Sicily is not just an island of unparalleled natural and cultural appeal, but also a paradise for food lovers. At every corner, at any time of day, walking through the cities you will smell an enticing aroma that will make you give up any good intentions of dieting.
Winter is the island's quietest and most underrated season: mild days, coast roads without traffic, markets that belong to the locals again — and a table that changes completely compared to summer. If you are travelling to Sicily between November and February, in Baroque country or anywhere else on the island, here are the typical Sicilian dishes in winter worth looking for.
Typical Sicilian dishes in winter: when taste becomes emotion
Italy, in its infinite variety, offers meals with an unmistakable flavor that can give genuine emotions. In Sicily, every recipe is handed down from generation to generation, guarding a secret that manages to go straight to the heart of those who taste it, so here are 5 dishes to try at least once during Sicilian winter.
Sweet and sour pumpkin
Sweet and sour Sicilian pumpkin is a concentrate of flavor: traditionally known as O ficatu ri setti cannola is a rustic and simple side dish that evokes distant times when poverty stimulated creativity in the kitchen.
According to the best-known legend, this dish was born in one of the oldest and most popular markets in Palermo, the Vucciria; here indeed the street vendors claimed their red fried pumpkin prepared in sweet and sour calling it o ficatu ri setti cannola (the liver of the seven taps). The pumpkin was destined for those who, being unable to afford the expensive sweet and sour liver reserved for the nobles, had to make do with this dish that looked like it.
Crispelle c'angiova
A Sicilian dish that can't be missed during the Christmas Eve dinner, especially in Catania, is Crispelle c'angiova and fresh ricotta. Made with flour and beer yeast and filled with anchovies or fresh ricotta, they are then fried in huge pots full of oil in the numerous crispelries of the city. An absolutely not dietary dish and therefore fabulous for the greediest.
Pasta 'ncasciata
Speaking of the main dishes, the Pasta 'ncasciata has its origins in the province of Messina, but is part, albeit with some variation in the dressing, of the winter tradition of every Sicilian city. Essential ingredients are meat sauce, hard-boiled eggs, eggplants and obviously cheese in quantity: in the province of Agrigento is also added the cauliflower.
Fried cod
The second courses are truly a delight for the palate: we are talking specifically about the Fried cod and Augusta's dry Pipi. But what is it about? Among the typical Sicilian dishes in winter we can't fail to mention this very particular recipe: the fish, belonging to the family of the codfish, before the preparation must be soaked so that the flesh becomes soft, losing the excess salt. After that is put in a bowl with dried tomatoes cut into very small pieces and fresh onion, then is incorporated into the batter and fried, giving an unforgettable taste experience;
Sfinci
Finally, in addition to the famous Sicilian Cassata, another winter dessert, typical of the Christmas period, are the Sfinci. According to tradition, the mother-in-law should prepare them for her son-in-law: they can be flavored as desired with lemon peel and abundant cinnamon, without ever forgetting the final sugar. A delicious dessert that gives a lot of energy: after a feast of sfinci, the ride will be more energetic than ever, our word for it!
Eating your way through Italy, by bike
Winter food in Sicily is heavy on purpose — it was built for people who worked outdoors all day. The most enjoyable way to earn it is the same today: ride in the morning, eat properly at lunch, and let the afternoon take care of itself.
That is how all our itineraries are put together, region by region: comfortable daily distances, luggage transported between hotels, and routes that pass through the places where the food actually comes from. You can see them all on our bike tours in Italy page — from Puglia and the Amalfi Coast to the Veneto, Tuscany and the Alps.
