Sicilian Islands

Tuna, capers, Malvasia, figs, olive oil, Zibibbo… Sicilian islands have a treasure trove of typical products to be discovered and tickle your palate.

Some of the most delicious and world-famous typical products of Sicily come from its minor islands.

The Aeolian archipelago and Pantelleria (off the shores of Mazara del Vallo, in the middle of the Channel of Sicily separating Europe from Africa).

All volcanic sicilian islands, are particularly renowned for their fertile soil producing delicious wines, while the Aegadian and Pelagie Islands are known for fishing (tuna and blue fish especially).

Lots of different products are grown and harvested on the prosperous volcanic soils of the Aeolian Islands.

Salina, the most fertile of all, is famous worldwide for its fine grapes used to produce the delicious “Malvasia” white wine, golden-coloured and delicately sweet.

Plenty of capers plants can be found all over the island as well.

Vulcano is famous for its delicious grapevines as well, and so is Stromboli, which is also rich in fig trees and has a growing fishing activity.

Figs and capers can be found in Filicudi as well, while Alicudi boasts a remarkable production of superior olive oil and a prosperous fishing activity.

Lipari, the main island of the archipelago, is quite known for its typical desserts.

“Nacatole” are sweet pastry stuffed with a mix of almonds, sugar, tangerine juice, cinnamon and other spices, while “Spacchitedda” are typical Aeolian Christmas desserts made of wheat, sugar and “vino cotto” (boiled wine) flavoured with cloves, cinnamon, tangerine or orange zest.

Volcanic and therefore very fertile just like the Aeolian Islands, Pantelleria is mainly famous for its production of oranges and capers, not to mention its delicious sweet wines

Moscato and, particularly, Passito di Pantelleria, made with a very rare and typical variety of sun-dried grapes (zibibbo).

The rare and quite peculiar technique of “mattanza”, used for tuna fishing, can be observed in Favignana still nowadays.

The “tonno rosso” (red tuna) from the sea surrounding Favignana is absolutely delicious and a taste is definitely recommended.

A taste of local pasta with tuna fish eggs is a complete delight, but don’t forget that all seafood-based recipes are delicious in the Aegadian Islands.

Fish is fresh and tasteful, and recipes come from the varied and refined cooking tradition of Sicily. Make sure you have a taste of fish couscous, one of the most typical and flavoursome courses of western Sicily.

Blue fish is the most important product from the Pelagie Islands (Lampedusa, Linosa and Lampione), the southernmost islands of Italy.

If your holiday in Sicily takes place between November and January, make sure you hit local markets in Palermo, Trapani, Syracuse or other towns and ask for “Capone”, a very typical fish that is usually found in the sea surrounding the Pelagie Islands in this period of the year: try it fried, you won’t be disappointed!