Gastronomic Storytelling: Sicilian cuisine is among Italy’s most intriguing. Situated at the crossroads of conquering Medittaranean, African, and Arabic cultures, the island is a veritable melting pot of Mediterranean flavours. Every corner of Sicily offers something special characterising its unique gastronomy. In Ragusa, in the southeast, you’ll find “impanate” which are similar to the Spanish ‘empanadas’ because this was where the Spanish ruled from the 17th to the 18th centuries. Likewise, in Modica you’ll discover chocolate made the same way as the Aztecs used to make it – brought here to Sicily by the Spanish. In Trapani, in the Northwest, you’ll find a range of recipes reflecting the Arab conquest of the region from the 12th to the 14th centuries. The region’s restaurants serve up a fish cous cous originating from the Magreb regions, candid fruit and flowered ricotta cheese, coming from the eastern Mediterranean, and Sicily’s famous arancini – fried rice balls born out of the “joint-venture” of the Muslim and Norman tradition in Palermo.

Best Enjoyed: Sampling Sicilian street-food in one of the island’s lively and colourful markets or indulging on traditional pastries are experiences no visitor should miss. In particular, true food-worshippers should make the pilgrimage to Maria Grammatico Pastry shop in Erice, a Medieval town right above Trapani. Here you’ll find divine “Genovesi” pastries full of warm vanilla custard, which are best enjoyed after walking up to the Norman Castle, enjoying its 360 degrees view, and listening to the traditional Sicilian songs coming from a local musician.