Sicilian Cuisine

A highly refreshing, milky-white, non-alcoholic summer drink made from almond and bitter almond syrup, mixed simply with ice-cold water.

A classic Southern Italian bakery cookie. Dense, incredibly chewy almond paste cookies entirely encrusted in toasted pine nuts.

The quintessential Sicilian summer breakfast. A semi-frozen, intensely flavored ice slush, eaten alongside a warm, sweet brioche bun featuring a signature 'tuppo' (topknot).

The flamboyant king of Sicilian desserts. A sponge cake layered with sweetened ricotta and chocolate chips, encased in green marzipan, and covered in intricate royal icing and candied fruit.

Authentic, incredibly dense and smooth artisanal pistachio gelato. Made with a rich custard base and pure, unsweetened Sicilian pistachio paste.

The pride of Sicily. Blister-fried, crisp pastry tubes filled to order with a sweetened, incredibly creamy sheep's milk ricotta, studded with chocolate and candied fruit.

Iconic Sicilian street food. Saffron-infused risotto shaped into balls, stuffed with ragù and mozzarella, breaded, and deep-fried until golden and crispy.

A Sicilian specialty. Thin slices of swordfish rolled around a savory filling of breadcrumbs, pine nuts, raisins, and pecorino, then grilled or baked.

Southern Italian comfort food: thin slices of beef stuffed with garlic, parsley, cheese, and sometimes pine nuts, rolled up and braised slowly in Sunday tomato sauce.

A vibrant, briny potato salad from the volcanic island of Pantelleria, featuring capers, olives, tomatoes, and red onions.

Layers of fried eggplant, rich tomato sauce, fresh basil, and melted mozzarella and parmesan cheese, baked until bubbling and golden.

The ultimate Sicilian summer breakfast. A semi-frozen, icy, sweet almond or coffee slush, scooped up with a warm, soft, tufted brioche bun.