Pasta 'ncasciata is a traditional pasta dish originating from Sicily. In order to prepare it, pasta such as penne or rigatoni is cooked in boiling water, then strained and mixed with a rich tomato sauce (in Palermo) or a beef ragu (in Messina), cubes of fried eggplant, pieces of cheese such as caciocavallo or mozzarella, and bechamel sauce.

The combination is placed in a springform cake tin, sprinkled with breadcrumbs, then baked until the filling becomes hot. The dish is inverted from the mold and served warm. It's recommended to pair it with a glass of red wine such as Nero d'Avola or Frappato.

Found throughout southern Italy, parmigiana di melanzane is a type of gratinated vegetable casserole traditionally made of fried or grilled slices of eggplant layered with basil-flavored tomato sauce and topped with one or more cheeses, such as mozzarella, pecorino Siciliano, scamorza, and caciocavallo Silano.

Contrary to popular belief, parmigiana has nothing to do with parmigiano Reggiano cheese, even though it is used in many recipes as it makes for a crunchier crust. Nor, in fact, does it have any connection with the city of Parma whatsoever. In fact, the name of this scrumptious summer dish supposedly stems from parmisciana, the word for “Persian” in the Sicilian dialect, and it is often suggested that the word is rooted in the Arabic badhnajan or Turkish patlıcan, both of which mean “eggplant”. 

Brioche con gelato is a traditional dessert hailing from Sicily. This dessert sandwich consists of a soft, buttery brioche bun that's stuffed with a generous amount of gelato. It's especially popular during the hot summer months, and it's sometimes even eaten for breakfast.

If desired, finish it with a sprinkled of chopped nuts and a pinch of powdered sugar for extra flavor.

One of the oldest cheeses produced in Europe, Pecorino Siciliano is a semi-cooked, hard cheese, made with raw, whole milk from various sheep breeds reared all across the island of Sicily. Easily distinguished by the reed woven basket pattern on its rind, this type of Pecorino has a pronounced herbal aroma, and a well-balanced piquant flavor, which tends to become stronger as the cheese ripens.

It is available in following varieties: Tuma, Primo Sale, Secondo Sale and Stagionato. Both fresh and semi-matured Pecorino Siciliano are great as table cheeses, typically served with bread and olives, while the more matured versions are especially good for grating and adding flavor to various pasta dishes.

This Sicilian classic is traditionally made with tomato sauce, eggplants, ricotta salata cheese, and fresh basil. The dish is said to be named in honor of La Norma, the famous opera composed by Vincenzo Bellini in 1831. According to legend, while he was working on the opera, Bellini frequented a local restaurant in Catania, where he would always order the same pasta dish.

As an homage to the Catania-born composer, the restaurant’s owner decided to name the dish after his opera, suggesting the greatness of pasta alla Norma by comparing it to Bellini’s masterpiece.

Crocchè is a famous Sicilian deep-fried snack. Also known as crocchè di patatte, and panzarotti in Neapolitan, it is made with mashed potatoes, eggs, Parmigiano and mozzarella cheese, and parsley or mint leaves. Additional ingredients occasionally include provolone cheese, prosciutto, and salami.

This tasty snack with a crunchy exterior and silky soft interior was inspired by the famous French croquette, and it originated in the 17th century, when potatoes became a staple ingredient in Sicily. Crocchè is most commonly regarded as Italian street food, but it is occasionally also served in restaurants as a side dish or antipasto. 

Granita di mandorla is a variety of Sicilian granita—a frozen dessert that comes in a wide array of flavors. This almond-based version can be made from scratch, using ground almonds, or with the already-prepared almond paste. The latter will usually be smoother, while the one prepared with ground almonds will have a slightly coarser texture.

The ingredients are simply mixed with sugar and water, and the combination is then frozen. In Sicily, granita is often enjoyed for breakfast, and it is often served with Italian-style brioche (brioscia) on the side.

Arancini al ragu or arancini al sugo is a traditional variety of arancini rice balls originating from Sicily. For this version, the arancini are typically stuffed with ragu and cheese, and sometimes peas. The ragu is made with ground beef, onions, carrots, celery, tomatoes, olive oil, salt, and pepper.

Once stuffed, the arancini are breaded and deep-fried in oil until golden and crunchy. Parsley and basil are welcome flavorings for arancini al ragu. This snack can be found in most restaurants, bakeries, and street cart stands in Sicily.

These decadent, crispy fried pastry tubes filled with luscious ricotta cheese cream are perhaps one of Sicily's best known desserts outside of Italy. Cannoli are believed to have originated around Palermo during the 9th century, while Sicily was under Arab rule.

Legend has it that they were originally prepared by the women of the ancient city of Qal'at al-Nisā' (lit. castle of women), the modern-day Caltanissetta, which at the time served as the harem of a Saracen emir. Later on, the recipe later somehow found its way to the monasteries of Palermo where nuns would prepare this lavish dessert during the carnival season.