Genovesi are traditional Sicilian pastries that can be filled with either a milky custard cream or ricotta cream. The most popular variety of these delicious treats is produced in the village of Erice. The dough usually consists of wheat flour, sugar, butter, and egg yolks, while the filling is often enriched with grated lemon zest.

Genovesi are typically covered in icing sugar, and it is recommended to serve them warm.

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. 

This classic Sicilian dish employs butterflied sardines that are stuffed with a mixture of toasted breadcrumbs, parsley, anchovies, pine nuts, and raisins, with the occasional addition of grated parmesan. Stuffed sardines can be formed into individual rolls that are skewered, occasionally alongside bay leaves, then drizzled with lemon juice and shortly baked or grilled.

Another technique employs two fillets that are sandwiched with the filling, and the whole combination is usually deep-fried. These flavorful sardines can be enjoyed as a main meal, but they also make for an excellent and filling appetizer. Sarde a beccafico are found throughout Sicily and are best enjoyed freshly prepared at the colorful Sicilian open markets.