium for the Protection of Sicily DOC Wines (‘Controlled Designation of Origin’) and the Consortium of Modica Chocolate.
Why choose Sicily as ‘’European Region of Gastronomy 2025‘’? The reasons are many, at least as many as the typical and branded products that the region offers its visitors.
Sicilian food and wine are a continuous temptation: flavours, shapes, scents and colours that represent the entire island territory and its identity.
Cradle of the Mediterranean Diet, Sicily has always taught a healthy and varied eating style that exalts fish and vegetables, through recipes such as caponata and parmigiana, but also pickles and recipes in which the Pachino PGI Tomato or the Ispica PGI Carrot Novella triumphs.
The ‘’theatre‘’ of exhilarating first courses, as in the case of ‘’Pasta alla Norma‘’, considered as sublime as Vincenzo Bellini’s opera, does not disdain second courses of meat from historic farms, such as the Black Pig of the Nebrodi, nor the fresh fish that enriches the city’s numerous markets.
The last ones are the ideal places to taste typical Sicilian street food: arancin*, panelle and crocché, sfincione and the inevitable sandwich stuffed with spleen (pani câ mèusa).
Sicilian branded wines and oils are on the rise, as are the wine cellars and oil mills at which to experience visits and tastings.
A triumph of agro-pastoral culture, Sicilian pastry exalts the authenticity of local ricotta with delicious cannoli, sfinci and cassate. The basic ingredients of Sicilian granitas and typical sweets are also almonds, particularly the Almond of Avola, and the Pistachio of Bronte.
After dessert… fresh fruit, led by the famous, juicy Sicilian Red Oranges.
Need anything else to win you over? Sicily, ‘’European Region of Gastronomy 2025‘’, has already captured your palate, taking you back to the happy time of childhood, when grandma’s snack was made of simple but… unforgettable ingredients.
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