Within Sicily there are different cuisines. So, until recently, you would not have found a dish like this one pictured of busiate pasta with red shrimp from Mazara del Vallo dusted with pistachios from Raffadali in Eastern Sicily because its ingredients are typical of Western Sicily. That fact is pretty neat! Couscous is another example of this phenomenon! Couscous is typical of Trapani Province (Western Sicily), yet you would not see it on menus in Eastern Sicily. Even the consummate Sicilian dish caponata possesses a different accent from east to west. In eastern Sicily, it is made with peppers as the dominant ingredient. In Western Sicily: Peppers?! No way! But eggplant for sure. Meanwhile, all over the island you’ll see an “alternative” caponata made with capone fish, swordfish, tuna, or even octopus. So, for you foodies, know that even while just on this island, you’ll be able to travel through different palates and culinary sensibilities depending on where you find yourself.
Want to learn more about Sicilian cuisine? Know that all of our tours are steeped in culinary delights! Check out our 2024 small-group locally-seasoned, multi-sensory itineraries at link in bio or at https://experiencesicily.com/2024-tours-of-sicily/ to get your mouth watering.
