Sicily, unmissable flavours

The flavours, shapes, scents and colours of Sicilian food are immensely pleasing trappings known all over the world.

The desserts include cannolo and cassata, which enhance the freshness and authenticity of local ricotta. The granita, which outdoes the ice here, is revealed in all its creaminess. It becomes difficult to choose between the countless flavours and it's so delicious it rivals the best artisanal ice cream. It's never left unaccompanied and comes with a hot fragrant brioche, exclusively with "tuppo".

Using almonds, something else the island can boast of, pastries are often chosen as a sweet souvenir by people who visit a distant friend; a thirst-quenching and exhilarating latte; artisanal creations like the martorana fruit, which brighten up the windows of the pastry shops and cheer tourists and passers-by.

In Sicily, many delicacies are created that are rooted in tradition and faith that are not just eaten, but become beloved symbols.

Bridging the gap between sweet and savoury, we have the juiciest red oranges from the countryside that are so graced by the Sun and the well-known Bronte type of pistachio that are now dominating the culinary scene thanks to their culinary range: from being used as a sweet cream in desserts to the lively pesto that is combined with ancient grains [links to ancient grains of Sicily], as one-of-a-kind first courses.

A wealth of flavours: from the green gold of Bronte pistachios to the finest red gold, Saffron, that seduces the palate and fires the imagination. Digging into the undergrowth, we dig out precious jewels and nuggets: mushrooms and truffles.

It's the symbol of Sicilianness, the Arancin, which divides in name but by nature (and flavour) brings everyone together: it's a marvellous rice, a lively fried food, the full expression of Sicilian street food.

Sicily is the cradle of the traditional Mediterranean diet, which always contains the healthiest and most varied kind of cooking, and also emphasises eating fish and vegetables with caponata and parmigiana, as well as endless local underground foods, the Pachino tomato coming out on top.

In Sicily, the dinner table becomes the "theatre" of exhilarating flavours: this is the case with pasta alla Norma, with a tomato sauce and fried aubergines, so rebaptised because it was considered as sublime as the homonymous work, "Swan", by the composer, Vincenzo Bellini.

Meat from historic farms, like the Nebrodi black pork salami, completes the rich and surprisingly flawless menus.

The stock of Sicilian wines, which are sincere, intoxicating and versatile are experiencing a meteoric rise. They're an invitation to savour this island in small sips, with a glass in hand and a light heart.

Walking along the nostalgic taste paths, you'll discover that even dipping bread in oil is the reason why you'll never get enough of Sicily.