Mediterranean influences have left their distinct mark on Sicilian cooking. This picturesque island is noted for its delicious fish dishes, as well as an extensive range of delectable desserts. Your palate will enjoy an array of feverishly different tastes, (sweet and sour are intermingled often) so bring along an open mind and an empty stomach.

Every chef has his or her own style of cooking. For example, caponata, which is an antipasto that consists of eggplant, capers, olives and in some regions of Sicily, peppers, is different in every Sicilian restaurant. Meals are sometimes prepared along with a pasta or even couscous. Every so often Arab or North African ingredients will appear in fish, vegetable or grain dishes that give Sicilian food added zest!

Meat has never been a staple of Sicilian cooking. Since Sicily is considered one of the poorest areas in Italy, meat dishes are not only rare but when they are made they're surrounded generously with other ingredients. A typical meat dish may be prepared alla brace, which simply means it is skewered. A thin slice of meat is rolled around sausage, onion, bacon, eggs and cheese.

Where meat lacks as the centerpiece on many menus, tuna (and sometimes swordfish) is the main attraction. Especially along the coast, fish sauces are commonly tossed on all types of pasta, replacing the standard tomato sauce. A fish sauce called con le sarde made with fresh sardines, olive oil, anchovies, raisins, pine nuts, and wild fennel is characteristic for the Sicilian region.

Luscious desserts have contributed to Sicily's culinary fame. The cassata siciliana, a traditional Sicilian dessert for Easter, is a rich sponge cake with candied fruit, marzipan, and icing. Alas, there is no sweeter way to end your Sicilian culinary experience than with the popular chestnut ice cream smothered in hot zabaglione - a hit with both natives and the tourists.