Sicily knows how to do seafood. After all, this is the island that gave rise to the Mediterranean diet, included on UNESCO’s list of intangible cultural heritage.
The complexity of Sicilian cuisine reflects its unique history, culture, and influence. Take Sicily’s pesce spada alla ghiotta, for example—a dish featuring locally fished swordfish, olives (introduced to the island by Greeks), capers, and a bright squeeze of lemon (Sicily’s famous citrus, the result of mineral-rich volcanic soil). Don’t care for swordfish? There’s always pasta con le sarde (sardine pasta), tuna steaks, or sea bream baked with tomatoes, potatoes, and olives.